Coffee’s new wave breaks on OxfordBarrista Aaron Dorres stirs it up at one of the recent arrivals, Colombia Coffee Roasters

By Christopher Benton

Oxford’s coffee scene is much like its property prices – trailing London, but barely. The dreaming spires are increasingly caffeinated with theatrically brewed single-origin coffee beans, as if Shoreditch had driven up the M40 and parked its stripped-out, bare-brick and reclaimed-timber soul in the centre of the city.

We don’t mean college SCR capitulation to fake choice via those infernal Nespresso capsules, which are as expensive and poor-tasting as they are environmentally unfriendly, whatever the claims. We’re not referring to Costa or Starbucks, both in the High Street, nor the Benugo franchise within the Weston Library in Broad Street – a surefire way to blow a bit of departmental budget on an ‘important meeting’.

Coffee’s new wave breaks on Oxford

Coffee’s new wave breaks on Oxford

Neither even do we mean the Café Nero concession, perched on the first floor of Blackwell’s, and that’s not bad.

No. The so-called ‘new-wave’ of coffee is defined by independent outlets, their credibility resting partly on their ability to fly just below under the radar of branded respectability. Their owners’ avowed emphasis is on the coffee – and nothing but. A stripped-out, cramped space is key for student approval. An ethical stance is definitely part of the mix, even though recycling those takeaway cups remains a tricky business.

Consider Colombian Milly Barr, whose Colombia Coffee Roasters opened in the Covered Market in December. She serves coffee grown on a variety of farms in Colombia – one of them within her family – and already has a very successful roasting business in Oxford. A note inside the shop declares: ‘We are part of a generation of coffee farmers in Colombia with strong focus on delivering high-quality coffee while supporting Fair Trade conditions to ensure our coffee is sustainable and ethical.’

Coffee’s new wave breaks on Oxford

Coffee’s new wave breaks on Oxford

Other credibility cues include offering a ‘coffee of the day’, typically a single-origin bean, meaning that it is from an identifiable farm rather than being part of a blend of beans from different countries. Colombia Coffee Roasters barrista Aaron Dorres offers V60 drip filter as well as Aeropress, in addition to the expected Italian espresso machine (which had better be a La Marzocco – and it is).

Coffee’s new wave breaks on OxfordThe most recently opened coffee house in Oxford (January) is Peloton in the Cowley Road, a continuation, in all but name, of the already hugely popular Quarterhorse.

Then there is Jericho Traders, recently opened on the High Street next door to the University Shop, head to head with the big brands. Next, there is the Missing Bean in the middle of Turl Street, the closest ‘real coffee’ to the Bodleian Library and a huge success with students since it opened in 2013. Heading north, we’d highlight Brew, recent newcomers to North Parade, and the Natural Bread Company in Little Clarendon Street.

Most of these half dozen outlets roast their own beans, or source them with a high degree of care from specialist roasters. All are magnets for students and – unlike some London coffee shops – they are relatively tolerant of students camping out with screens for hours while nursing a single espresso.

Meanwhile, of course, some of the iconic older shops and cafés of Oxford soldier on in a time warp – Brown’s in the Covered Market, and opposite it Cardews. These and other institutions such as the Queen’s Lane Café and Taylor’s have all ‘upped’ their coffee offering, to the point now where you can get an espresso or a macchiato virtually anywhere. But the days of merely offering ‘strong’ coffee to counter once-bland fare are over. The new game concerns variety, provenance, delicacy and flavour – qualities that these newcomers are really delivering on. Perhaps above all, the owners of these businesses are part of the community around them. There is a certain credibility that comes from being small scale and local, without profit targets remitted to head office and thence to shareholders. The choice and quality of coffee in Oxford is today unimaginably good compared even to five years ago.

Christopher Benton regularly serves coffee at Oxford college events, and is the founder of Pedal and Post, Oxford’s only dedicated bicycle delivery company.

Photos by Richard Lofthouse.


By Jeremy Wall

I take issue with his condemnation of Nespresso on grounds of taste and environmental friendliness. OK, some Nespresso capsules aren't so tasty, but then some "Cheddar" cheese is less than scrumptious, while the capsules can be re-cycled by returning them to Nespresso.

By John Borgars

But are there no coffee shops catering for those of us whose tastebuds prefer a blend? Colombian coffee is excellent for those who like a light flavour, but I prefer it combined with some chunkier Ethiopian and a little Costa Rican to give it an edge.

By Julian Weitzenfeld

This sounds a lot like Oxford in the late 1960s and early 1970s, where I discovered the benefits of drinking freshly ground coffee. Perhaps fewer shops, and little less ethically superior, but the emphasis on brew taste and laissez-faire ambiance. Places to encounter people.

By Edward J

Notes taken - look forward to my fix

By Jonathan Fortier

Coffee is food, and like most food, is best served fresh. Nespresso (like most industrial coffee) is, by definition, not fresh. It has been roasted, ground, and packaged months before it is consumed. The best coffee, like the best bread, is roasted (or baked) in small quantities and served to customers within hours or a few days. Would you like to eat bread baked several months ago? Welcome these new arrivals in Oxford!

By Chris Bamber

The article assumes this trend has been influenced by Shoreditch; I'd like to point out that it could equally have permeated, or maybe percolated, down the A34 from my home city of Manchester, where it happened years ago. We also have increasingly globalised tea shops serving wonderful blends. Good to see cake figuring prominently in one photo!

By Joanna Rainbow

Jeremy, beware of companies that claim they recycle the pods. Our Keurig supplier hauls them away at no cost to my employer, BUT the person who takes them confessed to me that they just incinerate them.

By chris erwin

Not all of us have access to the rarified coffees in Oxford. For example here, near the Norfolk Broads. everyone likes our Nespressos, particularly (not mentioned by its critics) the wide range of flavours, and the occasional special flavours. On the other hand, I once flew by Varig on business from Sao Paulo to Brasilia. An hour produced a full breakfast vs a bacon roll on BA, because the stewardesses (called Cariocas when on Rio Cocacabana beach) were so thin that two of them could pass either side of the trolley (when I said that on returning to my London office, I got a chorus of Benny Hill, Benny Hill.) The coffee cups were the size of eggcups. I decided to try and my head nearly revolved with shock at the strength of a whole field of coffee in an eggcup..