Antipode

Our new guest coffee from 🤌

Always one of our best selling guests these guys don’t make it easy for us when we’re selecting from their line-up.
This time we’ve gone with a Brazilian natural, a washed Myanmar and a Rwandan natural – which we love so much we’re brewing as our guest espresso.

Stock is limited and more info on the coffees below.

Santa Colomba, Brasil (Natural) 🇧🇷
Tastes: Ripe Fruit

Ywangan, Myanmar (Washed) 🇲🇲
Tastes: Nectarine, Milk Chocolate

Gisheke, Rwanda (Natural) 🇷🇼
Tastes: Strawberry Jam

Natural Gavi - Now Pouring 🍇✨

We will be pouring this delightful fully-natural Gavi by the glass. This is an organic wine with no added yeasts, and even more rare, it has zero added sulphites.

Castello Di Tassarolo Gavi out of Piemonte, Italy is made with 100% Cortese grapes grown and hand picked from an organic vineyard sitting on the hills of surrounding Tassarolo Castle.

Come and have a glass or buy a bottle and then thank us for it after.

*natural⁠
* no added sulphites⁠
* organic/biodynamic⁠
* vegan

Smooth and silky, just like his flat whites 💅

‘West London’s caffeine benchmark’ — Vogue




Thanks for the love ❤️

Merry Christmas! Here are our opening hours over the holiday:
25th Closed
26th 9-2 (no kitchen)
27th 9-2 (no kitchen)
28th 9-2 (no kitchen)
29th 9-3 (no kitchen)
30th 9-3
31st 9-3
1st Closed
2nd 8-3

Tonight will be the last bar service of 2023. 😴
We are taking a well-deserved rest.

Antipode, will still be open daytimes for coffee and food, but you’ll have to wait until next year for our Espresso Martinis 🍸.

Our new guest coffees are here and this time we are back with Copenhagen’s 👌

For filter we have selected a very unique and limited batch of Ethiopian Hierloom and for espresso, we have their three-part espresso blend.

As always, stock is very limited.

Akmel Special, Ethiopia (Anaerobic Natural)
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Like this name suggestive this is a very special lot, roasted for filter. This coffee comes through with flavours of papaya, strawberries and bright fruitiness. An Ethiopian Heirloom variety, it has been grown wild and in the shade of larger trees. The anaerobic fermentation really brings out the sweetness and complexity of these cherries.

Espresso Blend, Guatamala (washed), Ethiopia (natural), Peru (washed).
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This is a three-part blend consisting of two washed coffees out of Guatemala and Peru and a natural Ethiopian. Flavours of cacao, pecan and cranberry are distinct and this coffee works really well with or without milk.

Tonight and tomorrow are the is the sold out shows for Kid Krule.

They are happening next door at the Eventim Apollo, Hammersmith.

We’re open for pre-show and post-show drinks, so if you’re going to the show or just in the area, come through for some cocktails and natural wine. 🍸🍾🍷👌

Antipode is hiring for multiple roles! ✌️

We’re a small, vibrant and music focused cafe and bar in Hammersmith and a truly unique venue for West London. We’re looking to expand the team and need the following:

Bar Manager (full-time) £32k pa
Bar staff (part-time)
Barista (part-time)
Floor staff (part-time)

If you’re interested in any of the roles or maybe you know someone who is, drop us a DM 🙌

We’re open for tonight’s sold out show with .parks

Natural wine 🍷
Cocktails 🍸
Beer 👌

New week and new guest coffee.

have been one of our standout guest roasters in recent times, so it’s pleasure for us to feature two of their new lots. We’ve selected a washed Kenyan and a natural process Bolivian, both of which work equally well for espresso and pour-over.

As always stock is limited and since arriving on our shelves it’s already selling fast.

More info on the coffees below.

Los Rodriguez, Bolivia (natural) 🇧🇴
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This is a natural process Red Caturra, which works equally well as either espresso or brewed for filter. The prominent flavour notes are of vanilla and red apple.

