Coffee,held
like light.
A minimal coffee atelier for signature espresso, slow-bar filter, and a room built for lingering — reserve a table or order ahead in under a minute.
6
years sourcing direct-trade beans from four countries
A quiet room, built around unhurried coffee.
Aura started as a single slow-bar counter and a shared belief: that coffee, made with patience, tastes like the people who grew it. Today we roast weekly, source direct from four origins, and design every room to hold a conversation as well as it holds a cup.
From origin to cup, in four deliberate steps.
Source
We buy direct from co-ops in Ethiopia, Colombia, and Brazil — above Fairtrade minimums, every single season.
Roast
Small 12kg batches, roasted twice weekly in-house, profiled separately for slow-bar filter and signature espresso.
Brew
Dialed in fresh every morning by hand — water chemistry, grind micrometer, and extraction ratio checked cup by cup.
Serve
To your table, your cup to go, or delivered to your door on your schedule — always within days of roasting.
Guest favorites, this season.
Aurora Latte
$6.50Our signature pour — double ristretto, steamed oat milk, a thread of violet-butterfly-pea syrup that blooms like the northern lights.
floral · cocoa · soft citrus
Single-Origin Espresso
$4.00A rotating single estate lot, pulled short to let the origin speak for itself.
jasmine · bergamot · black tea
Kyoto-Style Slow Drip
$7.508-hour cold drip tower, brewed to order. Impossibly smooth, almost sweet.
dark cherry · brown sugar
Ceremonial Matcha
$6.25Stone-ground first-harvest matcha, whisked to order, choice of milk.
umami · grass · sweet cream
A space designed to be quiet.
What the neighborhood is saying.
“The Aurora Latte ruined every other coffee shop for me. It's the first place that's felt worth building a morning routine around.”
Naomi Reyes
Regular, since 2023
“I work from here three days a week. Fast wifi, an outlet at every table, and nobody's ever rushed me out.”
Theo Marchetti
Remote worker
“I've hosted five tastings here now. The team treats the beans — and the guests — with the same care.”
Ines Kovac
Event host, monthly cupping
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