Roasted over the bridge.
Our beans come from a small roastery in Bristol — close enough that they arrive days off the roast, far enough that we can blame them when the dial-in goes sideways.
The espresso stays put: chocolate, dried fruit, no surprises. The filter rotates monthly through single origins — Ethiopia, Colombia, and whatever the roaster is quietly excited about. Ask what's on. We do like being asked.
- i. Espresso — the backbone
- ii. V60 — single origin, by hand
- iii. Batch filter — for the queue
- iv. Cold brew — summer only, mind