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January 20, 2014

Partner Profile › Where To Drink It ›

Where To Drink It: Daily Goods

Daily Goods

Tucked away behind the doors of Kinoko Cycles, Daily Goods have been turning out great Workshop Coffee since early 2013. Sitting at the corner of Golden Square in London’s Soho, Daily Goods is a simple but brilliant little location to pick up a coffee or a bag of Workshop Coffee filter or espresso.

The bar itself is no larger than a few square metres is fitted out with a simple Linea and Anfim set up. There is no pretence or novelties, just good quality coffee served with care, attention to detail and the ever pleasant company of Daily Goods’ sole barista and owner, Carter.

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Daily Goods

10 Golden Square, London W1F 9JA


Mon to Fri – 8am to 6pm
Sat, Sunday and Bank Holidays – Closed

January 14, 2014

Partner Profile › Where To Drink It ›

Where to Drink It: 119 Lower Clapton

119 Lower Clapton

This airy and sleek cafe on Lower Clapton Road has quickly become a focal point for the local community. Situated between Hackney Downs to the North and Victoria Park to the South, 119 Lower Clapton is a great spot to come and enjoy relaxing on a bright sunny day.

The simple white and glass aesthetic and double height ceiling makes this the perfect location for admiring the seasonally changing wall art. Regularly hosting a range of different artists and even the works of fine crafts people, 119 Lower Clapton is a natural hub for anyone interested in design and the arts.

Serving Cult of Done Espresso from a two group Nuova Simonelli alongside a selection of freshly prepared sandwiches, home baked cake and coddled eggs. The coffee, food and space is well considered and thought out, making 119 Lower Clapton a great location for working at your laptop or having a break in a busy day.

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119 Lower Clapton

119 Lower Clapton Rd, London E5 0NP

020 8533 9763


Mon to Fri – 8am to 5pm
Sat – 9am to 5pm
Sunday – 10am to 4pm

January 06, 2014

Partner Profile › Where To Drink It ›

Where To Drink It: Talkhouse Coffee


Talkhouse Coffee has attracted a lot of attention as the first serious venture into speciality coffee West of Fitzrovia. The buzz, however, has rightly shifted from its location on Portobello Road, to the level of attention and skill in the preparation of their espresso and filter drinks.

The minimalist design and colour choice encourages customers to engage with each other and the food on offer, rather than their surroundings. For those just coming for a quick coffee a long sleek wooden bar allows for customers to sit and enjoy watching the preparation of their chosen drink. Similarly, looking through the open window kitchen you can see chefs preparing Talkhouse’s distinct selection of brunches and sweets. Quiet and calm, Talkhouse is a respite from the frantic and often frenetic energy of Portobello.

Talkhouse regularly showcases our Cult of Done Espresso and single origin filter coffees, like the superb Kabingara. In addition there are a range of retail coffees to take home, alongside grinders and brewing equipment.

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Talkhouse Coffee

275 Portobello Road, London W11 1LR

020 7221 8992

Mon - Closed
Tues to Fri - 8am to 5pm
Sat – 9.30am to 7pm
Sunday – 9.30am to 5pm

December 11, 2013

Behind the Curtain › News ›

Mince Pies in Marylebone.

And continuing in the spirit of the season, for a limited time we'll be stocking these utterly amazing (if somewhat non-traditional) puff pastry mince pies in our Marylebone Coffeebar.


They're made by our good friends at Yeast Bakery, from Lescure butter and Shipton Mill flour, and loaded with brandy,  butter, apple, mixed peel, baking spices and so much more.

We're only bringing in a handful each day, so don't miss out -- £2.50ea for delicious Christmas cheer.

December 11, 2013

Christmas › News ›

Christmas & New Year Hours, 2013/14.

As that time of year rolls around again, we get ready to close our doors (ever so briefly) and take a breath. This year's Christmas opening hours:

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

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Marylebone Coffeebar
December 24th: 7:00am - 7:00pm
December 25th - 27th: Closed
December 28th - January 1st: 9:00am - 6:00pm

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Dispensary (Online Store)
December 26th: Closed
All orders will automatically roll over to January 2nd.

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And now seems like as good a time as any to point out that not only do we have a great selection of gifts for coffee lovers available online, but this year we also have our Coffee Masterclasses and gift vouchers for them.

December 06, 2013

Events ›

Events: Coffee Masterclass - Home Brewing

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It's one thing to buy coffee, or a brewer, for that coffee lover in your life (two things we support, wholeheartedly). It's another thing entirely to sign them up for the first of our Coffee Masterclasses; Home Brewing, hosted by Sara Larsson.

Over the course of this two hour session, guests will be learn about some of the basic processes involved in taking a ripe coffee cherry growing in the Tropics, and turning it into the wonderful beverage so many of us enjoy each day. We'll also be sharing some insider tips on how to buy better coffee – from decoding coffee bag label information to understanding what just how important the quality of the beans you buy really is.

Identifying that it is not only the coffee itself that makes the perfect cup, the focus will switch to water quality, and then to the all important equipment: grinders, scales and brewers.

After the theory it’s time to get hands-on as we share with you just how easy it can be to make great tasting coffee, by focusing on excellent ingredients and a simple recipe. We'll be showcasing three different brewers, covering a wide range of brewing styles – the French Press, the V60 Pourover and the Aeropress.

With just five guests per session, and an in-class discount of 10% on any coffee or brewers purchased, this session is an eye-opening, educational and delicious way to spend a weekend morning.

Masterclasses are £35.00 per person (plus booking fee) for two hours, and include a bag of coffee to take home, and a 10% discount on any additional coffee or brewers purchased on the day.

