Journal

February 28, 2019

Coffeebars › News › Retail ›


Calling time on our Holborn Coffeebar

It's hard to believe that it's been half a decade since we opened what was, in 2013, our second ever coffeebar. 

World-class in terms of its design, its levels of customer service and the quality of the tens of thousands of coffees we've served over the past five years, we had high hopes for what we'd be able to do in a new area of the city. 

However, the broader building development has never quite delivered on its initial promises of becoming a thriving commuter hub, surrounded by a host of exciting, like-minded operators. This has, in turn, made it increasingly difficult to justify the site long-term and so we've made the difficult, but sensible, decision to close the doors for the final time on Friday 8th March, 2019. 

We're immensely grateful to the Holborn community and our wonderful cohort of regular guests for joining us over the years and are sad to be saying goodbye. We hope to see as many of you as possible for at least one last brew over the next week.

In the meantime, we are actively looking for new coffeebar locations both in the area and further afield. The Holborn team will be joining the teams at our other London coffeebar locations, as well as our growing Wholesale Training Team and our Masterclasses will now take place at our Roastery in Bethnal Green.

All that remains is to thank the Holborn team, past and present, for their enthusiasm and hard work on the Viaduct over the years. And, of course, to thank you, our guests, for your continued support. 

The closest coffeebar to our Holborn location is Workshop Coffee at White Collar Factory, less than one mile away. You can see our full list of cofffeebars here. If you have any questions or require any additional information on our Holborn Coffeebar, please contact us here. 

July 19, 2018

Coffeebars › News › Retail ›


PROUDLY ANNOUNCING: Workshop Coffee at The Pilgrm

August 2018 will see us launching our latest London coffeebar, as we bring the best coffee possible to Paddington.

In an exciting first for us, our new, focused space will be inside The Pilgrm, a boutique hotel located less than 400ft from Paddington Railway Station. 

Behind the brass-handled doors and blue ceramic-tiled Victorian frontage, you'll find us nestled in the stunningly restored reception space of the hotel serving the best coffee possible to residents and workers based in the local area, as well as train travellers en route to the South-West of the country and Heathrow Airport. 

Our rotating, seasonal range of espresso and filter coffees will be showcased seven days a week from the new bar, with single origin and decaffeinated espressos being run through Mythos 1 Grinders and pulled on a 2-Group La Marzocco Linea PB. This will be supported by freshly brewed, consistently delicious and constantly changing filter coffee, batch brewed and ready to enjoy immediately.

With comfortable seating and a newsstand stocked with magazines and newspapers, guests and regulars will also be able to enjoy loose leaf teas from exceptional, London-based tea purveyors, Postcard Teas, a concise array of baked goods from London’s best bakeries and a range of retail bags of coffee beans and brewing equipment to take home. 

We're looking forward to welcoming you and are excited to be bringing what we do to a new area of the city. 

We'll keep you updated on our progress. 

We're currently accepting applications for Barista and Supervisor positions at Workshop Coffee at The Pilgrm. To apply, send a pdf copy of your CV accompanied by a short covering letter to work@workshopcoffee.com and we'll be in touch. 

Workshop Coffee at The Pilgrm, 25 London Street, London. W2 1HH.

 

 

Open House | Join us on Friday 13th April

The London Coffee Festival is almost upon us once again.

As cafe owners, coffee lovers and roasters from across the country descend on East London, we'll be keeping the shutters at our Roastery in Bethnal Green up a little longer than usual on Friday 13th April from 5:00 p.m..

Providing a welcome break from the franticness of the festival, we'll be putting coffees from our current range down on the cupping table. You'll be able to taste these alongside some past favourites and a preview of some new arrivals as we seek to highlight our commitment to continually move with coffee’s seasonality.

All that, plus a few drinks and a whole host of conversations.

Find us at 29-43 Vyner Street, London, E2 9DQ.

We're looking forward to welcoming you. 

November 20, 2017

News › Retail ›


INTRODUCING OUR SOURCE ROAST BREW COLLECTION

We source. We roast. We brew.

We wholeheartedly believe that involvement at every stage of a coffees lifecycle is paramount in providing the best coffee possible.

It’s the reason we spend several months of the year in producing countries, visiting numerous farms and tasting hundreds of coffees. It’s why we have a dedicated Roastery in Bethnal Green, where our Quality Control measures and standards become more rigorous by the week. And the insight and knowledge gained is then executed in each of our coffeebars, where we’re able to serve our guests every day before feeding back to the beginning of the process.

Each stage informs the other and we wanted to create something that served as a reminder of that fact.

So a little earlier this year, we extended a challenge to the entire Workshop team: to create an icon that brought these three things together in a clear, simple and beautiful way. We're incredibly happy to unveil the results.

