Our story
One roaster, one van, one cycle.
The Coffee Cycle began as a single roaster in a back room, supplying a handful of local cafés. Nine years on it is a coffee house, a kitchen and a catering team — but the cycle is the same: beans roasted, ground, brewed and delivered within the same day.
How it started
We were tired of coffee that sat.
Every café we supplied had the same problem: a bag opened on Monday was still being poured on Friday. We built the company around a shorter loop — roast, deliver, brew, finish — and never extended it since.
- A single house blend, roasted weekly, adjusted by taste rather than by cost
- A rotating single-origin filter for people who want to try something different
- Our own kitchen, so the breakfast and catering menu comes from the same building
- Direct relationships with two farms, both paid above the commodity price
What we care about
Four things we hold to.
Short loops
Roasted, delivered and brewed inside the same working day. Shorter loops mean fresher coffee and less waste going out.
Own kitchen
Everything on the pastry and breakfast counter is baked and assembled on site, so catering and counter dishes come from the same recipes.
Paid fairly
We buy from two farms we have visited, at prices above the commodity rate, and we do not switch supplier mid-season for a cheaper kilo.
Real service
We are a small team. The person who grinds your coffee is the person who brings your catering quote.
Visit us
The counter is open seven days.
Come for the coffee, stay for the breakfast roll. Or call us about catering for your next event.