Interior of Ash Craft Cafe with timber tables, bentwood chairs and tall daylit windows

Small-batch roastery · All-day counter

Coffee roasted dark enough to remember.

We roast eight kilos at a time in the back room, pull it on the bar out front, and keep the kitchen short on purpose. No queue system, no app — just a counter, a seat and something worth sitting down for.

See the menu Enquire about a table

Counter hours: Daily from 7am
Roasting days: Tuesday & Friday
Kitchen: Until 2:30pm

The room

A short menu, a long bar, and one roaster working in the open.

Ash Craft began as a single drum roaster in a rented workshop and a stubborn idea: that a neighbourhood deserves coffee it can taste the decisions in. We buy a handful of lots each season, roast them within a fortnight of serving, and change the board when the bag runs out rather than when the calendar says so.

The room is built for staying. Timber tables that take a mug ring without complaint, chairs you can sit in for an hour, and enough daylight that nobody needs to ask where the good seat is. Mornings run busy and conversational; afternoons slow to the sound of the grinder and the back-room fan.

Our team works the bar in full view. Ask what landed this week, what we are pulling as espresso, or why the filter tastes like stone fruit today — the answer is part of what you are paying for.

How we roast

Barista drawing a shot of espresso at the Ash Craft bar

Every batch is logged by hand on the board behind the grinder — origin, roast date and the cup notes we actually tasted.

What we serve

The board, as it stands this week.

Twelve things done properly. The coffee list follows the roast; the kitchen follows the bakery delivery. Both change often enough to be worth asking about.

From the bar

Ash House Espresso4.20

Our standing blend. Dark cocoa, dried fig, a long finish that holds up to milk.
Flat White5.40

Six ounces, textured properly, house espresso unless you ask otherwise.
Single Origin Filter5.80

Brewed by batch through the morning. Ask the bar what is in the hopper today.
Cold Brew, 18 Hours6.00

Steeped overnight, served over one large cube so it never thins out.
Cardamom Cortado5.60

Whole pods ground into the basket. Warm, short and slightly unexpected.
Loose Leaf Pot5.20

Smoked oolong or lemon verbena, steeped at the table in a cast iron pot.

From the kitchen

Cultured Butter Sourdough7.50

Two thick slices off the morning loaf, sea salt, cultured butter, nothing else.
Soft Eggs & Chilli Oil13.00

Two eggs on toast with our chilli crisp, charred spring onion and soft herbs.
Mushroom & Thyme Toast14.50

Pan-roasted mushrooms, thyme cream and pickled shallot on grilled sourdough.
Seeded Granola Bowl11.00

Baked in-house with roasted stone fruit and thick yoghurt or coconut.
Morning Bun5.50

Laminated overnight, rolled in orange sugar. Gone by eleven most days.
Olive Oil Cake6.20

One slice, lemon zest, a spoon of crème fraîche on the side.

The craft

Three decisions between the farm and your cup.

We keep the process small enough to explain in a paragraph each, because a cup you understand is a cup you can judge fairly.

Source narrow

Four or five lots a season, bought in whole sacks rather than samples. Fewer origins means we learn each one properly before it reaches the board.

Roast small

Eight kilos per drop, twice a week, profiled by ear and probe. Nothing waits longer than fourteen days between the cooling tray and the grinder.

Pour honestly

Recipes are written on the bar where you can read them. If a shot runs wrong we pull it again rather than send it out and hope the milk hides it.

Inside

What the morning looks like.

Espresso served in a small ceramic cup resting on a saucer — House espresso, in the heavy ceramic we refuse to replace.

Freshly baked sourdough loaves stacked on the bakery counter — Loaves land at six; the morning buns follow an hour later.

Window seats and wooden tables filled with daylight inside the cafe — The window bench, quietest between two and four.

Hours

When the doors are open.

The kitchen closes before the bar does, so if you are coming for a plate, aim earlier in the day.

Monday – Thursday: 7:00am – 4:00pm
Friday: 7:00am – 5:00pm
Saturday: 8:00am – 5:00pm
Sunday: 8:00am – 3:00pm
Kitchen service: Daily until 2:30pm

Good to know

How it works at the counter.

Order at the bar, sit anywhere. We bring it over. There is no table service and no minimum spend.
Tables are first come. For four or more, send an enquiry and we will hold the long table where we can.
Quiet hours run two to four. Music comes down, and the back half of the room is kept for working and reading.
Laptops welcome, except weekend mornings. Saturday and Sunday before eleven we keep the seats for shared tables.
Dogs on the terrace, water bowls by the door. Prams fit the front aisle comfortably.

Enquiries

Bringing a group, or buying beans by the case?

Send the details below and one of the team will write back with what we can hold. We use this for long-table bookings of four or more, private morning hire before the doors open, filter catering for small events, and wholesale bean orders.

Walk-ins never need a booking — this form is only for groups, hire and beans.

Your name Email

Enquiry type Party size

Preferred timing Anything we should know

We reply within two counter days. Nothing is confirmed until we write back.