Our Coffee

Being independent allows us to use any coffee we want and we like to change things up regularly. We drink a lot of coffee ourselves so we never use the same bean for too long. We prefer to try different beans and various flavour profiles, changing our espresso bean at least once a month. This keeps things interesting for our customers and ourselves.

We get our coffee from artisanal, small-batch roasters. Buying our coffee locally means we can go and pick it up on our bikes, which guarantees the freshest coffee possible. Some of the talented local roasters that we work with include La Pelle, Alchimiste, Oven Heaven and Phia.


Our machine
In the early 1960s the Faema company launched its groundbreaking E61 model. It was the first machine to use a volumetric pump to deliver water at the precise 9 bars of pressure needed to produce a perfect espresso. Another impressive innovation was the addition of the pre-infusion principle, which is achieved by wetting the ground coffee for a few seconds before starting the delivery in order to maximise the extraction of aromatic substances. Not only this but the E61 was, and remains, one of the most beautiful machines around with strong clean lines giving it timeless appeal.

Aside from pretty much inventing the modern coffee machine another reason we love the Faema brand is for their contribution to the competitive sport of cycling. During the late 1960s and early 1970s they sponsored a world beating cycling team lead by the legendary Eddy Merckx!

Cycling team_02

We use a modern version of the E61 that keeps the same elegant design as the original with a few of the internal devices updated technologically. Notably, these machines have been used at the recent Coffee Masters prestigious global barista tournaments.