FurrowedBrow

Love the range of beans available here. Carbonic masceration (CM) processed El Salvador espresso had an amazing diversity of flavours - liquorice, baileys, with a little dash of acidity - sweet clean and chewy - fantastic CM Ethiopian for the filter was delicious with a complex jammy blueberry vibe with some background chocolate Second filter on natural Panama Gesha had a big jasmine aroma, initial rounded carmel with a acidity that sneaks ups on the aftertaste

Espresso on a Columbian has some nice plums over cocoa backbone with some interesting acidity thrown. Pour over on natural Ethiopian was tasty fruity, bittered a little on the aftertaste but still went down well. I really like the teaspoons here

Frankie’s beans for the espresso and FW. The espresso, as a fairly tight shot, was rather bitter. The FW was better with some nuttiness. Fast and friendly service.

Drum Roll Roasters blend for the espresso was pretty good if a little confused in flavour profile. This place nice airy set up with a relaxed beach vibe.

Marvell St Columbians for the espresso and batch. Espresso had a nice balance of some dark chocolate and grapefruit. Batch made me think cranberries/black currants

Espresso started ok but finished with a somewhat odd vegetal aftertaste. The fruity sweetness to the takeaway batch to start, didn’t have an overly clean finish.

Columbian for the espresso went down very nicely. Komboffee - kombucha/coffee was apricots, bubbles and fun, with the coffee flavour becoming more apparent on the aftertaste. FAB had a beautiful round caramel buttery mouthfeel with a touch of acidity on the aftertaste - excellent

Espresso was alright while not having a clear flavour profile

Caramel and dark chocolate mixed some interesting acidity for the Ethiopian espresso Batch was pretty good

Enjoyed the Kenyan espresso, it had a lovely mix of acidity and sweetness. Change of ownership has caused some disruption but this shot shone through.

Cacao nibs all round for the Marvell Street Nicaraguan spro, more brown sugar on the finish - tasty shot. Batch was full bodied, stone fruit, clean finish - rather nice.

Natural Ethiopian for the double espresso was molasses over a more bitter backbone, on cooling a little acidity came through Washed Rwandan for the batch had a round fruity flavour

Way tasty Guatemalan Artificer espresso had a fair whack of sweet acidity like a lime marmalade.

A distinct lemon acidity over something more like honey (maybe like lemon sherbet) was what came shouting from the Artificer Kenyan espresso - tasty tasty. A clean berry vibe to the batch on Artificer Rwandan beans.

Welcoming sweet raspberry with an acidic tang for the ACoffee Ethiopian Wush Wush espresso - real good. Also enjoyed the takeaway batch

Blackforest cake in a cup for the natural Nicaraguan espresso - great. Kenyan batch was clean and fruity.

Seven Seeds beans: El Salvador double espresso was smooth caramel with mild acidity - clean, calm and real nice Ethiopian batch had an attractive roof-of-the-mouth acidity - limely to almost grapefruit - great wake up brew.

Small batch Kenyan peaberry double espresso tasted of Christmas pudding - juicy and lip smackingly good Filter was a bit cranberry juice, pretty good but spro was the star.

Axil natural Ethiopian espresso had a big jammy flavour - made me think of marmalade and orange jubes. Great. Batch was clean with a smooth berries vibe.

Double spro on Small Batch Guatemalan started toasted appley became more dark chocolate - well balanced tasty cup Kenyan batch was deliciously clean and sweet like blackcurrants.

Espresso was ok, had a sort of unusual spearmint flavour. Batch was excellent, tasted of cherry ripe with a dash of acidity.

Same Kenyan I tried at Salvage but on a slightly reduced volume. It had a citrus, tending to marmalade vibe, aftertaste brought an increase in bitterness - nice shot. Very distinct hazelnut flavour to the batch, coupled with the finishing clean sweetness made it very enjoyable.

Kenyan double espresso was high citrus fun, maybe blood orange with a dash of lemon - real good

Double.espresso had an interesting mix of grapefruit sourness and acidity while also having some molasses sweetness - impressive balancing act.

Chocolatey grape juice was the promise that came with the Artificer Columbian espresso, and that is exactly what I got - the extra acidity just made this a great cup. Batch was sweet as.

Espresso on a Honduran from Supreme had a toffee air that tended towards the bitter. Preferred the batch, which had a sweet fruity quality

Yellow Honey processed Toby’s Estate espresso had a delicious sweet orange and black tea flavour - real nice FW to-go was en pointe

The Artificer Rwandan for the espresso was excellent with a mix of nuttiness and vanilla. Batch to-go was fruity and clean.

Espresso 1 was a darker roast, with a silky texture Espresso 2 on an Ethiopian was all apples with an interesting hint of cloves - really nice. Batch to finish had a distinct bergamot flavour, a flavour I don’t often pick up so clearly

Espresso on a Colombian / Ethiopian blend had minimal acidity and a nice rounded flavour profile - nice