This is the final week of the 2026 Build-Outs of Coffee feature series, which concludes trading on October 1st. But before we step away, let’s visit the gracious southern charm of Savannah, Georgia, home since 2016 to Cup to Cup, a coffee bar that grew out of the city’s farmers market scene. They’ve just opened up their second cafe space, and we’re thrilled to feature it here on Sprudge.
The 2026 Build-outs of Coffee is presented by DONA, Pacific Barista Series, and La Marzocco.
As told to Sprudge by James Spano.
For those who aren’t familiar, will you tell us about your company?
Cup to Cup began as a roastery in Savannah, GA in 2009, focusing on wholesale customers and farmers market sales. We expanded to our first cafe in 2016 as an opportunity to show Savannah just how great our coffee can taste. 10 years later we are getting ready to open our second cafe, serving the great people of Wilmington Island, right next door to our roastery!
Can you tell us a bit about the new space?
Like our downtown cafe, we’ll be serving to-go only. Customers will be able to come in and enjoy our coffees as well as a variety of teas, blended drinks, and pastries.
What’s your approach to coffee?
We have been called coffee purists, and aren’t mad about it. We’re dedicated to spreading the good news of how great black coffee can be, but ultimately want our customers to enjoy our coffee the way that brings them the most joy. We aim to be approachable, kind, and ready to serve.
Any machines, coffees, special equipment lined up?
We are extremely excited to be featuring a Sanremo Cafe Racer, backed up by three Mahlkönig E80 grinders. A classic Curtis batch brewer will be pumping out our drip. It’s a fun setup ready to make some great coffee!
How is your project considering sustainability?
One of our biggest interests in sustainability is people. Of our current staff, we have an average employment of four years, and that includes an employee who has been here for one month! Coffee is relational. There’s something about sharing a cup of coffee that brings people together. It’s what Cup to Cup is all about.
Other ways we consider sustainability is repurposing. All of our brewing equipment and grinders are used. Taken, refurbished, and shined up like new to keep doing what they do best, make great coffee!
Our favorite piece we have repurposed so far however, is our main counter, which was taken from a local bakery after its unfortunate closing last year. Bringing this piece in, with all the time, craft, and love that has already been put into it, has set the tone for how we want to continue that work.
What’s your hopeful target opening date/month?
Early June.
Are you working with craftspeople, architects, and/or creatives that you’d like to mention?
Shout out to Tanner Hamilton, craftsman extraordinaire, for build out, as well as our immensely talented manager G for bringing everything into focus and making the space into what it is.
Thank you!
Thank you!
The 2026 Build-outs of Coffee is presented by DONA, Pacific Barista Series, and La Marzocco.