THE ROUNDEL
Taking inspiration from the visual simplicity and immediacy of boy scout badges, each element is brought together in a clear and beautiful way:

SOURCE: A simple outline of a mountain range represents our dedication to sourcing from the worlds best farmers, producers and co-operatives.

ROAST: A curved line that runs through the roundels middle shows the roast profile from Deiby Sair Sanchez, one of our many filter releases this in 2017.

BREW: A small water droplet is a nod to the brewing process that brings the hard work of others to the final cup.

You can shop the first products from the collection here. 

Proudly announcing Workshop Coffee at White Collar Factory

It’s hard to believe it’s been almost three years since we opened our Fitzrovia Coffeebar.

In that time we’ve released over 100 coffees (roasting over 175,000 kilos in the process).

We’ve seen two parts of the business move from their original homes. Our original Maylebone Coffeebar decamped a few metres from its first location on Wigmore Street to new digs in St. Chrstopher’s Place. Our Roastery packed up its cupping spoons and headed further east from Clerkenwell to a dedicated and infinitely larger space in Bethnal Green. These changes, and numerous others in between, have kept us busy.

As have plans for our latest opening. 

At the beginning of June, we’ll be dialling in our coffees for the first time at our fourth coffeebar and fifth location: Workshop Coffee at White Collar Factory.

Located on Old Street roundabout, the project is billed as one of the most ambitious and progressive workspaces in London and we’ll be serving drinks from a bar -- or bars -- to match. Incorporating two coffeebars, the first will be located on the ground floor of the space, serving delicious coffee to the public throughout the working week. A six-metre-long, basalt-topped bar will take pride of place in the 1,300 sq. ft. coffeebar area. Complemented by a beautifully tactile tiled bar front, it will be adorned with much of the machinery our regulars have come to know so well: a 3-group La Marzocco Linea PB and Nuova Simonelli Mythos 1 Grinders.

The second bar will located on the buildings 17th floor, serving the buildings tenants and offering an incredible view of London's skyline from its terrace (and 150m running track).

Taking a slightly different approach to filter coffee service, we’ll continue to serve two filters from our rotating, seasonal range at any one time. However, both will be brewed using our Fetco batch brewers.

With the space taking inspiration from the work of self-taught French architect and designer, Jean Prouvé, references will be found throughout the building, from its factory-like finish, to the green colour palette that runs throughout and even the coffeebar seating, which will provide space for more than 40 to enjoy the best coffee possible.

There’s lots to be done between now and then, but we’re looking forward to sharing more information with you in the coming weeks.

Considering taking the first step in your career in coffee? Or thinking of taking the next? With a new location comes a need for more motivated team members looking to learn, develop and progress. Find out more on how to join us here.

 

Wilfa Grinder - CGWS-130B

A Pretty Typical Scenario:
A customer enjoys a cup of our coffee.
They ask the barista about the beans used to make the cup.
To recreate the experience at home or work, they decide to buy a bag.
When paying for the bag they query - “It’s ground, right?”.

Until now we've been able to provide the customer with two options: 

1.  We grind the beans to suit their preferred brew method. I don’t need to go into detail explaining why this is far from ideal, but suffice to say this is like having your bottle of wine opened in store.

2.  We broach the subject of grinding at home. Previously stocking only the Porlex Hand Grinder, we have divided the crowd. There are those who relish the tactile and portable nature of hand grinding. Others, less so. 

But rejoice! The Wilfa is here - an electric grinder with quality burrs and a small footprint, giving fantastic results without great expense or (somewhat physical) effort, and now we're pleased to announce the new and improved version, the CGWS-130B!

Wilfa’s newest model comes in a very cool ‘Batman’ matte black casing, and is fitted with a new DC motor that boasts higher torque but fewer RPMs than its predecessor. This means you’ll be able to grind dense and complex coffees with ease, preserving volatile aromatics during the grinding process as less heat is generated by the slower burrs.

Dosing
The chamber is designed to hold up to 250g, dosing out your grounds by use of the timer. We always find it better to weigh your dose before adding it to the grinder. The Wilfa retains very little coffee around the burrs (roughly 0.2g with each dose); weighing each time means your ground dose will be more accurate and the coffee stays fresher in its resealable bag.

We've spent a fair bit of time experimenting with the grinder and thought it prudent to share our findings with you, the main being the range of grind sizes proffered by the Wilfa is pretty wide and could be a little misleading.

Here are some rough grind settings you should start with for the various brew methods you might use to make coffee at home.

Grind Settings
The window you should be grinding in is much, much narrower than the settings on the dial suggest.

From left to right (coarsest to finest) the dial reads OFF, STEAP [sic], FRENCH PRESS, FILTER, AEROPRESS, MOCCA. The Steep, French Press and Filter settings are very coarse. You could potentially use the Filter range of settings for brewing 1L plus in a large Chemex, or something equally slow draining, but generally for our style of coffee we're looking squarely at the Aeropress range on the dial.

