Article by Maloree Murphy

Photos by Jamie Blotske 

Billings has no shortage of coffee shops, but Plush Coffee and Soda is doing something a little different. Most people figure that out within about thirty seconds of walking through the door. The drinks are unexpected, the space feels like someone put real thought into every corner, and the whole place has an energy that is hard to explain but very easy to feel. 

Owners Oscar and Becca took over the space with a shared vision to offer fewer things and do them really well. What they built is one of the most intentional coffee shops the city has seen, a place where the syrups are made in-house, the cups are curated carefully, and the craft sodas are named after a Taylor Swift song. 

A Menu Rooted in Mexican Flavor 

Oscar grew up in Mexico and spent a decade in Texas before landing in Billings five years ago. When it came time to build a menu, the flavors he missed most became the building blocks of something entirely new. There is horchata, café de olla, and a piloncillo syrup that regulars now order on repeat before they can fully agree on how to pronounce it. Oscar and Becca find that last part endlessly entertaining. 

"So many people who don't even know what piloncillo is, you explain it to them, and they're like, I want to try that. Then it's funny because they get it over and over again. It's cool to introduce new flavors and have people respond so positively," Becca said. 

The piloncillo syrup is made from unrefined Mexican sugar and carries a deep molasses note that pairs beautifully with espresso. Oscar laughs a little when he admits he never expected it to become such a hit. "To me, as a Mexican, I didn't think piloncillo was going to be a big deal. But people just get stuck on that flavor." 

The horchata has become a daily blend, and the recipe is based on real research. Oscar called his mom, Betty, back in Mexico to get the technique right. They tested it, and on the day it finally came together, they were both genuinely shocked by how good it was. 

Made From Scratch, On Purpose 

The signature syrups at Plush are made in-house, and that is not a small thing. The horchata, piloncillo, and fresh strawberry compote are all crafted on-site using real fruit. For seasonal menus, they have made a fresh cherry sauce from dark organic cherries and an apple syrup for an autumn apple-pie chai. This spring, they are planning a house-made lavender syrup because the commercial version is simply too sweet for what they want. "When we made all the recipes, we kind of leaned on the side of less sweet than more sweet," Becca explained. "Because you can add more if you like, but you cannot remove it." That same thinking carries through to the soda program, where fresh-squeezed citrus is used rather than a syrupy shortcut. You can taste the difference. 

The espresso comes from Hunter Bay, roasted out of Lolo, Montana. The choice came from Becca's barista background and years of working with the roaster during her time at the University of Montana. The beans are sourced from two specific regions, chosen through a blind tasting. One happens to be Mexico. 

The Menu Is a Vibe, & So Are the Names 

Coffee anchors the menu, but matcha and craft sodas hold their own at Plush. The matcha has developed a loyal following of its own, and the sodas, originally added almost as an afterthought, have become a full-on personality for the shop. 

The names deserve their own paragraph. Cruel Summer is for the Swifties. Ruby Pop was named after Oscar's dog. Purple Rain nods to Prince. Sunburn contains Irish cream and is named after the fact that, as Becca put it, people with Irish heritage and freckles simply do not tan. Sugi is named after Shuggie Otis and his song "Strawberry Letter 23." Baby Shark is exactly what you think it is, and it makes more sense once you see the drink. Guava is finished with fresh-squeezed lime and a shimmer of edible glitter, and it has quietly become one of the best sellers on the menu. 

The Space Is Part of the Experience 

Oscar's background in visual graphic design shows throughout the space. The branding at Plush was built from the ground up, including a custom font where even the letterforms carry intention. There is a subtle loop in the "p" that echoes the curve of a coffee mug. The color palette cycles seasonally through four distinct tones. Spring pinks give way to summer greens, then fall oranges warm into winter reds. It all feels deliberate and joyful. 

Oscar chose the wallpaper. The chairs were sourced with input from the building's owner, Jamie. The cups are clear because watching a glitter-shimmer guava soda get built in a transparent cup is part of the fun. The retail section is stocked with carefully sourced keychains, stickers, and Plush merchandise that feel fun and specific rather than generic. 

A Community Corner in the Truest Sense 

The food at Plush is sourced locally and rotates with intention. Sourdough Bagel Company supplies bagels that sell out so fast the shop started doubling its Friday order just to have anything left for Saturday mornings. Flours Bakery on the West End handles the croissants, a skill Becca noted you cannot fake. Sandy Stokoe supplies a variety of other baked goods and treats for the shop (she is known for her monster cookies and protein balls) 

Staff contribute to the menu too. Seasonal ideas get workshopped together. The younger team members bring a real-time read on what flavors and references are landing right now, and Oscar and Becca are genuinely listening. 

What's Coming Next 

Plush is growing carefully. A second Billings location is in the works off Zoo Drive on the south end of town, designed primarily as a drive-through with a handful of seats. A Bozeman location is also on the horizon, with a space already identified. Oscar put it simply. They are taking it slow. The philosophy is the same one that built the original shop. Do it right before you do it bigger. In the meantime, Plush is exactly where it needs to be, and Billings can expect more bright drinks and creative flavors. 

Originally printed in the June 2026 issue of Simply Local Magazine

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