We believe in the art of slow.
CAFE COFFEE began in a tiny Soho storefront in 2018 with one vintage Probat roaster and a belief that the best flavours emerge only when you stop rushing them.
A roastery on Mulberry Street
What started as a weekend pop-up in a borrowed warehouse quickly became a neighbourhood staple. We roasted small batches in a 5kg Probat, served pour-overs to anyone who believed coffee deserved patience.
The line wrapped around the block that first Saturday morning. Not because we were famous — because the coffee smelled like something that took time, and people can always tell the difference.
By 2020 we’d installed a stone hearth oven and brought in Élodie Marais, a third-generation French pastry chef, to bake croissants at 4AM. The neighbourhood started waking up to the scent before the sun rose.
“Good coffee fuels the morning; a warm slice of cake feeds the soul.”
Four pillars, infinite patience
Regenerative Sourcing
We partner directly with farms practising shade-grown, biodiversity-first agriculture. Every bag traces back to a person, a plot, and a season.
Dawn Craft
Our bakers start at 4AM. No shortcuts, no industrial proofing. Just the extra hours that make the final flavour worth the wait.
Slow Service
We train every barista for six months before they touch a customer's cup. Because the extraction is only as good as the human behind it.
A Space to Stay
Sunlit corners, unhurried Wi-Fi, and chairs designed for long mornings. CAFE COFFEE is a destination, not a drive-through.
Behind every cup, a craftsperson
Élodie Marais
Head Pastry ChefTrained at École Ferrandi Paris. Third-generation baker from Lyon who moved to Soho for the light.
Kwame Asante
Head RoasterCertified Q Grader, formerly at Stumptown Coffee. Travels to origin twice a year for harvest selection.
Sione Ioasa
Bar DirectorChampion barista from Auckland, New Zealand. Designed every recipe on our espresso menu.
Ready for a slow morning?
Reserve a table, explore the menu, or read more about our seven-year journey.