Ndaro-Ini, Kenya (washed) 🇰🇪
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This coffee is a mix of washed process varietals and like most washed African coffees it is super clean and bright. Brewed for pour-over it has big and juicy flavours of black currant, but we’re really enjoying it as espresso with milk, where it’s acidity cuts through with grape and kiwi - tropical flat white anyone?

Pesto Eggs and Grilled Ham. 🌿🥚

Two poached eggs smothered in rich and decadent Genovese pesto (basil, pine nuts, parmesan), on top of grilled ham and sourdough toast.

Available this weekend.

Our latest coffee drop here here! 🙌
It’s been a minute since we’ve had, Berlin’s .

It’s always a difficult choice when selecting from their coffee line-up, but someone has got to do it, right.

We have selected two exceptional single origin coffees - a washed Colombian 🇨🇴, a natural Ethiopian 🇪🇹- and also an espresso blend. 👌

More info on the coffee below, but they are available in-store right now, and as always stock is super limited!

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Bonanza Blend
Origin: Brazil (natural) / Peru (washed)
Tasting notes: chocolate truffle, biscuit, dark cherry 🍒

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Bonanza Carlos Guamanga
Origin: Colombia (washed)
Tasting notes: gummy bears, white grape, hibiscus 🌺

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Bonanza Gogogu
Origin: Ethiopia (natural) 
Tasting notes: milk chocolate, brown sugar, nectarine 🍫🍊

We’ve just received three coffees from Barcelona and these are available to buy right now. A Costa Rican Espresso, a Burundi Filter and a Competition Grade Colombian Filter make up this trio and all the info on each of these are below.

We will be brewing a small quantity of the Competition for you to drink in-store.

Like always, these coffees are super limited and sell out quickly, but if you want us to reserve one or post some out to you, drop us a DM.

Espresso: Entre Rios (E.CR.ER)
Origin: Costa Rica (washed)
Tasting notes: pecan, raisin, milk chocolate

Filter: Gahahae (F.BU.GAH)
Origin: Burundi (washed)
Tasting notes: hazelnuts, peach, yellow melon 

Competition Filter: Monteblanco (C.CO.MONT)
Origin: Colombia (washed)
Tasting notes: toffee, sage, lemon, biscuit

Tonight is a really special night! ⚡️

It’s the global premier of Ziggy Stardust and The Spiders From Mars… And it’s 50 years to the day that Bowie played next door at the Hammersmith Apollo!!! 🤯🤯🤯

Tonight’s premier is the full and complete performance of this final show from July 3rd 1973, and fittingly it’s being shown at the very same venue.

We’re proud to be hosting drinks before and after the show, on probably one of the most hallowed nights of popular music history… 50 years on 🫠

Bacon and Egg Naan. 🥓🍳🫓

This is our bacon and egg naan - two fried eggs, streaky bacon, cream cheese, spicy tomato chutney and a lil’ fresh coriander.

Come get at it!

Sold Out! 🤷‍♂️

This should’ve been a post telling you to come in and buy some of this spectacular coffee from , but instead it’s a post to say that it’s all sold out.
Below is how the post should have read, so take gander if a Geisha out of Mexico or a natural out of China is your thing. 😬

Yiwu, China (Natural)

Yiwu, China is actually one of the most exciting single origin espressos we have ever tasted and because of that we will be featuring it on the bar for you to try. With its big syrupy mouth feel and notes of lime and tropical fruit, as a flat white it tastes something akin to a tropical fruit panna cotta.

Chelín Giesha, Mexico (Rehydrated Washed)

Chelín, is a rehydrated washed Geisha from Enrique Lopėz in Mexico. Cherries are picked very ripe and after floaters are removed, clean cherries rest in concrete tanks until the next day. Cherries are then placed out to dry until they start to become raisin-like (roughly 20 hours of direct sun).

Cherries then undergo an overnight soaking in water, before de-pulping and processing with a normal washed method.

This lot is an incredibly refined Geisha varietal, tasting full of passion fruits, jasmine florals and cream.

As always stock is limited.

Berlin’s has arrived. 💁‍♂️

We have selected two very special lots, which really stood out. These are super limited quanties, so when they are gone, they are gone!

