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14/09/2026

Néstor Lasso’s Ombligón, brewed on the bar at St James’s. Cherry, pineapple, dark chocolate.

Here’s the recipe we used, so you can try it at home.
Coffee: Néstor Lasso, Ombligón, Colombia
Water: mineralised with Apax Lab - 3 drops Tonik, 6 drops Jamm, plus Lylac
Temperature: 90°C
Dose: 16g coffee, 240g water
Pours: 45g → 120g → 200g → 240g
Total brew time: around 2 minutes

What you get is a punchy cherry note right at the start, then a sweet, pineapple-like body, and a dark chocolate bitterness at the finish. Really well balanced.

This coffee is available online now, and it’s on the frozen menu in both shops if you’d rather have it brewed for you.

Save the recipe for the weekend. If you brew it, tell us how it tasted.

09/09/2026

How we chose our water

Water is over 98% of the cup, so we don’t leave it to chance. Here’s how we test it in our shops.

We brewed a 1:4 concentrate first, pushing for as much front-end flavour as possible. From there we split it into four cups and added one drop of a different mineral to each: Demineralised, Lylac, Jamm and Tonik.

Same coffee, four very different cups. Tonik pulled out sharp citrus, almost orange and mandarin. Jamm went towards cranberry. Lylac brought a floral aftertaste but read a bit dry. Mixing Tonic and Jam roughly 1:1 gave us something new altogether: strawberry.

If you have an Apax kit at home and aren’t sure how the minerals behave, try it this way. Brew on demineralised water, split the cup, add one drop at a time.
You’ll taste exactly what each one does to your coffee.

03/09/2026

After roasting, we cup and select the profile that represent each coffee at its best.

02/09/2026

Damon roasting hybrid washed Geisha from Cerro Azul.

The process
This coffee goes through two different fermentation, an initial aerobic stage, then fermented anaerobically. Then it’s depulped and ferments a final time in an oxygen-free environment, before being washed.

Multiple fermentation stages and it’s still one of the cleanest cups we tried this year. Plenty of honeysuckle, peach and stone fruit, big malic notes, and beautiful body.

To hold onto that we roast with high bean agitation for more convective heat, and keep development slightly short so the florals and aromatics stay locked in.

26/08/2026

Kelvin’s brewing an amazing washed Peruvian Geisha from our frozen coffee menu.

Water temperature: 85°C
80g bloom, them all the way to 220g
UFO fast paper, for a quick drawdown
One Tonic, one Lilac in the water
Around 2 minutes total

The big bloom came out of dialling it in. 1:2 and 1:3 weren’t bringing the sweetness through, so we pushed the first phase instead.

Come and try it this incredible coffee

20/08/2026

Damon brewing one of 3 incredible coffees from CGLE.

Grown by Cafe Granja La Esperanza in Valle del Cauca, Colombia, CGLE-17 is their own cross of Geisha and Caturra - bred for disease resistance, dry seasons, and better yield, without losing what makes Geisha famous.
You get the florals from one side, the sweetness and body from the other. Processed as a natural, the flavour profile of this coffee is incredibly unique: strawberry jam, raspberry, cherry, ripe red grape, with mango and apricot underneath.

Limited lot. Now out.

17/08/2026

A new look for our best coffees

Now available online and in store

04/08/2026

Three roasts of the same coffee. Only one makes the bag.

Every batch we roast gets cupped, partly to check our numbers, partly because a coffee doesn’t always want what you assumed it wanted. This week it was our natural Ethiopian, run through three profiles: fast, slow, and one with an airflow change.

The fast roast came out light and delicate with the clearest flavour separation. The slow one was rounder, sweeter, more incorporated. The airflow change muddied it - less clarity than the other two.
With a natural Ethiopian we want the sweetness that comes off the fermentation and the floral side of it. This lot’s giving tropical fruit, pineapple, melon, and a really delicate rose. The slow roast held all of it together.

Next it gets tested as pour over, batch brew and espresso. If it works across all three, that’s the direction.

29/07/2026

Dialling in isn’t finding the right recipe. It’s finding out what’s wrong, faster.

In this video, Kelvin shows his approach to the “first brew” and what to adjust on the next steps

13/07/2026

A typical barista morning at Nostos Coffee, London

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