Open 7am — 4pm, every day
A neighbourhood café that roasts its own.
We roast forty kilos a week in the back, serve it out front, and sell the rest to eleven other cafés who got tired of the same three importers.
On the bar this week
Roast dates on every bag. Nothing older than nine days.
Huila, Colombia — washed
Red apple and cane sugar. The house espresso since 2019 and still the one we drink.
Sidama, Ethiopia — natural
Blueberry, heavy body. Best as filter; it fights you as espresso and usually wins.
Decaf — sugarcane process
Actually good, which took us four years and eleven rejected lots to be able to write.
Cardamom bun
Baked at six each morning. When they are gone they are gone, usually by eleven.
From the kitchen
We roast in the back, on Tuesdays
Forty kilos a week on a 1978 Probat, which is loud enough that we do it before opening. If you come in early on a Tuesday the whole street smells of it.
Roast dates go on every bag because coffee is food and food has a date. Nothing on the bar is older than nine days, and we would rather bin a kilo than serve it stale.
40kg
Roasted weekly
9d
Oldest bean on the bar
11
Cafés we supply
7am
Doors open
“They talked me out of the expensive bag because the cheaper one suited how I brew at home. I have been going back for three years.”
Tom Vandenberg
Regular
Opening hours
When we're open
- Monday — Friday
- 07:00 — 16:00
- Saturday
- 08:00 — 17:00
- Sunday
- 09:00 — 15:00
- Roastery tours
- Tuesdays, 06:30
Find us
Where we are
8 Kortrijkstraat 8400 Ostend Belgium Five minutes from the station, opposite the fish market. Step-free entrance, dogs welcome throughout.
Before you visit
Do you have oat milk?
Oat, soy and whole. No charge for any of them, because charging for the alternative always felt like a tax on people who did not choose it.
Can I work here all day?
Mornings, yes. From noon on weekends we ask for laptops away, because the room is small and people are waiting for tables.
Do you wholesale?
To eleven cafes so far. Email trade and we will send samples and a price list, with no minimum on the first order.
Why is the decaf good?
Sugarcane process rather than solvent, and we reject most lots. It took four years to find one worth putting on the bar.
Beans posted every Tuesday.
Subscribe and we will rotate what we send, or pick the same bag forever. Both are fine.