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Kilo Coffee opened its first cafe in September at Snider Plaza in University Park, north of Dallas. The shop centers its coffee service on measured single doses, rotating coffees and multiple brew methods, while its owners say they want specialty coffee to feel approachable.
Kilo Coffee opened its first cafe in September at Snider Plaza in University Park, just north of Dallas, introducing a specialty coffee bar where measured portions, rotating single-origin coffees and several brewing methods shape the service. The owners say they aim to make carefully prepared coffee accessible to customers who may be new to pour-over as well as to experienced coffee drinkers.
The cafe’s centerpiece is a 45-foot U-shaped bar topped with dark quartzite. Customers order along one side, while drink preparation and pickup take place along the long center section. Across the bar, an 11-foot slow bar seats four and offers manual brewing and espresso prepared with dedicated equipment.
For slow-bar drinks, baristas use 15-gram coffee doses on a Meticulous Espresso machine fitted with Sworksdesign filter baskets, or brew with Orea Z1 brewers. Two Weber Workshops EG-1 grinders and an Acaia Orion doser support the process. The cafe stores measured coffee doses in Bean Cellar vials in a chest freezer; the owners plan to build that selection to eight to 10 single-origin coffees at a time.
Kilo buys whole-bean coffee in five-pound bags from Arkansas-based Onyx Coffee Lab, according to the report, then portions it for single-dose or batch use. The slow-bar menu groups coffees as Expressive, Refined or Balanced, labels intended to help customers choose among distinctive processing and flavors, rare or high-scoring coffees, and more familiar profiles.
A Slow Bar Built for Discovery
Kilo’s approach makes the details of coffee preparation part of the customer experience: doses are portioned in advance, coffees are categorized by flavor profile, and customers can choose between espresso and manual brewing. That may give newcomers a clearer way into specialty coffee, while offering regulars a rotating selection and a chance to compare coffees and methods.
The business also links coffee service to food and hospitality. Victoria Vu leads the onsite kitchen, which makes pastries, sandwiches, burritos and desserts, while Anthony Nguyen develops signature drinks. The design and menu make the new shop more than a dedicated brewing counter: it is a cafe intended to serve different tastes and occasions under one roof.
For University Park and the wider Dallas area, the opening adds another specialty-coffee option. The longer-term significance will depend on how the shop’s rotating offerings and service model perform; the source report does not provide sales, customer numbers or other measures of business performance.
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The Team Behind Kilo Coffee
Kilo is owned by siblings Alex, Victoria and Ryan Vu, along with Anthony Nguyen and Bao Nguyen, who are not related to one another. Alex Vu leads the coffee program; Victoria, whose degree is in nutrition from Texas A&M University, oversees the kitchen. Bao handles media and marketing, and Anthony leads development of signature drinks.
The owners selected some interior features during overseas travel and worked with Hatsumi Kuzuu of Kuzuu Design on the layout and other details. Kuzuu also helped design V’s House, the Vu family’s Vietnamese and sushi restaurant in North Richland Hills. At Kilo, stone, concrete and wood surfaces, pale walls and skylights contribute to a calm interior, alongside wood seating and cushioned lounge furniture.
The menu combines the slow bar with a Mavam MM undercounter super-automatic espresso machine for espresso in hot drinks and espresso batches chilled for cold drinks. Signature options include Orange .013, described as a Mont Blanc coffee with orange, nutmeg and dark chocolate, and Bergamot .008, an Earl Grey espresso tonic with lemon.
“I’m always looking on the website to find something we really like. From there, if we like it, we’ll just keep it in the freezer until we want to serve it.”
— Alex Vu, Kilo Coffee co-owner, speaking to Daily Coffee News
Plans Beyond the First Cafe
The owners have said they are open to additional locations over time, but no expansion timetable or second site was reported. For now, their stated focus is on developing the University Park cafe’s coffee selection, brew methods and equipment, as well as changing seasonal drinks.
Kilo is also developing a coffee omakase program, but the report does not specify when it will launch, how it will work or what it will cost. It is also unclear how frequently coffees will rotate or whether the planned eight-to-10-coffee frozen selection will be available consistently.
The near-term plan, according to Vu, is to keep evolving the first shop’s offerings. That includes rotating coffees and experimenting with brew methods and equipment, while the team continues to develop seasonal drinks and its coffee omakase concept. No launch date for the omakase program was given.
Kilo Coffee is at 6600 Snider Plaza, Suite 110, University Park, Texas. The source report did not provide operating hours, prices or a schedule for upcoming menu changes, so customers should check directly with the cafe for current details.
Key Questions
Where is Kilo Coffee?
Kilo Coffee is located at 6600 Snider Plaza, Suite 110, in University Park, Texas, north of Dallas.
When did the cafe open?
The cafe opened in September 2026, according to the Daily Coffee News report published October 28.
What makes Kilo’s slow bar different?
The slow bar offers manual brewing and espresso with measured 15-gram doses, and the shop groups its coffees into Expressive, Refined and Balanced profiles. The owners say those categories are meant to make specialty coffee more approachable.
Does Kilo plan to open more locations?
Co-owner Alex Vu said the team is open to additional locations over time, but no second location or expansion schedule has been announced. The stated focus is on developing the first cafe.
What is the coffee omakase program?
Kilo is developing a coffee omakase program, but the report gives no launch date or details about its format or pricing.
Source: dailycoffeenews.com
