Since 2014
One narrow shopfront, one very stubborn grinder.
Cafe Edinburgh started as a two-person operation squeezed between a kilt shop and a close on the High Street. A decade later we still have the same footprint, the same grinder, and a good number of the same faces coming through the door.
We train every barista from scratch
Most of our team started with no coffee experience at all. Six weeks on the grinder, dialling in twice a day, tasting everything they pull. It means the flat white you get at eight in the morning tastes like the one at half seven at night.
It also means the person handing you your cup can tell you exactly which farm it came from, if you have five minutes to spare.
What makes it ours
Roasted a mile away
Our house blend is roasted every Tuesday and rested five days before it hits the hopper. Nothing older than three weeks gets served.
Made behind the counter
Soup, chutney, shortbread, the caramel in the millionaire slice. If we can make it here we do, and we write on the board when we run out.
A seat for as long as you like
No time limits, no minimum spend, plenty of plug sockets. The corner table is first come, first served and always has been.
