Our Story
We're Ember & Oak
A roastery, bakery and very loud espresso machine squeezed into a former ironmonger's on Acorn Lane. Eight years in, we still get excited about Tuesdays — that's roast day.
How we got here
Started under an oak, stayed for the neighbourhood
Harriet built the first Ember & Oak out of a fold-out cart, a secondhand two-group and an extension lead run generously from the barber next door. The plan was six months of summer trade. The neighbourhood had other ideas.
"People didn't just want coffee. They wanted somewhere to land."
So we found the shop, painted the ceiling the colour of crema, and never left. Everything we've added since — the roastery, the ovens, the cupping table — came from a regular asking "could you...?" and us being unable to say no.
2018
The cart
A fold-out bench under the oak at 14 Acorn Lane. 40 cups on a good day.
2019
The shop
The old ironmonger's comes up for lease. We sign it that afternoon.
2021
Bertha arrives
Our 12kg roaster, secondhand from Bright. Roast day becomes the best-smelling day.
2023
Ovens on
Theo joins and the pastry case stops relying on other people's croissants.
2026
Still pouring
Twelve origin partners, one communal table, and you — hopefully — this week.
Bean to cup
Three steps, no shortcuts
01
Source
We buy directly from twelve farms and co-ops across Colombia, Ethiopia, PNG and Brazil, paying 40–80% above fair-trade minimums and visiting every harvest we can.
02
Roast
Small 8kg batches on Bertha, twice a week. We cup every roast against the last, and nothing sits on the shelf longer than a fortnight.
03
Brew
Dialled in every morning before open, checked again at lunch. If the shot's not right, it goes down the drain — not in your cup.
The crew
The people behind the pass
HV
Harriet Voss
Founder & Head Roaster
Started with a cart, now argues with a 12kg roaster named Bertha. Usually wins.
SO
Sam Okafor
Café Manager
Knows every regular’s order and at least one fact about their dog.
JP
June Park
Head Barista
Three-time latte art state finalist. Will teach you the tulip if you ask nicely.
TM
Theo Marsh
Baker
Starts at 4am, gone by noon, leaves the place smelling like heaven.
Come see for yourself
The kettle's always on
Swing past for a cup, a bag of beans, or just to smell the roast. We're the ones under the oak.