Race Street Coffee

Race Street Coffee Race Street Coffee is your friendly neighborhood cafe, a place to come catch up with a friend, slow

"You are the bows from which your children as living arrows are sent forth... Let your bending in the archer's hand be f...
06/03/2026

"You are the bows from which your children as living arrows are sent forth... Let your bending in the archer's hand be for gladness." — Kahlil Gibran

There's a particular quality to a Wednesday morning in late spring. The grinder whines beneath the low murmur of conversation. The door swings open every few minutes, a mix of cool and humid air drifts in, and a pattern repeats like it has so many weeks before with a quiet sacredness. Jeremiah is on bar. He pulls a shot, sets it in front of a regular, and says something I don't catch that makes her laugh. He does this. He has done it for nearly five years. You can miss how important it is the way you might overlook a load-bearing wall.

If you’ve ever grown garlic, you know the process requires a patience that feels a bit unsettling. You press a clove into the earth just as everything else is dying back and the cold of late October begins pushing in (or November if it’s been a particularly hectic year). Nothing visible happens for months. The soil appears to be nothing more than a container of frigid, unforgiving black earth. But underground, a process called vernalization is occurring. The garlic needs the cold. Not in spite of winter, but because of it. The chill triggers the biological mechanism that makes flowering possible. For the garlic, becoming is never a matter of if, but when.

I’ve been thinking about that a lot lately. We don't have a good cultural framework for necessary dormancy—for the kind of loss that isn't a setback, but a season. When a person struggles, things change, or something beloved ends, our instinct is to ask what went wrong or who is accountable. It rarely occurs to us that the necessary progression might be unfolding somewhere less visible exactly as it’s supposed to. Often, the tendency in work is towards extraction, asking what a person’s time can produce or how much output it can generate without interruption. Countless corporate work strategies seek to "optimize", to use AI to "automate", to "streamline", to make the work go faster and faster. But work can also be organized around a different assumption: that the relationship itself is the work. The people who work here and the people who walk through the door are worth forming, not just utilizing.

The Franciscan friar, Richard Rohr, when speaking on change and transformation uses a metaphor of a container, that a vessel exists to hold the contents, the container gives things shape and form. Could Race Street be such a vessel?—A place that holds people long enough for something to happen to them. You come in as a regular and, over time, you become known. Your order, yes, but also your mood on a Monday. The fact that you just got back from the vet. The joke that made you laugh last week.

What has been difficult for me to accept, though, is that a good container forms and releases. Every year at their anniversary, our baristas complete an exercise: name one hundred regulars and their orders. It’s a map of relationships rendered in cortados and oat milk lattes. Hannah completed it again recently for her second year. Sitting with her list, she realized many of the names she’d reached for during her first year were gone. Moved away. Changed routines. Life intervened. In their place were new names—people she now knew just as well. The container had held, but the people inside had turned, the way a garden turns, the way any healthy living thing turns. Renewal isn’t the absence of loss; it’s what loss makes room for.

A Place You Can Leave (well)

I’ve always hoped Race Street could be a place where our employees build a career, pushing against the idea that hospitality is merely transitional work on the way to a “real job”. I still believe that. But I’ve had to expand my definition of "success." A school doesn’t keep its children forever. Generally “success” in parenting means your children have the skills and confidence to leave you for their own journey. Holly flew to start Birdy’s Bagels; Mika moved to Nashville to teach; Jeremiah is continuing his career in coffee in Chicago. Our alumni story tells of countless team members who have built something here and then carried it forward. Perhaps a place rewarding enough to stay in long term might be exactly the kind of place that prepares you to leave. What more could we hope for than to walk alongside them, giving shape to their lives for the season they're in — as they do the same for our team and our customers?

The garlic is almost ready now, green and improbable, right on schedule. The café is in its seventh year. Our growth has been slow, intentional, and beautifully consistent (thank you, Neighbor). Hannah is learning new names. The bar keeps moving. The team is already stepping forward, the same staff Jeremiah shepherded into strong pillars are becoming load-bearing themselves.

I watched Jeremiah work on that Wednesday morning not long ago knowing something was ending. The door swung open. The levers on the machine rising up. A regular walked in, he said something I didn’t catch, and they laughed.

Another Wednesday at Race Street.

- Aaron

Wishing Jeremiah and his family all the best in Chicago.
Thank you for your beautiful hospitality.

Click here for an update from Race Street Coffee!

got some shortened hours coming up on memorial day and the day after! we’ll be closing at 3pm on monday & 4pm on tuesday...
05/24/2026

got some shortened hours coming up on memorial day and the day after! we’ll be closing at 3pm on monday & 4pm on tuesday❤️hope to see you!

After nearly five years, Jeremiah is closing out his time with us and moving to Chicago with his family to start their n...
05/20/2026

After nearly five years, Jeremiah is closing out his time with us and moving to Chicago with his family to start their next chapter.

Jeremiah has been a stalwart presence here from our earliest days—back when the sales weeks we see today used to be our months. Starting as a barista and quickly stepping into the role of Cafe Lead, he was a key part of shepherding our growth and maintaining the systems that keep us moving.

It wasn’t long before he earned the title of Cafe Manager, moving from organizing our systems to leading our team through continued expansion. He didn’t just train people on the “how”; he created and modeled an environment of unreasonable hospitality.

He’s the kind of person who shows up every single day, pours an immaculate swan, and then casually drops a line that has you laughing for the next ten minutes. He’s a world-class listener who inspires his team through action and consistency. Simply put: he’s made this place better just by being in it. He made the hard days feel manageable and the good days feel great.

