Recess Coffee

New book drop.

Two of our favourite cookbooks, tipo 00 and Dinner Party, amongst others.

Some books on nature to get you in the mood to get outdoors now that the weather is getting nice (excluding today obviously 🥲)

And anything with a Countach is always a good idea

Post 2

Slave to the Grind version 2
A richer, fuller take on our Espresso. This is our first edition of our Dark Roasted  Espresso, which we’ll be running on the Retail at Recess & Online for those who like their coffee a little more on the dark side.

Dark, but not too dark.
Dark, at-least for our standards.

50% Brazil | Airumá
50% Ethiopia | Shakisso

Expect Roasted Hazelnut, Cocoa, with some fresh orange citrus coming through as well.

AGARIC FLY SMALL SUPPLIES back in stock

Spring is here

New specials for the first week of spring

Sautéed mushrooms, romesco, rocket, Parmesan, UNDER sourdough

‘Flora’ by the crew Outro , ‘The Oaxacan’ non-alcoholic from Sammy Piquant Alcohol-Free Beverages , raspberry, ginger ale

New drop from Apartamento

Few nice titles for the vin naturel lovers this delivery

The new cookbook from cult natural w**e bar BAR BRUTAL. Hard to say whether the recipes or the antics are more interesting but either way it’s a compelling read.

Also fresh in is ANDERS FREDERIK STEEN “we never fold the same origami twice” the second instalment from one of the world’s best natural w**emakers. This follows on from his original best seller “poetry is growing in our garden”, (which we conveniently also have some copies for sale). Anders certainly has a way with w**e and as it turns out, has a way with words too.

Also, Sam is here, come say hello.

Week in review

New special!!

Pork and Beef Meatballs, Sugo, Basil,
Salmoriglio, Gruyere, Parmesan

New coffee drop!
Available in store & online

SUGAR MAGNOLIA
China Alta

This one will be joining our yearly rotation at Recess.
This coffee comes from a group of small producers around China Alta, in Tolima, Colombia. The farms are small, family-run operations, with producers growing coffee high up in the mountains of the region.

It’s bright, juicy and floral, with a syrupy mouthfeel and a really lovely sweetness. We’ve roasted this one for filter, but it’s also pouring a decent flatty!

Updated the granola a while back.

Now with maple stewed apple, yogurt, mint & raisins