Mara Ellison opened Grove Blend Field in March 2019 in a converted Victorian ironmonger's shop. The original wooden shelving is still on the back wall, now holding bags of whole beans and a small collection of brewing equipment. The name came from the three things she wanted the café to feel like: a grove (somewhere you could sit under and breathe), a blend (the idea that coffee is always a conversation between origin and process), and a field (open, unhurried, a bit wild at the edges). It took her two years of saving and one failed lease negotiation before she found this building.
The first year was harder than expected. The espresso machine broke down in week three. The first baker left after four months. Mara baked the scones herself for six weeks, getting up at 4:30 a.m. Before opening at 8. She still talks about those scones as the best she has ever made, mostly because she was too tired to overthink them. Jonah joined in autumn 2019 and has been baking here ever since. The menu settled into its current shape by early 2020, just before the world changed and the café had to close for the first time.
Read more →Summer is properly here, the rear garden terrace has all 16 seats out, and we have brought back the cold brew for the season. Here is what …
We have just moved the filter bar over to a washed Colombia from Huila, roasted by Fieldwork Roasters. Here is a bit about where it comes f…
A few people have asked about hiring the café for small events. Here is exactly what we offer, what is included, and how to get in touch.
I have been coming here every Saturday since they opened the terrace. The lemon polenta cake last week was the best thing I have eaten all summer.
— Rachel T., Regular, Saturday morningsThe filter coffee changes often enough that I always ask what is on. Last month's Colombian was something else. Jonah's almond croissant is also not to be missed.
— Daniel F., Weekday regularWhen Mara cups a new lot on Wednesday mornings, one of the first things she notes is the processing method. Washed, natural, honey: these are not just labels on a bag. They describe what happened to the coffee cherry after it was picked, and they have a direct effect on what ends up in your cup.
Read more →We brew all our filter coffee on the Kalita Wave at Grove Blend Field. It is a flat-bottomed dripper with thr…
The phrase 'directly sourced' appears on a lot of coffee bags. It is worth being specific about what it means…
We do not take reservations for the main café or the terrace. Both are walk-in only. If you are coming with a group of six or more, drop us an email at hello@groveblendfiled.com and we will do our best to have a table ready, but we cannot guarantee it.
Yes. Dogs are welcome on the garden terrace from May through September. We keep a water bowl out by the gate. Dogs are not permitted inside the café, which is a local health regulation, not a personal preference.
Yes. We sell the coffees currently on the bar as whole beans in 200g dated bags, roasted by Fieldwork Roasters every Tuesday. Bags are usually available from Wednesday. If you want a specific lot, it is worth coming in mid-week before the weekend rush.