When we opened, the coffee was a second-hand machine and whatever beans were on sale. It did the job, but it was never the point. That changed when Priya joined and, in her words, refused to serve anything she would not drink herself.
The house roast is now a two-origin blend, a washed Colombian for body and a natural Ethiopian for the fruit on top, roasted in small batches every week by a roaster a few kilometres from the shop. We pull it as a double ristretto for milk drinks and a slightly longer double for espresso and americanos. It tastes like caramel and stone fruit and does not need sugar, though we will not stop you.
Oat milk is the default in every latte because it steams beautifully and most people prefer it once they have tried it. Dairy, almond and lactose-free are there for the asking, at no extra charge.
We sell the beans by the bag at the counter. Ask for a grind that suits your kit at home, and bring the bag back for a dollar off the refill.
