Old East Village, London
Espresso at the front, boba at the back
One espresso machine, four tea bases, and tapioca cooked in small batches so the four o’clock cup is not the seven o’clock cup.
Four things we make
The whole menu- 6CoffeeOne espresso, pulled the same way all day. Beans from a roaster two hours up the 401.
- 4TeaHojicha, matcha and a loose-leaf pot that comes with a second steep.
- 6Bubble TeaTapioca cooked in small batches through the day, never in the morning for the evening.
- 5FoodPastry from a bakery on Dundas, in at seven, usually gone by two.
Laptops until four
Plugs down the long wall, wifi with no password on the wall, and nobody is going to move you along. After four the tables are for people talking, and we will ask.
- Fourteen seats, six with a plug
- Wifi is on the chalkboard, no password
- Quietest between ten and noon
About the tapioca
Cooked in batches through the day, roughly every three hours. Once a batch is past its window it comes off the line rather than going in a cup, which is why we occasionally run out at nine at night.
How we do itOrder ahead, walk past the line
Set your milk, sweetness and ice in the order. Pay online and it is on the pickup shelf with your name on it.
Come in
On Fernrock Lane, in the block with the mural. The door is the green one.