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C\u00e0ph\u00ea Roasters<\/a>, the Vietnamese coffee shop whose weekend crowds have outgrown its Kensington<\/a> caf\u00e9, is expanding to South Philadelphia<\/a>.<\/p>\n Cofounders Thu Pham and Raymond John, along with partner Abraham Kwon, plan a second location next spring in the Grays Ferry area, in Herringbone Lofts, a former men\u2019s suit factory, at 2501 Oakford St. <\/p>\n The cafe will also maintain its expansion plans across the street in Kensington, which have been delayed by a pause in construction. <\/p>\n At 5,685 square feet, C\u00e0ph\u00ea Roasters South will be more than twice the size of the original at 3400 J St., with 80 to 90 seats, a larger kitchen, room for private events, and, for the first time, third-party delivery.<\/p>\n Pham, whose original caf\u00e9 marks its fifth anniversary Friday, said the expansion would be about more than adding tables. It will bring the business closer to South Philadelphia\u2019s Vietnamese American community and give longtime employees opportunities to advance.<\/p>\n \u201cWe\u2019ve always wanted to open more than one location,\u201d Pham said. \u201cBut we\u2019ve also wanted to grow into other neighborhoods that have some meaning to us.\u201d<\/p>\n Two C\u00e0ph\u00ea employees, both South Philadelphia locals, will help launch the caf\u00e9: Five-year veteran Minh Tran will be head chef, and Phat Tang will be general manager. <\/p>\n The project has been in the works for nearly two years, since Matt Ryan, Chris Mrozinski, and Ed Glickman of Herringbone Lofts approached Pham about space in the building, which was converted into 54 apartments.<\/p>\n C\u00e0ph\u00ea began in 2018<\/a> as a roasting operation at MaKen Studios in Kensington, supplying beans to caf\u00e9s and selling coffee online. Pham and John opened the J Street caf\u00e9, on Kensington Avenue under the El, on Oct. 16, 2021, serving Vietnamese specialty coffee, matcha, egg coffee, breakfast sandwiches, congee, and b\u00e1nh m\u00ec on Ba Le Bakery rolls.<\/p>\n The caf\u00e9 was named a 2025 James Beard Award semifinalist<\/a> for Outstanding Wine and Other Beverages Program. <\/p>\n Its popularity has created operational challenges that the Grays Ferry addition should help ease. While the Kensington caf\u00e9 has hosted baby showers, proposal parties, and weddings, the staff has had to turn down requests for larger gatherings.<\/p>\n \u201cWe\u2019re getting inquiries for events with 100 people,\u201d Pham said. <\/p>\n The bigger kitchen will be equally important. Kensington lacks even a walk-in refrigerator. South Philadelphia will have both a walk-in refrigerator and freezer, allowing for more catering.<\/p>\n Capacity has also prevented C\u00e0ph\u00ea from offering delivery through outside apps. Pham said some customers have resorted to hiring couriers to pick up their Kensington orders.<\/p>\n The new caf\u00e9\u2019s menu will resemble the original\u2019s. Beans will continue to be roasted in Kensington and delivered weekly. C\u00e0ph\u00ea now roasts more than 1,000 pounds weekly, up from roughly 300 pounds in its early years, Pham said.<\/p>\n Brittany Ewing and Telsa Love of CosciaMoos Architecture<\/a> are designing the caf\u00e9 with a central coffee bar, communal tables, banquettes, lounge seating, and a community bulletin wall. Zoe DeLay<\/a>, named head pastry chef in May, is developing a standardized pastry program. Initial hours will be 8 a.m. to 5 p.m. six days a week.<\/p>\n Kensington expansion to resume<\/p>\n Meanwhile, another C\u00e0ph\u00ea project in Kensington has faced delays. The partners announced plans last year<\/a> to convert the former Harrowgate Theatre, across from the current caf\u00e9, into a full-service Vietnamese restaurant, expanded roastery, and brewery that will be operated with a Korean brewery.<\/p>\n Construction was paused, Pham said, but she was notified last week that it would resume. She now projects an opening in late 2027 or early 2028.<\/p>\n The expansion also extends a community-oriented model tied to John\u2019s education nonprofit, 12 Plus<\/a>, whose alumni have worked for C\u00e0ph\u00ea and which receives a portion of the company\u2019s profits.<\/p>\n Pham said advancement of C\u00e0ph\u00ea employees was the most important part of the expansion.<\/p>\n \u201cThe fact that South Philly has meaning to them is important to me,\u201d she said. \u201cIt\u2019s exciting to open a space where they can work in their own neighborhood, or a neighborhood they care deeply about.\u201d<\/p>\n