COFFEE FULL OF FLAVOUR & WONDER
We're passionate about amazing coffee. We spend our days roasting, testing, tasting and repeating to make sure every coffee tastes its best. We roast fresh and celebrate the seasons, taking you on a journey through different origins, processes and flavours from across the world's coffee belt.
SHOP OUR COFFEESOURCED WITH CARE
Great coffee starts at origin. We source coffee from our family farm in Medellín, Colombia, alongside incredible coffees from trusted small-scale importers around the world.
We care about the people behind every bean, working with partners who value fair pay, sustainable development and long-term relationships.
ROASTED IN SE LONDON
Roasting is part science, part craft and something we're always learning. We roast in small batches in South East London, carefully balancing airflow, temperature and time to bring out the best in every coffee.
Every roast is tasted and tested for quality and consistency before it makes its way to your cup.
GOOD COFFEE. BETTER IMPACT.
We believe great coffee should be better for the people who grow it and kinder to the planet. We're always exploring ways to reduce our impact, from recyclable packaging and reusable options to local deliveries by bike.
BREW IT YOUR WAY
We love experimenting with different brewing methods and recipes. Try our favourites below, play around with the ratios and discover what works for you. Just remember: change one variable at a time so you can taste the difference.
EXPLORE OUR SHOPStove Top
This iconic coffee maker came to be in 1933, when Alfonso Bialetti manufactured a design by Luigi di Ponti for the first aluminium stovetop espresso maker. At the time, both coffee and aluminium were symbols of modernity. They hoped to combine these two things to create an enduring design classic.
- Time: Depends on the size of your machine
- Water depends on the size of your machine
- Medium/fine ground (a bit coarser than an espresso grind)
- 20–22g of coffee
Additionally, always take into account the high level of influence that water chemistry has in your brewing.
Cafetiere / French Press
The infusion brewer was invented in 1852 by Mayer & Delforge in France. This is an easy-to-use method where the coffee is fully immersed in water, giving a very even extraction.
- Time: 4 minutes
- 500ml / 94°C
- Coarse grind
- 34g coffee
Preheat your cafetiere with hot water. Grind your coffee beans on a coarse setting and pour over the hot water. Let it steep for 4 minutes. Gently plunge the filter to the bottom, pour and enjoy.
Chemex
Invented by Peter Schlumbohm in 1941 in Chicago. The paper used for a Chemex filter is slightly thicker than most, creating an incredibly clean brew and requiring a slightly coarser grind.
- Time: 4 minutes
- 500ml / 94°C
- Medium/coarse grind
- 33g coffee
Boil filtered water to around 95°C. Fold your filter paper, place it at the top of the Chemex and wet the paper. Add your coffee and gently flatten the coffee bed. Start your scale and timer with a vigorous first pour to cover all the coffee. Every 30 seconds add another 100g of water in a circular motion until you reach 500g.
AeroPress
Invented in 2005, the AeroPress is loved for its quick brew times and versatility. Combining immersion brewing with a paper filter and pressure creates excellent extraction and a fantastic mouthfeel.
- Time: 1:25 minutes
- 250ml / 94°C
- Medium/fine grind
- 15g coffee
Fit your AeroPress with one filter paper and place it over a cup or pitcher. Rinse with hot water to preheat and remove any paper taste. Add your ground coffee. Start your timer, quickly pour 230g of water and stir. Place the plunger on top and pull it up slightly to create a vacuum. After 60 seconds stir again, replace the plunger and gently press.
V60
The Hario V60 is one of the most iconic drip brewers around, named after the 60-degree angle that forms its distinctive V shape.
- Time: 2:30 minutes
- 250ml / 94°C
- Medium grind
- 16g coffee
Use filtered water and grind your coffee just before brewing. Wet the filter paper with hot water first. Pour 30–40g of water and allow the coffee to bloom. At 30 seconds continue pouring, pausing at 100g and repeating until you reach 250g. Aim for the brew to finish dripping at around 2 minutes 20 seconds.
Home Espresso Machine
Espresso uses highly pressurised hot water forced through finely ground coffee, producing a concentrated coffee with plenty of flavour and body.
- Time: Start with 20–30 seconds
- Fine grind
- 18–22g of coffee
Start with a 1:3 ratio, or 1:2 for a more medium Carnival Coffee roast. For every gram of dry coffee, aim for around 3ml of espresso. Using a scale to measure both your dry coffee and extracted shot will help you develop a repeatable recipe. Distribute and tamp evenly before extraction.
Cold Brew
You don't need a dedicated cold brew maker. A cafetiere works brilliantly, or simply use a container large enough for the volume you want to brew.
- Time: 12 hours+
- 1 litre water
- Medium grind
- 100g coffee
Grind your coffee on a medium setting. Add the coffee to a filter and place it in your jug or container of filtered water. Steep overnight, remove the coffee and refrigerate. Cold brew can be kept in the fridge for up to five days.
Iced Coffee
There are lots of ways to make delicious iced coffee at home. As a general rule, replace half of the brewing water with the same weight of ice. Here's one of our favourite V60 recipes.
- Time: 2:30 minutes
- 125ml water + 125g ice
- Medium grind
- 20g coffee
Prepare your V60 as normal, rinsing the paper before adding your ground coffee. Add 125g of ice to your server. Pour 50g of hot water over the coffee and leave it to bloom for 30 seconds. Slowly pour the remaining water, pausing occasionally, for a total brew time of around two minutes.
