Oriel coffee room & small roastery

Dark cherry, cocoa nib and a long finish of orange peel.

Short and syrupy. Toasted hazelnut, molasses, a little brown butter.

The crema kept intact, floating on a clean, tea-like body.

Jasmine on the nose, bergamot and white peach in the cup.

Blackcurrant, tomato vine and cane sugar. Brewed fresh every forty minutes.

Blueberry and milk chocolate, steeped slowly overnight.

Silky microfoam poured thin, so the coffee still leads.

Half espresso, half warm milk. Small, round and gone in four sips.

Green cardamom crushed by hand each morning, a breath of sweetness.

Toasty and caramel-soft, the afternoon drink of the bar staff.

The fruit around the bean, steeped like hibiscus and lifted with bubbles.

Melted from shaved bars, not powder. Dense, dark and only a little sweet.