Andytown Coffee Roasters

Andytown binds San Francisco’s foggy western edge to Belfast food traditions, giving the roaster a sense of place that extends beyond its coffee. Baristas Michael McCrory and Lauren Crabbe founded it in 2014, initially handling roasting, baking, and service inside a 600-square-foot Lawton Street cafe in the Outer Sunset. The coffee program favors small-batch roasting, regular cupping, and deliberate purchasing. Its sourcing approach leaves room for new producers while reserving space for recurring relationships; coffees are sampled, profiled, tested, and developed for cafe brewing before release. The signature Snowy Plover distills the coastal character into a drink of espresso, sparkling water, simple syrup, and house-made whipped cream, named for the shorebird found near Ocean Beach. A bakery adds a second, equally specific thread: soda farls, wheaten bread, scones, sausage rolls, and house-made jams draw on Northern Irish cooking. Cafes are designed for their individual buildings and neighborhoods rather than repeated as identical templates.