Our coffee
Roasted in the back room, on Tuesday and Friday mornings.
The back room.
A five kilo drum, two mornings a week, and every bag on the shelf under fourteen days old. Filter comes first: two single origins on batch brew, one on pour over, and a house blend on espresso.
The house blend
Nightshift, on espresso every day of the year.
Seventy per cent washed Brazil and thirty per cent washed Colombia, roasted a shade darker than the single origins so it holds up in milk and still tastes of coffee.
It stays the same all year, because a blend you can order twice is the whole point of a house blend.
Filter first
Pour over, ground to order.
About six minutes at the bar. We will tell you when a lot is worth the wait, and when the batch brew is the better cup.
The decaf gets its own grinder.
A sugarcane-process Colombian, roasted on the same drum on the same mornings and dialled in on a grinder of its own. It costs us more, and it costs you the same.
Three milks, one price.
Whole milk from a dairy forty minutes away, plus oat and soya. All three cost the same, because the milk you can drink should not decide what you pay.
Bags to take home
Nightshift and whatever single origins are on the bar, in 250g bags on the counter, each with its roast date printed on. They are sold in the shop only.