The guest roaster rotation is real sourcing practice, not marketing copy.

The kitchen leads, but Stovepipe is on the pour.

The own-roastery branch where espresso comes by named origin, not house default.

A Fulham riverside counter from the own-roastery chain that calibrates milk, not just atmosphere.

A Parsons Green roastery that visits the Colombian farms behind its micro lots.

A Fulham corner with more single-origin depth than the fit-out suggests.

The beans are roasted where they're brewed, which is worth crossing London for.

A Peckham roaster sourcing laurina and aramosa when almost nobody else bothers.

Peckham's own roastery, with espresso as serious as the mission behind it.

Redemption Coffee in the cup, poured by baristas who can name what's in it.

Own-roasted Ethiopian coffee in Market Row, served with the ceremony intact.

JCT pedigree in a Brixton courtyard, with a filter programme the area hasn't caught up with.

The destination roaster for West London, with a cafe on Haven Green.

Runs Ozone Coffee in a room where most people order the waffles.

Brunch-first, but Curious Roo keeps the coffee from being the supporting act.

One of Britain's defining specialty roasters, with a South Bank cafe to prove it.

Own-roasted Colombian beans at Flat Iron Square, where the staff walk you through the selection.

A Japanese-minimal room in Lower Marsh where pour-over is the whole point.

Coffee people cross London for the rotating guest programme and the owner who sources each roaster personally.

A hatch cafe that changes roasters every month and means it.

Single-origin filter from a courtyard hatch, with a barista who'll tell you to drink it black.

London roaster buying from Hacienda La Esmeralda, with origin data on every cup.

A working roastery on the café floor, Colombia filter still warm from the batch.

Origin Coffee on the machine, and that's the signal worth reading.

Union Hand-Roasted, named-farm origins, and Keisy or Trevor at the machine.

A Clapham brunch staple that put its name on the beans and meant it.

The barista care shows in the cup even when the sourcing story doesn't.

Single-origin batch from rotating roasters, with staff who've actually tasted what they're pouring.

A working roastery that also happens to serve the coffee it roasts.

Kopi susu made with actual Indonesian palm sugar, backed up by the retail beans.

The guest roaster rotation and single origins put this ahead of what Southfields expects.

The kind of own-roastery cafe Southfields doesn't know it has.

The barista training programme produces espresso that caught a Melbourne coffee snob's attention.

Assembly and Volcano in a Wimbledon fire station, earning the south London detour.

Single origins and proper filter in Wimbledon, where most cafes don't.

The La Marzocco on this market pitch is doing real work.

Assembly Coffee in a brunch spot that could have settled for less.

The coffee business on Garratt Lane that happens to serve food, not the other way around.

Allpress on the machine, antipodean instinct in the cup.

Curious Roo beans in a neighbourhood that needed a named roaster.

Regulars get their order before they say it.

Espresso that tastes like espresso, in a part of London where that's rare.