Simple things, done properly.

Short, sweet, syrupy. Our blend of Brazil and Colombia.

Equal parts espresso and steamed milk. No fuss.

The one that built our name — silky microfoam, double shot.

Classic ratio, dusted on request.

Barista oat milk that actually stretches.

70% dark chocolate melted to order, not syrup.

This week: Ethiopia Yirgacheffe — jasmine, peach, black tea.

Filter without the wait. Bottomless before 8am on weekdays.

Clean and bright, pressed the slow way.

Steeped 18 hours, served over ice with a strip of orange.

Toasted thick, salted butter, seasonal jam from Elgin fruit.

Baked next door, delivered before we unlock the doors.

Twice-baked, frangipane middle, flaked and dusted.

Two eggs poached in spiced tomato, chorizo optional, sourdough on the side.

House-toasted oats and seeds, double-cream yoghurt, poached pear.

On sourdough with mustard butter and a sharp little side salad.

Washed · jasmine, peach, black tea. Our brew-bar star.

Red fruit and caramel — a crowd-pleasing pour over.

Brazil + Colombia. Built for milk, happy black.

Real coffee for the desk drawer or the hiking pack.