The Cobbled Roastery

Vladimir Zadyraka and Scott Williams, two Edinburgh hospitality veterans, opened this micro roastery on Thistle Street on 19 December 2020, mid lockdown, betting that fresh daily roasted coffee would find an audience even then. A small roaster runs behind the counter through the day, each batch taking about twenty minutes, filling the narrow room with the smell of coffee rather than storing it on a shelf.

The house coffee is a medium roast built from Colombian Arabica sourced through a broker in the south of England, chosen for a smooth, rounded cup meant to suit most tastes. Beyond the walk in counter, the Cobbled Club sends weekly 250 gram bags out by post as whole bean, ground for espresso, or ground for cafetiere, with the shop's handful of seats reserved for the few who stop to drink in.