Warm cafe interior with timber tables, pendant lights and guests seated along a long counter

Est. in the loom quarter

A small room for long coffees and warm bread

We roast in small drums, bake twice a day and keep one long table free for people who want to stay. No queue-jumping app, no second location — just the counter, the list and whatever came out of the oven this morning.

Read the counter list Hours & reservations

Brew bar: Six origins weekly
Bakery: Out at 7:30 & 14:00
Long table: Reservable for ten

07:00 — 10:30

Opening pour

The espresso hopper is filled with the darker of the two rotations, the filter batch goes on at seven, and pastries land as they leave the oven.

10:30 — 14:30

Midday counter

Toasts, soup and the day's two sandwiches. The brew bar switches to single cups so you can taste the lighter lot without committing to a jug.

14:30 — 17:00

Late afternoon

Quiet hours at the long table. Second bake comes out at two, decaf is pulled on request, and the last filter batch is brewed at four.

The counter list

Everything we pour, and what it tastes like

Two rotations run at once: a comfortable seasonal blend for milk drinks, and a lighter single lot for filter. Ask for the lighter one in a flat white if you like your coffee sharp — it works, it just surprises people.

Oat & whole milk at no extra costDecaf on any drink

Espresso & milk

01Loom espresso£2.80 Seasonal blend. Cocoa, dark plum, a long finish that suits an early start.
02Macchiato£3.10 Double shot, one spoon of milk. The fastest honest coffee on the list.
03Flat white£3.70 Six ounces, thin texture, poured tight so the coffee stays in front.
04Latte£3.90 Nine ounces. Ask for it long if you are settling in for a while.
05Cortado£3.40 Equal parts, served in glass. Our own most-ordered drink behind the bar.
06Mocha, dark£4.20 Seventy percent chocolate melted to order, so it takes a minute longer.

Filter & slow

07Batch brew£2.90 Brewed at 7:00, 11:00 and 16:00. Free top-up within the hour if you stay.
08Hand pour, single cup£4.40 Choose from the two lots on the shelf. Around four minutes at the bar.
09Tasting flight£6.80 Three small glasses of the current rotation, served with the roast card.
10Cold steep£3.60 Steeped eighteen hours, poured over one large piece of ice, never diluted.
11Retail bag, 250g£11.50 Ground to your method at the counter, or left whole and dated on the seam.

Not coffee

12Leaf tea, by the pot£3.20 Assam, jasmine green, or a house herbal with fennel and lemon verbena.
13Spruce tip soda£3.50 Our own syrup, cut with sparkling water. Resinous, dry, oddly refreshing.
14Hot chocolate£3.80 Made on whole milk by default; the oat version is thicker and also good.

Prices include the cup, the seat and as much tap water as you want. If a lot runs out mid-week we will not substitute it quietly — the board behind the till always says what is actually in the grinder.

From the kitchen

Baked here, twice, and then it is gone

One oven, two bakes. Nothing is held over to the next day; what is left at closing goes to the staff table or the crate by the door.

AMorning bun, cardamom£3.60Laminated overnight, sugared hot. Usually the first thing to sell out.
BSourdough toast, cultured butter£4.20Two thick slices. Add honeycomb or a soft-boiled egg.
CMushrooms on rye£8.90Pan-roasted with thyme, lemon and too much pepper, on dark rye.
DSoup of the day, with bread£7.40Written on the board each morning. Always one vegan option.
ELoom sandwich£8.20Two fillings, changed weekly, pressed on the flat top and cut on the angle.
FOlive oil cake, slice£4.00Orange zest and rosemary. Keeps well, travels badly — eat it here.

Rustic loaves of freshly baked bread cooling on a wooden bakery counter — Second bake, out of the oven at 14:00

Roast log

Notes from the drum this month

We keep a short public log of what we are roasting and how we would brew it, so the bag you take home behaves the way it did at the bar.

18Sept

The lighter lot: Kinross washed

FilterLight roast

Clean and high-toned — redcurrant, green apple skin, a papery dryness at the end that we like more each week. It is thin as espresso unless you go long, which is why it lives on the filter bar rather than in the hopper.

At home: coarse, ninety-four degrees, one part coffee to sixteen parts water, and a single long pour rather than pulses. If it tastes sour, grind finer before you add time.

04Sept

Milk blend, adjusted for autumn

EspressoSeasonal

We pushed the blend two percent darker and dropped the natural-process component. It holds up better against colder milk and stops the cortado tasting hollow once the room drops below twenty degrees.

At home: eighteen grams in, thirty-eight out, twenty-eight seconds. If your machine runs hot, pull it shorter and rest the bag another two days before you judge it.

How we work

Small drums, short shelf life

Roasting happens on Tuesday and Friday in eight-kilo batches. Bags are dated on the seam with the roast day, not a best-before, because that is the number that actually tells you how to brew it.

Rest before you brewEspresso is best from day seven to twenty-one; filter opens up after four days.
Grinding at the counterFree with any retail bag — tell us your brewer and we will set it for you.
Bring your own cupTwenty pence off, and we will rinse it properly before we pour.

Espresso extracting into a cup on a machine group head at the coffee bar — Calibrating the milk blend, Tuesday morning

Good to know

The house rules, plainly

Everything people usually ask at the door, answered before you walk in.

Working & laptopsWelcome until eleven and again after two. Between those hours we keep the tables for eating, and the long table stays screen-free.
Wi-FiFree, no sign-up form. The password is printed on the back of the menu card.
Milk alternativesOat as standard, plus soy and a barista almond. No surcharge on any of them.
AllergensFull ingredient sheets sit in a folder on the counter. The kitchen handles gluten, nuts and sesame daily, so we cannot promise a clean line.
DogsFine anywhere except the two window seats. There is water by the door and biscuits behind the till.
Groups & pramsUp to four without warning; more than that, use the form below so we can move furniture before you arrive.
Step-free accessLevel entry at the front, a wide aisle to the back, and one accessible washroom.
PaymentCard and contactless. Cash is fine too — we keep a float for it.

Visit

Opening hours

Walk in any time we are open. The form is only for the long table, private hire and standing orders.

MondayClosed — roasting
Tuesday07:00 — 16:00
Wednesday07:00 — 16:00
Thursday07:00 — 17:00
Friday07:00 — 17:00
Saturday08:00 — 17:00
Sunday08:00 — 15:00

A latte in a ceramic cup resting on a saucer on the cafe counter — The long table, mid-morning

Reserve the long table

Tell us the day and the number of people. We reply by email the same week and hold the table for fifteen minutes past the hour.