Concept site Sixforty Coffee is a fictional coffee roaster, designed and built by Patrick Bushe to show what I make for coffee roasters. Fictional, by Patrick Bushe

6:40 amin L.A.

Next roast Monday

Roasted at 6:40 am, twice a week.

Sixforty is a two-person roastery in Frogtown, a few blocks from the L.A. River. We roast on Monday and Thursday, only what’s been ordered, and ship it the same day.

Beans turning in a roaster’s cooling tray under warm light

A roast day, hour by hour.

Every Monday and Thursday looks like this.

  1. 5:30 am

    Weigh the green coffee

    Raw beans are weighed out for each batch, 12 kilos at a time. Nothing is roasted that isn’t already ordered.

  2. 6:40 am

    First batch drops

    Blue Hour goes first, because light roasts need the cleanest drum. Darker roasts follow through the morning.

    Roasted beans pouring from the drum into the cooling tray
  3. 9:00 am

    Cupping

    We taste every batch from the morning side by side. If one is off, it doesn’t ship.

  4. 11:00 am

    Grind and pack

    Whole bean goes straight into bags with a one-way valve. Ground orders are ground last, right before they’re sealed.

    Fresh beans falling from a chute into a steel cooling bin
  5. 12:00 pm

    Orders close

    Anything ordered by noon ships today. Anything after goes with the next roast.

  6. 3:00 pm

    The truck

    Everything leaves the same afternoon. Most bags arrive two to four days later.

This week.

Order by noon on a roast day and it ships that afternoon.

  1. Mon Roast and ship
  2. Tue Office day
  3. Wed Office day
  4. Thu Roast and ship
  5. Fri Office day
  6. Sat Tasting bar
  7. Sun Tasting bar
Ripe red and unripe green coffee cherries on a branch A hand picking ripe coffee cherries

Where it comes from.

We buy through two importers who tell us what the farm was paid, and we only buy coffees we can name down to the region and process. That’s what’s printed on every bag.

Most of our coffees are on the menu all year. When a lot runs out, the hour stays and the coffee inside it changes, and we’ll tell you on the bag.

  • Region and process on every bag
  • Roasted only to order
  • Decaf with water, not chemicals

The tasting bar.

On weekends the roastery door rolls up and the bar opens. Pour-overs of all six, a flight if you can’t choose, and bags straight off Thursday’s roast.

Weekends · Saturday and Sunday, 8 am to 1 pm

Frogtown, Los Angeles, by the river path. Street parking and bike racks.

An espresso in a teal cup on a wooden table

Pour Sixforty at your place.

Cafés, offices and restaurants get wholesale pricing, a free espresso dial-in visit and a standing roast every Monday or Thursday.

This is where you’d pay.

Sixforty is a concept store, so nothing is for sale.

On a live Shopify store this button opens checkout with Shop Pay, Apple Pay, Google Pay and cards, your bag carries straight over, and subscriptions run through a subscription app like Shopify Subscriptions or Recharge.

Patrick Bushe designed and built Sixforty to show what a coffee store can look like.

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