What we're pouring this week.

Single or double, precisely pulled.

Espresso, stained with silky milk.

Equal parts, served short.

Double ristretto, velvety micro-foam.

Classic thirds, dusted with cocoa.

Double shot, generous steamed milk.

Double espresso, lengthened.

Batch-brewed, rotating single-origin.

Single-origin V60, to order.

Full immersion, pressed to order.

Double espresso over ice and milk.

Double espresso, ice, cold water.

Steeped 12 hours, served over ice.

Double ristretto over chilled milk.

Single-origin drinking chocolate.

Ceremonial-grade, whisked.

House masala chai concentrate.

Golden spice blend, caffeine-free.

Fresh mint, loose-leaf green.

Loose-leaf, served in a pot.

Bergamot-scented loose-leaf.

Rotating selection — just ask.

Add to any drink.

Add to any drink.

Add to any drink.

Ask the team what's on.

Flaky, golden, served warm.

Twice-baked, toasted almonds.

Buttery pastry, dark chocolate.

Moist, warmly spiced, thick slice.

Sourdough, chilli, lemon, salt.

Yoghurt, seasonal fruit, honey.

A chewy-centred cookie packed with white chocolate chunks and crushed pistachios. Allergens: eggs, gluten, milk, nuts, soya.

Dense and rich with an intense roasted peanut flavour. Soft in the centre with a lightly crinkled edge. Allergens: eggs, nuts, peanuts.

A soft, indulgent cookie loaded with dark chocolate chips. Plant-based, no compromise. Allergens: gluten, soya.