Head to our Eventbrite page to check dates and availability, or purchase a Gift Certificate for a friend or loved one.

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Fresh Crops: Cult of Done Espresso v.15

Where does the time go? It seems like only yesterday we were unveiling our very first iteration of our Cult of Done Espresso, and yet here we are today, releasing version 15.

This time round, Cult of Done is a foray into everything that we want a really great espresso blend to be; complex, satisfying, sweet, clean, enduring and memorable. An espresso that would make it into the '10 or so great espressos of your life' category.

I visited Justin at Mahembe on a trip visiting producers in various parts of Rwanda earlier this year and was very impressed with the processing facilities, as well as his approach to standards, inspection and financial reward that he undertakes with the farmers that contribute cherries to his washing station. Understandably, I was delighted when the results in the cup matched the effort being put in, and we bought up what we could of particular lots for this blend.

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Coupled with it is a terrifically sweet and silky coffee, forming the foundation of this espresso, and is the first time we've worked with the guys at Third Wave Coffee Source. Finca La Esperanza comes from Huehuetenango in Guatemala; a part of the world we're terribly excited to begin to explore, and we're looking forward to working with Nadine and her team on finding great producing partners on the ground there.

It's available now. Get involved.

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Cult of Done Espresso v.15 - £9.50/350g

December 02, 2013

Where To Drink It ›

Where to Drink It: Manifest Coffee

Manifest Coffee

In October, Folkestone was blessed with the addition of Manifest Coffee. This neat espresso and brew bar has seats for only 15, however, what it lacks in size it makes up for in modern design and amazing coffee. The simple clean wood bar was actually designed by Dean Edmonds, who is most famous his design work for Prufrock and Protein.

Sourcing espresso and filter coffee from Workshop Coffee Co. and a number of other top roasters, Thom - Manifest’s frontman and owner - will serve you coffee from their beautiful glass carafes and cafetieres. In recent weeks you'll have been able to sample our Hunkute, Kabingara and Yukro; and there will definitely be many more exciting coffees in try soon.

In addition to great coffee, Manifest has chosen to emphasise magazines and print media. With special coffee and magazine pairings - like Another Escape magazine with your flat white - Thom hopes to intensify the experience of both coffee and print media. An exciting new venue with a concentration on quality in everything they are doing.

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Manifest Coffee

46, The Old High Street, Folkestone, Kent, CT20 1RN


Mon - Closed
Tues - 11am to 5pm
Wed to Sat - 8am to 5pm
Sunday – 11am - 4pm

November 29, 2013

Where To Drink It ›

Where to Drink It: Upshot Espresso

Upshot Test

Based in Sheffield, along Glossop Road you will find Upshot Espresso filled with locals all year around and crammed with students during term time. With a rustic wood aesthetic, Upshot is all about good food and great coffee.

With a low set bar and seats, the team at Upshot have tried to emphasise customer interaction with the baristas and the brew methods themselves. Two different espressos are available at any time, and you will regularly see our Cult of Done or single origin espresso featured. In addition, Sam and the team at Upshot will be more than happy to make you a brew on V60 or Aeropress. A warm and relaxing venue, Upshot Espresso is a coffee destination for Yorkshire.

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Upshot Espresso

355 Glossop Road, Sheffield, S10 2HP

0114 278 0333

Mon to Fri – 8am to 5pm
Sat to Sun – 10am to 4pm

November 27, 2013

Fresh Crops ›

Fresh Crops: Finca Tamana, Colombia

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Elias Roa is very proud of his farm, Finca Tamana, and rightly so. A combination of his hard work and Tim Wendelboe’s ideas, has seen the quality of the coffee improve season by season and Workshop are pleased to be have this latest outturn, Caturra Lots 1 & 2 from the main harvest of 2013.

Separated into individual lots across the farm, Tamana’s crop is split roughly 50/50 between the Caturra and Colombia varieties. Starting with cherry selection, Elias asks his pickers to try and pick only the ripe cherries each day as they harvest a particular lot. Once returned to the wet mill cherries are submersed in water, the less dense coffee skimmed off, before being laid out onto tables for pre-pulping sorting. It is this step that seems to add a great deal in the finished product as the workers pick out the over and under-ripes that are detrimental to quality. This extra attention to detail is of course rewarded with Elias’ workers receiving over 50% higher wages than most in the area for cherry collection.

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Pulped the same day as harvesting, the coffee is dry fermented 12 hours overnight before wet fermentation takes place. Making full use of the natural spring that emerges 250 metres from the farm buildings, Elias washes his coffee four times, stirring the beans and skimming off any further floaters and pulp that made it through to this stage before finally leaving the coffee in fresh water for 12 hours, changing the water every 4 to maintain cleanliness.

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Drying the coffee slowly is key to Tamana’s quality and longevity. Once fully washed the coffee is laid on exposed beds for 24 hours open-air drying before being moved to the drying houses where temperature is monitored and hopefully maintained between 20 and 30°C, using shade and side ventilation during the hottest time of day. The parchment rests ideally for 20 days, although up to 30 is taken during wet weather, and it is this extended period of drying that sees Tamana’s quality endure.

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Of the 62 hectares available only 20 are currently producing coffee. Elias, however, has plans in motion to open up more land to coffee year on year and if he fulfills his target of farmed land he will have to build up to 10 more drying houses to cope with the quantities of cherry delivered by his pickers each day. It is still early days in the life of his farm but Elias is planning long-term and sees that the hard work now will pay off down the line. It is already evident that the steps in place today are improving quality although there is still a long way to go. Further infrastructure is needed but as Elias is committed, he will get what we all want; for the coffee to keep on improving at Tamana. 

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Finca Tamana, Colombia -- £12.00/350g

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