The guest espresso rotates, chosen and sourced by the owners directly. Whoever's on bar can tell you exactly where it came from and what to taste for.

Roasts its own beans on site, a Colombian single origin that holds up clean on filter or espresso. Worth seeking out in Crookes.

Darkwoods beans from Yorkshire give the espresso more intention than the neighbourhood-cafe format delivers. The menu splits between coffee and matcha, which reflects what Crookes wants.

Mother-daughter run across two Crookes sites, with housemade food and a garden out back. Uses 'speciality coffee' correctly, which narrows the field more than you'd think.

The bica is prepared in the Portuguese tradition, which makes it unlike anything else in Crookes. Order the pastel de nata alongside it.