At Lantana we take every stage of making your coffee seriously.
You don’t just stumble on a good coffee. The holy trinity is the machine, the barista and the bean. All must be at the top of their game and work with each other in peaceful union and harmony.
Our machines are the Italian Madonna’s of coffee machines – La Marzocco. Built to be handed down from one generation to the next, their components are engineered to massage the beans in a gentle release, not crucify them in a cruel fast grind.
Our baristas are trained to within an inch of their life. No-one gets on the machines at Lantana until they have proven they know how to drive. We are justifiably proud of them and their reputation as being amongst the best you’ll find in London.
And last, but actually the most important element: The bean.
We roast with Alchemy for several reasons. We love the respect they have for traditional methods of roasting and sourcing. They work with farmers from around the world, often in direct trade partnerships. But they are not all about tradition. When it comes to blending they are incredibly innovative.
The current Lantana blend is a combination of the Brazil Samambaia: which puts down a base of milk chocolate and hazelnut, giving the blend a soft & round body. This is blended with the Brazil Tijuco: which introduces flavours of walnut, sweet orange, caramel and soft fudge and finally high notes are achieved with Colombian Los guacharos, which brings in elements of lime, apple and black currant.
Every season we are working with new crops of beans. To ensure the Lantana blend is exactly how we want it, we regularly visit the roaster to ‘cup’ each component and develop the perfect coffee experience.
It’s not all about espresso.
You can get your daily fix in a number of ways; 12 hour cold brew, single origin filter coffee and a variety of loose leaf teas and fresh infusions.