Cardamom bun
Baked every morning and usually gone by eleven.
Read moreOpen every day
Come for the espresso, stay for the baking
We roast in small batches on the premises and serve the results with seasonal baking, from seven in the 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.
Kind words
The best flat white on the street, and the buns are dangerous.
Theo OkaforRegular customerThey remembered my order after the second visit. That is how you build a regular.
Ruth MoreauRepeat customerQuiet in the morning, friendly all day. My second office.
Henry WhitakerClientFrom the journal
Meet the new Ethiopian lot
Blueberry, jasmine and a clean finish, and why we roasted it a touch lighter.
Why we stopped using paper cups
Our reasons, our numbers and what we do instead.
How to make better filter coffee at home
Three small changes that matter more than a new grinder.