Naughty Coffee

A Loring at the door and no blends on the bar

The roaster is the first thing you see at Naughty Coffee, a Loring S7 Nighthawk set near the entrance ahead of the bar. The team moved from serving another roaster's coffee to roasting its own in 2025, and the stated approach is one farm, one origin, one flavor at a time rather than a single espresso blend held in place all year. That is why the retail shelf keeps moving: a floral Colombian caturra one month, an Aricha natural from Yirgacheffe in Ethiopia or a Burundi from Gitwe Hill the next. Green coffee has come through estates such as Hacienda La Minita in Costa Rica, and extended fermentations and co-fermentations are part of the working vocabulary, so the hand brew side is where the range shows.

Two steel islands, espresso on one and the slower pull on the other

The room is arranged so the work is hard to miss. Past the roaster, the path leads to two steel coffee-bar islands, one for manual brewing and one for espresso on a Slayer Steam LP with several Mahlkönig grinders. The pastry case and the till sit on a tiled island, with pale floors, white walls, light bars, a natural wood communal table and a condiment bar keeping the whole thing bright and orderly. It is counter service with a lot of movement rather than a library shift. The house leans into explanation as well: each selection comes with a card giving origin, process and sensory notes, so ordering a filter often turns into a short conversation instead of a handoff.

Start with Cloud Nine, then take the hand brew

If matcha sounds right, Cloud Nine is the drink to open with: coconut water under salted caramel matcha cream, which makes more sense in Miami heat than it does written down. For coffee, take the manual brew route and let the current single origin lead, especially if one of the natural or fermented lots is on the board. The espresso side is serious, but the separate hand-brew island is the clearer expression of the house style. Food is not incidental here either, since the kitchen runs alongside the bar rather than behind it, and if there are almond croissants in the case, add one for the walk back.