Est. 2009
WhereEveryCupHasaReason
What began in a rented warehouse became a daily ritual for thousands.
Bean and Brew started in 2009 when Marcus and Leila Okonkwo left careers in logistics to pursue the question that had obsessed them for years: why did great coffee require an expedition? They signed a lease on a disused industrial unit on Farrow Street, installed a second-hand Probat roaster, and opened without ceremony on a wet November morning.
The business grew from word of mouth, which suited them. They sourced directly from three farms in Ethiopia and one in Huila, Colombia, paying above Fair Trade rates before that was common practice. The roasting notes they published by hand each week became a small cult document in the neighborhood.
Today Bean and Brew operates a full cafe alongside its roastery. The industrial bones of the original space are intact. The Probat is still running. The coffee is still bought by name from people they know.
Marcus Okonkwo
Co-Founder, Head Roaster
As Featured In
Meet the Chef
Leila Okonkwo
Executive Chef, Co-Founder
Leila trained at the Culinary Institute of America before spending four years working in cafes and supper clubs across Istanbul, Copenhagen, and Cape Town. She returned with a notebook full of fermentation experiments and a deep impatience with food that apologized for itself.
"The best food in any city is always found in the place that does not need to explain itself."
Leila Okonkwo, 2019
At Bean and Brew, Leila oversees a menu that changes weekly according to what is arriving from the farms and what the bakers find compelling on a given Tuesday. The kitchen operates with a small crew who have worked together for years. There is no head chef theater here, just serious, quiet work.
Her philosophy is simple: the ingredient already knows what it wants to be. The job of the kitchen is to get out of the way.
Coffee does not need to be complicated.
Beginthemorninghonestly.
Every loaf begins the night before. Every espresso is pulled twice before service. Every farm is visited before the contract is signed. This is not a story about speed. It is about the quiet insistence on doing things properly, for the people who notice.
Step Inside
The Space
A room built for the slow morning and the long afternoon.
The Main Bar
Hand-poured, every time.
Morning Light
Where the day begins.
The Dining Room
Warm oak, honest materials.
The Roaster's Corner
Green beans to gold.
Garden Terrace
Open when the sky allows.
The Brew Bar
Six methods, one standard.
Detail Work
Every cup is a decision.
Client Feedback
Trusted by Those We Serve
Real words from the people who come back.
"The single-origin pour-over here genuinely changed how I think about coffee. I came in on a gray Tuesday and left with something close to wonder. The barista explained the entire process without being condescending, and the cup was flawless."
Marisol Reyes
"Bean and Brew occupies that rare space where craft does not feel performative. The espresso is pulled with real precision. The food is honest. Sitting at the chef's counter watching the kitchen is worth the trip alone."
Tomasz Wierzbicki
"I have worked from here three mornings a week for eight months. The light is good, the wifi is reliable, and nobody rushes you. The cold brew is exceptional. It has become the rhythm of my week."
Adaeze Okafor
"I appreciate that the menu changes with the seasons. The current Ethiopian natural process is bright and fruit-forward without being overwhelming. The pastry program is underrated -- the cardamom morning bun is extraordinary."
Henrik Larsen
"We hosted a private tasting event for twelve guests and the team handled every detail with warmth and professionalism. The curated flight of single-origins generated more conversation than any team-building exercise I have organized."
Priya Nambiar
"The space itself is worth studying. Exposed brick, deliberate lighting, reclaimed timber counters. It feels like someone actually thought about where people would sit and how the light would fall at different times of day."
Callum Forsythe
"The single-origin pour-over here genuinely changed how I think about coffee. I came in on a gray Tuesday and left with s..."
"Bean and Brew occupies that rare space where craft does not feel performative. The espresso is pulled with real precisio..."
"I have worked from here three mornings a week for eight months. The light is good, the wifi is reliable, and nobody rush..."
"I appreciate that the menu changes with the seasons. The current Ethiopian natural process is bright and fruit-forward w..."
"We hosted a private tasting event for twelve guests and the team handled every detail with warmth and professionalism. T..."
"The space itself is worth studying. Exposed brick, deliberate lighting, reclaimed timber counters. It feels like someone..."
"The single-origin pour-over here genuinely changed how I think about coffee. I came in on a gray Tuesday and left with s..."
"Bean and Brew occupies that rare space where craft does not feel performative. The espresso is pulled with real precisio..."
"I have worked from here three mornings a week for eight months. The light is good, the wifi is reliable, and nobody rush..."
"I appreciate that the menu changes with the seasons. The current Ethiopian natural process is bright and fruit-forward w..."
"We hosted a private tasting event for twelve guests and the team handled every detail with warmth and professionalism. T..."
"The space itself is worth studying. Exposed brick, deliberate lighting, reclaimed timber counters. It feels like someone..."
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