MoccaMasterFrench Press:
Rotate so you can read "AERO" of AEROPRESS (between Filter and AeroPress settings)
2-Cup V60:
The first "R" in "AEROPRESS"
Aeropress:
The second "R" in "AEROPRESS"

Basically, you want to see some part of the word "AEROPRESS” on the dial, or you're likely too coarse or too fine for best results with normal filter methods. Treat these suggestions as jumping off points, adjusting as necessary to dial in the coffee to your taste. 

Cleaning
Slide the grind setting to OFF, lift the hopper out and the top burr comes out easily. As mentioned before, the grinder retains very little coffee so a soft bristled brush is all you need to loosen spent grounds. It doesn't take much to securely lock it in again. Simply align the burrs and slot them back into place. 

We’re pleased to be the first in the UK to offer the new model of Wilfa Grinder. Still priced at £105 and retro-fitted with a UK plug adaptor, it’s ready to be unboxed it and put to use right away.

To make the prospect even more attractive, you can now group the Wilfa Grinder together with some of the other pieces from our hardware range in the form of our Brew Bundles. As well as providing you everything need to create the perfect cup of coffee in almost every eventuality, you score a rather substantial saving in the process.

If you relish the engagement and tactile natural of manual pour over coffee then this is the bundle for you (includes a 2 Cup V60, 100 Filter Papers, Salter Scale, Glass Decanter, Wilfa Grinder and a 250g bag fresh coffee: £125).

If you just want to press a couple of buttons and brew up to six cups in a few short minutes then this is the bundle for you (includes the Technivorm MoccaMaster, Wilfa Grinder, Gram Scales and a 250g bag fresh coffee: £240).

2016 Aeropress Championships


Late last year, we made the exciting decision to become the coffee sponsor of The World Aeropress Championship. Over the years, we’ve always enjoyed the convivial, taste-driven and light-hearted ethos of the event, so the opportunity to increase our involvement by roasting and providing the fifty national champions from across the globe with the coffee they’ll use in their attempt to be crowned World Aeropress Champion one too good to miss. 

Having also attended each event, we also know that there ain’t no party like an Aeropress party.

To kick-off our involvement, we’re delighted to announce that this year we'll be continuing the tradition of co-hosting the national event with our friends at Square Mile. As is now tradition, we’ll be working together on creating a collaboration competition coffee for all participants to use on the day (as well as some to practice with in the run-up to the event).

Opening up our new Roastery space to the public for the first time, the 2016 Aeropress Championship of England will take place on Saturday 30th April and be open to 27 competitors. Each of them will not only be vying for the top spot as the national champion, but for the chance to compete at the World Aeropress Championship in Dublin, Ireland on Thursday 23rd June, 2016.

The winner will receive return flights to Dublin to compete in the finals, as well as have their accommodation covered whilst they're out there. Second place will receive a 12-month subscription from Workshop Coffee and from Square Mile, while third place will be able to come home each month for half a year expecting to find coffee from both roasters waiting for them. 

Around the judging table, with fingers poised in anticipation, will be our three judges: Workshop Coffee’s Head of Production, Richard Shannon; Square Mile’s Operations Director, Felicity Tathis; and Master of Wine and author of the book Natural Wine, Isabelle Legeron. And, as you might expect, we’ll also be serving delicious coffee from Square Mile and ourselves that hasn't been brewed by competitors, alongside exceptional beer (kindly provided by The Kernel Brewery) all afternoon. 

Tickets for competitors will be £10.00 and available from the Workshop Coffee website on Monday 7th March, 2016 at 6:00pm. Spectators are not only welcome, but encouraged, and more information on the day itself will be released as it creeps ever closer.

When?
Saturday 30th April, 2016; 3:00pm onwards

Where?
Workshop Coffee
29-43 Vyner St.
London
E2 9DQ

Brought to you by:
Workshop Coffee
Square Mile Coffee Roasters
The Kernel
TKC Sales Ltd — Official Aeropress Distributor for the UK & Ireland
November 16, 2015

Brand › News › Roastery › Wholesale ›


We've made a few changes

In April of this year, we were handed the keys to 3,500 square foot of expansive, empty space in and amongst the art galleries on the quiet, cobbled road of Vyner Street, East London. As with any major project, the work to get us to that point began long before, but in the seven months since, we've been hard at work. In every corner of the business, we've been making some exciting advancements, from our production department, to changes to our stores and the refinement of the Workshop Coffee brand itself. 

A new Roastery.

First, the Workshop Coffee Roastery. Our new space affords us two important developments in our quality-driven approach: resource and time.

