Black Velvet Coffee

Mammoth Lakes' flagship third-wave roaster and wine bar, founded by a former professional snowboarder and roasting organic beans at 8,000 feet.

Black Velvet Coffee began in 2008 as a micro-batch roasting operation, the passion project of former professional snowboarder Matt Hammer and his wife, Gracie. Operating at an elevation of 8,000 feet in Mammoth Lakes, California, the couple initially roasted organic, Fair Trade, and Rainforest Alliance certified beans in small 11-pound batches, selling their coffee at local farmers markets and out of a mobile cart. In 2011, they established their permanent flagship espresso bar on Main Street, bringing a meticulous, third-wave coffee philosophy to the Eastern Sierra. The shop is designed with a sleek, minimalist aesthetic that pairs industrial metal accents with warm, rustic wood, creating a space that feels both urban and deeply connected to its alpine surroundings.

The physical layout of the Main Street flagship is unique, spanning three distinct levels that encourage patrons to linger. Ground-level operations focus on the high-end espresso bar, where baristas utilize precise extraction methods, offering both pour-over and immersion brewing to showcase the nuances of their high-altitude roasts. In December 2015, the Hammers expanded upward, transforming the second and third levels into a dedicated wine bar built around their custom coffee roaster. This upper space features a 500-bottle temperature-controlled wine cellar, allowing the establishment to transition seamlessly from morning espresso to evening wine flights. The beverage program is highly curated, offering a rotating selection of organic micro-lot coffees alongside craft beers, draft ciders, and organic wines.

Specialty drinks at Black Velvet Coffee reflect a commitment to house-made ingredients and inventive flavor combinations. The signature Horchata Latte, a creamy espresso drink infused with cinnamon and sweet rice milk, is a perennial local favorite, while the Rosemary Brown Sugar Latte utilizes organic spices and fresh herbs to create a savory, comforting brew. For those seeking floral notes, the Rose Cardamom Latte combines rose water, orange blossom water, and ground cardamom with a double shot of espresso. The shop also serves a slow-dripped Kyoto Cold Brew and seasonal creations like the Blueberry Basil Latte. To maintain the exact milk-to-espresso ratio required for traditional third-wave standards, the baristas serve classic drinks like cappuccinos in a single, uncompromising size, reflecting the rigorous craftsmanship that defines this mountain-town institution.

Coffee & Craft — Roadside fuel stops curated by Basecamp West. The best coffee shops, craft breweries, diners, and eateries worth the detour on your next Western road trip.