Todd Edwards was a semi-broke Starbucks regular with a fantasy of translating his love of wine to the coffee world. The hometown boy sipped his way through local bean shops for inspiration, custom-crafted a coffee shop on wheels with a made-in-Oregon mission, parked it downtown, and joined Portland’s microroasting coffee revolution. Now, he pulls shots from a slick La Marzocco machine, juggles five single-origin espressos daily, and sources everything else locally, milk to honey. At the window counter, a makeshift pastry case showcases sweet-’n’-salty cookies and mysteriously wholesome buckwheat scones coiled with port-laced fig jam from the east side’s excellent Bakeshop. Mason jars hold Townshend’s teas, each carefully brewed, and the fridge stocks seven kinds of Brew Dr. Kombucha. But the thoughtfulness is best expressed on the blackboard: a pay-it-forward “coffee suspensions” program, where anonymous benefactors can spring for a coffee or pastry for a future customer in need—a European idea Edwards brought to Portland.