rjekic
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Open Mic Nights: Sign Up for Our Spring Lineup
Every other Thursday from 7 to 9 PM, we dim the pendant lights, push the front tables aside, and hand the room over to whoever shows up with something to share. Open Mic Night is the closest thing we have to a Rooted tradition — and after a quieter winter, we’re ready to make this…
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Five Drive-Thru Hacks From the People Who Live There
Our drive-thru team pulls roughly 400 cars a day, and they have opinions. We sat down with the window crew for fifteen minutes between rushes and asked them what they wish every customer knew. Here are the five things that came up the most. Bonus: tip the headset. Our drive-thru tip pool is separate from…
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A Fresh Look at Our Loyalty Program
We rebuilt our loyalty program from the ground up this month, and we want to walk you through exactly what’s new — because the only thing more annoying than a confusing rewards app is one that quietly changes the rules. The biggest shift: stars now stack at twice the old rate. Every dollar you spend…
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Espresso Extraction 101: Why Your Shot Tastes Sour
If your home espresso has been tasting sharp, sour, or weirdly thin, the news is good: it’s almost never the beans. It’s almost always extraction. Here’s the short, no-jargon version of what’s happening in your cup and what to change first. Espresso is just water pushed through ground coffee under pressure. The water dissolves flavor…
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Behind Our New Storefront: A Letter From the Founders
You may have noticed the front of the shop looks a little different this week. We wanted to write something short about why, because a storefront isn’t just paint — it’s the first thing you see, and we don’t take that lightly. When we opened Rooted four years ago, the building was a former dry…
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Pup Cup Fridays Are Back
Pup Cup Fridays are officially back for the season, and we could not be more excited. Every Friday from open to close, any well-behaved dog who visits the patio gets a complimentary cup of unsweetened whipped cream on the house. No purchase required, no questions asked, just bring the dog. A quick word on the…
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Single-Origin Spotlight: This Season’s Ethiopian Yirgacheffe
The bag on the pour-over bar this month is something we’ve been chasing for almost a year. It’s a washed Yirgacheffe from the Kochere district in southern Ethiopia, roasted light enough to keep its personality and just dark enough to round the edges. If you’ve ever wondered why coffee people get weird about origin, this…
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Neighbors of Norman: Meet the Faces Behind Your Morning Latte
There are nine of us on the bar right now, and most days you’ll see three at a time — one on espresso, one on the register, one floating. We thought we’d introduce a few of the people whose hands have probably touched your cup. Maya has been here the longest. She started as a…
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Recipe: Iced Maple Oat Latte You Can Make at Home
Our iced maple oat latte was one of the first drinks I put on the menu, and it’s still the one I make for myself the most. It’s basically the cold version of a comfort drink — just three ingredients, no syrups, nothing fussy. Here’s how to build one at home. You’ll need: a double…