The first Suuapinga had sixteen square metres of floor, most of it standing room, and was run in the manner of an Italian espresso bar. Cups stacked on a white plastered counter, three stools along the wall, one machine. The name is borrowed, and the founders explain it this way: Suuapinga is how Schwabing appears in its first written mention, in the year 782.

Neuhausen followed, then Münchner Freiheit in April 2023, then a market stand at Wiener Platz that is the smallest of the five. Since 2025 there is Müllerstraße 46 in Glockenbach, where the cafés, the bakery, the roastery and the offices are being pulled onto one street.

Baking was there from the first day rather than added later. Serving the best drinks they could and then economising on the food never added up for them, as they have since put it. In the bakery on Müllerstraße everything is shaped by hand and baked each morning: a rye and wheat sourdough with fennel and anise, cinnamon buns, cardamom buns, a knäckebröd of sourdough and ancient grain, focaccia by the tray. The flour comes from regional partners.

Roasting moved in house on Müllerstraße, in small batches, and subscription bags go into the roaster on a Monday and out the same day. What changed is what can go on the label. Thiriku grows at 1,918 metres in Nyeri and dries on raised beds at the Thiriku Farmers' Cooperative Society, founded in 2000. Sase Rodoo is a natural from Daye Bensa in Sidamo. The espresso for the fifth anniversary came from two brothers who process their coffee in the Ijen highlands of East Java. The roastery, the founders say, is what lets them build longer relationships with the farms.