Neighbor Coffee & Friends

09/09/2026

The Oatmeal Cream Pie, our first gluten free in-house pastry, now available at both locations!

09/01/2026

The pastry lineup… 🍁🍂
Fall Baked Oats (gluten free!)
Baked oats with cinnamon, ginger and molasses notes, topped with roasted pumpkin seeds.
Maple Pecan Scone.
Warm spices blend together with sweet maple and Texas pecans for this crowd favorite scone.
Pumpkin Cream Cheese Loaf.
The classic fall pastry you know and love! A ribbon of cream cheese inside a delicious pumpkin cake.

08/31/2026

Tomorrow… 🍂🍁

08/17/2026

Have you been looking for a sign?

07/13/2026

06/09/2026

Let’s talk about our new bag designs!

If you’ve followed us for any length of time, you’re probably familiar with our Front Porch blend. It’s smooth, it’s chocolatey, and easy drinking. But beyond the tasting notes, there’s a specific motivation behind the name. We always dreamt of opening a coffee shop, and plenty of those dreams were shared while sitting in rocking chairs on a front porch, sipping coffee. We wanted to capture that feeling and combine that with feelings of joy – sunny afternoons with family and friends, kids swinging on an old oak tree.

The Espresso 5000 blend is named after our first location – 5000 Burnet Rd. We’ve been there for 5 years now, and it seems so fitting that this blend represents the fulfillment of all that front-porch dreaming… a real place to make friends, create memories, and enjoy delicious coffee.

We know that in the end these are just paper bags, but it means so much more to us. It captures not only the journey we had in building our business, but the joy of getting to share in it with you. 

Enjoy!

04/22/2026

“It’s like biting into a strawberry.”

One weekend, I decided to drive up to Abilene, TX where a friend of mine started a pour-over coffee stand, doing regular pop-ups at storefronts and markets. I helped him shoot some promotional videos.

And that’s where everything changed.

He handed me a cup of coffee — a Costa Rica Natural.

And I didn’t even know how to process it.

Not “kind of fruity.”
Not “notes of something.”

It was literally like biting into a strawberry, and it changed my life. I didn’t know coffee could do that, and I also knew I wanted more.
I drank more coffee that weekend than ever before and couldn’t wait to drive home and tell everyone about it.

If you talk to many coffee professionals, we all seem to have a story like this. A cup of coffee we’ve been chasing and trying to recreate ever since that first mind-blowing sip.

If taking the job at Starbucks was dipping my toe, now I was ready to dive full tilt into the coffee river.

At my next shift I tried to recreate what I had experienced.

Which… was a tall order, no pun intended.

But this idea stuck with me – that coffee could be simple, but also vivid, delicate, and juicy.

That’s what I kept chasing. And it’s the driving force behind the coffee we choose to roast and share with you, one small-batch at a time.

04/13/2026

“They serve w**e and b**r at Starbucks?”

After a couple of weeks in coffee, I started paying more attention.

I was lucky enough to work at a store that served an elevated experience to our customers. It was a part of the fascinating yet short-lived Starbucks Evenings program.

Espresso Cloud IPA. Chai-Spiced Mulled W**e. Truffle Mac and Cheese. Bacon-Wrapped Dates.

But my store was also a Starbucks Reserve store, which meant we carried specialty micro-lot coffees you couldn’t find anywhere else, and brewed them on a special machine called the Clover Brewer.

You’ll want to look that one up on YouTube if you're into coffee equipment.

I was learning a lot, and not just how to make drinks — but how different coffees could taste.

There was more going on than I had ever noticed before with coffee, and being in this special store gave me the tools to experiment as my curiosity grew.

I still didn’t fully understand it — but I knew there was something special happening.

If I really wanted to understand, I had to dig deeper.

04/02/2026

“I have 12 Venti Frappuccinos for Karen on the bar!”

This is where my coffee journey started.

I was 23, new to Austin, about to get engaged, and needed a job.

After graduating from college with a passion for filmmaking, I was eager to find a company where I could plant for a few years and build a freelance career on the side.

I landed a video production job for a local consulting company. I was poised and ready to apply myself so that I could provide for my family by doing what I love.

Then came my first layoff.

After a major conference, they let go of the entire creative team — something I’ve unfortunately seen repeated more than once.

Blindsided, I picked up two part-time jobs — a food runner at Alamo Drafthouse and a barista at Starbucks.

At the time, I wasn’t even really a coffee drinker.

But something about it started to pull me in.