Pump and Grind: Where coffee meets community and dreams brew bold in Mansfield

MANSFIELD — Ever walk into a place and feel your day get instantly better? That’s how it felt walking into Pump and Grind.

“I’ve just always been someone who loves to cook for people,” said Jessica Backensto, owner of Pump and Grind. “I was always told I should have my own restaurant, and I never thought it would be a possibility.”

Backensto has filled the space at 586 Park Ave. East with great coffee, music memorabilia and local art. A small gift section features locally made jewelry and artisan goods. With so much local creativity on display, the café feels like a community hub.

“I try real hard to help people start their businesses, too, so we give them a little space here. I want to help people chase their dreams,” Backensto said.

The building has worn many faces over the years, but Backensto and her husband, Adam, are crafting something special. “My husband built all of it for me,” she said. “New walls, floors, lights, everything, he did it himself.”

The space is still evolving, but whether you come for coffee or a meal, the welcoming space feels like a warm hug.

Pump & Grind Staff
Double decker coming in hot
Jess shows us the photos around the cafe
Pictures of friends, family, and regulars appear on every table
Pump & Grind cozy vibes
Many items in the giftshop are made by local artists
Many items in the giftshop are made by local artists
Full bar
Coffee bar
Local art on every wall
Pump & Grind cozy vibes
Pump & Grind cozy vibes
Other goodies
Menu and hours
Menu
Menu
Menu
Menu

Pump and Grind was supposed to be just coffee. But three years later, it has a full bar, robust coffee lineup, and meals from breakfast through dinner.

“We quickly outgrew the other building. We couldn’t make burgers or fries or any fried food at the other place, so it was exciting when we got here and got all this stuff,” Backensto said.

The team started me off with a fan favorite: The Blackberry Peach Energy Refresher. Mixed with Lotus and topped with fresh fruit, it’s fizzy, ice cold, and invigorating, the kind of drink that wakes you up without weighing you down.

Next, the Butter Nutter iced latte. One sip, and I couldn’t stop smiling. It’s like a peanut butter cookie in a cup, indulgent, nutty, with a gentle touch of salt and just the right hint of espresso. Decadent enough to feel like a treat, smooth enough for a daily pick-me-up.

When I asked who dreams up the flavors, Backensto said, “Everybody gets to be creative, experiment, and have fun. We have lots of drinks not on the menu yet, but they’ll probably be added. Some we run as specials.”

She credits her kitchen creativity to her parents and grandmothers, and years of making the most out of whatever she had. “I went through a hard time when I was a single mom for a while and was one of those where you open your fridge and throw stuff together, so I learned to be creative,” she said.

That same spirit of resourcefulness shines in how she runs her business. She partners with local groups to raise funds, using her menu as a way to give back. One example is The Pink Storm smoothie, named for her sister, a breast cancer survivor.

“Her nickname in her community is Storm, so we named it the Pink Storm for her and for breast cancer awareness,” Backensto said.

Then came the food. The smell alone made my stomach growl.

Rock’n Rollin’ Taters served with sour cream

I started with the Rock’n Rollin’ Taters, a dish inspired by a pregnancy craving Backensto had years ago for browned cheese. Shredded hashbrowns cooked with thick-cut bacon, wrapped in sharp cheese, and browned to perfection. Dunked in sour cream, they were salty comfort with a cool tang.

Next up was the Double Decker breakfast sandwich. Three pieces of golden, pillowy French toast layered with scrambled eggs and bacon, all smothered in syrup. The eggs were perfectly seasoned; the bacon was crunchy on the edges, chewy in the middle. The perfect medley of breakfast foods stacked in one glorious sandwich.

Then came the Cowboy Burger: a half-pound, house-seasoned patty topped with fresh lettuce, tomato, pickles, melty cheese, and a crispy onion ring, all finished with BBQ sauce on a toasted bun. Juicy, not greasy, with that fresh crunch from the veggies. The creamy, dill-forward house sauce brought a tangy kick that kept me coming back for more. Served with thin-cut fries that were salty and seriously addictive.

Last came dessert: She Talks to Angels, a cloud-light slice of angel food cake crowned with billows of whipped cream and juicy berries. Delicate, moist, and perfectly sweet.

Pump and Grind crafts as much as they can in-house, from burger patties and gravy to drink mixes and sauces like bleu cheese and their signature house sauce. They even make homemade Kahlúa, following Backensto’s grandmother’s recipe. It’s smooth and sweet, perfectly balanced with no harsh burn.

But beyond the food and drinks, what truly makes Pump and Grind special is the team. Backensto sums it up best: “I am really proud of the staff I have. They are all super dependable, they all have great personalities, they’re kind to people, and they’re all like family. I am just so lucky with the people I have who work here.”

It’s that family spirit that keeps the café buzzing and the community coming back for more.