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Roastery & espresso bar in Old Town

We roast small batches in the back of the shop, rest every bean for three days, then pull it into espresso the way it deserves. Pull up a chair and stay a while.

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  • Roasted in house
  • Oat milk at no extra cost
  • Open seven days a week
Steamed milk being poured into a latte to form a heart
Roasted in house, in small batches, since 2016
Now pouringEthiopia GujiJasmine, white peach, bergamot
EspressoSlow bar pour oversCold brewFresh croissantsRoasted in houseOat milk, no upcharge
Small batchSingle originDirect tradeRested 72 hoursDialed in dailyMade slowly

(01)Our story

We opened Slow Burn in 2016 with one tiny roaster and a stubborn idea: great coffee can't be rushed. So we buy from farms we know by name, roast in small batches, rest every bean before it meets a grinder and dial in the espresso every single morning. No shortcuts, just a really good cup and a warm place to drink it.

partner farms we buy from directly
12
of rest for every single roast
72h
small-batch roasts every week
3
shortcuts taken, ever
0

(02)House signatures

The drinks (and one pastry) people cross town for. All made to order, all made slowly.

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Four lattes with different latte art, seen from above
N° 01$11

Four mini lattes

Latte Flight

House vanilla, smoked maple, honey cardamom and dark mocha, side by side. Made for sharing, or not.

A frothy orange drink in a coupe glass beside an orange wedge
N° 02$6

Espresso · Orange · Ice

Orange Shakerato

A double shot shaken hard over ice with house orange syrup, strained into a chilled coupe.

A gooseneck kettle beside a steel pour over cone on a glass carafe
N° 03$6.50

Single origin · By hand

Slow Bar Pour Over

This week's single origin, brewed to order through a steel cone. Ask us what's tasting brightest.

Two iced coffees in glasses, one with milk and one black
N° 04$5.25

Steeped 18 hours

Cold Brew, Black or White

Smooth, chocolatey and low in acid. Take it straight or with a splash of oat milk.

A golden croissant topped with a chocolate swirl pastry
N° 05$4.75

Baked at 6am

Chocolate Swirl Croissant

Flaky butter pastry rolled around dark chocolate. Usually gone by eleven, so come early.

That's just the warm-up.

Two dozen more on the menu, from a simple batch brew to a Chemex for two.

See the full menu

(04)Bean to cup

Every bag we sell and every cup we pour goes through the same four steps. Here's what happens before your coffee reaches the counter.

01 / 04

Source

We buy green coffee directly from twelve farms we know by name, and we always pay above fair trade prices for it.

Origins
Ethiopia, Colombia, Kenya and 3 more
Altitude
Up to 2,200 m
Relationship
Same farms, year after year
02 / 04

Roast

Every batch goes through the 12 kilo roaster in the back of the shop, low and slow, so the natural sweetness comes through.

Batch size
12 kg
Roast time
11 to 13 minutes
Roast days
Tue, Thu and Sat
03 / 04

Rest

Fresh coffee needs time to breathe. Every bag rests for at least three days before it ever meets a grinder.

Minimum rest
72 hours
Peak window
Days 4 to 21
Storage
Airtight, away from light
04 / 04

Brew

Each morning we taste, adjust and dial in until the espresso is exactly right. Then we check it again at noon.

Dose
18 g in
Yield
38 g out
Shot time
28 to 32 seconds

(05)Beans to go

Every coffee we pour is sold by the bag, roasted this week. Pick one up at the bar and we'll grind it for whatever brewer you've got at home.

Slow Burn RoastersN° 01
Brazil & Colombia12 oz

House Espresso

Natural & washed

  • Dark chocolate
  • Hazelnut
  • Brown sugar
RoastMedium dark
$18Ask for it at the bar
Slow Burn RoastersN° 02
Ethiopia12 oz

Guji Hambela

Washed

  • Jasmine
  • White peach
  • Bergamot
RoastLight
$22Ask for it at the bar
Slow Burn RoastersN° 03
Colombia12 oz

Huila Decaf

Sugarcane decaf

  • Caramel
  • Red apple
  • Cocoa
RoastMedium
$19Ask for it at the bar

(06)The space

One long window, a big communal table and a playlist we argue about daily. Work, read, catch up or do nothing at all. Nobody will rush you.

  • Fast Wi-Fi and no laptop time limits
  • Dogs always welcome on the patio
  • Thirty seats and one great window
A sunlit corner table with two wooden chairs beside a tall window and a plant
The window seat

The shakerato ruined every other iced coffee for me. In the best possible way.

PriyaWeekday regular

They remembered my order on my second visit. My second.

MarcusLives around the corner
A barista pouring steamed milk into a latte to form a leaf pattern
Latte art, every time
A man sipping coffee at an outdoor table with pastries and a newspaper
Patio mornings

Best croissant in Old Town, and I have done extensive research.

ElenaCroissant enthusiast

(07)Visit

Grab the window seat, bring a book or just wave on your way to work. We save the last croissant for whoever asks nicely.

Get directions
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Find us

27 Mill Street, Old Town

Look for the orange door and follow the smell of fresh roast.

Opening hours

  • Monday – Friday7am – 6pm
  • Saturday8am – 5pm
  • Sunday8am – 3pm

Call ahead

(555) 010-4477
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