Coffee Comes First

Coffee Comes First

Greyskull was always a coffee business first.

It was born from Daniel's passion for coffee and his experience as a barista, with one simple aim: to build an exceptional coffee shop.

The food, the cakes, the bar, the events and even the bacon came as secondary ideas.

For us, coffee always was, and always will be, number one.

The Ground Rules

How we make our coffee exceptional.

1. Serve it at its best.

Coffee has a peak window when it should be served, around seven to fourteen days after it's been roasted.

So we organise our just-in-time deliveries around having coffee available to us when it's at its best.

This makes life a little more difficult, and it's a bit more expensive having lots of small deliveries. But it makes a huge difference to the fantastic, fresh coffee in your cup.

2. Let roasters roast.

Lots of people ask us if we're ever going to roast our own coffee. And we won't.

We believe that being a great barista and being a great coffee roaster are two very different crafts.

We've got a lot of respect for the roasters we work with, who really do bring out the absolute best in every bean they roast.

The way they roast can accentuate the flavours of particular beans, and what they do is quite incredible.

3. Dial in. Or in the bin.

Every morning, we take the time to dial in our coffee and make sure it's tasting its best.

Everything from humidity to the age of the beans can affect how coffee pours, which is why we dial in again every morning.

If any shot throughout the day doesn't pour within our target time of 28 to 32 seconds, it goes in the bin.