Our philosophy is to serve the best coffee we possibly can. Simple.
All coffees drank at The Window can be taken home too (250g from £5.20). Decaffeinated available.
The beans will be freshly ground to your specification. (espresso, stove top, filter, aeropress, syphon, french press)
Please invest in a grinder soon! The ritual and aromas are worth it and the improvement in taste will enhance the experience. We don't like stale coffee! Brewing tips further down the page...
If you can't make it to your favourite cafe everyday, we sell coffee brewing equipment - Hario V60, aeropress, presso, syphon, woodneck, Hario hand-grinders and filter papers. If we don't have what you're looking for just ask. Maybe we can get it for you.
So basically, we're very coffee focused and we like to help you on the way to coffee happiness.
Coffee Brewing Tips
French Press
Use around 60g of coffee per litre of water
Grind the coffee fresh, using a coarse grind,
usually as coarse as your grinder will go.
Use the water just off the boil, pour over the grounds and make sure they all get saturated.
After 4 minutes steeping, stir the crust that forms on top, then scoop off and discard the foam and grounds.
Plunge.
Then pour all the coffee out of the cafetiere.
If left in there it will keep brewing and stew
Stove top/moka pot
Fill the bottom section with freshly boiled water,
but do not cover the little pressure release valve.
For a sweeter cup grind fresh,
and a little coarser than espresso.
Place on the heat.
Coffee will soon appear.
Listen out for the first signs of gurgling and bubbling.
Take off heat immediately.
For the best cup, wrap a cool towel around the bottom section,
or cool with cold water.
This reduces bitterness in the cup.
Filter/pour over
Put a filter paper into cone and rinse throughly.
Put 25 grams of ground coffee (approximately 2.5 heaped dessert spoons) into the filter.
Put the cone on the top of the pre-warmed cup.
When the kettle has boiled, let it cool for at least a minute.
Pour a little water over the coffee, just to cover the grounds.
Before the cone drains completely, pour more water slowly over the grounds.
Repeat.
V60
Thoroughly rinse the filter with hot water.
Use approx. 60 grams per liter of water.
Grind the coffee beans, pour into filter.
Make a small hole in the middle so it looks like a volcano.
Place the brewer and cup onto scales and zero them.
Pour a small amount of water into the middle of the coffee,
then around to completely saturate the grounds.
Leave the grounds to bloom for 30 seconds.
Gentle pour into middle of coffee,
slowly and in small concentric circles.
Do not pour onto the sides of the filter.
Coffee elsewhere with caffeinated friends
