OAKBREW began with a meeting in Vienna. Bradley brought roasting with him from South Africa, and Yannick brought a love of craft from Switzerland, where woodwork taught him that good things take time. The name joins the two: OAK for the wood, BREW for the coffee. Their shared line is that wood and coffee need the same things: “Zeit, Geduld und ein gutes Gefühl”, time, patience and a good feeling.

OAKBREW roasts its own coffee, and Bradley looks after everything from the roast to the finished cup. The range is short. Cocoa Espresso, from Brazil’s Santos and Flor de Mogiana, is roasted for notes of milk chocolate, roasted hazelnut and caramel. Milk & Crumb, from Ethiopia’s Limu and Brazil, is made for cappuccino and flat white. Burundi Bliss, a honey-processed coffee from Gakenke, is the filter coffee for the curious, with notes of passion fruit and black tea. Subscribers get their coffee roasted just before it ships.

There are two cafés: one in the Innere Stadt, with the La Marzocco barista school on the first floor, and one in Wieden. The school runs home barista, latte art and private courses, and the team also holds cuppings.

Coffee on the shelf

Photograph: OAKBREW