The installation of a brand new 25kg Probat has an immediate effect on our capacity, allowing us to roast larger batches whilst continuing to carefully monitor our output through the ever-reliable Cropster. We've also built a climate-controlled storage room that will allow us to dictate the temperature at which our coffee is stored, diminishing the impact of yet another difficult-to-control variable that has a considerable impact on taste and flavour. Meanwhile, our still new and somewhat unfamiliar ColourTrack laser analysis unit that sits across the room from our roaster provides us another window into better understanding the numerous elements and variables that help us roast the best coffee possible.

The benefits of all of this are already beginning to be seen in the area we are going to be spending even more time on than we currently do: the cupping table. With greater levels of capacity and resource come increased opportunities to cup, taste, evaluate and continue improving every coffee we roast in the space. A renewed focus on this crucial point in our feedback loop can only mean greater consistency in our roasting process and we're excited to showcase the results in the coming weeks and months. 

A new package. 

Having had numerous discussions with our wholesale partners, our customers and members of our own team, we've also developed a new, bespoke coffee bag.

We've scrutinised everything, from their shape and height to the design of the label that adorns them, ensuring quality at every stage and level.

The custom-made, resealable bags -- available in all of our stores and online from today -- continue to allow for ongoing freshness and we've sought to unpack the details of each coffee into a clear and approachable grid system to ensure continued quality of information.

Most excitingly, we've also changed our bag size. A switch to our 250g bags has allowed us to create a product that, for 1- and 2-bag orders, is capable of fitting through almost every conveivable letterbox. That means that our online and subscription customers can now expect to arrive home to our freshly roasted coffee ready and waiting for them to enjoy. 

And a new look. 

As you'll have no doubt already noticed, in the process of improving our packaging we've also taken the opportunity to refine our brand. From today, a new bold and distinctive 'W' will feature on each and every one of our coffee bags. We've also been working over the weekend to bring that new look to our website and into our stores.

In short, a number of things have changed. Our new look will manifest itself in the bigger ways we've already outlined and in the countless details of our everyday operations: signage, aprons, takeaway cups, to name but a few. And, as is always the way with projects such as these, things will continue to adapt and iterate over time as we acquire feedback and learn lessons along the way.

However, fundamentally, nothing has changed.  We continue to source, roast and brew the cleanest, sweetest, freshest coffee possible and these advances will allow us to do that better than we ever have. 

January 27, 2015

Coffeebars › Marylebone › News ›


We're back: our new Marylebone Coffeebar

The final coat of paint has dried, our signature, powder blue Synesso has been rehoused (and revamped) and the bar is fully-stocked. What quickly became known to us as 'Operation Piazza Storm' is complete.

It is with great pleasure that, as of 7am this morning, we have opened the doors to our new Marylebone Coffeebar at 1 Barrett St., W1U 1AX.

Now inside the piazza of St. Christopher's Place, the same baristas and barbacks you know are continuing to serve delicious coffee alongside a focused food offering throughout the day.

There are others things our regulars will recognise, too: our espresso machine and cups have become a renewed focal point.

However, with a new space also comes a new aesthetic. The EK43 grinder and Fetco batch brewer we've come to know so well in our Holborn and Fitzrovia Coffeebars adorns a zinc-topped bar. This gives way to a clean, simple design with flashes of colour and intrigue that include -- among other things -- a wall carving that we're particularly fond of.

We look forward to welcoming returning and new customers in the coming days, weeks and months and bringing back the best coffee possible to Marylebone after a short hiatus.
December 18, 2014

Christmas › News ›


Our Christmas Trading Hours, 2014.

It's unlikely that you need any reminders about the fact that Christmas is just one short week away (though our Subscriptions really do make a fantastic gift), but in case you were coming to visit one of our stores during the holiday period, please know we'll be open the following hours:

Clerkenwell Cafe
December 24th: 7:30am - 4:00pm
December 25th & 26th: Closed
December 27th - 31st: 8:00am - 4:00pm
December 1st: Closed
January 2nd - 5th: 8:00am - 4:00pm
January 6th: Regular Hours

Marylebone Coffeebar
December 24th: 7:00am — 7:00pm
December 25th & 26th: Closed
December 27th - 31st: 9:00am — 6:00pm
January 1st: Closed
January 2nd: 9:00am — 6:00pm
January 3rd: Regular Hours

Fitzrovia Coffeebar
December 24th: 7:00am — 7:00pm
December 25th & 26th: Closed
December 27th - 31st: 9:00am — 6:00pm
January 1st: Closed
January 2nd: 9:00am — 6:00pm
January 3rd: Regular Hours

Holborn Coffeebar
December 24th: 7:00am — 7:00pm
December 25th - January 4th: Closed
January 5th: Regular Hours

 

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