TIABI Coffee and Waffle

In the heart of Las Vegas, where coffee and creativity collide, TIABI Coffee & Waffle has been brewing more than just a great cup. Since opening its doors in 2013, the locally loved café has built a reputation for its inventive plant-based waffles, community-driven ethos, and commitment to sustainability. As one of Nevada’s certified Green Dining establishments, TIABI has always aimed to serve with a purpose.

When customers began asking to take home the coffee they loved in-store, co-owner Tiffany Biscoe saw it as a cue to evolve. “We’ve been in business for over a decade now,” she says, “and customers have always asked us to buy our coffee.” That’s when TIABI stepped into the world of in-house roasting—powered by Bellwether.

A Business Built on Identity, Fueled by Control

From the start, roasting in-house was something TIABI envisioned in their journey. “We always wanted to roast in-house… So it’s something that represents us,” Tiffany shares. But that goal was more than just a creative milestone—it was a strategic decision grounded in savings and ownership. “You do save money when you roast coffee in-house,” she explains. “And then you also have control over what you roast and what you put out there.” 

For years, they partnered with local roasters, experimented with small batches, and took classes to understand the craft; but they were looking for the right tool to make roasting consistent, accessible, and scalable—without compromising quality. That came when Tiffany discovered Bellwether’s first-generation roaster. Later, when the Shop Roaster launched, it was clear it was the right fit to help TIABI evolve. 

“The Shop Roaster is compact, is very consistent, very easy to train, and super user-friendly,” Tiffany says. “And we have the autoloader, so that saves so much time, which is one of the biggest pros for us. It’s like a shortcut to a lot of things, so I think it's great. I think it's awesome.” 

And it’s had a ripple effect throughout the business. With the autoloader, TIABI can roast with minimal labor and maximum output. More importantly, they’ve gained full creative control and a meaningful point of connection with customers. “Our customers were looking for coffee that was just from us,”  Tiffany says. “It’s definitely more engaging to say, ‘Hey, we roast our coffee in-house. This is what we do, this is where we get it, and this is how it is.’” Now, TIABI can offer exactly that—house-roasted, signature blends that reflect their values and deepen their identity as an independent coffee destination.

“Customers Really Enjoy It.”—Brewing Freshness, One Roast at a Time

Roasting on-site has brought a new level of freshness and flavor to TIABI’s offerings. Customers don’t just drink the coffee—they experience it. The aroma of beans roasting, the chance to see green coffee transform before their eyes—it all deepens the customer’s relationship with the cup in their hand. “It’s definitely a personal touch,” Tiffany says. “We have the roaster behind the register, and even when it’s not on, our customers are like, ‘What is that?’ It’s always a conversational piece.” 

TIABI’s coffee lineup now includes a dedicated espresso blend, a brew blend for cold brews and pour-overs, and a rotation of single origins. They also offer something unique: prototype blends. “Customers can come in the store and buy a bag that has a code on it,” Tiffany explains. “Then they can go on our website and give us feedback—what brew method they used, when they bought it, how it tasted. It either affirms what our roasters were trying to do or lets us know if we need to change something.”

The feedback loop is invaluable, especially as they continue exploring new flavor combinations. “We do a little bit of everything,” Tiffany says. “I really like Bellwether's blends like the Golden Hour, and right now we’re creating our own, seeing what we like and going with it.”

And customers are noticing the difference. “They come in, have a coffee, and really enjoy it… they want to take some of it home with them,” she says. Tourists love it too, often buying a bag as a souvenir that reflects TIABI’s identity as a Las Vegas local, independent shop. “It connects a lot of things for the customer,” Tiffany adds. “They’re so much happier when they can identify with how their coffee is being roasted and where it’s being made.” The result is a coffee program that’s not only high-quality and fresh—but also transparent, interactive, and evolving in real-time.

“Now We Get To Sell Our Beans.”—From Cost Center to Profit Stream

Financially, the shift to roasting with Bellwether has unlocked major value for TIABI. “We were paying $10 to $12 a pound for wholesale roasted coffee,” Tiffany says. “Green bean back then was like $3 to $4… so it’s 60 to 70% up.”

Their pricing flexibility also means more room to reinvest in quality improvements across the business. “Anything saved, we just buy more coffee—or it goes back into some other kind of upgrade,” Tiffany says. That includes better glassware, compostable to-go containers, and continued alignment with their sustainability goals. 

Now that they roast themselves, they’ve significantly lowered their cost per pound and opened up new revenue streams. “Now we get to sell our beans,” Tiffany says. “So we make even more from selling our beans than [when we paid] wholesale prices.” TIABI sells roasted beans both in-store and online, with more expansion on the horizon. “We used to wholesale to other bakeries and cafes in the city when we had the first version of the Bellwether roaster, and I’d love to do that again when we’re ready,” Tiffany shares. With full control of their production and the all-new Shop Roaster, that dream is within reach.

From improving margins to fueling mission-driven initiatives, roasting in-house has proven to be both a smart financial move and a powerful tool for growth.

Low Emissions, High Impact

For a space-conscious café like TIABI, traditional roasting setups weren’t an option. But Bellwether’s compact, electric, and ventless design removed all the barriers. “It doesn’t really take up a lot of space,” Tiffany says. “The Shop Roaster is actually located at one of our smallest stores.” Its seamless fit made it possible to integrate roasting right into TIABI’s service flow—turning what’s typically a behind-the-scenes task into a front-of-house centerpiece that sparks curiosity and conversation.

Operationally, the Shop Roaster has transformed how TIABI roasts. Tiffany calls the latest version “a huge, huge improvement.” “The capacity is better,” she explains. “With the autoloader in the Shop Roaster, we're able to load so many pounds at a time, and just set it and forget it.” The automation has made roasting incredibly accessible for the whole team, allowing them to also stay engaged with guests—even during peak hours. “Anyone can technically roast,” Tiffany says. “We’ll roast on a Saturday when we’re busy, and it’s definitely a unique experience for our clients that come in. I really enjoy it.”

And the sustainability impact? It’s tangible.

“We’re one of Nevada’s certified Green Dining restaurant establishments,” Tiffany says.

“Having a low-emission coffee roaster just really aligns with what we want to do and be in the community.” TIABI’s participation in Nevada’s Green Dining program—where they’re ranked in the top three in the state—has been strengthened by their roasting efforts. They even earned a green grant, attributed in part to Bellwether’s data. “They weigh our trash every day and check how much CO2 we’re saving, and the data from our coffee roasting actually boosted us,” she mentions. “Bellwether has really given us that little stamp.”

The Next Right Move

After more than a decade in business, TIABI Coffee & Waffle’s transformation continues to unfold as they refine their blends, expand their offerings, and stay rooted in the community they serve. With Bellwether, TIABI gained more than a roaster. They gained creative control, higher quality, deeper customer engagement, stronger margins, and a more sustainable operation—all without sacrificing space, time, or simplicity. 

As Tiffany concludes, “There are so many pros when it comes to roasting your own coffee—It’s a natural progression for us to do something like this.”

Thinking about roasting in-house? Start by asking the same question TIABI did: What could you create if you had the control?