The journal
Notes on what we're roasting, how we're brewing it, and what's new at the café.
Brewing
Dialling in espresso, without the stress
Three numbers, one change at a time. How we set up the grinder every morning — and how you can too.
Beans
What's on the roaster this week
A quick look at the three coffees we're roasting right now — one bright, one balanced, one for the milk drinkers.
Journal
We're open on Sundays now
By popular (and slightly relentless) demand, the café is now open seven days a week — including slower Sunday mornings.
Beans
What we taste in this month's Ethiopia Guji
Our lightest roast of the season — all peach and jasmine, and a little bit of trouble to dial in.
Brewing
Choosing your grind (and why it's the whole game)
Espresso, filter, French press — the coffee's the same, the grind is what changes. A plain-English guide.
Brewing
A better pour-over at home, in five minutes
You don't need special gear — just a scale, a kettle and a little patience. Here's the recipe we teach at the counter.
Journal
Summer hours (2025)
Longer evenings, earlier closing on Mondays — our opening times for summer 2025.