+44 20 7123 4567
Call for wholesale, events and cake orders
Call for wholesale, events and cake orders
Shoreditch, London E1 6RU
Mon-Fri 07:30-19:00 · Sat-Sun 08:00-20:00
Velvet Bean began in 2016 with a second-hand roaster, a borrowed garage in Hackney Wick and an unreasonable opinion about what a flat white should taste like. Ten years on, we still roast every batch ourselves - slowly, in small lots, from beans we buy directly from growers we have actually visited.
Our cafe on Brick Lane is where it all comes together: the roastery's single origins on pour over, a house blend dialled in for milk, and a kitchen that treats brunch as seriously as the coffee it accompanies. Same beans, same people, same obsession.
Beans, brew gear and cafe favourites delivered anywhere in the UK. Roasted to order on Tuesday, at your door by Friday.
Free next-day delivery in central London on orders over £25, with a coffee bag that is never more than a week off the roaster.
Every lot is cupped, scored and sourced direct from origin. If we would not drink it, we do not roast it.
From a 07:30 flat white to a two-hour Sunday brunch: our menu follows the seasons and the roaster's mood, but a few things never change - the house blend, the shakshuka and the cinnamon roll that sells out by eleven.
Far far away, behind the word mountains, far from the countries Vokalia and Consonantia, there live the blind texts.
Regulars, wholesale partners and one very opinionated barista's mum.
“The best flat white in East London, hands down. Their Ethiopian single origin tastes like blueberries and honey - I will not drink anything else on a Sunday.”
“Velvet Bean's coffee cart made our office move bearable - the baristas were brilliant, the flat whites consistent, and the queue became the best meeting room in the building.”
Roastery stories, brew guides and life on Brick Lane - written by the people who make the coffee.
Inside our sourcing trip to Ethiopia: the farms we visit, the prices we pay and why direct trade changes everything.
Milk temperature, shot ratio and the 15-second pour we chase behind the bar - dial it in at home.
Our 18-hour recipe, the beans that shine cold, and why you should never rush a brew.