Roasteries / Allpress Espresso
Allpress Espresso
London, United Kingdom
Founded in 1989 in Auckland, New Zealand by Michael Allpress — starting as the country's first coffee cart before moving to roasting in the back of a garage. Allpress opened its UK roastery and café in Dalston, London in 1996, followed by roasteries in Sydney, Melbourne, and Tokyo, and a second UK site at NOMA, Manchester. The brand roasts using a proprietary "Hot Air Roasting" method for sweet, clean, consistent flavour and partners directly with growers and over 2,000 independent cafés worldwide. Acquired by Asahi Beverages in 2020. Source: allpress.com
8
coffees
United Kingdom
base
Locations
Allpress London Roastery & Café
55 Dalston Lane, London E8 3AH, United KingdomMon-Fri: 08:00-16:00 · Sat-Sun: 09:00-16:00
+44 20 7749 1780Allpress Espresso - Manchester (NOMA)
Redfern Building, Dantzic Street, Manchester M4 4AH, United KingdomMon-Fri: 08:00-15:00 · Sat-Sun: 09:00-16:00
+44 161 647 7099Allpress Auckland Roastery
8 Drake Street, Freemans Bay, Auckland 1010, New ZealandMon-Fri: 07:00-14:00
+64 9 369 5842Allpress Sydney Roastery and Cafe
58 Epsom Road, Zetland NSW 2017, AustraliaMon-Sat: 07:00-15:00
+61 2 8198 4440Allpress Melbourne Roastery
80 Rupert Street, Collingwood VIC 3066, AustraliaMon-Fri: 07:30-14:30
+61 3 8415 5755Allpress Espresso Tokyo Roastery & Cafe
3-7-2 Hirano, Koto-ku, Tokyo 135-0023, JapanMon-Fri: 09:00-17:00 · Sat-Sun: 10:00-18:00
+81 3 5875 9131Coffees
8 coffees
A dark-roast espresso blend built for milk drinks — "strong, dependable and familiar" with gentle acidity and a heavy, lingering body. 49% Brazil, 28% PNG Kongo, 23% Colombia Pescador.
Cocoa · Molten chocolate · Dried fruit
Allpress' signature blend and, in their words, "the flavour we built a business on" — continuously refined since 1989 for a balanced espresso with good body and a smooth aftertaste. 36% Brazil natural, 30% Honduras washed, 29% Colombia washed, 11% Indonesia wet-hulled.
Chocolate · Caramel · Orange · Stone fruit
Developed for Company of Cooks — 50% Colombia Pescador for structure and brightness, 50% Brazil Puris for chocolate and caramel. £1 from every 250g bag supports Well Grounded, a UK social enterprise training people for careers in coffee and hospitality.
Caramel · Toffee · Milk chocolate · Orange
Modelled on the Allpress Espresso Blend for a full-flavoured decaf — 64% Brazil (Mountain Water Process decaffeinated) for chocolate and nuts, 36% Mexico Quetzal washed for caramel and citrus.
Chocolate · Caramel · Nuts · Citrus
Grown on the southern slopes of Mount Kenya's red volcanic soils by ~1,450 smallholder farmers of the Barichu Farmers Cooperative Society (Nyeri County), washed with water from the Ragati River and dried on raised beds. SL28, SL34, Ruiru 11 at 1,700-1,800 masl.
Mandarin · Gooseberry · Lime
From the Kongo washing station in Simbu, Highlands Province — founded 1997 by Jerry Kapka, employing up to 150 local workers at premium, year-round wages. Arusha, Bourbon and Typica at 1,400-1,900 masl, for a balanced, extremely sweet espresso.
Chocolate · Toffee · Orange
From the Mbata community in Uganda's Rwenzori foothills, sourced via Agri Evolve at 1,800-2,000 masl (SL-14, SL-28, Landrace). Extended natural fermentation of over-ripe cherries for an extra-fruity, sweet, complex cup. Suited to filter and espresso.
Snake fruit · Palm sugar · Cocoa
Bright and fruity, built on a gutsy Brazil base topped with two distinct Ethiopian Anderacha lots — a natural (39%) for sticky berry sweetness and a washed (31%) for floral, tea-like brightness — plus 30% Brazil natural for body.
Berry · Mango · Stone fruit · Chocolate · Caramel · Orange