If you’ve had a good morning at Race Street over the last five years, there’s a high likelihood Jeremiah had something to do with it.

In Chicago, he’ll continue his work in coffee — and we couldn’t be more excited (and proud) for the city that gets to receive what he brings. Exceptional pours, genuine hospitality, and an unrivaled depth of character.

We love you, Jer bear. Thank you for everything. Go be great. ☕🖤

Give him all the love for his last week and pop in to his farewell, open to all on Saturday 2-5p!

we’ll be hosting a gallery night for byron cloud on may 22, from 4-6pm! his collages have been on our walls for a couple...
05/19/2026

we’ll be hosting a gallery night for byron cloud on may 22, from 4-6pm! his collages have been on our walls for a couple months, but we invite you to come by to meet the artist and learn more about his art!

light drinks, snacks, & good conversation. it’ll be a good time💛

we now have vegan + dairy-free muffins from  💛  we’ve got banana & blueberry, both come with crumbled streusel on top. b...
05/12/2026

we now have vegan + dairy-free muffins from 💛 we’ve got banana & blueberry, both come with crumbled streusel on top. both available in-cafe + online!

+ they’re made from our very own alissa 💛

come craft with us, this saturday 5/9 at 9am! we’re going to be assembling some little garden gnomes so bring your frien...
05/06/2026

come craft with us, this saturday 5/9 at 9am! we’re going to be assembling some little garden gnomes so bring your friends & family💛

will also be meeting to replant the herb spirals!🌿

it’s no secret that we love our matcha lattes around here BUT we’ll be having a new matcha offering on the menu, saturda...
05/01/2026

it’s no secret that we love our matcha lattes around here BUT we’ll be having a new matcha offering on the menu, saturday only! coconut water, our house strawberry syrup, and hand whisked matcha in all one glass🍵 hydrating, a little sweeter, & only available on may 2nd🍓💧

only in the mood for a traditional matcha latte? we’ve got you too — all matchas will be discounted $1 all day saturday!

celebrating earth day a little bit early this saturday, 4/18! from 9-12, we’ll have plants from 𝕄𝕖𝕝𝕚𝕤𝕤𝕒 ℝ𝕚𝕕𝕖𝕠𝕦𝕥 𝔻𝕠𝕡𝕠𝕣𝕥𝕠 ...
04/14/2026

celebrating earth day a little bit early this saturday, 4/18! from 9-12, we’ll have plants from 𝕄𝕖𝕝𝕚𝕤𝕤𝕒 ℝ𝕚𝕕𝕖𝕠𝕦𝕥 𝔻𝕠𝕡𝕠𝕣𝕥𝕠 / art/vintage pieces from L / pastries from nido oajaca / herb spiral replanting with Garden Girlies Club / and Travis Glen playing guitar! hope to see you this weekend!💛🍃🌎

** we’re keeping an eye on the forecast for rain & will update if anything get changed/postponed

Meet Allysa! She’s been here with us for a little over six months and she comes with a bunch of coffee/management experi...
04/03/2026

Meet Allysa! She’s been here with us for a little over six months and she comes with a bunch of coffee/management experience! She’s usually the one pouring a mean cappuccino. Get to know her a little bit more below💛

What is your favorite hike that you’ve ever done & what made it your favorite? How long have you been hiking? What got you into it?
A: My favorite is definitely the Colorado Trail (500 miles from Denver to Durango. I never shut up about it lol.) That experience changed my life forever. I’ve been solo hiking since I was 19 or 20 years old, but first fell in love with the outdoors on a road trip to the Grand Canyon with my moms when I was 17.

Q: How long have you been silversmithing? Do you have a favorite piece that you’ve made?
A: About a year now! My favorite piece so far is a rhodonite chain link bracelet I made for my granny for Christmas. I think I’m emotionally bonded to that bracelet, and I’m so happy she has it.

Q: Favorite book/poem/comic(right now)? 
A: Fav poem- Wild Geese by Mary Oliver. A classic, and always relevant!

Q: A song you can’t stop listening to? 
A:  drive ME crazy! -Lil Yachty or Oh! Sweet Nothing- The Velvet Underground

Q: What’s a food you love that other people might think is weird? 
A: Chicken ramen with a THICK scoop of peanut butter. Good on the trail, good at home, just good period. If I’m feeling fancy, maybe some sriracha and lime juice. Boom, hiker trash pad thai.

 Q: What’s a topic you are always down to talk about?
A: The outdoors, our connection to it, our endless potential, and how we can do whatever we want. (:

 Q: Enneagram (if you’re into that)? 
A: 8w5!

 Q: What’s your favorite drink to make for yourself at Race Street? 
A: Single origin iced cap babyyyy

Q: What’s your favorite thing about being in coffee?
A: So make things! One is seeing how coffee creates community. Coffee brings old friends, first dates, parents and kids, book readers, local community members, and local businesses together. I love seeing so many of the same people every day. I love our regulars! Coffee creates important third spaces for people to gather away from home and work. Making pretty drinks is also super fun, of course.

join us saturday, april 4th for some egg painting on the patio! as long as weather permits, we’ll be spending the mornin...
03/31/2026

join us saturday, april 4th for some egg painting on the patio! as long as weather permits, we’ll be spending the morning sipping coffee & painting some eggs with those we love🥚🎨

*limited quantity of eggs! early bird gets to paint the egg😅

Address

3021 Race Street
Fort Worth, TX
76111

Opening Hours

Monday 6am - 5pm
Tuesday 6am - 5pm
Wednesday 6am - 5pm
Thursday 6am - 5pm
Friday 6am - 5pm
Saturday 7am - 5pm

Telephone

+18173309270

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