From Friday 26th April until Monday 29th April 2019, you'll find us brewing up filter coffee in Covent Garden alongside New England-based running brand, Tracksmith.
Dedicated to championing the pursuit of personal excellence, Tracksmith seeks to celebrate, support and add to running's distinct culture. Their pop-up Trackhouse in Seven Dials, which marks the brands first ever physical presence in the UK, is an embodiment of that commitment. Not only will it showcase their limited edition London Collection and other clothing staples; it's also bringing together the rituals that surround the sport. Conversation and conviviality will be facilitated by freshly brewed coffee and cold beers.
The Trackhouse will be playing host to shakeout runs and panel discussions throughout the weekend. We'll also be there fuelling running's era and facilitating conversations between and with visitors. Showcasing our tangy, sweet Ecuadorian filter, Felipe Abad, we'll be using Kinto Japan's 2-Cup Brewer Stands to brew delicious cups throughout the pop-up.
Their first visit to the UK couldn't be better timed, as tens of thousands of runners descend on London to take part in and support one of the biggest running events in the global calendar: London Marathon. We're excited to be a part of Tracksmith's inaugural visit to our home city and hope to see you there.
Coffeebar opening hours:
Friday 26th April - 9:00 a.m. - 2:00 p.m.
Saturday 27th April - 9:00 a.m. - 2:00 p.m.
Monday 29th April - 9:00 a.m. - 2:00 p.m.
Trackhouse opening hours:
Thursday 25th April - 12:00 p.m. - 8:00p.m.
Friday 26th April - 8:00 a.m. - 8:00 p.m.
Saturday 27th April - 8:00 a.m. - 7:00 p.m.
Sunday 28th April - 9:00 a.m. - 7:00 p.m.
Monday 29th April - 9:00 a.m. - 5:00 p.m.
Location: 9-11 Short's Gardens, Seven Dials, Covent Garden, WC2H 9AT.
For more information on the pop-up and the activities happening around it, visit the Tracksmith website.
Saturday 6th April 2019 saw the return of The 5th Floor Track Day for the fourth consecutive year.
Kicking off race season for many of London's track cycling teams, the event was hosted once again at Herne Hill Velodrome -- one of the oldest cycling tracks in the world. Built in 1891, the track is no stranger to organised races and large crowds, having played host to thousands of cycling events over the years, including the track cycling event in the 1948 Olympics.
On this particularly grey Spring afternoon, though, the atmosphere was as much convivial as competitive. Music, catch-ups, beer and, of course, coffee provided the backdrop to an afternoon of fast, furious, but ultimately fun, bike racing. It also saw the official launch of The 5th Floor's 2019 kit.
A snapshot of the day can be viewed below, courtesy of our very own Mikey Gatineau.
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.
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 email@example.com and we'll be in touch.
Workshop Coffee at The Pilgrm, 25 London Street, London. W2 1HH.
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.
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.
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.
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.
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.
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.
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.
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.