Although coffee is simple in essence, in practice it is so difficult to get right. Great coffee starts at the origin with the beans we source and how they are grown. We are working hard toward sourcing our coffees as directly and traceably as we can, and passing on information about our coffees on to our customers. We are obsessive about roasting skilfully and consistently so that we honour all of the hard work and care that has gone into the growing of those little coffee beans.
We roast all of our coffees in small batches on our 12kg Probat. The roasting of each coffee is tailored to bring out the best from that bean, which is why we don’t roast specifically for espresso or filter. Most of our coffees work well either as espresso/stovetop or brewed by filter methods and it’s fun to play around and discover what is your favourite.
We cup our coffees regularly and meticulously to work out and maintain the optimal roast profile for each bean. We want to share our knowledge of the best way to prepare our coffees – be it espresso or another brew method.
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The access for the disabled is great as they have a ramp. There’s two doors for access, one with a little step and the side door with ramp. The place itself is cool and funky, the food on offer caters for everyone. There is parking nearby definitely worth a visit.