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Brew · small-batch roasters · est. 2011

Slow down.
It's coffee.

Scroll to pull a shot. We'll wait.

18 grams in. 25 seconds. 36 grams out.

Then 160 ml of milk, steamed to 62 °C.

Milk in, a slow pour. Enjoy.

From farm to cup

Six weeks, four hands.

  1. Week 1

    Picked ripe

    Only the red cherries, by hand, on the slopes of Huila at 1,800 m.

  2. Week 2

    Washed & dried

    Fermented 36 hours, then sun-dried on raised beds for twenty days.

  3. Week 5

    Roasted light

    Twelve-kilo batches, dropped just after first crack. Every Tuesday.

  4. Week 6

    In your cup

    Rested seven days, then posted the same afternoon.

The menu

Four drinks. That's it.

01

Espresso

Dark chocolate, red apple, a long sweet finish.

£2.80
02

Flat white

Double ristretto, thin velvet milk, no fuss.

£3.60
03

Cortado

Half and half. Served in a glass, the old way.

£3.20
04

Filter

This week: Huila, Colombia. Tea-like and bright.

£3.00

This season's beans

Where it's from.

Colombia

Huila

Red applePanelaCocoa
Ethiopia

Guji

JasminePeachBergamot
Kenya

Nyeri

BlackcurrantGrapefruit
Guatemala

Huehue

ToffeeAlmondPlum

0 cups poured this year

Come in, sit down.