Menu, Bean Origins & Brew Guide
Everything we pour, where the beans come from, and how to get the same cup at home or on your own bar. This is a reference document — there is nothing to fill in or send back. Prices are indicative and the single-origin lineup changes with the harvest calendar.
Section 1 — Drink Menu & Prices
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Flat white / Latte / Cappuccino | | | |
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Extra shot, decaf swap and syrups 0.60. Barista oat, almond, soy and coconut milk 0.50. Reusable cup takes 0.30 off any drink. Wholesale and subscription pricing is set separately in your account record.
Section 2 — Seasonal Single-Origin Lineup
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| | | Jasmine, bergamot, white peach |
| | | Red apple, caramel, cocoa nib |
| | | Peanut brittle, milk chocolate, dried fig |
| | | Orange zest, brown sugar, toffee |
| | | Vanilla, baked apple, malt |
Lots rotate as each harvest lands, usually every six to ten weeks. Whatever is on the filter bar today is chalked up behind the counter.
Section 3 — Roast Levels Explained
- Light — stopped shortly after first crack. Keeps the most origin character: florals, citrus, stone fruit. Higher perceived acidity, thinner body. Best as filter or pour-over.
- Light-medium — a little more development. Origin fruit is still clear but rounder, with caramel underneath. Works both as filter and as a bright espresso.
- Medium — sugars fully developed. Chocolate, nut and toffee lead; acidity is soft. The most forgiving roast on any machine and the backbone of our house blend.
- Medium-dark — approaching second crack. Heavier body, cocoa and dark sugar, minimal acidity. Cuts through milk in large drinks.
- Darker roasts are not automatically stronger in caffeine — roast level changes flavour, while dose and brew ratio change strength.
Section 4 — Brew-At-Home Recipes
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| | Medium-fine, like table salt | | |
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| | | | 4:00 steep, skim, 4:00 rest |
| | Fine — adjust to hit the time | | |
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Dialling in, in five steps
- Weigh everything — coffee and water. Volume measures drift; scales do not.
- Brew the recipe above exactly once, without changing anything, and taste it.
- Sour, thin or salty means under-extracted — grind finer, or brew a little longer or hotter.
- Bitter, dry or hollow means over-extracted — grind coarser, or shorten the brew.
- Change one variable at a time, and give a freshly opened bag two or three brews before judging it.
Section 5 — Storage & Freshness
- Every bag carries a roast date, not a best-before guess. Espresso is at its best from 7 to 28 days after roasting; filter from 5 to 30 days.
- Keep beans whole until the moment you brew. Ground coffee loses most of its aroma within fifteen minutes.
- Store sealed, at room temperature, away from light, heat and the hob. An airtight tin in a cupboard beats anything else.
- Do not keep coffee in the fridge — it picks up moisture and odours. Long-term freezing works only in sealed single-dose portions, thawed unopened.
- Filtered water at 50 to 100 ppm total hardness tastes best and protects your machine from scale.
Section 6 — Milk & Allergen Information
- Milks stocked: whole and semi-skimmed dairy, barista oat, almond, soy and coconut. Lactose-free dairy on request.
- Our bar handles milk, soy, tree nuts, wheat, egg and sesame. Steam wands and jugs are cleaned between drinks, but the bar is a shared space and we cannot guarantee any drink is free of a given allergen.
- Roasted coffee itself contains no declarable allergens; flavoured syrups and some pastries do. Full ingredient sheets are held at the counter and are sent with every wholesale delivery on request.
- If you have a severe allergy, tell the barista directly when you order rather than adding it to a note.
- We roast to order on fixed roast days and dispatch within 48 hours of roasting.
- Subscription and wholesale changes need to reach us three business days before the next roast day.
- Not happy with a bag? Tell us within five days of delivery and we will replace it or credit it.
- Grinder calibration, staff training and cupping sessions are available to wholesale accounts — ask your account contact.
- Bring back clean bags and we will reuse or recycle them; spent grounds are free for your garden any afternoon.
Prices, origins and recipes in this guide are current at the time of publication and change with the seasons. The board behind the counter is always the final word on what is pouring today.