A neighbourhood roastery on Kiln Lane. We roast single-origin beans in small batches and coax the sweetness out slowly — one careful pour at a time.
Green coffee sourced from growers we know by name, roasted in 12-kilo batches and rested for a week before it reaches your grinder. Here's what's on the bench right now.
Nudge the four dials the way you'd nudge them on the counter. We'll do the maths, print your recipe ticket and tell you honestly how the cup will taste.
A clean, chocolatey cup with a rounded finish — right in the pocket.
Three unhurried minutes at the counter. Here's the pour we teach every new barista — bloom, build, and let it draw down.
Pour twice the coffee's weight in water and stop. Fresh beans puff up and breathe out CO₂ — a slow, mushrooming rise. Give it forty-five seconds; this is where evenness begins.
Now build in slow spirals from the centre out, keeping the bed level and the water bright. Two or three gentle pours bring you up to full weight without ever drowning the grounds.
Hands off. Let gravity draw the water through and the bed settle flat and even. A clean, syrupy stream in the carafe — and a cup that tastes like the fruit it came from.
Pick a rhythm and a roast. We grind-to-order (or leave them whole), roast the morning we post, and slip the bag through the door in a letterbox-friendly pack.