Our new seasonal coffee is here
Notes of cocoa and toasted hazelnut — a cozy roast to carry you through the back half of spring.
There's a new bag on the grinder this month, and we're a little smitten. Our seasonal blend has rolled over to something warmer and sweeter — all cocoa up front and toasted hazelnut on the finish.
A roast for the in-between weeks
Spring is a funny stretch for coffee. The bright, fruity summer beans feel a touch too breezy on a grey morning, and the heavy winter roasts feel like too much. This blend sits right in the middle: comforting without being sleepy, with enough structure to stand up to milk.
It pulls beautifully as a flat white, which is how most of you will drink it, but it's genuinely lovely as a straight shot too if you want to taste what it's doing.
Roasted across the river
As always, it's roasted by our friends just across the river, in small batches, so it reaches the grinder days rather than weeks after roasting. Freshness is half the flavour, and being able to walk over and taste the roast as it develops is one of the quiet luxuries of staying local.
It'll be on for a few weeks before the next season nudges us along. Come and catch it while it's at its best.
Roasts, dials, and over-explains the seasonal blend. Happiest behind the espresso machine before opening.
More from the kitchen
RecipeHow we get our pancakes that fluffy
The secret isn't fancy — it's buttermilk, a gentle hand, and knowing exactly when to stop whisking. Here's how we do it on the flat-top every morning.
RecipeThe five-minute weekday eggs that taste like a weekend
You don't need an hour and a sink full of pans. Here's the soft, savoury scramble we make on our own busy mornings.
Cafe lifeMeet Rosa, the baker behind our weekend pastries
She's in before the birds, laminating dough by hand. We sat down with Rosa between trays to talk butter, patience, and bad weather.