Wood St Coffee is an independent cafe and specialty coffee roasters. 

Our coffee is served in our cafe in Walthamstow’s Blackhorse Road and is available to buy in 250g bags from our cafe, website and other local retailers, including Eat17 on Orford Road. 

Our food is wholesome and hearty with a focus on antipodean inspired brunches, homemade cakes, generous sourdough toasties, seasonal soups and salads.

Set inside Blackhorse Workshop, our cafe is just next door to their fully equipped wood and metal workshop and creative hub. Open to the public seven days, you can sit inside, outside in the yard or take away if you’re on the go. 

If you’re interested in serving our coffee in your cafe, restaurant or pub, please visit our wholesale page to tell us a bit more about yourself and what you're looking for and we'll be happy to help. 



- Plugs for laptops

- Baby changing

- Disabled and buggy access

- Dogs (VERY) welcome

- Vegetarian, vegan and gluten-free options

- Coffee beans & coffee making equipment for sale


Bringing specialty coffee to Walthamstow in the summer of 2013, Wood St Coffee started as a weekly pop up at Wood Street Market (hence the name). Spring 2014 brought the next big step and we opened four days a week on Orford Road in the village. Then, in the autumn of 2014, an opportunity came up at Blackhorse Workshop and it was time to find our new home. Owners Clare and Gareth Reid are proud to have finally put Walthamstow on the coffee map when Wood St Coffee was featured in The London Coffee Guide for the first time in January 2015.

Mon-Fri 8am - 4:30pm (Kitchen open from 9:30am-3pm)
Sat 9:30 - 5:30 (Kitchen open from 9:30am-3pm)
Sun 10 - 4 (Kitchen open from 10am-3pm)


We roast all of our own coffee - and for everything else we're proud to work with the following suppliers: 

Seven Seeded Artisan Bakery for our bread and pastries - delivered fresh every day

Brades Farm Milk

St Ewes Eggs 

Wicks Manor for our pork 

Brades Farm Milk 

Zig Zag TEa

Bill Bean - New Spitalfields Market - for all our fruit and veg

Formans - Smoked Salmon

MOJU Juices


To be considered 'specialty', coffee must meet a number of criteria.

- Grown in regions with specific climates and altitudes.
- Farmed by expert growers in small (usually independent) plantations.
- Sustainable so farmers can continue to provide a high quality crop year after year and expect a fair price for it.
- Harvested at the peak of the coffee cherry’s ripeness.
- Sorted to remove insects, small stones and other defects.
- Washed or dried to remove the seed (coffee bean) from the fruit (coffee cherry).
- Traceable so customers know exactly where their coffee has come from – roasters often select coffee beans by travelling to meet the farmers in person.
- Roasted lightly using temperature and time to bring out all of the flavours in the bean.
- Closely monitored during the roasting process with scientific principles applied to ensure the highest standards of quality and flavour.
- Prepared by an experienced barista who uses coffee, water, time and pressure according to a set ratio or 'recipe' to extract the full flavour of the coffee.

And that’s it – simple really.

Check out our master classes if you want to find out more about making the perfect espresso, beautiful latte art or getting the most of your home brewing kit.

Blends and single origins

Coffee blends combine coffee beans from different regions, bringing their individual flavour characteristics together to create a desired overall flavour profile.

Single origin coffees use beans from just one region to really bring out the flavours particular to that coffee and part of the world.

Tasting notes

You might notice your specialty coffee tastes of red berries, chocolate, or aniseed or has these words written on the packaging. These are ‘tasting notes’, similar to those used in wine, and are used to describe the subtle flavours you can detect in your coffee. This is part of the third wave of coffee, which considers coffee as an artisanal foodstuff rather than a commodity.

Because specialty coffee beans are selected, processed and extracted to the highest possible standard, you can taste the full depth of flavour of the bean. And because they are lightly roasted, specialty coffees tend to be sweeter, smoother and more delicate than other coffees.

Tasting notes are observed and assigned to different specialty coffees by roasters in a process called ‘cupping.’ The roaster compares and contrasts different coffees and roasts against each other to identify their unique characteristics and flavours. This also helps with quality control so the roaster can make sure coffee roasted in different batches has a similar flavour profile.