While strolling Princeton’s campus, it is impossible not to see students rushing to class with a cup of coffee in hand. More often than not, these cups are dominated by the red-lettered printing of “Small World.” Yet just a single block away, charmingly nestled between The Bent Spoon and Thomas Sweet’s Chocolates in Palmer Square, exists an often overlooked coffee shop alternative to the enormously popular student go-to on Witherspoon.
Rojo’s Roastery, which first opened its doors at Princeton in 2013, is an artisan cafe serving coffee, tea, and a small selection of pastries. Placing an emphasis on supporting vulnerable coffee farmers across the globe, Rojo’s coffee seeks to be both delicious and sustainable. Despite its decade-long tenure, I believe Rojo’s is still unknown to most of the Princeton community.
Thus the question: is Rojo’s a hidden gem?
When I visited last Monday, I was warmly greeted by one of the baristas. While relatively small, the cafe’s few tables were filled with locals and students. I was pleasantly surprised by Rojo’s interior, with its distinctive red walls and classic “coffee shop” ambiance.
As I ordered a latte and a chai with a couple of pastries, including a traditional cinnamon bun and a more exotic guava cheese Danish, I could hear the soft humming of house music in the background. The cafe was the polar opposite of the usually bustling and chaotic Small World. Instead of Small World’s occasionally deafening chatter and teeming line, Rojo’s felt incredibly serene and pleasant. As I waited for my food, the baristas, all of whom were incredibly pleasant, exchanged inside jokes and friendly banter with one another, creating a close-knit and familiar atmosphere within the shop.
When my order finally arrived, I couldn’t help but feel as if I was on my way to discovering my new go to. There was only one final, yet most important test: the food.
Sadly, this is where my Rojo’s experience began to go downhill.
As someone who appreciates a coffee without any Starbucks-esque simple syrup taste, upon first sip, I still found Rojo’s latte far too bitter to enjoy. Then the cinnamon bun left much to be desired: even though it had a solid proportion of frosting to pastry, it tasted slightly dry and over-baked. The item I was most excited about, the guava cheese Danish, delivered a solid combination of crunch and flavor in each bite. However, the pastry was not quite the stellar combination I had hoped for. The two appetizing components would have worked better with other compliments. The one redeeming item was the Chai latte, as I found it to be a delicious blend of spiced flavors that delivered everything you would want from a Chai Latte: a sweet but not overpowering mix of rich milk, cinnamon, cardamom, and ginger.
Rojo’s may not be the perfect coffee shop secret I had hoped for before my visit, but there are still a number of reasons to go there. Firstly, the easy going people working there can make your day just that much better with a joke or spark of conversation. While the food and drink may not be the best in Princeton’s downtown, Rojo’s still can deliver a solid pastry or hot drink for that late-fall or winter study break. Further, if you ever want that classic coffee shop vibe in a more calm setting, Rojo’s is the place to go. So, the next time you want a break from the daily grind — pun intended — walk the extra block and try Rojo’s Roastery out for yourself.
Gavin McLoughlin, a member of the Class of 2028, is a contributing writer for The Prospect. He can be reached at gm9041@princeton.edu.
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