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Kilo Coffee opened its first cafe in September at Snider Plaza in University Park, just north of Dallas. The shop pairs a 45-foot U-shaped bar and carefully portioned coffee service with pastries, meals and signature drinks; its owners say they want to make specialty coffee approachable while continuing to experiment with brewing.
Kilo Coffee opened its first cafe in September at Snider Plaza in University Park, bringing a specialty coffee bar built around carefully portioned doses, rotating coffees and multiple preparation methods to the Dallas area. The shop’s owners say they want to make unfamiliar brewing styles approachable while giving customers room to explore more distinctive coffees.
The cafe is at 6600 Snider Plaza, Suite 110, in University Park, just north of Dallas. Its central feature 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 longer middle section. On the opposite side, an 11-foot, four-seat slow bar gives customers a closer view of manual brewing and espresso preparation.
At the slow bar, baristas use a Meticulous Espresso machine with Sworksdesign filter baskets and two Weber Workshops EG-1 grinders. Manual brews use Orea Z1 brewers, with coffee measured in 15-gram doses. An Acaia Orion doser helps portion beans into Weber Workshops Bean Cellar vials, which are kept in a freezer beneath the counter. Co-owner Alex Vu told Daily Coffee News that the team plans to build a frozen selection of eight to 10 single-origin coffees available at a time.
Kilo buys whole-bean coffee in five-pound bags from Onyx Coffee Lab in Arkansas, then divides it into portions for single servings or batch brewing. A separate upright freezer holds additional inventory. For other espresso drinks, the cafe uses a Mavam MM undercounter super-automatic machine, including to prepare espresso batches that are chilled for cold beverages. The equipment and portioning methods are details reported by Daily Coffee News; the source does not provide independent performance or customer-response data.
A Slow Bar Built for Exploration
Kilo’s opening adds a specialty coffee option in Snider Plaza that makes the brewing process part of the customer experience. Its separate slow bar and three coffee profile categories are intended to give customers different entry points, rather than presenting less familiar coffees as a single, specialist-only menu.
The categories are Expressive, for coffees with distinctive processing or flavors; Refined, for rare or exceptionally high-scoring coffees; and Balanced, for single-origin coffees and blends with more familiar character. The framework may help customers compare choices, but the source report does not establish how many customers use the categories or whether the format has changed sales.
The shop also combines coffee service with an onsite kitchen and a range of drinks, so it is not limited to a tasting counter. Co-owner Victoria Vu leads the kitchen, which produces pastries, sandwiches, burritos and desserts. Anthony Nguyen develops signature beverages, including Orange .013, a Mont Blanc coffee with orange, nutmeg and dark chocolate, and Bergamot .008, an Earl Grey espresso tonic with lemon.
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The Team Behind the Cafe
Kilo Coffee is led by siblings Alex, Victoria and Ryan Vu, alongside co-owners Anthony Nguyen and Bao Nguyen, who are not related to the Vu family. Alex Vu leads the coffee program; Victoria, who has a nutrition degree from Texas A&M University, oversees the kitchen. Bao handles media and marketing, while Anthony works on 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 previously helped design V’s House, the Vu family’s Vietnamese and sushi restaurant in North Richland Hills. At Kilo, stone, concrete and wood surfaces, sandy-white walls, skylights and lounge seating shape a quieter setting around the central bar.
The cafe’s opening is the first location for the company. Alex Vu told Daily Coffee News that additional locations are possible over time, but the team’s present focus is on developing this shop’s offerings. That includes rotating coffees, brew methods and equipment, along with seasonal drinks and a coffee omakase program in development.
“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 and Omakase Plans
The cafe is open, but several future plans remain under development. Vu said Kilo is open to additional locations, without giving a timetable, a site plan or a commitment to expand. The coffee omakase program is also in development; the report does not give a launch date, format, price or details about how it will work.
The source report does not disclose the cafe’s opening-day attendance, revenue, staffing levels, menu prices or customer feedback. It also does not say when particular coffees will rotate or how long each selection will remain available. The stated goal of making specialty coffee approachable is the owners’ intention, not a measured outcome reported by the source.
The First Shop’s Next Changes
For now, Kilo’s owners say they plan to focus on evolving the University Park cafe. Customers can expect the team to rotate coffees, experiment with brewing methods and equipment, and change seasonal drinks, according to Vu’s comments to Daily Coffee News. The coffee omakase program is another planned development, though no schedule has been announced.
The company has not announced a second location or specified when any expansion decision might come. The next concrete developments to watch are changes to the coffee and seasonal menus and further details about the proposed omakase offering.
Key Questions
Where is Kilo Coffee?
Kilo Coffee is at 6600 Snider Plaza, Suite 110, in University Park, Texas, just north of Dallas.
When did the cafe open?
The cafe opened in September 2026, according to Daily Coffee News, which reported on it October 28.
What makes the coffee service distinctive?
Kilo uses measured 15-gram doses for its slow-bar espresso and manual brews, and stores single-dose portions in a freezer. The owners say they plan to offer eight to 10 single-origin coffees at a time.
Does Kilo plan to open more locations?
Co-owner Alex Vu said the company is open to additional locations over time, but has announced no expansion timetable or new site. The team is currently focused on its first cafe.
What is the coffee omakase program?
Kilo is developing a coffee omakase program, but has not released its format, price or launch date.
Source: dailycoffeenews.com
