Double ristretto, silky milk and a pinch of toasted cacao.
Our story
Started with a second-hand roaster and a very patient landlord.
Ember & Oak began in 2016 in a converted timber workshop, where a tiny drum roaster sat between the sink and the stockroom. We roasted at night, tasted at dawn and gave away more cups than we sold. The neighbours didn’t seem to mind.
Today the roaster still lives out back. We buy from a handful of farms we know by name, roast in small batches every week, and bake everything on the premises. The room is warm, the oak tables are scratched, and you’re welcome to stay until the second coffee goes cold.
- 0years roasting in the same room
- 0cups poured every week
- 0farms and co-ops we buy from
From farm to cup
Source
We visit or call every producer, pay above fair-trade floor prices and buy by the lot, not the sack.
Roast
Small, slow batches on a 15kg drum, cupped the next morning and sold within ten days.
Brew
Water, grind and time dialled in every day, because humidity and weather change the shot.
Pour
Served in warm ceramic, with compostable cups and a ten-cent discount if you bring your own.
Meet the crew
- MaraHead roaster
Tastes everything twice and trusts her nose over the timer.
- JossHead chef
Bakes the morning buns and refuses to share the cardamom ratio.
- InesFront of house
Remembers your order, your dog’s name and which table you like.
Sample team members for demo purposes.