Vigilante Coffee — Restaurant in Oceanside

The opportunity to get a “peek behind the curtain” is a rare occasion and I’m grateful to @vigilantecoffee for providing me a glimpse of how coffee beans are roasted.

“Vigilante Coffee” Founders Chris and Ashley facilitated an interesting and interactive demonstration of the coffee bean roasting process that included sampling their “Suke Quto” coffee made from beans they source themselves from a farm in Ethiopia.

Chris increased my knowledge of coffee bean roasting by 100% (since I knew absolutely nothing about it when I walked through his door) as “we” roasted a batch of beans “together.” Our assigned roles consisted of him doing all the work and me sniffing the beans mid-roast and drinking as much of his coffee as I could while I was there. 😉

I was intrigued by how much science is involved as I watched him make adjustments during the roasting process on his computer screen while explaining how the endothermic nature of the beans require certain adjustments at key intervals.

The beans actually crack open twice during the 12-15 minute roasting process as the water contained within them evaporates. Constant monitoring is required as allowing the beans to roast for 18 minutes results in them baking (instead of roasting) and allowing them to reach a temperature of 460 degrees risks them bursting into flames. 🔥😳

Chris offered some great advice for us mere coffee consuming mortals including:

*To experience the most your beans have to offer you’ll want purchase them within a week of their roasting and within 6 months of their harvesting. *Storing your beans in the freezer does slow the aging process, but not dramatically.

Names are important here so get them right! “Little Red” is the name of their first roaster, “Vigilante” is the maiden name of Chris’ mother (and not a call to organize to suppress and punish crime), and their “Tin Lizzie” beans are not a veiled reference to a rock band (but an homage to the old garage where Model T’s were once repaired and later the site of their initial roasting efforts).

If you’re experiencing a little FOMO and wish you could learn more about coffee bean roasting you should try one of their free tastings each Friday at 11:00 (no appointments necessary).

And that’s…Henry’s...

There’s something strange and comforting about walking into a coffee shop 2,700 miles from where you first found it — and realizing it hasn’t lost its soul.

Vigilante Coffee, newly planted in Oceanside, California, feels both familiar and a little dreamlike, like you’ve wandered into a parallel version of a place you once knew in another life. The light is different — brighter, bluer — but the energy hums the same. It still smells like ambition and roasted beans, and the baristas still talk to you like it matters that you’re here.

Inside, it’s laid-back but intentional. Sunlight filters through clean design. There’s no performative cool here — just quiet confidence, the kind that comes from knowing your coffee is excellent and your mission is honest.

I ordered a house roast oatmilk latte, the way I always do. It arrived with no ceremony, just a beautiful pour and that telltale aroma — chocolate, a little citrus, something to anchor you in your day. Smooth, deep, unfussy. Not a trendy drink. A real one.

The staff? As always, generous with their time and knowledge. They answered questions with ease but never condescension. They like coffee, and they like talking about it. It’s rare. You can feel the training — but more than that, you feel the culture.

And just under the surface — still — is their ethos: ethical sourcing, hands-on relationships with growers, small-batch roasting that doesn’t scream for attention but somehow speaks clearly. That hasn’t changed.

This place feels like a continuation, not a copy — like something was carried westward with care. It’s Vigilante with salt in the air and the beach just a block or two off. Less rust belt, more surf town. Still Vigilante.

If you’re in Oceanside, go. If you’ve never been to the original, this is a perfect beginning. And if you have — well, you’ll recognize...

Motivating place to work remote with friendly, knowledgeable staff and fresh tasting menu items. Customers are in the door as soon as they open no matter what day it is. I've always been able to find a parking spot and find a table with a plug for my computer. I'm a morning person so it's nice that they open early and it's a chill atmosphere to work in. Very close to the beach which is where I'll stop before or after my visit for a run. Their iced (or hot) vanilla latte with oat milk is my go to beverage. Very smooth and the flavor is never overpowering. They offer baked goods that are from local shops in the area. Most of these items are gluten free, vegan or both. I've had a blueberry scone, chocolate chip cookie, apple crumb cake and the cherry avocado toast. You can clean up after yourself and put items in bins or they come around and grab it when they can. They offer free water on draft a the counter. It's an open, industrial concept and the front is made of garage doors and windows. I dress a little warmer / bring my coat with me when it's cold out - it's chilly inside sometimes. I like to sit near the back to watch them roast the beans in house. They also sell bagged coffee and other merchandise in the front of the shop. Also love this place because it is dog friendly inside...