Terrible Love Coffee operates out of the Baker Center in Hyde Park, running an espresso and pour-over lineup built on house-made syrups. The specialty lattes carry the shop's identity: the TRRBL Latte layers banana and chocolate syrups under whipped cream and crumbled Nilla wafers, while the Grapefruit Brown Sugar Latte gets a dusting of brown sugar on top and has developed a following among regulars. A seasonal Strawberry Hibiscus Fizz mixes house-made syrup with cold brew concentrate, sparkling water, and a freeze-dried strawberry garnish.
Beans rotate between two roasting partners — Huckleberry, sourcing Ethiopia for espresso and Rwanda for drip, and Mercado Sin Nombre, pulling Chiapas for cold brew and Guerrero for pour-over. Food stays simple: pastries from Texas French Bread and breakfast tacos from El Xolo on flour tortillas, with no upcharge for alternative milks.
The shop has built a reputation as a neighborhood find, with warm service and the occasional wait cited as part of the experience.
Beans rotate between two roasting partners — Huckleberry, sourcing Ethiopia for espresso and Rwanda for drip, and Mercado Sin Nombre, pulling Chiapas for cold brew and Guerrero for pour-over. Food stays simple: pastries from Texas French Bread and breakfast tacos from El Xolo on flour tortillas, with no upcharge for alternative milks.
The shop has built a reputation as a neighborhood find, with warm service and the occasional wait cited as part of the experience.