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Our Coffee Program

Roasted 15 Minutes Away. Brewed the Same Week.

Every espresso shot, drip pour, and 12 oz bag at +Bake comes from Local Coffee Roasters in Chino Hills, CA — roasted fresh weekly, then driven up the road to Rancho Cucamonga.

The Roastery

Our roaster grew up in our family. Local Coffee Roasters began in 2018 as the coffee bar inside Take Ur Seat, our sister brunch restaurant in Chino Hills. Six years behind the bar led to a dedicated roastery in 2024 — and today their team roasts every coffee we serve and sell, fresh each week.

They roast in small batches, one coffee at a time. Coffee is a fruit — a cherry — and a light-to-medium roast keeps the sweetness and brightness of the origin in the cup instead of scorching it away for a generic dark-roast flavor. Even our espresso is roasted that way, so the fruit still comes through in a latte or a cortado.

Good coffee passes through a lot of hands before ours — the grower, the mill that processes the cherry, the importer, the roaster. Our roaster works with sourcing partners who deal directly with farmers and pays for coffee that treats everyone in that chain fairly. Great coffee is grown at elevation and harvested about once a year; buying it fresh and local is how that chain stays honest.

That closeness shows up in the cup. Deliveries arrive days off the roast, from people who have poured coffee alongside our family since before +Bake existed.

Meet the roaster (opens in a new tab)

What We're Brewing

Three coffees are on at the café right now. Lots rotate with the harvest, so tasting notes change as new coffees land.

12 oz bag of Local Coffee Roasters Brazil Minas Gerais Luzia whole bean coffee

Brazil — Minas Gerais Luzia

Natural · 950–1,120 m

Caramel, chocolate, and cream with a soft, nutty finish and mild citric acidity.

Cocatrel cooperative, near Três Pontas.

Our espresso — the shot in every latte on the menu

12 oz bag of Local Coffee Roasters Ethiopia Yirgacheffe whole bean coffee

Ethiopia — Yirgacheffe Aricha

Washed · 1,900–2,150 m

Floral and bright — fresh matcha, caramel, and juicy mango.

Adorsi washing station, 800+ smallholder farms.

Our brightest cup — take it home for pour-over

12 oz bag of Local Coffee Roasters Colombia sugarcane decaf whole bean coffee

Colombia — Sugarcane Decaf

Sugarcane decaf · High-grown

Sweet and smooth — decaf that keeps its natural sweetness.

Sugarcane (ethyl acetate) decaffeination.

Proof that decaf drinkers get serious coffee too

On the Bar

  • EspressoPulled on Brazil Minas Gerais Luzia — caramel, chocolate, cream.
  • Drip CoffeeBatch brew, roasted the same week it's poured.
  • Cold BrewSlow-steeped and served over ice.
  • Espresso TonicA double shot over tonic and ice — bright and sparkling.
  • CortadoEqual parts espresso and steamed milk.

Espresso, the +Bake Way

The flavors we grew up with — pandan, ube, Milo, horchata — built on serious espresso. These are the drinks that made our coffee bar a destination of its own.

  • Pandan LatteHouse-made pandan syrup, espresso, steamed milk.
  • Spanish LatteEspresso with honey and cinnamon.
  • Milo DinosaurMilo cocoa and milk over ice.
  • Mexican Side CarEspresso, horchata, cinnamon, and whiskey brown-sugar syrup.
  • Monk Fruit Vanilla LatteSugar-free — sweetened entirely with monk fruit.
See the full drinks menu →

Take a Bag Home

All three coffees are at the counter as 12 oz whole-bean bags, at the same prices the roastery charges on its own site — roasted weekly, so you're taking home fresh coffee rather than shelf stock. The Brazil is the same coffee we pull as espresso, so your home cup can match ours.

Order for Pickup (opens in a new tab)Coffee questions, answered →

Brew It at Home

This is how our roaster brews a pour-over — the method that pulls the floral, delicate brightness out of a coffee that you won't get from drip or espresso. About four minutes with a V60 dripper.

What you need

  • 24 g coffee, ground medium
  • 320 g water at 200°F (just off the boil)
  • A V60 dripper, paper filter, and a scale
  1. 1
    Rinse the filter, warm the carafeSet the paper filter in the V60 and pour hot water through it into your carafe. Tip that water out — it rinses off any paper taste and warms your gear.
  2. 2
    Add coffee, zero the scaleAdd the 24 g of ground coffee, level it out, and set your scale back to zero.
  3. 3
    Bloom at 0:00Start the timer and pour to 80 g — just enough to wet all the grounds. Let it bloom; it'll smell fruity as the coffee releases gas.
  4. 4
    First pour at 0:30Pour in slow, controlled circles from the center outward, up to about 200 g. Keep the stream off the sides.
  5. 5
    Final pour at 1:30Pour again, circling back toward the center, until you reach 320 g total.
  6. 6
    Draw down and serveLet it finish dripping — you're aiming for a total brew time of 2:30 to 3:30. Pour, and enjoy it however you like it.