A short trip to Wimbledon to meet the people behind the house blend.
Our house blend is roasted eight miles from the creperie, by a team of four in a unit behind Wimbledon station. We drove over in May to watch a batch come off the drum.
The blend is built for milk, because that's what most of our orders are. It holds up under a flat white without turning bitter, and it still reads as coffee next to a caramel crepe.
We buy in small, frequent batches rather than pallets. It means we run out occasionally, and it means the bag on the van is rarely more than two weeks off the roast.
If you want to try it at home, it's in the shop as beans or ground.