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About Offshore Coffee Co.
Offshore Coffee Co. was founded in 2020 by Jack Campbell and Ross MacKay, beginning with a single cafe on Brighton Avenue in Long Branch and a roastery in Tinton Falls. Every bean we serve is still roasted in house.
Why we built it this way
Our work was shaped first by the roasters who pioneered specialty coffee in the United States. They took the most ubiquitous product there is and made it remarkable, turning a daily habit into an experience most of us had never had before. Their coffee was exceptional. It was also, frequently, inaccessible.
In opening a cafe, we set out to learn the craft of roasting alongside the craft of brewing, as we had seen it practiced. We intended to add hospitality to it. What if there were real food alongside the drinks. What if baristas had espresso machines and grinders good enough to lean on, so their attention could rest on the guest rather than the equipment. What if every barista learned to brew in a training lab, away from the pace of a working cafe, with the time to truly understand the craft.
None of these decisions are less expensive. None is simpler. We make them because they are what allows the promise to hold: that Offshore is a place where craft and hospitality arrive together, and where quality is never traded for ease.
Our Director of Coffee
Michael Rosas is Offshore's Director of Coffee. He sources and sample roast's the green coffee, develops the roast profiles, and determines how it will taste in the cup.
He certified as a Q Grader in August 2025 at The Lab at Royal Coffee New York. The credential is issued by the Coffee Quality Institute and the Specialty Coffee Association, and it functions in coffee much as the sommelier certification functions in wine: it establishes that an individual's palate is calibrated against an international community of graders qualified to assess arabica coffee. Certification requires passing dozens of sensory examinations, and it is not easily earned.
We pursued it for two reasons — what it demands of the company, and what it promises to the people we serve. A calibrated palate is the mechanism by which we can demonstrate that the green coffee we take in meets a standard, that it is roasted with care, and that it is brewed to its optimal extraction.
How we source
We buy through importers we trust and return to: Cafe Imports in Minneapolis, Hacea Coffee in Anaheim, Falcon Coffee in Houston, and Royal New York, close to home in New Jersey.
In our cafes
Espresso is dialed to a specified recipe and tasted throughout service rather than set once at open. Our syrups are made in house. Single origins rotate with the season. Our matcha is ceremonial grade, sourced directly.
The kitchens at Long Branch and Belmar serve brunch built with local purveyors — Palmer's Quality Meats in Neptune and The Block in Long Branch — alongside pastries from Pop's Corner in Point Pleasant, Purple Glaze in Asbury Park, and Benchmark Bread in Little Silver.
Each month brings a new house-made drink special. The menu is not intended to settle.
Every barista completes a five-day training program that includes a one-on-one session with Michael. Our leadership team works behind the counters, and the standard is set there. Baristas who began on our bar have gone on to manage stores and to open new ones.
Where to find us
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Long Branch
— 57 Brighton Ave.
Monday–Friday 7:00am–4:00pm · Saturday–Sunday 7:00am–3:00pm.
Our original cafe, one block from the beach. -
Belmar
— 800 Main St #104.
Monday–Friday 7:00am–4:00pm · Saturday–Sunday 7:00am–3:00pm.
A full brunch kitchen alongside the espresso bar. -
Asbury Park
— 1300 Ocean Ave N.
Monday–Sunday 7:00am–5:00pm.
Inside the iconic Convention Hall on the boardwalk. -
Monmouth University
— 400 Cedar Ave, The Great Hall, West Long Branch.
Serves the Monmouth University community; not open to the general public.
Our roastery in Tinton Falls is not open to the public. Our Retail Training Lab classes will be — details to come.
Work with us
Roasted in Tinton Falls. Served on the Jersey Shore.
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Frequently asked
Where does the name Offshore come from?
From the shore itself. Being from this stretch of the New Jersey coast carries a particular pride and identity, and the company was named for it deliberately.
Do you roast your own coffee?
Yes. Every bean we serve is roasted in house at our Tinton Falls roastery.
What is a Q Grader, and why does it matter to my cup of coffee?
A Q Grader is a certified coffee taster whose palate is calibrated against an international community of graders qualified to assess arabica coffee — similar to a sommelier certification in wine. Our Director of Coffee, Michael Rosas, is Q Grader certified, which means the same person buying our green coffee, developing the roast profile, and roasting each lot has a calibrated palate verifying it meets a standard.
Who do you buy your green coffee from?
Importers we trust and return to: Cafe Imports in Minneapolis, Hacea Coffee in Anaheim, Falcon Coffee in Houston, and Royal New York, close to home in New Jersey.
Do you serve food?
Yes. Long Branch and Belmar serve a full brunch menu built with local purveyors, alongside pastries from area bakeries.
Do you sell the beans you brew?
Yes. We roast everything ourselves in Tinton Falls. Bags and subscriptions are available in the cafes and at offshorecoffeeco.com.
Do you offer wholesale or private label?
Yes, along with espresso machine service, barista training, cafe setup, and water filtration. Get in touch through the Work with us section above.
Do you offer coffee classes to the public?
Our Retail Training Lab will offer public classes — details to come.