Third Bell Coffee (000) 000-0000

Roastery & caféEst. 20169 Anchor Yard, Portland

Third Bell
Coffee

We roast on site every Tuesday and pour it across the counter thirty feet from the drum.

Espresso, filter, and one single origin at a time. Bags of everything to take home.

Call the counter (000) 000-0000

Call ahead and we will grind to your method and hold the bag until close.

Weekday hours
7:00 am – 4:00 pmMonday to Friday
Roasting day
Tuesday1 kg drum, in house
On the bar
Bellhollow · EthiopiaWashed, roasted light
Behind it
Ines Halvorsenwith Tomas Reidy

Brew guide 1:16, pour-over

22 g in, 360 g out
Pour-over brew guide for a single cone A cone dripper over a carafe. Twenty-two grams of coffee to three hundred and sixty grams of water at ninety-four degrees. Bloom with fifty grams at zero, pour to two hundred grams at forty-five seconds, pour to three hundred and sixty grams at one minute thirty, and the water is through by two forty-five. 22 g coffee, medium grind360 g water at 94 °C Rinse the filter first 0:00 Bloom50 g 0:45 Pourto 200 g 1:30 Pourto 360 g 2:45 Donedrawdown clear
  • RoastingTuesdays from 8:00 am, and the yard smells of it by nine
  • CuppingFridays 3:00 pm, six cups on the bench, no charge
  • BakeryQuillwood Bakery lands at 7:00 am, usually gone by noon

01 Brew list

Prices in US dollars. To go and for here cost the same, and always have.

Milk is whole by default. Oat, soy and skim are the same price. We stopped charging extra for that in 2019.

Every espresso drink is pulled on the Anchor house blend unless you ask for the single origin, which we will grind finer for you.

Espresso bar

  • Espresso3.25
  • Macchiato3.75
  • Cortado4.00
  • Flat white4.50
  • Latte4.75
  • Mocha5.25Dark chocolate from Cobbleport Cocoa, ground fresh each morning. No syrup, no pump.

Filter

  • Batch brew3.50Ground at 6:45 am. Free refill on the same cup before 10:00 am.
  • Pour-over, single origin5.00
  • Cold brew4.50

Not coffee

  • Kyoto tonic5.50
  • Hojicha latte4.75
  • Loose leaf tea3.50Assam, sencha or peppermint, in a pot, timed at the counter.
  • Oat, soy or skim milkNo charge

From Quillwood Bakery

  • Cardamom bun3.75
  • Almond croissant4.25
  • Rye brownie3.50
  • Cheese and thyme scone4.00Delivered at 7:00 am six days a week. No delivery on Sunday.

02 On the bar now

One single origin at a time. It changes every four to six weeks, and the roast log above is this batch.

Bought through Northsound Green Coffee and landed in March. Roasted light for filter; it will pull as espresso if you ask.

We will tell you honestly when it is past its best. That is usually week six.

Ethiopia · Sidama · Bensa

Bellhollow

5.00 the cup
21.00 the 12 oz bag

Bergamot and white peach up front, jasmine behind it, and a clean black tea finish that stays put as the cup cools.

Producer
Bellhollow washing station, 63 smallholders
Altitude
6,700 ft
Variety
74158 and Kurume
Process
Washed, 36 hour fermentation
Harvest
November 2025, landed March
Brew we favor
Cone dripper, 15 g to 250 g, 2:45
Acidity
High
Sweetness
Medium-high
Body
Light

Scored 88.5 on our own bench, which is not a certificate, only what six of us wrote down on a Friday afternoon. Bellhollow is an invented washing station and cooperative, written for this demo site; no real producer is meant.

03 Beans by the bag

12 oz whole bean. Ground to your method at the counter, no charge, while you wait.

The roast date is stamped on the base of every bag. We do not sell anything over three weeks old. It goes to staff or onto the cupping table.

  • Ethiopia · Bellhollow, Sidama21.00Washed. Bergamot, white peach, jasmine. Filter.
  • Colombia · Alto Tinaja, Huila19.00Washed. Red apple, panela, almond. Filter or espresso.
  • Guatemala · Finca Cerro Pajarito18.00Washed. Milk chocolate, orange peel, walnut.
  • Brazil · Fazenda Boa Corrente16.00Natural. Peanut brittle, cocoa. Holds up under milk.
  • Anchor · house espresso blend15.00Brazil and Colombia, 70/30. What the machine runs all day.
  • Decaf · Colombia, sugarcane EA17.00

Standing order: two bags on the first Monday of the month, 32.00, paid at the counter. Ask Ines. No account to make, no card kept on file.

04 Hours

Seven days a week. The grinder stops fifteen minutes before close.

Closed December 24 and 25, and the first week of July while the roastery is serviced.

The bell over the door is rung at close. Third bell means the machine is off.

  • Monday7:00 am – 4:00 pm
  • Tuesday7:00 am – 4:00 pm
  • Wednesday7:00 am – 4:00 pm
  • Thursday7:00 am – 4:00 pm
  • Friday7:00 am – 4:00 pm
  • Saturday8:00 am – 5:00 pm
  • Sunday8:00 am – 3:00 pm

Public cupping, Friday at 3:00 pm. Six cups on the bench, no charge and no reservation. Stand at the back if it is full. It usually is.

05 Finding us

Anchor Yard is a lane, not a street. Most maps will drop you on Bollard Street instead.

Two bike racks by the door. No parking lot, because the yard is cobbled and pedestrian after 8:00 am.

Third Bell Coffee
9 Anchor Yard, off Bollard Street
Portland, Oregon
(000) 000-0000

Walk down Bollard Street past the chandlery and take the cobbled lane on the left, immediately after the gray roller door. We are forty yards in on the right, under the bell.

Call before you set off
BOLLARD STREET CHANDLERY THIRD BELL 9 ANCHOR YARD ANCHOR YARD N