Built around the cup,
and the room around it.
scopesmileshuffle began as a one-bag-a-week home roasting habit, on the back porch of a rented house in Northeast Portland. Eight years later, we're still roasting in small batches — just a few more of them.
How it started
In 2016, our founder Eli was a line cook with a borrowed Probat sample roaster and too much curiosity. He'd bring small bags of his roasts to the restaurant for the morning crew, and slowly, people started asking where they could buy it.
By 2018, we'd taken over a small storefront on Stark Street. It had good light, a stubborn old maple tree out front, and just enough room for six tables and a five-kilo roaster in the back.
That's still our home today.
Three quiet principles.
Source with relationships
We buy from five farms we know by name. We visit when we can, we pay above market, and we tell their stories on every bag.
Roast for clarity, not for show
We roast lighter than most, because we want you to taste the coffee — not the roaster. Every profile is built around the bean.
Make a room worth staying in
Good coffee is half of it. The other half is the chair, the music, the light, and the person who hands you your cup.
Behind the bar.
Eli Vance
Founder & Head Roaster
Mira Ahmadi
Head Pastry Chef
Theo Park
Lead Barista
Sasha Lin
Café Manager