Here's something you might be interested in.
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
Oceanside’s coffee revolution
Bean bloom in Oceanside
Locally roasted coffee helps Oceanside bloom.
This retail coffee shop representing the Leucadia roaster pairs vintage objects and beach community vibe with fresh roasted coffee, cold brew and coffee based drinks, plus a small menu of baked goods and sundry food items." Revolution Roasters opened its first retail shop in mid-September on the Coast Highway in Oceanside. The roaster continues to cook beans where it started as a wholesaler four years ago — in the back of Leucadia’s Coffee Coffee restaurant and café. However, by staking out a space eight miles north, owners Dan and Miriah Scheibe hope to bring their brand of specialty coffee to a wider market.
“We really saw a huge opportunity in this area — it’s really blossoming,” says Miriah, referring to a stretch at the south end of Oceanside around Vista Way. “The beer scene is happening, the cocktails are happening, the food’s happening — and there was just really no coffee yet.”
Miriah quit her job in biotech last year to focus on growing the coffee business but says she didn’t do so expecting to open a café. “It was never the plan to open our own space,” she explains, “We had initially started as a wholesale roasting company — that was our goal and dream.”
But seven or eight months ago, she got to thinking that opening a retail space was the best way to market their coffee. “We just realized it was a little bit hard for us to grow our brand without our own café presence.”
Dan Scheibe still works in biotech full-time, roasting on weekends. Assistant roaster Kasey May says the smell of coffee roasting in Coffee Coffee has become a cherished ritual for its Leucadia customers and the roasters alike. However, he adds that he welcomes the opportunity to control their coffee’s preparation in his role as manager of the new shop. He and the staff enjoy experimenting with different extraction theories after-hours to fine tune their product for quality and consistency.
He says they also value having direct feedback from their customers, using it to refine their roasting practice. “We have already made a few small tweaks and adjustments to some of our roasting profiles,” he says, “which is exactly what we were hoping for out of this place.”
Revolution offers light, medium, and dark roasts, depending on a bean’s origin, but skews a little darker than some of its Roast Highway neighbors. This seems to be in keeping with many of their customers’ tastes, and several loyal North County customers have already sought out Revolution’s beans in Oceanside. “We have a lot of those traditional flavors that a lot of people associate with coffee,” May explains. “Deep chocolate notes, caramels, and a bitter roastiness, a woodiness.”
Decorated by an eclectic assortment of antiques and vintage curiosities — including a wild boar’s head — the airy shop offers drip, single-origin pour-over, and espresso drinks, plus a chocolaty cold-brew blend of Honduran and Ethiopian beans, available on nitro. A full kitchen will eventually serve baked goods plus breakfast and lunch dishes, but in the meantime the menu focuses on third-party pastries, coffee and ice cream affogatos, and rotating seasonal concoctions involving simple syrups and fresh local ingredients.
Here's something you might be interested in.
Oceanside’s coffee revolution
Bean bloom in Oceanside
Oceanside’s coffee revolution
Bean bloom in Oceanside
Locally roasted coffee helps Oceanside bloom.
This retail coffee shop representing the Leucadia roaster pairs vintage objects and beach community vibe with fresh roasted coffee, cold brew and coffee based drinks, plus a small menu of baked goods and sundry food items." Revolution Roasters opened its first retail shop in mid-September on the Coast Highway in Oceanside. The roaster continues to cook beans where it started as a wholesaler four years ago — in the back of Leucadia’s Coffee Coffee restaurant and café. However, by staking out a space eight miles north, owners Dan and Miriah Scheibe hope to bring their brand of specialty coffee to a wider market.
“We really saw a huge opportunity in this area — it’s really blossoming,” says Miriah, referring to a stretch at the south end of Oceanside around Vista Way. “The beer scene is happening, the cocktails are happening, the food’s happening — and there was just really no coffee yet.”
Miriah quit her job in biotech last year to focus on growing the coffee business but says she didn’t do so expecting to open a café. “It was never the plan to open our own space,” she explains, “We had initially started as a wholesale roasting company — that was our goal and dream.”
But seven or eight months ago, she got to thinking that opening a retail space was the best way to market their coffee. “We just realized it was a little bit hard for us to grow our brand without our own café presence.”
Dan Scheibe still works in biotech full-time, roasting on weekends. Assistant roaster Kasey May says the smell of coffee roasting in Coffee Coffee has become a cherished ritual for its Leucadia customers and the roasters alike. However, he adds that he welcomes the opportunity to control their coffee’s preparation in his role as manager of the new shop. He and the staff enjoy experimenting with different extraction theories after-hours to fine tune their product for quality and consistency.
He says they also value having direct feedback from their customers, using it to refine their roasting practice. “We have already made a few small tweaks and adjustments to some of our roasting profiles,” he says, “which is exactly what we were hoping for out of this place.”
Revolution offers light, medium, and dark roasts, depending on a bean’s origin, but skews a little darker than some of its Roast Highway neighbors. This seems to be in keeping with many of their customers’ tastes, and several loyal North County customers have already sought out Revolution’s beans in Oceanside. “We have a lot of those traditional flavors that a lot of people associate with coffee,” May explains. “Deep chocolate notes, caramels, and a bitter roastiness, a woodiness.”
Decorated by an eclectic assortment of antiques and vintage curiosities — including a wild boar’s head — the airy shop offers drip, single-origin pour-over, and espresso drinks, plus a chocolaty cold-brew blend of Honduran and Ethiopian beans, available on nitro. A full kitchen will eventually serve baked goods plus breakfast and lunch dishes, but in the meantime the menu focuses on third-party pastries, coffee and ice cream affogatos, and rotating seasonal concoctions involving simple syrups and fresh local ingredients.
Comments