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Brewbabu - quirky boutique tea shop specialising in a large selection of loose leaf teas blended especially for Brewbabu, with exquisite coffee and food to match


Our coffee selection is as extensive as the range of teas available, offering a variety of roasts and styles.

Whether your preference is for the dark roast El Salvador Gourmet, the lighter Brazilia Daterra Estate, a macchiato or piccolo, there is a coffee that will hit the spot.

— tripadvisor

Our Brews

Find out a little about each of our delicious coffees, and the styles in which they are served...

Brazilian Dattera Estate

Smooth and fruity with a pronounced sweet aroma and taste, medium to low acidity with chocolate & toasted nut notes and a creamy caramel finish.

Colombian Huila

Sourced from the famous Huila (pronounced "wheeler") region of Western Colombia, this coffee is wonderfully bright and fruity, with notes of toffee apple and blackcurrant. This coffee has a complex juicy body with a great sweetness throughout.

Rainforest El Salvador

Rich, sweet and complex with a thick, syrupy body and subtle notes of stoned fruits and hazelnut. Caramel sweetness throughout.

Ethiopian Sidamo

A very delicate and floral cup with the tart citric acidity, vibrant bergamot and blackberry notes, sparkling mouth feel with a clean finish.

Kenyan Peaberry

A refreshing coffee with high citrus fruit acidity, balanced by a rich, smooth chocolate finish and prominent notes of blackcurrant cordial. Medium bodied with a bright intense floral aroma.

Indonesian Java

A classic Indonesian coffee, full of rounded earthy flavours with spicy, smoky notes in the finish. This particular coffee has a subtle ripe fruity acidity and an unusual liquorice twist to the finish.

Decaffeinated Colombian

Medium roast, pure Colombian coffee - decaffeinated. The slightly fuller roasting complements the coffee, lends it good body and softens its natural acidity. Excellent all-day drinking.

— tripadvisor


Manual coffee brewing has become wildly popular over the last few years. We fully support this trend at Brewbabu, as our filter coffee selection is served in one of two styles:

The classic cafetiere, or French press, and the Pour Over.

"What's the difference?", we hear you ask.

The French Press method entails putting coffee grounds into a carafe, pouring in hot water, letting it steep, and then pushing down a plunger to separate the brewed coffee for drinking.

The Pour Over method involves putting the coffee grounds in filter paper that sits in a cone shaped component. Boiling water is then added to the grounds and left to sit for a moment before more water is added, allowing the concentrated liquid to slowly trickle in to the cup below.

So which method should you choose? Both methods have different advantages, depending on how you like your coffee:

French Press

If you prefer drinking a cup of coffee that is strong, bold and rich, this is probably the tool for you. With this brewing method, much more of the coffee’s oils are drawn from the grounds, making the flavor more intense.

If you enjoy the idea of customization, the French press is ready to serve. Since the brewer gets to choose almost any grind size and controls the strength and richness by altering the time the grounds are steeped.


Pour Over

Many people see the lack of grit as the biggest advantage of the pour over method. If you are looking for a smooth cup that resembles what you could get in a normal drip brew, the pour over will likely suit you better than the French press.

The flavor of the coffee is less intense when using the pour over, which is great for people who prefer lighter coffee.