There's a ten-kilo drum roaster behind the bar, and everything we pour went through it within the last two weeks. We buy from a couple of small importers we trust, keep two single origins rotating with the seasons, and roast on Tuesdays with the door propped open so the whole block knows.

The house roast stays medium and comfortable on purpose. Coffee here is not a test you can fail. If you want to nerd out over process and elevation, the person on bar will happily oblige. If you just want a good cup while you read, that's the whole idea.