Find coffee shops in London

Fresh coffee beans are roasted, levers are pulled, valves open and close. The pressure dial moves to indicate water passing through the coffee bed into the cup, producing the magic that comes from a lovingly prepared coffee. A short burst of steam, in preparation for perfectly textured milk to complete your coffee experience. We were inspired to create

We have coffee machines for small offices and tight spaces, semi-professional machines for the home office, beans by the bag and more at Roast & Ground Direct. Brilliant flavour guaranteed. Whether you're sipping our two-star Great Taste Award winning Mugonero single origin coffee, or one of our specially developed blends. We've put sustainability

We recycle spent coffee grounds into a broad spectrum of efficient, sustainable products for a range of markets, both consumer and industrial. The UK consumes 95 million cups of coffee every day, creating hundreds of thousands of tonnes of spent coffee grounds every year. Much of this discarded resource ends up in landfill emitting harmful greenhouse

We take pride in making the best coffee from the finest, freshest beans that Has Bean coffee roasters provide. Our artisan gelato is made on the premises with fresh and wholesome ingredients, as is all our food. Our Wifi is free, our sofas are comfy and we are proud to be at the heart of our community! Art and knitting classes, book groups, mother

Perfected by coffee experts: 'Midnight Oil' coffee liqueur and ready-to-serve espresso martini. Born out of a desire to bring specialty coffee to London, Climpson & Sons has been a welcoming venue for the Hackney community since 2002. Previously a butchers, Climpson & Sons gained it's first concrete home, after Ian Burgess saw the opportunity to grow

Established in 2010, Boulangerie Bon Matin is the inspiration of Dahmane Ladjassa, a man who has worked with food since childhood. His earliest recollections are of being in the kitchen, working with fresh and seasonal ingredients to produce healthy, hearty food. These principles have stayed with him to this day. Having trained in Paris in pastry,