Specialty coffee
We pour Samadool — a Thai specialty roaster whose name means “balance” — Australian style. Espresso, milk drinks, Americano and a rotating filter, pulled on a La Marzocco. Coffee that's easy to drink, not a test of endurance.
Samadool beansSamadool, pulled with care
Our house espresso is Samadool's Seasonal Blend — built for milk, balanced and sweet, the kind of shot that holds up under steam without turning bitter. It's behind every milk drink we make, and it pulls a clean Americano too.
We chase balance over intensity. Good coffee should taste of fruit and sweetness and be easy to drink — never sharp, never sour.
Alongside the blend we keep a rotating single estate — one farm at a time, changing with what Samadool has roasting. We serve it as an Americano only, on purpose: milk would cover the very fruit that makes a single estate worth drinking. This is the one to order black.
And there's usually one filter coffee on — a slow pour-over for tasting the bean on its own.
Behind the bar
Rwanda single estateThe grind
Dialled in through the day — grind shifts with humidity, so we adjust to keep extraction even and the cup sweet, not sour.
The shot
Pulled on the La Marzocco and timed for a balanced extraction — the base of every drink.
The pour
Milk steamed to a fine microfoam and served warm, not scalding — Australian style, sweet and ready to drink straight away. The latte art is just a sign the milk's been textured right.
See it on the menu
Espresso, milk drinks, Americano, cold brew and filter — with prices — on the menu. Served in the garden, Tuesday to Sunday.
See the Menu