Small Business Profile: Andytown Coffee

Coffee can be serious business in San Francisco. But Andytown has always believed that great coffee doesn't have to come with an attitude. Founded by two former baristas who wanted to create something exceptional without the intimidation factor, Andytown has grown into a beloved collection of neighborhood cafés where the coffee is thoughtfully sourced, the hospitality is genuine, and everyone—from the coffee obsessive to the person who just wants a really good latte—is welcome. We caught up with founder Lauren Crabbe to talk about their approach to coffee, their commitment to creating welcoming spaces, and the Snowy Plover that has developed something of a cult following. 

You and Michael were baristas before you opened Andytown. What gap did you see in the SF coffee scene that you were inspired to fill by launching your own spot?

When Michael and I were baristas, specialty coffee was becoming more exciting, but it could also feel intimidating. We loved the quality and craftsmanship, but sometimes it felt like you needed a vocabulary lesson just to order a cup of coffee. We hated that specialty coffee came with a "cooler than you" attitude. We wanted to build a café where the coffee was exceptional, but the experience was warm, welcoming, and unpretentious. Great coffee shouldn't feel exclusive, it should feel like something everyone can enjoy.

Coffee lovers can be wonderfully opinionated! If someone were visiting for the very first time, what would you encourage them to order—and what's your personal favorite on the menu?

If it's your first visit, I'd tell you to order a Snowy Plover. It's our signature drink made with ice sparkling water, espresso, house-made whipped cream, and brown sugar syrup, and somehow it all works together perfectly. It's refreshing, a little unexpected, and uniquely Andytown. 

I almost always start my day with a Gibraltar. It's an off-menu item that is smaller than a cappuccino, with latte-texture milk. It really showcases the flavor of the espresso, but the few ounces of milk allows me to sip it instead of shooting it like a shot. Every weekday morning, you can find me at Lawton street after school drop off, savoring my Gibraltar and chatting with my neighbors. 

Congrats on being a certified California Green Business. What are some of the ways sustainability shows up in your day-to-day operations?

Sustainability is about thousands of small decisions that add up over time. We source our coffee thoughtfully, encourage customers to bring reusable cups with a discount, compost our coffee grounds and food waste whenever possible, and have eliminated extra charges for plant-based milk to make sustainable choices easier. We're always looking for ways to reduce waste and operate more efficiently because we believe taking care of our community also means taking care of our environment.

You mention that creating welcoming, inclusive spaces is part of Andytown's ethos. How does that show up in your cafés, and why has it been such an important part of your mission?

Hospitality is really at the center of everything we do. We hire kind people, train for genuine hospitality, and want every guest to feel like they're walking into a safe space where they belong. Whether you're a coffee expert or someone ordering their first cappuccino, you should feel equally comfortable asking questions and enjoying your visit. We believe great coffee brings people together, and we've always wanted our cafés to reflect the diversity and warmth of the communities we serve.

What's one thing about coffee—or running a coffee business—that most people would be surprised to learn?

I get so annoyed when people talk badly about decaf coffee. (The whole "death before decaf" joke bugs me.) We take our decaf very seriously and put a lot of work into making our decaf as delicious as possible. We first source our decaf for flavor, then send it to the decaffeination plant for processing. Removing caffeine changes the structure of the bean, making it much more difficult to roast well. It takes countless test batches to find the sweet spot where the coffee still tastes vibrant, sweet, and complex instead of flat or roasty. We put just as much care into our decaf as any of our single origins because everyone deserves a genuinely delicious cup of coffee—whether they want the caffeine or not. After all, decaf coffee drinkers are our only customers truly drinking coffee only for flavor, not for a caffeine boost.

Looking ahead, what are you most excited about, whether it's new menu items, community partnerships, or what's next for the business?

I'm excited about continuing to grow thoughtfully. We've recently opened new cafés in downtown San Francisco, and it's been incredibly rewarding to see more people discover Andytown. We have another cafe in the works on California Street downtown. We're also investing in new coffee releases, expanding our wholesale partnerships, and finding more ways to collaborate with local organizations and businesses. At the end of the day, our goal hasn't changed since we opened our first café: serve delicious coffee, create welcoming spaces, and be a positive part of the neighborhoods we call home.