05:55 — first light
A small specialty coffee bar that opens while the street is still quiet. Single-origin filter, honest espresso, pastries pulled warm from the oven at six.
Six to nine, every day
The beans were roasted three streets over, last Thursday. We grind to order and weigh every dose to the tenth of a gram — because the difference between good and forgettable is usually two grams.
“If it's two grams off, we pull it again.”
Filter coffee is a four-minute conversation between water and grounds. We pour in slow spirals, let it bloom, and never rush the bed. What comes through is clean, sweet, and unmistakably that one farm.
“Four minutes, no phone. Just the pour.”
Take the window seat. Warm the hands. Watch the light climb the wall. For ten minutes the inbox doesn't exist and nobody needs anything from you. That's the whole point of the place.
“Ten minutes where nobody needs anything from you.”
Where it comes from
A washed SL-28 from a smallholder washing station 1,900 metres up in Kirinyaga, Kenya. Blackcurrant, red apple, a finish like cane sugar. We buy it in small lots, roast it light, and put the farmer's name on the bag — because they earned it.
08:15 — full sun
Twelve seats, a long window, and no music loud enough to talk over. Work quietly, read the paper, or say nothing at all. We kept the wifi and hid the plug sockets on purpose — stay a while, but not all day.
09:00 — wide awake
Come early
Mon–Fri 6:00 – 14:00
Sat–Sun 7:00 – 15:00
Last pour, 30 min before close
18 Lark Street
Corner of Meade & Fifth
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New beans, quiet events, the odd day off. One short note a month.
The kettle's on at six — every single morning.