Our story
Built for the
first half of the day
Coftea started as an argument about whether a café can be equally good at coffee and at tea. We decided it could, put both on the same counter, and added croissants so nobody had to leave.
We open at eight and close at three, and we bake all through the morning so everything on the counter is always fresh.
Two drinks, one counter
The name is the promise: coffee people and tea people get the same care. Espresso pulled to the gram, leaf tea brewed to the minute, never an afterthought in a paper bag.
We bake what we sell
The bakery starts at four in the morning. Croissants are laminated by hand with cultured butter, and whatever doesn't sell goes to the neighbours, not the bin.
Growers we can name
Beans arrive in small lots from importers who publish what they pay. We roast weekly, date every bag, and tell you exactly what's in the hopper.
A room to sit in
Wooden tables, plants, real light, no time limit on a cup. Mornings are for lingering, so we close at three and start again tomorrow.
How we got here
A stall, then a corner, then a kitchen
Year one
A market stall with one grinder, two teapots and a folding table.
Year two
The corner shop opens with eleven seats and a small deck oven.
Today
A full morning kitchen: pastry, panini, brunch, and beans to take home.