Oat milk coffees and good vibes from the popular Deathless Coffee
"About nine months ago I learned Excelsior began roasting its own beans in collaboration with Rai Littlejohn of Deathless Coffee in San Francisco, adopting a slow-and-steady roasting style that caramelizes sugars and yields a medium-bodied cup with chocolate tones and a punchy-yet-smooth espresso profile." - Becky Duffett
"I’ve noticed the roving pop-up and roaster Deathless Coffee has taken over the bar from York Street Coffee, continuing to add coffee options in the area." - Paolo Bicchieri
"At the community-centric Deathless Coffee, the shop is described as continuing to cultivate relationships and a sense of community despite wider industry moves toward to-go models." - Paolo Bicchieri
"What started as a pandemic pop-up now operates from a permanent community-focused space at 1825 Market Street, serving espresso drinks and filter coffee while still formalizing hours." - Paolo Bicchieri
"Started as a shipping-container pop-up in a Mission District alley behind Bond Bar on 16th Street in summer 2020, Deathless Coffee became a much-needed checkpoint during the hellish early months of the pandemic and grew into a permanent spot secured in fall 2022. The operation has always been all-plant-based and punk straight edge: oat lattes made with Grand Coffee beans, espresso from a tiny blue Marzocco rig and simple pour-overs formed the backbone of a project committed to top-notch quality and hospitality. Its famously cryptic Instagram helped cultivate an IYKYK mood as Littlejohn kept showing up for socially vital moments; the new triangle-of-windows space—pink and green walls with a Sega Genesis set up to play Sonic the Hedgehog near the coffee bar—serves espresso drinks, filter coffee and the same premium level of conversation, and Littlejohn hopes to add animal-free pastries from Over Yonder Bakehouse or Whack Donut as he finishes hiring staff and builds a fuller schedule. Deathless Coffee is currently open Wednesday through Friday from 8 a.m. to 3 p.m. and is aiming for an early-summer grand opening." - Paolo Bicchieri