Before a leisurely day at the British Museum, Jong and I detoured over to Nude Espresso to grab breakfast. As London's leading micro roastery they take their coffee very seriously. On Laden with matching flat whites we mosied upstairs where we checked out their flavour profile art, and enjoyed a great cup of coffee before officially beginning our day.
This location, we heard was their newest and it also required traversing down widey residential roads, so it was no surprise it was less busy.
The food was delicious as well with pain au chocolat to rival those we tasted in Paris. Eggy quiches and fruity muffins - created by someone who clearly loves food, tempts you while you order, or vote with your pennies which side of a revolution you'd likely side on.
Nude sources, roasts and serves their product with careful attention to detail, allowing the flavour of the beans to do the heavy lifting. Nude is the winner of the Independent Cafe of the year UK in 2010, 2013 by the Cafe Society.
Their philosophy on roasting:
Roasting coffee is critical to the development of flavour! However, the story starts long before we see or taste a coffee for the first time. By far our biggest challenge is finding the right green beans to roast. We need to find coffee farmers with an ethos akin to our own: Quality, Quality, Quality! Only then do we start to see well-produced green coffee with distinct flavour profiles that we can enhance in our roaster. Good coffee farmers are true craftspeople and should be respected as such.
Our roastery team are coffee professionals dedicated to their craft with years of experience and training. We have the most comprehensive and advanced barista training program of any roastery in the country so our baristas and our customers are highly skilled; they respect the bean!
The best piece of fruit is ripe and fresh off the tree. Likewise the very best coffees are always the lots from their country of origin, fresh from the harvest. All organic products deteriorate over time and coffee is no exception. We buy small, specially prepared lots from farmers as their coffee comes into season. Most producing countries have different seasons so most of the year there is something new becoming available.
Before purchasing green coffee we grade them for defects, sample roast, cup and score them for quality. The coffees we buy are high end specialty, usually microlots, always exceptional and unique. Once the season is over we wait for the next one before buying more. This way, we are always tasting coffees at their best.
Solid again. Delightful Coffee, delicious food, and clean, well styled space. It doesn't get better than this.