What We're Pouring
A few favorites from our menu. Everything's made to order, nothing sits on a warmer.
Breakfast Sandwich
$10.50Scrambled eggs, aged cheddar, bacon or tempeh, greens, sriracha aioli on a brioche bun.
Cold Brew
$4.50Steeped 18 hours, served over ice. Strong enough to be dangerous, smooth enough to forget that.
Lavender Honey Latte
$5.50Local wildflower honey and house-made lavender syrup. Sweet, floral, a little unexpected. Maya's answer to 'can you make it less bitter?'
Oat Milk Latte
$5.00Made with Misty Morning oat milk from the Willamette Valley. Creamy without being cloying.
The Division
$3.50Our signature blend—Guatemala and Ethiopia, roasted in-house. Notes of dark chocolate, cherry, and just enough brightness to wake you up without shouting.
Started in a Garage
In 2018, Maya Chen left her job as a food scientist at a major coffee company. She found a former auto repair shop on Division Street with good bones and terrible plumbing. Eight months later, Ember & Oak opened its doors.
Our Story
What's Happening
Live music, tastings, and the occasional throwdown.
Cupping Session: Ethiopia Yirgacheffe
10:00 AM
Join Maya for a guided tasting of our new single-origin Ethiopian. Learn about processing methods, flavor profiles, and why we're so excited about this coffee. Limited to 12 people.
Live Music: The Pour Overs
7:00 PM
Our own Sam Reeves and his folk band play their monthly set. Original songs about coffee, rain, and questionable life choices. No cover, just good music and late-night espresso.
Poetry Open Mic
7:00 PM
Hosted by Portland Poets Collective. Sign-up starts at 6:30. Five-minute sets. Be brave.