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.
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 9131Allpress Espresso Bar – Shoreditch
58 Redchurch Street, Shoreditch, London E2 7DP, United KingdomCoffees
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
A super clean washed AA from Burka Estate outside Arusha in northern Tanzania, founded by German settlers in 1899. Cherries reach the mill within six hours, spring water is recycled into seepage pits, and pulp is composted with worms. Almond, fudge and loquat.
Almond, fudge, loquat
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
A shade-grown SLN 795 from Hamsini and Shreeram Appadurai's Gungegiri estate in Chikmagalur. After a saline wash, the cherries are co-fermented with local wildflowers for 24 hours in sealed steel tanks, then dried as a natural. Rich and layered: cherry, dark chocolate and a winey finish.
Cherry, dark chocolate, winey
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
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
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