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Kilo Coffee opened in September at Snider Plaza in University Park, north of Dallas. The cafe combines a slow bar with precisely portioned coffee, rotating single-origin selections, signature drinks and food made onsite; its owners say they plan to focus on developing the first location before considering expansion.
Kilo Coffee opened in September at Snider Plaza in University Park, Texas, bringing a specialty coffee bar built around carefully measured brewing, rotating coffees and an onsite kitchen to the Dallas area. The sibling co-owners say they want the slow-bar experience to be approachable for newcomers while offering more unusual coffees and preparation methods to customers who want to explore.
The shop is at 6600 Snider Plaza, Suite 110. Its main feature is a 45-foot U-shaped bar topped with dark quartzite: customers order at one side, while signature drinks are prepared and picked up along the longer middle section. Across the bar, an 11-foot, four-seat slow bar is dedicated to more hands-on coffee service.
For slow-bar drinks, baristas use 15-gram doses for espresso and manual brewing. Equipment includes a Meticulous Espresso machine with Sworksdesign filter baskets, two Weber Workshops EG-1 grinders and Orea Z1 brewers. An Acaia Orion doser helps portion coffee into vials kept in a freezer beneath the counter. Co-owner Alex Vu told Daily Coffee News the team hopes to keep eight to 10 single-origin coffees in this frozen selection at a time.
Kilo buys whole-bean coffees in five-pound bags from Onyx Coffee Lab in Arkansas, then portions them for single-dose or batch use. The slow-bar menu groups coffees as Expressive, Refined or Balanced, based on their flavor character and familiarity. A separate Mavam MM undercounter machine handles espresso for hot drinks and batches used in chilled drinks. The onsite kitchen, led by co-owner Victoria Vu, makes pastries, sandwiches, burritos and desserts.
A Slow Bar Designed for Discovery
Kilo’s opening adds a specialty coffee option in University Park that puts precision and customer choice at the center of the visit. Its slow bar is not just an equipment showcase: the owners say the categories are meant to help customers find an entry point, whether they prefer familiar flavors or want to try coffees shaped by less common processing methods.
The approach also makes inventory and preparation part of the offering. Portioning beans in advance and storing them frozen lets the team serve a range of coffees as individual doses, while the larger bar and separate service areas accommodate both slower manual brews and more standard espresso drinks. The cafe’s food program and signature beverages give visitors options beyond pour-over coffee.
These are the owners’ stated aims and operating choices; the source report does not provide sales figures, customer response data or evidence about the cafe’s financial performance. The development matters locally as a new cafe with a distinct service model, but its longer-term impact is not yet established.
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How Kilo Plans Its Coffee Service
The cafe was developed by siblings Alex, Victoria and Ryan Vu, alongside co-owners Anthony Nguyen and Bao Nguyen, who are not related to them. Alex leads the coffee program, Victoria oversees the kitchen, Bao handles media and marketing, and Anthony develops signature drinks. The group worked with Hatsumi Kuzuu of Kuzuu Design on the layout and interior details; the design draws on features the Vu siblings selected during overseas travel.
The interior uses stone, concrete and wood, with sandy-white walls and natural light from skylights. Seating includes wooden tables and chairs as well as cushioned lounge furniture. The menu pairs the slow bar with signature drinks such as Orange .013, a Mont Blanc-style coffee with orange, nutmeg and dark chocolate, and Bergamot .008, an Earl Grey espresso tonic with lemon.
Alex Vu told Daily Coffee News the team finds coffees it likes through Onyx Coffee Lab’s offerings, then keeps them frozen until it decides to serve them. He described the broader goal as making specialty coffee approachable and encouraging customers to experiment with brewing and extraction. Kilo is the team’s first shop; Vu said further locations are possible over time, but the current focus is developing this one.
“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
Expansion Plans Remain Open
The source report does not give opening-day attendance, menu prices, revenue or customer feedback, so the cafe’s early performance is not established. It also does not specify when Kilo might add locations or how often coffees and seasonal drinks will rotate. The owners have said they are open to expansion but are currently concentrating on evolving the offerings at the University Park shop.
Kilo is also developing a coffee omakase program, but details such as its format, price and launch date were not provided. The planned eight-to-10-coffee frozen selection is an intended range, not confirmation that the cafe currently has that number available.
For now, the next developments are expected to come through Kilo’s own menu and service: the team plans to rotate coffees, brewing methods, equipment and seasonal drinks while working on the coffee omakase concept. No date was reported for that program or for any additional location. Customers can visit the cafe at 6600 Snider Plaza, Suite 110, in University Park; the source report did not specify operating hours.
Key Questions
Where is Kilo Coffee?
Kilo Coffee is at 6600 Snider Plaza, Suite 110, in University Park, Texas, north of Dallas.
When did the cafe open?
Kilo Coffee opened in September 2026, according to the Daily Coffee News report published October 28.
What makes Kilo’s slow bar different?
The slow bar serves manually prepared coffee and espresso using 15-gram doses, with selections grouped as Expressive, Refined and Balanced. The categories are intended to offer both unfamiliar and more approachable flavor profiles.
Does Kilo plan to open more locations?
Co-owner Alex Vu said the team is open to additional locations over time, but is currently focused on evolving the menu and service at its first shop. No expansion timetable has been announced.
What food and drinks does Kilo serve?
The cafe serves espresso drinks, manual brews, signature beverages, pastries, sandwiches, burritos and desserts. Reported signature drinks include Orange .013, made with orange, nutmeg and dark chocolate, and Bergamot .008, an Earl Grey espresso tonic with lemon.
Source: dailycoffeenews.com
