First roast
Roasting starts at 06:00 on Tuesdays and Thursdays. Each batch is weighed and logged by hand.
Small-batch roastery · Exeter, Devon
Counter opens from 07:30
Coffee, with a sense of place.
Roasted under a railway arch and served a few streets away, for mornings in Exeter.
The house idea
Independent coffee, roasted
in small batches and served
with time and care.
We use milk from Devon, record every roast by hand and remember regular orders. Small details make a good local café.
How we got here- Roasting drum
- 5kg
- Roast profiles, logged by hand
- 4
- Cold brew steep
- 18hrs
- Miles to our dairy
- 12mi
On the bar today
Four ways to
start the day.
The bar serves eight drinks and three bean roasts. A short menu helps us keep every recipe consistent.
House favourite · £3.40
Flat white
Cathedral roast, two ristretto shots, glossy Devon milk.
Short and steady · £3.20
Cortado
Equal parts espresso and milk for a balanced, short drink.
Devon summer · £4.10
Iced latte
Cold milk and slow-melting ice, finished with fresh espresso.
Eighteen hours · £3.80
Cold brew
Steeped for eighteen hours, filtered twice and served black over ice.
Eight drinks.
Three roasts.
From the drum · four profiles
Meet your daily roast.
We record every batch by hand. Choose a profile to compare flavour and brew method.
Light · filter
Medium · everyday
Medium-dark · espresso
Dark · cafetièreCathedral
Treacle + walnut + cocoa
Now tastingRoasted slightly darker for espresso, with a full body and a long cocoa finish.
Best throughEspresso · Flat white
A day at the counter
How the day
runs.
Doors open
We dial in the espresso, set out the pastries and open at 07:30.
The Exeter rush
The late-morning rush brings takeaway cortados, longer flat-white stops and plenty of familiar orders.
Tomorrow’s cup
After service, we clean the bar, review the roast log and note adjustments for the next batch.
Notes from the roastery
Latest from
the journal.
The journal records roast changes, café work and the city around us.