The Grove is a hopping place in the evening, but with a new coffeehouse set to open this summer, the neighborhood can expect more of a daytime buzz. Rise will makes its home at 4180 Manchester Ave., on the same block as the new nightclub Honey and the restaurant and craft cocktail watering hole Sanctuaria. Rise, a project by owner Jessie Mueller, will focus on serving sustainable sustenance – with fair trade, organic coffee by local roaster Goshen Coffee, and baked goods from Kaylen Wissinger’s recently opened sustainable bakeshop Whisk.
“I was looking to create a daytime place for The Grove,” said Mueller, whose background is in the field of social work, specifically in community building. “To me, coffee is community. That’s what brings people together.”
Rise will be a two-story coffeehouse, including a brew bar and approximately 15 seats on the first floor. The upper level will feature soft seating in a front area; the back area will house a craft table, a chalk wall, toys and other creative play options for children.
Although Mueller does not have a background in the world of coffee, she noted that, in preparation to open a brew bar that uses a variety of new age brewing methods, she has been working closely with Goshen Coffee as well as learning intricacies of the craft from local coffeehouses like Sump and The Mud House. In addition, she traveled to Portland, Ore., to research its coffee scene and receive further hands-on training.
The coffeehouse is expected to open in August, although folks craving a jolt of java (or beer) can stop in on Sat., June 1, when Rise participates in Indie Hop, an annual event that showcases the unique flavors of businesses in The Grove as well as Cherokee Street. When Rise does open, its hours are expected to be 7 a.m. to 4 p.m., Tuesday through Sunday. Mueller noted that she would eventually like to expand her hours of operation into the evening. Rise’s website is currently under construction and is scheduled to launch within the next two weeks. In the meantime, you can follow its progress on Facebook.
This article appears in May 2013.