We are open every day in December except Christmas Day and Boxing Day. Gift subscriptions are available in the café and by email until 18 December.
Blog
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Why we roast on Tuesdays and Fridays
Coffee needs a few days to rest after roasting before it tastes its best. Roasting twice a week means every bag in the café is between three and ten days old, the sweet spot for most of our coffees.
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A better V60 in four steps
- 15 g of coffee, ground like coarse sand.
- Rinse the paper, then bloom with 40 g of water at 94°C for 40 seconds.
- Pour to 250 g in slow circles by 1:45.
- Aim to finish draining by 3:00. Faster? Grind finer. Slower? Coarser.
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Guji Natural is back
Our favourite Ethiopian natural is back for the season. This year’s lot from the Shakiso washing station is the sweetest we have had: think blueberry jam and dark chocolate. Roasted on Tuesdays while it lasts.