DUA DC is a woman-owned Indonesian specialty coffee shop in Washington, DC, serving single-origin coffee from across Indonesia’s islands. We specialize in expertly crafted espresso drinks, pour-overs, signature lattes, and other seasonal house-made specialty beverages, alongside a curated selection of teas and non-coffee drinks. Our menu also features all-day pastries, open-faced toasts, and filling snacks, making DUA DC a welcoming spot for coffee lovers, remote workers, and casual meetups in downtown DC. Every cup is brewed with care, highlighting the unique flavor profiles of Indonesian coffee.
La Colombe's motto is "Taste always trumps novelty." In this case, we are inclined to agree with the stylish cafe. Whether they're pulling an espresso, brewing drip coffee, or perfecting the art of the pour-over, La Colombe knows what its doing. The company, which has several other locations throughout the east coast places an emphasis on making the best cup of coffee with the best coffee beans available. In addition to their awesome brewing skills, their beans come from eco-friendly coffee growers around the world, which makes each sip taste that much better.
All Day Cafe/Coffee/Cowork and Restaurant
At Swing's Coffee, Washington DC's oldest coffee roaster, we roast coffee daily with artisan hands and technological precision. Our roasting methods include using old-world German Probat roasters together with tools like moisture meters, spectrophotometers and refractometers. Our custom beverages are drawn from the cutting edge of culinary inspiration and rotate seasonally. Our customer service is above and beyond. We also maintain a robust wholesale division and distribute our products daily throughout the Mid-Atlantic. Try some of our coffees in one of our cafes, or grab a bag online.
Zeke's Coffee of DC specializes in organic, fair trade, and sustainable Arabica beans, and we feature dozens of single-origin coffees from and create our own custom blends, roasting in 10 pound batches. At Zeke's, we use a fluid bed coffee roaster. Invented by Mike Sivetz, a physicist from Oregon in the 1970's, fluid bed coffee roasters use hot air to create a fountain of coffee beans. This technique roasts more quickly and uniformly than a conventional drum roaster. We roast to temperature, giving us a more consistent product. Chaff escapes the roast chamber easily, leading to cleaner tasting coffee with more distinct regional flavors. We roast in small batches. It guarantees freshness. It keeps us honest. Our roaster holds 12 pounds of coffee, compared to the 150 pounds that a standard roaster holds. Because of this, we put more time, more labor, and a little more of ourselves into each bean. You can taste the difference.
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Every batch we roast is hand-crafted in our shop. Roasting coffee is a little science, a little intuition, and a lot of good taste. We are specialized in roasting high quality coffee every day in-house, so you can enjoy the benefits of fresh beans roasted in small batches, helping preserve quality and taste. After all, those are the most important aspects of any good cup of coffee.
