WHAT WE SAY.

Every summer, we look forward to developing our signature drinks menu.

As a speciality coffee business, we're always conscious of striking the right balance. We love creativity and we enjoy experimenting with flavours, but we're equally mindful that the drinks should never become gimmicky or lose sight of what matters most: quality.

Our approach is simple. If a drink doesn't taste great, feel balanced and offer a genuinely enjoyable experience, it doesn't make it onto the menu.

Everything we use in our signature drinks is made from scratch. From syrups and fruit coulis to whipped aquafaba, every recipe is developed by our own team. For our Vietnamese Iced Coffee, we also brew a cold brew concentrate over 24 hours, which gives the drink its depth and strength. We spend a lot of time refining each recipe until it feels balanced, thoughtful and genuinely worth putting on the menu.

This year's range includes the return of some familiar favourites alongside a couple of new additions. There's our Spiced Cola Espresso Tonic, the much-requested Vietnamese Iced Coffee, a new Iced Strawberry Coconut Matcha and our seasonal cold brew, featuring coffees from Sumo Coffee Roasters, founded by 2019 World Cup Tasters Champion Daniel Horbat.

What we enjoy most about developing these drinks is the opportunity to be creative while still staying true to who we are. We don't want to make drinks that simply look good on social media. We want to create drinks that are thoughtful, handcrafted and genuinely delicious.

Coffee should be fun, and there's always room for new ideas, but we believe those ideas should complement the coffee rather than overpower it. That's why we take our time, make everything ourselves and only put a drink on the menu if it's something we'd be happy to drink ourselves.

If you're calling in over the summer, we'd love you to try them.