The official opening of Sabbath Coffee coincided with a Blue Moon Halloween weekend, but co-founder Trevor Graham has bigger plans for the southeast Michigan roastery cafe than spooky decorations and skeleton-themed drinks. His goal is for the cafe to be more than a way to start and end the day: he wants it to provide guests with an opportunity to take a critical intermission from the nonstop flurry of daily concerns.

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Sabbath Coffee Articles focuses on seeking out high-quality beans, sourcing regionally selected coffees from small lot shareholders and trying wild experimental processes in the roasting room. It also aims to make its own products in-house, with a few exceptions. “I think people are looking for something different, and that’s a good thing,” Graham says. “But I don’t want to lose the human element.”

Behind the counter is the shop’s production roastery, where a Datgen roaster from Turkey, modified by local Usonian Systems, cranks out fresh batches of beans for retail and wholesale. In addition to third-wave coffee and espresso, the shop offers frozen lattes, iced coffee and a few cocktails, such as the Draper (espresso with brown sugar syrup, orange bitters and a cherry garnish). The menu also features pastries from local Cannelle by Matt Knio.