Weekend tasting
- Saturdays and Sundays at 10:00
- 45 minutes with our roaster
- Five coffees, side by side
- €18 per person
Coffee house & roastery in Old Town
Pull upa chair.
Small-batch coffee, roasted down the hall and poured at one long oak table since 2014.
- Today
- Open 7:00 to 18:00
- Seasonal
- Maple & oat matcha
- Next roast
- Friday morning
Twelve years at one table
Sunday Table started with a single oak table and a borrowed espresso machine. The table is still here. Most other things changed.
2014
One table, twelve chairs
A carpenter on Linden Street builds the table from a fallen oak. We open on a Sunday.
2016
Our own roaster
A 5 kg roaster moves into the back room. We stop buying roasted coffee.
2019
The Sunday Paper
Issue one: four photocopied pages, handed out with every cup.
2021
Brew school
Weeknight classes start, six people at a time, around the same table.
2024
The tasting bar
The old storeroom becomes a bar for weekend tastings with the roaster.
2026
Still pulling up chairs
Seven farms, two roast days a week and the same table, now with a few more scratches.
Scroll sideways to see the whole table.
From farm to your cup
Four steps, about three months, and a lot of tasting along the way.
- 1
Grow
Our farms pick by hand, only ripe cherries, and process the coffee on site. We visit each one at least every two years.
About 8 weeks from harvest to shipping
- 2
Roast
Green coffee arrives in Old Town and goes into our 5 kg roaster on Tuesdays and Fridays. Every batch is logged and cupped.
10 to 12 minutes per batch
- 3
Rest
Fresh beans need to release carbon dioxide before they taste right. Espresso rests for a week, filter for five days.
5 to 7 days in the bag
- 4
Brew
We dial in every morning, adjusting the grind to the weather, then pour it at the long table.
28 seconds for a shot
Roasted down the hall, twice a week
We roast on Tuesday and Friday mornings, in small batches, and only what we'll sell within two weeks. If you sit at the far end of the table you can smell it.
We buy green coffee directly from the farms, pay above the Fairtrade minimum on every lot, and show the invoices to anyone who asks at the counter.
- 7
- farms we buy from directly
- 2
- roast days a week, Tuesday and Friday
- 14
- days at most from roast to cup
Friday's roast, logged
Every batch is recorded. This is the curve for the Long Table blend in the hopper right now: 10 minutes 20 seconds, dropped at 207°C.
Bean temperatureRate of rise
Seven farms, one belt
Coffee grows in a band around the equator. These are the seven farms we buy from directly. Pick one to see what we paid.
Equator
AmericasAfricaAsia
Tastings & classes
Learn what we know, at the same table where we drink it. Small groups, no experience needed.
Brew school
- Tuesday to Thursday, 18:30
- Two hours, six people at most
- Pour-over, espresso or milk
- €35 per person, beans included
What's your coffee profile?
Three quick questions. We'll match you with a profile and tell you what to order on your first visit.
Question 1 of 3
Your coffee profile
Order this
The Sunday Paper
A small printed zine about the people around the table: the farmers, the regulars, the baker who never sleeps. New issue on the first Sunday of each month, free with any coffee.
Not in Old Town? Get a short letter by email when the new issue is out.
Come by
No reservations for the table. If it's full, someone usually shifts over.
Where
12 Linden StreetOld Town
Two minutes from Market Square. Bike racks out front, step-free entrance on the side.
Hours
| Monday | 7:00 to 18:00 |
| Tuesday | 7:00 to 18:00 |
| Wednesday | 7:00 to 18:00 |
| Thursday | 7:00 to 18:00 |
| Friday | 7:00 to 18:00 |
| Saturday | 8:00 to 17:00 |
| Sunday | 8:00 to 17:00 |
Get in touch
Questions, group visits or wholesale beans:
Or ask whoever's behind the counter.