Origins
Everything here started with one kettle and a rented back room.
2016
The Beginning
A single V60, four regulars.
Ash & Oak began as a Sunday pop-up — one kettle, one grinder, and coffee sourced from a farmer we'd met at a cupping in Chikmagalur.
2018
The Philosophy
Coffee should taste like where it's from.
We stopped chasing dark, uniform roasts and started roasting each lot to the profile that showed its origin best — even if that meant every batch tasted a little different.
2021
The Roastery
We brought the roaster in-house.
A 12kg drum roaster now runs three mornings a week in the room behind the counter — you can smell the roast from the street before you see the door.
2024
The Community
The counter got longer.
We rebuilt the room around one long oak table, because the best part of the morning was always the conversation next to the espresso machine.
