01 — Origin
Two lots at a time
One washed coffee for clarity and one natural for sweetness. Keeping it to two means we can taste both every morning and adjust the grind before the room fills up.
Open daily from seven
A small room, a long counter, coffee poured one cup at a time
We roast in the back on Tuesdays, bake in the morning, and keep the menu short enough to do properly. Sit in the window with a filter, or take a bag of beans home with grind notes on the label.
Today at the counter
What is actually ready, and when
The room changes shape through the day. If you are coming for something specific, these are the windows to aim for.
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07:00
Early
Espresso, two filters on brew and the first tray out of the oven. Quietest hour of the day for a table.
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09:30
Mid-morning
Full milk menu, batch brew on tap and the pastry case restocked. Grinder is dialled in by now.
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11:30
Lunch
Kitchen switches to toasties, soup and the daily plate. Back room usually free for walk-ins.
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14:30
Late
Kitchen closes, cold brew and slow filter carry on, and we bag whatever beans rested over the weekend.
Field notes
From the roast room, Tuesday mornings
We run one small drum roaster behind the kitchen. Everything poured here was roasted in this building, which is why the filter list changes when a lot runs out rather than when a season ends.
02 — Profile
Stopped before second crack
The house blend lands medium: enough body for milk, not so dark that the filter version tastes of roast instead of fruit. Espresso and filter come off the same profile.
03 — Resting
Seven days on the shelf
Beans sit a week before they reach the hopper, so what you take home is already drinking well. The roast date is stamped on every bag, not a best-before guess.
Two rooms
Where to sit, depending on the day
The front is for a quick cup and a window seat. The back is for the conversations that take longer.
Front counter
Eight stools along the bar and four small tables by the glass. Order at the counter, watch the shots go through, and leave in fifteen minutes if that is all you have.
Walk-in only
Back room
One long table that seats fourteen, a door that closes, and a filter carafe brought through on a tray. Good for a birthday lunch, a reading group or a cupping session.
Reservable — enquire belowAsk the counter
Questions we answer most mornings
Is the decaf any good?
It is a sugarcane-process Colombian we roast ourselves, and it goes through the same grinder calibration as everything else. It works on espresso and as a pour over, and it is what most of the evening filters are made with.
Can you work here with a laptop?
Before eleven and after two, yes, and there are sockets along the window wall. Between those hours we keep the front tables for people eating, so one laptop per table and we may ask you to share.
How do I bring a group?
Up to five people can usually walk straight in. For six or more, send the enquiry form below with a date and a rough headcount and we will hold the back room and set out a simple filter and pastry spread.
What about allergens and dietary needs?
Every kitchen recipe is written out in a folder kept on the counter, including which items share equipment. There is always a gluten-free bake and a vegan plate on the board, and the kitchen will adapt the daily plate if you ask when ordering.
Can I buy the beans you are pouring?
Yes, in 250g or 1kg bags with the roast date stamped on the side. We will grind to your brewer at the counter, though whole bean keeps far better if you have a grinder at home. For regular boxes or a wholesale order, use the form below.
Are dogs and prams welcome?
Dogs are fine in the front room and there is a water bowl by the door. Two prams fit comfortably by the window; if the front is full, the back room has more floor space and a lower table for high chairs.
Enquiries
Back room, celebrations and bean orders
One form for anything that needs planning. We read enquiries between services and reply with what the room can do and what it will cost.
- Back room bookings for six to fourteen people, with filter service brought through.
- Birthday and farewell lunches from the daily plate, with the bake chosen in advance.
- Wholesale and subscription beans, roasted to your collection day.
- Cupping sessions for teams who want to taste the two current lots side by side.