76 PUNCHMAGAZINE.COM {food coloring} Nathan describes. “There are so many nuances, from growing, harvesting, roasting and serving. I enjoy the detail. When I am roasting, my goal is to perfect the beans, duplicate it and be able to share it. I want people to enjoy quality from farm to cup.” Nathan feels fortunate to source beans from all over the world that come into the Port of Oakland, including countries in Africa, South and Central America. “I appreciate all of the hands that have touched the beans,” Nathan stresses. “There’s a worldwide effort to get a cup of coffee to you.” The house blend, Golden Hour, ranks among regulars’ favorites, which Nathan describes as having flavors of graham cracker, honey, brown sugar and blueberry in a mediumdark roast. They offer pastries baked fresh daily as well as breakfast and lunch sandwiches made to order. One popular option, the High Roller, comes on a freshly baked English muffin with tomato, pesto, scrambled egg, arugula, prosciutto and crème fraîche. The cafe also offers a variety of fresh fruit smoothies, inventive toasts and creative seasonal drinks such as a lavender honey oat latte and strawberry matcha. Born and raised in San Carlos, Nathan feels a strong loyalty to the community and benefits from family members nearby who rolled up their sleeves and swung hammers to completely remodel the cafe space before opening. Last summer, the couple took the San Carlos Avenue store down to the studs to transform the property and add a second story. “We worked with a contractor,” shares Nathan. “However, my dad Tony and I ended up doing almost all of the work. My mom Gina and Siera designed the inside.” Nathan got his start in the restaurant business at Sneakers in San Carlos where he worked his way up to assistant manager and head bartender. “A coworker noticed how hard I was working,” recalls Nathan. “She told me that if I continued with my work ethic,
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