Cappuccino
Perfect balance of milk & foam
A double ristretto under four centimetres of dense, glossy microfoam. Cocoa-forward, quietly sweet, gone far too quickly.
- Dark cocoa
- Toasted hazelnut
- Brown sugar
Single-origin beans, roasted in small batches and pulled by hand the morning you drink them. Every cup leaves our bar the way we'd want it served to us — carefully, and warm.
Our story
We started in 2014 with one second-hand grinder, a two-group lever machine and a stubborn idea: that a neighbourhood deserves coffee as good as anything in the city centre. Eleven years on, the grinder is retired and the idea has not moved an inch.
Beans are cupped before we buy them, roasted in ten-kilo batches and rested exactly as long as they need. Milk is textured to order, never re-steamed. If a shot pulls wrong, it goes down the drain — not onto your tray.
“Brewed with passion, served with love.”
The bar
Three drinks we have never taken off the board, because the regulars would not let us. Each one is twelve dollars, made to order, and worth sitting down for.
Perfect balance of milk & foam
A double ristretto under four centimetres of dense, glossy microfoam. Cocoa-forward, quietly sweet, gone far too quickly.
Sweet & creamy delight
Our house caramel is cooked in-house every second morning, folded through silky steamed milk and finished with flaked salt.
Coffee & chocolate harmony
Seventy-percent single-estate chocolate melted into the shot before the milk goes in — never a syrup, never a powder.
Our promise
It is written on the window and it is not decoration. Come in on a grey Tuesday at half seven and you will get the same cup we would hand a judge.
The craft
Not our words — theirs. Four years running in the city guide, and the only thing we have changed is how carefully we do the same four things.
No secret method, no theatre. Just green coffee we can stand behind, a roast profile we keep honest, and a bar staffed by people who taste what they serve.
We cup every lot before we commit, and we pay above market for the ones that make the table go quiet.
Ten-kilo batches on a drum roaster out back. Profiles are logged, tasted and adjusted every single week.
Espresso rests seven days, filter four. Degassing is not a delay — it is half the flavour.
Ground to order, dosed to the tenth of a gram, and pulled on a machine we service ourselves.
Find us
Reserve the window table — it is the good one.
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