Brewing that perfect cup is something of an art but, luckily for you, we’re committed to the craft.

If you’re anything like us, coffee is less of a luxury and more of a morning requirement. When you want to shake off the cobwebs, nothing beats a good old cup of Joe. But, all too often, it’s done so badly. Whether it’s dodgy over roasted beans, badly extracted espresso or milk that’s more like foam than velvet, there are hazards at every step of the process.

London

 

Killer coffee starts with properly roasted beans. If they’re badly stored or over roasted, your cup will taste vile – no matter how pretty the latte art is. We couldn’t live with serving sub-standard cups, so we’ve searched far and wide for small, fair trade roasters who share our ethos and produce beans tasty enough to eat, nevermind drink. Let us tell you a little more…

 

All of the coffee in our London branches comes direct from Southampton-based roastery Mozzo. Its story started in 2005, when founder Grant Lang established the world’s first wind- and solar-powered coffee cart. We were blown away by their unerring commitment to quality, not to mention Mozzo’s humble and human approach. From the moment we tasted our first cuppa made with Mozzo beans, we knew this was a roastery we simply had to work with.  

After much deliberation, we opted for Mozzo’s Red Label beans – 100 per cent Arabica blends with notes of caramel, fruit, and chocolate. For the espresso-based coffees, beans are sourced from Brazil, Colombia and Honduras and medium roasted; for filter coffee, the roast is slightly darker, with beans from Colombia and the Democratic Republic of Congo. Both are superbly balanced and have a rich, robust flavour: this coffee tastes so good, you’ll struggle to stop at just one cup.

 

Even cooler than Mozzo’s coffee is its Community2Community Fund. The company wanted to give back to the producers they work alongside, and has chosen to support the Muungano cooperative in the Democratic Republic of Congo: for every kilo of coffee sold, 5p goes back to Muungano. This support is particularly important because over 70 per cent of Congolese coffee is smuggled out of the country and passed off as Ugandan or Rwandan; Mozzo’s work is helping a country ravaged by years of war establish itself as a world-class coffee producer. We feel pretty damn good that every cup sold at citizenM contributes to the fund.  

France & The Netherlands

 

Our hotels in the Netherlands and Paris use beans from the award-winning Giraffe Coffee Roasters. We’ve gone for the signature blend: a rich, nutty coffee with notes of dark chocolate and hints of citrus. It’s predominantly made up of Brazilian beans, but also draws on 20 per cent Ethiopian coffee to provide lighter, floral notes. It’s complex yet accessible and oh-so moorish. Whether you’re having a flat white or a filter coffee, this stuff tastes like a mouthful of heaven.

New York

 

The beans in our New York hotel arrives fresh from Toby’s Estate in Brooklyn. This small batch roaster is serious about sourcing incredible beans, and we’re delighted to stock three of its wonderful coffees. In our espresso machines we use their Bedford blend, a mixture of Ethiopian and Colombian beans sure to get your taste buds tingling with notes of syrup, pomegranate and marmalade.

 

We equally love the Brooklyn blend that goes in our filter machine: the Colombian, Guatemalan and Honduran coffees produce a creamy cup redolent of toffee, chocolate and dried fruit. And while we’re not normally ones for decaf, their Guatemalan Ghost Town beans are just too good to sneer at. We were happy to find a decaf that’s fully traceable, and loved the way the mountain water decaffeination produced a naturally sweet coffee with strong notes of white chocolate. It might not help you get a buzz on, but you can keep drinking it all day without any worries about the coffee shakes.

Glasgow

 

Our Glasgow hotel gets its buzz thanks to the yellow bourbon beans from Dear Green Coffee Roasters in the city’s creative East End. Ethically sourced, harvested in season and freshly roasted, a brew from this artisanal company promises a sensory tasting experience. The beans are selected from the Cerrado in Minas Gerais Fazenda Pantano Estate. Located at an altitude of 1,150m the cherries are picked, pulped and dried on African-style raised beds for air drying – the they’re only hulled at the point of export. It’s thanks to this process, that you’ll get a much cleaner tasting cup than your regular coffee. Expect a full bodied mouthful, with rich berry sweetness finished with a praline nuttiness.

 

The farm also supports a local school and funds various training schemes and courses for its staff, so when you get your caffeine-fix, you can feel great on all accounts.

 

like this? 

 

You'll love...

the ultimate guide to London's best brunches

a freelancer's guide to Amsterdam's coolest cafes

Glasgow's best hangover breakfasts