the baker who starts at four
The Ethiopian has been on filter for nine months because regulars asked us to stop rotating it.
Fifteen grams in, four minutes, no shortcuts
Northline Coffee makes retail bags for home.
From green bean to the cup in front of you
No laptops after eleven at weekends; four tables stay clear.
Grinding
Dialled at open and again at eleven, when the room warms and the dose starts running fast.
Sourcing
We buy from three growers we have visited, and the menu changes when the harvest does.
Pouring
Filter is weighed to 15g in, 250g out, four minutes. We would rather you waited.
What is on today
A flat white on the blend, wholesale for two restaurants, and a single-origin filter.
Brazilian for the blend
Staff are paid through training weeks, which is why the bar does not rotate.
washed Ethiopian
A bag is dated on the base with the roast day, not a best-before.
natural Colombian
The Ethiopian has been on filter for nine months because regulars asked us to stop rotating it.
What the six-thirty regulars say
Two doors down from the hardware shop, street parking after nine.
the roaster
House espresso is a blend of two farms, held steady all year.
The corner, the hours, the parking
Ask for the filter of the week; it is written on the board, not the menu.