Cold brew
Steeped for eighteen hours and served over ice with a twist of orange.
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Roasted on site
Slow mornings, good beans, fresh bread
Single origin filter, a friendly espresso blend and a cabinet of pastries that changes with whatever the baker feels like.
A look around
The bar, the roaster and the baking, on an ordinary morning.
Roasted on site
Our story
We opened with one machine, two tables and a roaster the size of a washing machine. Ten years later the roaster is bigger but the idea is the same: buy great beans from people we know and roast them carefully.
Our beans come from small farms in Ethiopia, Colombia and Guatemala. We pay above the market price and publish where every bag comes from.
From the journal
Meet the new Ethiopian lot
Blueberry, jasmine and a clean finish, and why we roasted it a touch lighter.
Winter menu is here
Spiced drinks, ginger loaf and a hot chocolate you will be asking about.
How to make better filter coffee at home
Three small changes that matter more than a new grinder.
Kind words
I buy the Tuesday bag every week and it has never been stale.
Sophie BrandtClientQuiet in the morning, friendly all day. My second office.
Jonah BennettRegular customerThe best flat white on the street, and the buns are dangerous.
Ivy DuboisNeighbour