Vellane Coffee · Montréal

Slow mornings.

Roasted on Rue de l'Aube. Poured one cup at a time.

Ground to order.

Eighteen grams, the moment you ask. Never a minute before.

Nine bars.

Hot water. Real pressure. Twenty-eight seconds, start to finish.

Pulled fresh.

Caramel first, then a long dark pour. We taste every morning's first shot.

Then it settles.

Crema rises on its own. All we do is wait for it.

Poured by hand.

Steamed milk and one steady wrist. No two come out the same.

Your perfect cup.

Reserve a table See the menu

The short version

Most coffee is in a hurry. Ours isn't. We buy from eleven farms we've actually walked, roast twice a week in a room that smells like burnt sugar, and pull every shot as if somebody's waiting on it. Somebody is.

0farms, bought from directly

0roasts a week, never more

0seconds per shot, on the clock

0flavoured syrups, ever

What we pour

Four ways to spend a morning.

The Bar

Espresso, filter and whatever came in fresh this week. Walk in. Stay as long as you like.

From $4 · Daily 7–4

The Roastery

Whole beans, roasted Tuesdays and Fridays, on your doorstep within two days. Pause anytime.

From $22 / 250 g

The Cupping Table

Saturday tastings for eight people. Six coffees, one roaster, and nobody tells you what you should taste.

$38 · Saturdays 10 AM

A finished latte in a glass with steam rising

Private Mornings

The whole café before we open. For proposals, small teams, or people who really like quiet.

From $420 · 6–8 AM

Our story

It started with one bad cup and a long walk home.

Inès Tremblay spent ten years buying green coffee for companies that blended it into nothing. In 2014 she quit, rented a former print shop on Rue de l'Aube, and bought a roaster older than she was.

Vellane is still that room. Same roaster, same long bar, the same rule: if we wouldn't drink it at six in the morning with nothing to prove, we don't sell it.

Inès TremblayFounder & roaster

What the regulars say.

Sample reviews for this concept site

“I came for a coffee and stayed for two hours. Nobody once looked at me like I should leave.”

Maya L. · Mile End

“I didn't know coffee could taste like apricot. Now I'm annoying about it at dinner parties.”

Daniel R. · Outremont

“Booked a table through their little assistant at midnight. It remembered my oat milk.”

Priya S. · Plateau

“The Saturday cupping ruined every other coffee for me. I'm not even mad.”

Tom B. · Rosemont

“My bags show up two days after the roast, every time. It's the most reliable thing in my life.”

Élise G. · Verdun

“We rented the whole place for a 7 AM team breakfast. People still bring it up.”

Sam K. · Griffintown

Look closer.

Coffee grounds spiralling like a galaxy — 18 G, MID-AIR

Espresso pouring into a glass cup — THE FIRST FIVE SECONDS

Tiger-striped crema — CREMA, UNDISTURBED

Roasted beans tumbling — TUESDAY'S ROAST

A rosetta drawn in steamed milk — NINE LEAVES, ONE PULL

Reservations

Save your seat at the bar.

Walk-ins are always welcome. But the window table goes fast on weekends, and we'd hate for you to watch someone else enjoy it.

Demo: nothing is sent or stored.