Mae Dunne is a brunch destination designed to create a sense of home. Inspired by family cooking traditions, local ingredients, and the simple joy of gathering around the table, the restaurant is named for the founders’ great-great-grandmother, a woman whose life reflected a love for both American and Mexican culture, for nature, and for the small, beautiful routines that make life meaningful. At Mae Dunne, dining isn’t just a meal; it’s an experience built on connection.
But while brunch may be the main attraction, there’s another ritual Mae Dunne is elevating: coffee. Not the burnt bitterness you grab at a gas station or the plastic pod you pop into the Keurig, but coffee that is as carefully considered as the food on the plate. And with six unique brewing methods on the menu, Mae Dunne is making coffee as memorable as their meals.
Carlos Priego is the barista whose expertise shapes every pour. With his shaved head, beard, and tattoos, Priego might seem imposing, but once he starts talking about coffee, it’s clear he embodies the hospitable spirit of Mae Dunne. Originally from Mexico, Priego is certified by the Specialty Coffee Association (SCA) and has worked with Mae Dunne’s ownership group for more than ten years on projects ranging from coffee shops to airport lounges.
Priego explains that coffee falls into two categories: commercial and specialty. Only about 8% of the world’s coffee qualifies as specialty, measured by strict standards set by the SCA. These beans must score at least 80 out of 100 with no defects, ensuring they represent the highest level of quality.
While Mae Dunne sources beans from all over the globe, they only serve specialty coffee. Priego says, “We work hand in hand with the producers, so that we control the quality of our coffee beans, and we can offer our clients the best coffee in the world.” That commitment to excellence is evident in the details of the six brewing methods Priego and his team employ.
Espresso: The Foundation of Coffee
Every great coffee program starts with espresso. “Espresso is the key to all coffee drinks,” Priego explains. From lattes to cappuccinos, every cup begins with carefully selected beans and precise calibration of the grinders and machines. At Mae Dunne, the team follows the strict guidelines of the SCA to ensure that every shot is consistent and full of flavor.
Pour-Over: Clean and Balanced
For those who prefer a straightforward black coffee, the pour-over process—specifically, the Hario V60—is a favorite. Using a cone-shaped dripper and a thin paper filter, this method creates a cup with a delicate balance of sweetness and acidity. “It gives us a very clean black coffee drink,” says Priego.
Chemex: Smooth and Elegant
Priego’s personal favorite method of preparation is the Chemex. With its hourglass-shaped glass vessel and thick paper filter, the Chemex produces a cup that’s smooth and almost tea-like. “It allows us to enjoy all the different flavors and notes from the coffee,” Priego says. It’s perfect for appreciating the complexity of the beans.
French Press: Classic and Bold
Of course, not everyone wants subtlety. The French press, one of the world’s most iconic brewing methods, delivers a bold and full-bodied cup. Using a metal filter instead of paper, this method leaves some fine coffee particles in the cup, resulting in a drink with richness and texture. “It’s very powerful and has a lot of intensity in its flavor,” Priego notes.
Japanese Siphon: Coffee as Theater
For a bit of spectacle, nothing compares to the Japanese siphon. “It’s a very special method because it provides a sort of show for the client,” Priego says. Part science experiment, part performance art, the siphon uses heat and vacuum pressure to brew coffee. A flame heats water in the lower chamber, which rises to mix with the grounds above before filtering back down. The result is a clean, sweet cup with low acidity.
Cold Tower: Time-Intensive and Caffeinated
Finally, there’s the cold tower, which slowly drips ice water through coarsely ground beans over the course of 12 to 13 hours. The result is a cold brew that is smooth, sweet, and highly caffeinated. “Since it's a very slow process, what you're getting is a very caffeine-intensive black coffee at the end,” Priego explains. For those hot Texas afternoons, this slow-crafted brew hits just right.
From bold French press to delicate Chemex, the diversity of brewing methods at Mae Dunne reflects the restaurant’s larger philosophy: hospitality, community, and attention to detail. Each cup of coffee represents not just technical precision, but also an invitation to slow down and savor the moment. It’s a reminder that while you could grab something quick and forgettable, there’s something profoundly special about coffee made with care and shared across the table.
maedunne.com | 210-905-0797 | 23702 I-10 W, Ste. 108, San Antonio
With six unique brewing methods on the menu, Mae Dunne is making coffee as memorable as their meals.
It’s an invitation to slow down and to savor. It’s a reminder that while you could grab something quick and forgettable, there’s something profoundly special about coffee made with care and shared across the table.