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A roomy, deep basket made for larger pours. The fine mesh chamber gives loose leaves, herbal blends, and large botanicals all the space they need to open up fully and the long handle keeps your hand well clear of the heat, whether you're steeping in a teapot, a generous mug, or working over the stov...

A generous, deep basket infuser designed to give whole leaves the room they need to unfurl. Two flat handles rest neatly on the rim of a mug or teapot, keeping the basket secure and easy to lift once your tea is ready.

A simple, elegant tool for brewing loose leaf tea directly in your cup. The fine mesh ball opens with a gentle squeeze of the spring-loaded handle fill with your tea, release, and steep. The long handle keeps your fingers safely away from the hot water and offers a clean, easy lift when the cup is r...

A bright, citrus-led blend built on a delicate Chinese sencha and softened with a touch of white tea. Lemon peel and natural citrus flavours bring lift and clarity, while chamomile and rose petals add a quiet floral undertone. A light, vegetal foundation lets the citrus sit forward without overpower...

A faithful rendition of the morning classic, built on premium broken-leaf Assam grown to certified organic standards. The Assam region of north-east India is famed for its rich, malty character the backbone of nearly every great breakfast blend and broken-leaf grades brew swiftly, releasing their fu...

A legendary black tea from the Wuyi mountains of Fujian, where mature Souchong leaves are slowly smoked over Chinese pine roots a craft believed to be the original method of smoke-drying tea. Larger, riper leaves from the lower part of the bush are chosen to carry the smoke without losing their unde...

One of China's oldest and most enduring green teas, traditionally hand-rolled into tight pellets that slowly unfurl in hot water a craft refined over centuries in Zhejiang Province. The drum-roasting process is what gives this tea its signature character: a whisper of smoke, a generous body, and a r...

An evening composition where holy basil and chamomile set the tone, and a gentle warmth of ginger and cinnamon carries through. Honeyed peach, rose, and lavender drift across the palate, softened by green rooibos and a whisper of lemon verbena. A caffeine-free infusion designed for the quieter hours...

Over the years, wulongs teas from Dong Ding Mountain (Taiwan) have made quite a name for themselves. Grown in high-altitude, shorter daylight and greater temperature variations concentrate the aromatic oils in the slow budding leaves. They are well known amongst tea enthusiasts for their creamy text...

Keep your head protected this summer with our 100% brushed cotton bucket hat. Available in two sizes.

Roasted to achieve a classic flavour, one that many have grown up with. These coffee beans have been roasted slightly darker to create flavours of dark chocolate bittersweet notes. Tastes like coffee.

Decaf shouldn't be something that gets scoffed at. Processed using the chemical free swiss water method. Proudly roasted to bring out a clean, sweet and bold experience.

As black coffee this blend serves up clean dark chocolate with light tangerine, almond undertones. When served milk youll get a bite of bakewell tart. Frangipane jammy notes, and a short crust finish. Process method: all washed Varietals: mixed bag Bean info: 30% Tanzania, 70% Honduras

Half the caffeine so you can still enjoy a coffee in the afternoon, this coffee has a 50/50 mix of single origin and decaf beans.

Coffee tasting notes: 80% dark chocolate, balanced with dark malt and toffee. Subtle blood orange finish. Varietal: Bourbon, Caturra, Typica Process: Washed Region: Lempira, Copan - Honduras

Coffee tasting notes: black: prominent kumquat and golden syrup with a milk chocolate finish. White: digestive biscuit and white chocolate with a clean finish. Varietal: Bourbon, Kent, Blue Mountain Typica Process: Washed Region: Mbeya Mbinga

Coffee tasting notes: 60% cocoa dark chocolate and pecan are chased with a light caramel finish. Varietal: Mixed Process: Pulped Natural Region: Fazenda, Capoeirinha, BRAZIL

Coffee tasting notes: molasses sugar and subtle stewed plums with a dark malt finish. Super smooth, easy to drink. Varietal: S.795 Cauvery Process: Washed Region: Karnataka, Kerala Tamil Nadu

Prominent blackcurrant with toasted almond skin and black tea tannins. Effervescent (zingy) finish. Varietal: SL28 Process: Natural Region: Kirinyaga County, Kenya Peaberry beans are a natural mutation where coffee cherries form only one smaller bean rather than two bigger beans, they are favoure

This single origin coffee tastes like green tea/sake up front with caramelised nectarine and subtle lime mango. Russian fudge finish.

bold hazelnut and silky chocolate with a subtle nutmeg on finish. Very low acidity, easy drinking. Varietal: Bourbon, Catuai, Paraiso Process: Natural Region: Carmo de Minas, Brazil

With an ever evolving offering of single origin beans well keep things interesting for you. To make sure were catering to your palette, select a roast profile along with your desired weight and tier, and and well take care of the rest.

Learn to make the most of your home espresso machine, from perfecting your grind to ideal extraction and how to stretch milk like a pro. If not plumbed in, bring your home machine with you so you can learn on the tools youll be using at home.

Think of this like your back stage pass; a little taster of everything that goes on within an operational roastery. Get a tour, learn about coffee varietals and processing. Taste a few coffees and finally, get a first-hand demo of espresso making on a commercial machine.