The journal

Notes from behind the counter.

What we are brewing, where the beans come from, and the occasional argument about milk. Written by the people who make it.

A glass pour-over dripper brewing coffee into a carafe Brewing May 10, 2026 6 min read Five tips for a better pour over Simple techniques to bring out clarity and flavour in every cup, using the kit you already own. Read the entry
Ripe red coffee cherries on a branch Sourcing April 28, 2026 The story behind our beans From farm to cup — how we source responsibly, and why we visit the people who grow what we roast. A guest holding a ceramic cup by a sunlit window The room April 15, 2026 Café culture: slow down, connect Why taking a moment for coffee can change your day, and what we design the room around. An iced oat latte in a tall glass The room March 30, 2026 Why we stopped charging for oat milk A small change to the price list that says more about how we think than most of the menu does. A tray of freshly baked cookies and pastries cooling on parchment The room March 12, 2026 Meet the Tuesday bakers The two people who arrive at four in the morning so the counter is full by seven.
A maple latte topped with whipped cream beside autumn leaves

Seasonal special

Maple Vanilla Latte

Smooth espresso with real maple and vanilla, finished with a light maple drizzle. On the board until the end of November.

Try the seasonal menu