Filter bar · Espresso · Small-batch roastery
Coffee pouredone cup at a time
We roast three lots a week in the back room, rest them properly, and brew everything to order at the front counter. Sit in, take out, or take a bag home.
01 — Counter
Order at the front
No table service and no queue system. Tell us how you like it and we will make it that way, including the third cortado.
- Seating
- 28 seats, two long shared tables
- Quick
- Takeaway line runs on the left grinder
02 — Filter bar
Three lots, brewed to order
A V60 for one, a Chemex for two, and batch brew in the pot for anyone in a hurry. The list changes as bags run out.
- Brew time
- Three to four minutes, worth the wait
- Tasting flight
- All three lots, weekends only
03 — Roastery
Roasting Tuesdays
A 5kg drum roaster behind the glass. If you are in on a Tuesday morning the whole room smells of it and we are happy to talk you through the drop.
- Retail bags
- 250g, roasted the same week
- Cupping
- First Saturday of the month
The list
What is on today
Prices include the cup, the time and the second pour of water we tip away. The filter list rotates every week or two; the espresso and kitchen lists hold steady.
Method
How it gets to the cup
Four steps, and the second one is the one most people skip. This is why a bag bought here tastes different in week two than it did on the day it was roasted.
01
Roast on Tuesday
Three lots on the 5kg drum, profiled for how each will be brewed — lighter and longer for the filter bar, a touch further for the espresso blend.
02
Rest seven to ten days
Fresh off the roaster, coffee is full of gas and tastes hollow. We hold every bag back until it settles, which is why the date on the bag is a roast date, not a sell-by.
03
Dial in twice a day
Once when we open and once after lunch. Grind moves with the weather and with the age of the bag, so the shot at half three is set differently from the shot at eight.
04
Brew to order
Filter is ground when you ask for it and poured in front of you. Nothing sits on a hotplate, and nothing is pre-portioned the night before.
If the coffee is not right, hand it back. We would rather remake it than have you drink something we would not. The counter, every day
The back room
A small roastery, on purpose
We buy in small lots, usually a few sacks at a time, from importers who can tell us the farm and the season. When a lot runs out it comes off the list rather than being stretched with something else under the same name.
- Roast day
- Tuesday, from seven. The glass door stays open if you want to watch.
- Bag size
- 250g whole bean, ground to your brewer at the counter, free of charge.
- Standing order
- Tell us your brewer and your week; we set a bag aside on roast day.
- Monthly cupping
- First Saturday, before opening. Ten places, free, no experience needed.
Private hire
The tasting table
Twelve seats at the back, available outside service hours for cuppings, small team mornings, supplier tastings and the occasional birthday. Tell us the shape of it and we will write back with what we can do.
- Before eight, after fiveThe table is in the room, so hire sits either side of service rather than during it.
- Cupping morningsSix coffees on the table, bowls and spoons set, one of us talking you through it.
- Team morningsFilter and pastries on arrival, then the room is yours for a couple of hours.
- Suppliers and tradeBring your own green or your own blend and we will brew it alongside ours.
Before you come
Good to know
Can I work here on a laptop?
Yes, on weekday mornings and after two in the afternoon — there are sockets along the window bench. Between twelve and two we ask laptops to move off the long tables so people eating have somewhere to sit, and we keep the whole room laptop-free at weekends.
Are dogs allowed inside?
Well-behaved dogs are welcome everywhere except the two tables nearest the kitchen pass. There is a water bowl by the door and biscuits behind the counter if you ask.
Is the decaf any good?
It is a sugarcane-process Colombian, roasted on the same day as everything else and dialled in on its own grinder rather than shared with the house blend. It runs as espresso and as filter, and it is the same price as the caffeinated equivalent.
What milks do you keep?
Whole, semi-skimmed and a barista oat, all at the same price. We do not charge extra for alternatives and we do not run soy or almond, because at our volume they sat open too long to be worth serving.
Can we come as a group?
Groups of up to six can walk in, though at weekends you may wait for the long table to clear. For seven or more, use the tasting table enquiry above so we can hold the space and have the kitchen ready for you.
How should I store the bag I take home?
Somewhere cool and dark with the valve closed — not the fridge, and not the freezer once it is open. Buy the size you will drink in about three weeks; a 250g bag is roughly fourteen filter brews or twenty-five doubles.