Best Coffee Shops in Nashville

Nashville's Barista Parlor tells the story of its city. Housed in a former auto repair garage in Music City's hip east side, its design and products represent the top of Nashville's creative class. Those handsome waxed canvas aprons? Custom-designed by local leather company Emil Erwin. The bow ties? From accessories maker Otis James. A massive pixelated mural by local artist Bryce McCloud pays homage to the ships that carry coffee to our shores. And the food? Pillowy buttermilk biscuits topped with sausage made by neighbors Porter Road Butcher and peach preserves made in-house, all served up on a wood-plank platter with a bandanna for a napkin. In nice weather, the shop rolls up its garage doors and bands play on an outdoor stage.

Coffee is Creme Coffee Shop's thing and this is their story:

In the summer of 2007, we decided to give that one thing a shot.

Rachel, a coffee pro, and Ben, a man of many interests--both of us ready for adventure, and willing to work hard to create something special. We were eager to provide an experience--not only a coffee experience, but a human experience. An experience that inspired, that offered new meanings for common things.

Building a coffee shop from scratch--building anything from scratch--is not glamorous. A full night’s sleep is a pipe dream, and culture bloggers aren’t exactly lining up to cover your grand opening. That’s probably a good thing--bloggers aren’t great with a table saw.

We did everything ourselves, carving old lumber to fashion a bar, ripping out cinder block, scrubbing out that decades-old diesel engine repair shop smell (we didn’t plumb or run electric, but we tried!). We were completely self-funded, which is to say, “barely funded.” We painted for days, bought every piece of used equipment we could find, and coerced three of the best humans we know to join the team. Without the help of friends, family, and a truly special weiner dog, we never could have done it.

We are Midwestern bred--walking rows of beanfields and pulling weeds was expected growing up. This farming work ethic ingrained in us served us well as we began our journey. Rachel worked seventy-hour weeks for the first two years, while Ben spent six years in the corporate world, working to capitalize the business and fund food (you know, for eating). It was hard work, and we claimed to love every minute of it.

We opened small, using just half our building and renting the other part. We added a deck, more chairs, and a full-time trainer. We knocked down a wall and grew into the whole building. We began roasting. We added coffee classes, crowned shift leads, and paved our infamous “off road” gravel lot. We built a new bar (or expert craftsman this time!), expanded our food menu, and set up an outpost at Pinewood Social. We have always been eager to learn, serve, and improve.

Back to the roasting thing: it was always in the plans, and after three years we were ready to begin our roasting journey. Our impetus was honest--we knew the best coffees came as a result of great relationships, directly with farmers. Soon we were traveling to places we’d only read about, and meeting people who were just like us--farmers who were passionate about sharing something amazing with the world. We found ourselves as a part of a larger, global story--the story of humble people doing hard work. We are honored to be a part of this story, and we strive to tell it every day.

We believe that how we do anything is how we do everything. And so in everything we aim to work humbly, and honor those who are a part of this story with us.

When we think of where we’ve come from--our hands covered with sawdust and coffee residue, our eyes eager yet sleep-deprived--we are honored and proud of where we are today. The Specialty Coffee Association of America (SCAA) has awarded two of our coffees with top two finishes in their annual roasting competition. We get to work with some of the region’s brightest culinary minds at Pinewood Social, The 404 Kitchen, Farmer’s Daughter, Prima, and Husk to name a few. We have partnered with coffee farmers around the globe. We have employees who are family. We have loyal, joyful customers who are friends.

We are spurred from bed every morning by the allure and wonder of serving a simple experience with you. We are truly grateful to share the coffee experience--and the human experience--with you.

Thank you for being a part of our story.

Frothy Monkey originally opened its doors in 2004 and was one of the cornerstone businesses to be a part of the 12 South transformation. They are open breakfast, lunch and dinner using all local ingredients to prepare original dishes in a welcoming atmosphere. For the brunch lovers out there, Frothy Monkey serves it every day of the week! Be sure to check out Frothy Monkey's delicious menu.

We feature creative folks using local ingredients to prepare original dishes served in a cozy and approachable atmosphere. Frothy Monkey has been a staple in the Nashville community since 2004. We were one of the first coffeehouse concepts in Nashville and one of the cornerstone businesses to open in the transformed 12th South Nashville neighborhood. The chef driven menu offers breakfast, brunch every day, kids menu, lunch + dinner with expanded beverage offerings including coffeehouse standards as well as craft beer, wine + cocktails.

We’re a neighborhood concept. The brand is a staple in the Nashville community and a proud member of the neighborhoods we serve. You can count on Frothy to deliver quality, creativity, and approachability in everything we create. Our relationships with farmers and others who care about where ingredients come from is at the center of who we are.

Additional Locations

• 1702 8th Ave S in the Melrose neighborhood
• 2509 12th Ave S in the 12 South neighborhood
• 1010 Fatherland St in the East Nashville neighborhood
• 125 5th Ave S in downtown Franklin