the menu
what's on right now.
the menu turns gently with the seasons. coffee shifts whenever a new origin lands on the roaster. food is short and made well — toasted things, a few baked things, the occasional special on a chalkboard by the counter.
good to know
- oat & whole milk, no charge.
- swiss water decaf on the bar daily.
- gf bread on request (sub 50p).
- kitchen winds down 30 min before close.
one
espresso bar.
dialed in daily on our house blend, daybreak — a chocolate-and-stone-fruit lean. ask the barista what's on the second hopper.
all milks included · take-away cups compostable
two
slow bar.
a single-origin filter, brewed to order on the v60 or kalita. comes with a tasting card so you know what you're drinking. plan for five minutes.
-
washed heirloom · jasmine, bergamot, ripe peach.
-
honey-processed caturra · brown sugar, red apple, almond.
-
washed sl28/sl34 · blackcurrant, tomato, sparkling acidity.
-
ask what's in the pot — refilled every twenty minutes.
three
not coffee.
we take the other drinks seriously too. the matcha is ceremonial-grade kiri from uji. the chai is house-spiced and slow-simmered with milk.
bread from e5 bakehouse, butter from neal's yard, honey from a beekeeper in walthamstow.
four
on the toaster.
-
two thick slices of e5 sour, toasted hard, with neal's yard cultured butter and flaky salt.
-
whipped sheep's ricotta, walthamstow honey, lemon zest, cracked black pepper.
-
crushed avo, our chilli crisp, sumac, soft herbs. add a soft-boiled egg for £1.50.
-
shimeji and chestnut mushrooms, miso butter, garlic, thyme, on rye.
-
a single dish, written on the chalkboard, only on saturday and sunday.
five
from the case.
pastries baked overnight by pophams down the road. delivered at 7:30, sold until they're gone — usually around 2pm on weekends.
six
for home.
250g bags packed within five days of roast day. grind on the shop or take it whole bean — we'll set the burrs for whatever brewer you have at home.
roast day is wednesday. monthly bags ship out on the following monday.
one last thing
prices nudge a little when origin pricing does.
we pay farmers a premium above the c-market for every green coffee we buy. when those numbers move, the shelf price moves with them. the chalkboard by the till is always the source of truth.