Tessema Edima, Ethiopia (washed) 🇪🇹
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Tastes like: Candied Citrus, Oolong Tea and Pomegranate.

This coffee grows in an almost wild environment, the cherries are delivered to the Aricha Washing Station where they are processed separately to offer this single farmer production, something rare for Ethiopia.
The resulting coffee is bright and complex, with high citrus and florall

Don Eli, Costa Rica (reposado) 🇨🇷
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Tastes like: Guava, Red Plum, Molasses.

This particular lot goes through a ‘Reposado’ or ‘Resting’ period before being processed, where the freshly picked cherries are left in tanks to experience a controlled fermentation before drying. This has pushed the vibrancy and flavor intensity in the cup, resulting in an incredibly complex but clean profile.

Our new guest coffee has just dropped!

who we featured early last year are one of the OG Berlin coffee roasters.

We worked through thier exceptional coffee list to arrive at just two very special lots.

Stay tuned, yo.

Our new guest coffee has just dropped!

To kick off 2023 we have two superb coffees from out of Belfast. We have selected their Mella espresso blend, and Memba, a micro-lot out of Burundi.
Both are absolutely superb and as always very limited quantities.👌

Mella Espresso (Blend)
A mix of Colombian (washed), Kenyan (washed) and Ethiopian (natural). It tastes of ripe berries, marzipan and vanilla and is seriously one of the best blends out there – like our house espresso Red Brick it works well black as and espresso, or holds its own with milk.

Memba Burundi Microlot
Memba is a natural processed micro-lot coming out of Burundi. Coffee production from here is scarce and production volumes tiny, so this one is extra special.
As a natural coffee it’s big on flavour with tasting notes of wine gums and dark chocolate. One for all filter types – please just don’t add milk.

Note: If you can’t make it into Hammersmith to collect, drop us a DM and we post these out to you.

To the point.

After a long hiatus, we’re bringing sexy back to Weat London 🐣

Shakshouka, Harrissa Eggs and yes, the Bacon and Egg Naan. 💅

TONIGHT. HAMMERSMITH.

Bar open until is isn’t.

The new Square Mile Red Brick has landed.  🍊🍫 👌

Origin: Guatemala (washed) + Costa Rica (white honey)

Tasting notes: orange, chocolate, nougat, almond.
                                                       

Breakfast is dead! 🥑🍳😵🪦

This weekend is going to be our final weekend serving breakfast. To say the last 2.5 years has been a struggle, wouldn’t even scratch the surface of what we’ve had to deal with.

Now with general staff shortages, increased costs, and the acute lack of chefs – we’re unable to keep producing the food and service that we previously were known for.

What this mean’s that we will be going back to focusing on what we had initially built our reputation on - exceptional coffee.

We will still stock selection of some of our favourite natural wines and we will continue to work with our favourite coffee roasters.

Jerome

Shakshouka 🍳🌶🍅

Our Shakshouka a little different to most others and if you have ever had it you will know, we go for a much deeper flavour – more Moroccan than Mediterranean and we don’t hold back on the chilli fire 🌶🌶

We dry-roast our own Ras el Hanout mix to which we then add onions and carrots which we sautee with our own harissa – this is the base to which we gently cook down and reduce with tomatoes.

The sauce takes over 24 hours to make and once its ready, we poach eggs, add labneh (to tame the heat) and feta cheese to add balance the tomatoes and we serve with za’atar rubbed toast, so you can easily shovel the whole thing into your mouth.

Simples right?
                                                         

January and February are the toughest months in hospitality. Thanks to Omnicrom, what lean takings a businesses managed made in December has to stretch through the next two quietest months of the year. So get out and support your locals anyway you can.

Weekend Special: Panko crumbed chicken thigh, light-picked slaw, yuzo and chive mayoinaise with a furikake crum, on all inside a brioche.

Only a few availabe!
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We’re open the whole Easter weekend.

We’re loaded with coffee, natural wine, pastries and our breakfast burgers.

Stop by before or after your river walk (or swim)🤿🦆🌊