Kelham Island · Est. 2016
Coffee, forged in Sheffield.
We roast small batches of speciality coffee on Ada, our rebuilt 1958 Probat, in a Victorian grinding works by the river Don. Straightforward, seasonal and roasted for flavour, not fashion.
The works
A grinding works that never stopped grinding.
For a century our building sharpened Sheffield steel. Since 2016 it has ground coffee instead. Founders Jess Arden and Marcus Oyelaran met over a broken roaster: Jess needed one fixing, Marcus could not resist taking it apart. The machine they rebuilt together, a 1958 Probat called Ada, still roasts every batch we sell.
- Every lot cupped and scored before it goes on sale
- Direct relationships with 14 farms and washing stations
- Roast dates on every bag, nothing older than two weeks
How we buy
Three rules, no exceptions.
Pay properly
Every contract is priced above the speciality benchmark, agreed with the producer, and published in our annual transparency report. Cheap coffee costs someone; it will not be the farmer.
Buy again
We would rather buy from the same 14 partners every season than chase one-off lots. Eleven of our producers have sold to us for five years or more.
Roast for the cup
No roast-level dogma. Each coffee is profiled on Ada until the cup tastes like the farm intended: bright where it should be, comfortable where it counts.
Wholesale
Serve it in your café.
85 cafés, restaurants and bakeries across the North pour our coffee. Training at the works, honest pricing, and a roastery that answers the phone.
Partner with usSubscriptions
Never run out again.
From £8.75 a bag, posted the day it is roasted.
Pick espresso, filter or roaster's choice. Weekly, fortnightly or monthly. Pause, swap or cancel whenever you like, no questions, no forms.
- Free delivery on every subscription
- Letterbox-friendly bags, roast date stamped
- Swap coffees as the seasons change
The grind
Notes from the bench.
Your grinder matters more than your machine
The least glamorous kit on the counter makes the biggest difference in the cup. Where your money actually belongs.
Inside the Tuesday cupping: how a coffee earns its place
Every coffee we sell survives a blind table of eight bowls. Here is exactly how we score them, and what gets rejected.