Coffee · Outer Sunset, San Francisco
Andytown Coffee Roasters
Coffee from the foggy end of San Francisco.
Andytown started as a tiny shop a few blocks from Ocean Beach, opened in 2014 by Lauren Crabbe and Michael McCrory, two baristas who met behind the counter in San Diego. They roasted coffee in the back and baked Irish soda bread up front.
- Founded
- 2014
- Founded by
- Lauren Crabbe and Michael McCrory
- Based in
- Outer Sunset, San Francisco
The story of Andytown
The name is a nod to Michael's hometown. He grew up in Andersonstown, just outside Belfast, which everyone there calls Andytown. When he and Lauren opened their shop in the Outer Sunset, a neighborhood with deep Irish roots of its own, the name fit.
From the start the shop was meant to feel like a grandmother's kitchen: warm, unfussy and full of baking, including a soda bread made from Michael's grandmother's recipe. The coffee came from a roaster in the back room, with a promise to be open about where every bean came from.
Andytown has since grown into a woman-owned roaster with cafés around the city, but it still roasts with the same mix of care and approachability, and its blends still read like postcards from Ocean Beach.
How it's made
Andytown roasts in San Francisco and is open about where each coffee comes from. Alongside its house blends it rotates single origins, roasting each to bring out sweetness and balance rather than heavy roast flavor.
Our featured pick
Wind & Sea Coffee Beans (8OZ)
Built for the cup after a cold surf at Ocean Beach.
$16.50
Andytown made Wind & Sea for the moment after a long, cold surf session at Ocean Beach, when you want something warm, sweet and sturdy. It is a hearty blend of Colombian and Ethiopian coffees, fully washed and roasted medium-dark.
The Colombian side brings body and chocolate, and the Ethiopian side lifts it with a little brightness. The result is balanced and lively, a cup that works as well in a drip machine or French press as it does as espresso with milk.
- Tasting notes
- Orange, milk chocolate and nougat.
- How to use it
- Grind just before brewing. Great as drip, pour-over or French press, and sturdy enough for milk drinks.
- Pairs with
- Irish soda bread, a buttery scone or a square of milk chocolate.
Why we carry them
Andytown is about as local as coffee gets for us. Their blends are approachable enough for a drip machine and good enough for espresso, and they have kept the neighborhood spirit that made the Outer Sunset shop a destination.
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