On filter this week: Kamwangi AA, blackcurrant and cane sugar — ground to order at the bar. Saturday cupping, 9am →
Sunday RoomCafe & Brew Bar
Menu
Warm cafe interior with timber tables, bentwood chairs and low pendant lighting

Open seven mornings

A slow counter and a very long table

We roast in small batches for the week ahead, bake through the morning, and keep three rooms set up for people who want to stay past the last sip.

See the counter Ask about the long table
Counter
Weekdays from 7am, weekends from 8am
Brew bar
Two filters daily, ground to order
Kitchen window
Bakes out at 8am, lunch from 11:30am

What's on

The counter

The short list changes with what the roaster and the kitchen have going. Everything below is on today unless the board at the door says otherwise.

Brew bar

Espresso & filter

  • House espresso£2.90Seasonal blend, currently Brazil and Colombia. Short, sweet, built for milk.
  • Flat white£3.60Whole, oat or barista soy at no extra charge.
  • Batch filter£3.20Brewed every forty minutes. Free top-up if you're staying to work.
  • Pour-over, single origin£4.80Choose from the week's list in the sidebar. Takes about six minutes.
  • Cascara soda£3.40Coffee cherry, lemon and soda. The best non-dairy, non-coffee thing we make.
  • Leaf tea, by the pot£3.30Assam, jasmine green, or a house mint and lemon verbena.

Kitchen

Bakes from 8am · Lunch from 11:30am

  • Cardamom bun£3.80Laminated on Tuesday and Friday, pearl sugar on top. Sells out early.
  • Seeded sourdough toast£4.50Cultured butter and sea salt, or damson jam from the last pick.
  • Egg and greens plate£9.20Soft eggs, braised chard, chilli oil, bread on the side.
  • Autumn soup£7.40Changes daily and is written on the kitchen window. Always vegetarian.
  • Cheese and pickle sandwich£8.10Aged cheddar, house pickles, mustard butter, pressed to order.
  • Olive oil cake£4.20Orange zest and rosemary. Gluten free by default, not by substitution.

Chapter one

How the coffee arrives

We buy from four importers we've worked with long enough to argue with, and we keep the list short on purpose — three filters and one blend is as much as a small bar can brew properly.

  • Green coffee is bought by the sack, not the pallet, so the list moves every six weeks.
  • Espresso is dialled twice a day and again whenever the room temperature swings.
  • Filter is ground per cup; batch brew is dumped and rebrewed at forty minutes.
  • Ask for the brew sheet if you want the recipe. It lives under the counter.
Cup of coffee with latte art resting on a saucer beside a spoon

Chapter two

The bake counter

One baker, one deck oven, and a start time that is genuinely unreasonable. What comes out is what there is — we don't hold anything back for the afternoon.

  • Laminated pastry on Tuesday and Friday; plain and seeded loaves every day.
  • Bread that doesn't sell becomes the next morning's toast, never the bin.
  • The soup and the sandwich change with whatever the greengrocer has cut back on.
  • Whole loaves can be set aside if you ask at the counter the day before.
Tray of freshly baked pastries and bread on a bakery counter

Where to sit

The rooms

Three spaces, three different moods. Pick before you order and the counter will bring it over.

Front room

Window seats, the espresso machine, and the noise that comes with both. Best for a quick one or for watching the street go by.

  • Seats 18
  • Power sockets None
  • Laptops Before 11am

Long table

One oak table down the middle of the middle room. Shared by default, held for groups on request, and where most of the regulars end up.

  • Seats 14 shared
  • Power sockets 6
  • Groups Up to 10, by enquiry

Back room

Quiet by agreement — soft chairs, low light and a door we can close. Phone calls go in the front room, not here.

  • Seats 12
  • Power sockets 8
  • Quiet hours All day
Wooden cafe chairs and tables arranged along a bright window in the seating room
The middle room before service — the long table seats fourteen when it's shared.

Plan it

Visit, or hold the table

Walk in any morning — most of the room stays first-come. If you're bringing a group, booking a cupping seat or ordering beans for an office, send a note and we'll reply with what's possible.

  • Walk-insFront room and back room are always kept open for people who just turn up.
  • GroupsThe long table can be held for six to ten people outside the 8–10am rush.
  • Saturday cupping9am, forty minutes, six seats. Free, and no experience needed.
  • Beans & wholesaleRetail bags on the shelf; standing orders roasted Monday and Thursday.

One of us reads these between services and replies the same day the counter is open.

Before you come

Questions we actually get

Can I work here on a laptop?

Yes, in the middle and back rooms, where the sockets are. We ask that the front room stays laptop-free after 11am so there's somewhere to sit with a cup and a friend. Nobody will move you on if you've bought something and the room is quiet.

Are dogs allowed?

Well-behaved dogs are welcome in the front room and at the long table, with water bowls by the door. The back room stays dog-free for people who'd rather it were.

Do you make good decaf?

We keep one sugarcane-process decaf on a second grinder year-round and treat it like any other coffee — it gets dialled in every morning. Every milk drink and the batch filter can be made with it.

How do you handle allergies?

Ask at the counter and we'll go through the day's kitchen sheet with you. The bake counter handles wheat, nuts and sesame daily, so we can't promise a trace-free kitchen — we'd rather say that plainly than guess.

Can you take a group?

Six to ten people at the long table, outside the morning rush, arranged through the enquiry form. Larger than that and we'd be turning away the whole room, so we'd rather point you somewhere better suited.

Do you sell the beans you brew?

Everything on the brew bar is on the retail shelf in 250g bags with the roast date printed on the side. We'll grind to your brewer if you tell us what you use, though whole bean keeps far better for the week.