Etude Coffee occupies the ground floor of a four-storey grain silo on the edge of Bungay, built in 1958 to store malt for the town's maltings. Amir Montazer, a World Coffee Championship judge and trainer, roasts small batches on site and pulls espresso through a La Marzocco machine at the counter. The room keeps its industrial bones: exposed concrete, reclaimed wood and the original silo windows sit beside sacks of green beans and the roasting drum itself. Montazer buys directly from importers who pay growers fairly, rotating single-origin lots through the pour-over bar alongside the espresso menu. Customers can watch a batch roast from the café tables. The co-roastery-café model, developed with building owners Alex and Toby Hammond, has turned a redundant grain store into a working coffee business on the Waveney valley's edge.
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