Bubblecup Tea Zone & Ice Cave — beans you can actually taste.
Single-origin pour-overs from rotating farms, espresso pulled to the gram, locally-roasted beans, pastries from the bakery next door. Real ceramic for here, real conversation if you stay.
The way Bubblecup Tea Zone & Ice Cave actually works.
Produce from farms within 60 miles. Menus shift with the season.
Stocks, sauces, dough — made in-house, never out of a bag.
Real plates of food. No fussy stacks, no foam, no theatre.
Designed for sharing — family-style or a quiet meal for two.
Built around doing the work right.
Bubblecup Tea Zone & Ice Cave opened in 2021 by three friends who'd worked at big specialty coffee shops in Portland, Brooklyn, and Austin. We wanted to do an honest neighborhood coffee bar — proper extraction, good music, real ceramic, and beans you could actually taste.
We source from a small group of importers who pay farmers fairly and trace their lots back to specific farms (not just "Ethiopian Yirgacheffe" but the actual co-op + processing date). Our bean menu rotates every 2-4 weeks as lots cycle in. We tell you what you're drinking on the chalkboard.
Our pastries come from the bakery next door — they bake at 4am, we get the trays at 6am. Same scones, croissants, and tarts the bakery sells at twice the price out front. We do not have a kids menu, juice, or smoothies. We do coffee, and we do it well.
Our team
Espresso dial-in + bar lead. 9 years.
Single-origin sourcing + roasting. 8 years.
Operations + pastries. 11 years.
Reserve a table at Bubblecup Tea Zone & Ice Cave.
Most evenings book up — we recommend calling at least a day ahead.
Get in touch
Sample contact details below — in your version this would show your real phone, email, address, and hours.