F A Q

"WHERE DOES YOUR COFFEE COME FROM?"

Coffee is a seasonal crop, and because we choose to brew coffee grown on smaller, quality focused farms it means coffees won't be around all year. As the harvest seasons change you'll see us rotate coffee from Ethiopia, Kenya, Rwanda, Guatemala, Costa Rica, Colombia & quite a few other producing countries too. We'll always have info about what's brewing to hand, so check out the menus or ask the barista!

 "SUGAR?"

So hear us out. Sugar just doesn't add anything to our coffee. The extra sweetness it brings to your traditional, dark roast, continental style espressos is going to give you a nice balance. The coffees we brew are much lighter roasted, and we brew them with sweetness and balance in mind. Adding sugar to your drink is going to throw off the balance and highlight sour, acidic notes. We're not just saying this to be purists, it honestly just tastes sweeter without.

"HOW COME YOU DON'T DO LARGE?"

It's to do with this word 'balance' again. All of the espresso based drinks contain a 'double shot', which, depending on exactly what coffee we're brewing and the recipe we've chosen can vary between around 32g to 45g of espresso (give or take). We think the 6oz cup size balances this best when you're adding steamed milk (flat white, cappuccino etc) although if you prefer it a little milkier then the latte glasses weigh in at 8oz. Any bigger than this and you're going to start masking all of those lovely flavours in the coffee!

"WHO MAKES YOUR CAKES?"

We do! We make all of the brownies, bananabread, doughnuts and choux buns in house. The only thing we don't make is the macarons, those come from our talented friends over at Joni Bakery in Walkley!