Meg Skop placed fifth in the finals of the 2026 US Barista Championship. The San Francisco Chronicle reported in December 2025 that the cafes use mostly Onyx beans, roast some lots themselves, and pour a tasting flight of three coffees or one coffee prepared three ways.
Co-founders Reef Bessette and Bryan Overstreet run cafes in Chinatown and the Inner Richmond, plus a counter inside Side A on 19th Street. The Standard reported in June 2026 that a Mason Street cafe with a four-seat slow bar was due to open this fall.