Pinhole Coffee
COFFEE: The foundation of our cafe is based on almost 20 years of working in the coffee industry. Our intention is to serve quality coffee sourced from numerous roaster friends. The Pinhole Crew takes time to dial in these coffees, paying attention to the ever changing science of the beans (time, temperature and weight).
Our main roaster is Linea Caffe (San Francisco) who partnered with us for our custom House Drip blend "Masarap", which means "delicious" in Tagalog. This blend was initially created for JoEllen's wedding in 2017. She loves Ethiopia coffees and her wife, Robin, loves Central & South America coffees (currently it is a mix of Ethiopia & Peru). In addition, for Espresso we serve Linea Caffe's "Little Wing" blend and "Big Calm Decaf" blend. We are also offering Single Origin options for Espresso and Pour-Over from rotating guest roasters throughout the year. We are currently featuring Cosmic Dust Coffee (San Jose, CA).
TEA: Since November 2021 we started carrying an assortment of teas from Blue Willow Tea (Berkeley, CA). At the beginning of 2022 we started sourcing our chai from David Rio (San Francisco, CA). In addition, we use Encha (San Jose, CA) for organic matcha that's grown, ground and packaged on their farm in Uji, Kyoto, Japan.
ABOUT US: Our building was erected in the 1880's at the corner of Bonview St. and Cortland Ave. The space was originally Max Breithaupt's butcher shop. Pinhole Coffee opened for business on September 12, 2014.
The term "pinhole" is a reference to "pinhole photography." It is a symbolic parallelism of something small producing something big. In pinhole photography, when a pin sized hole is exposed to light it reflects an image. We like to think that everyone involved in our space is the "light source", our cafe is the "pinhole" and the result is the overall experience.
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