Instagram story viewer> @nostoscoffee> Posts

Nostoscoffee

@nostoscoffee

24.6K

followers

322

following

Dedicated to brilliant brewing

POSTS STORIES REELS TAGGED

Freddo Espresso and Freddo Cappuccino are now on the menu.

Shaken to order, every time, then poured over ice. Add cold milk foam and it’s a Freddo Cappuccino.

You won’t believe how good it is.
Now at Nostos by @nostoscoffee

191

2

4 days ago

Lot 150, Gesha Village, Ethiopia

A clean, classic natural, and our recipe for bringing out its sweetness and acidity.

Gesha Village keep their natural process simple: the coffee is dried in one step until it reaches 11% moisture, nothing more. The result is clean and easy to drink, with raspberry-like sweetness and a lemon-zest acidity.

The recipe (save this for later)
Dose: 15g
Water: 225g at 91°C (1:15)
Filter: Origami paper
Pours
1. Bloom: 45g, wait 30 seconds
2. Second pour: up to 150g
3. At 1:35: pour up to 225g. Pour in circles until 210g, then put the final 15g in the centre
That last pour puts more emphasis on the start of the cup, where the acidity and sweetness are.

We have three naturals from Gesha Village on the shelf right now: Lots 147, 149 and 150. They share the same process, but each one tastes different, with some leaning citrus and others leaning berry.

Lot 150 is available in our stores and online now. by @nostoscoffee

164

3

15 hours ago

You’ve probably walked past this cafe in Battersea

Most Sundays

Not every regular drinks coffee

Humans get a hello too

One day, you can be here

Treats on the house

Pour over brewed on the spot

Worth every minute

One cup at a time

Enjoy taken in Battersea, London by @nostoscoffee

383

41

2 days ago

Iced coffee in October? The Greeks would say yes.

Freddo Espresso and Freddo Cappuccino are here.
We use a natural coffee from Honduras that tastes like cherry, pecan and panela.

Cold foam made with semi skimmed milk.

In-store now by @nostoscoffee

177

12

6 days ago

Part three of The Other Half of the Cup: the life of the herd.

On Phil’s farm, the aim is simple. The cows come in, get milked and go straight back out. Keeping a cow away from food or the rest of the herd stresses her, so the less time she spends waiting around, the better. In summer that means back to the field, and in winter back to the shed.

Once they’re out, some eat and some lie down. Cows don’t sleep for hours at a time. They take power naps of a couple of minutes, head right down, seven or eight times a day. They spend around 12 hours a day chewing the cud, which is the surest sign of a comfortable cow, and each one drinks about 70 litres of water a day.

Calm, comfortable cows make good milk. It’s the same idea we apply to coffee: the care starts long before anything reaches the cup. by @nostoscoffee

55

6

14 days ago

Last day to celebrate International Coffee Day with us. Free UK shipping on all orders until midnight with code COFFEEDAY.

A day to appreciate everything behind a great cup, from the farmers and producers growing it to the people roasting, brewing and sharing it.

Our newsletter subscribers heard about this first.
Sign up through the link in bio to get offers, new coffees and news before anyone else by @nostoscoffee

183

1

16 days ago

Part two of The Other Half of the Cup: the price of being an independent dairy.

A few years ago, the rule of thumb for building a new cow shed was about £1,000 per cow. Now Phil puts it closer to £1,500. Most of that isn’t the shed itself. It’s the concrete and everything inside it.

That’s a big commitment for a family farm. Phil says working with The Estate Dairy, and with cafés like ours, is what gives him the confidence to make it.
Supermarkets, in his view, push suppliers on price until the product suffers.

We talk a lot about paying fairly for coffee. Milk deserves the same thinking.
Part of the price of every flat white we pour goes back to farms like Phil’s, and that’s a part we’re glad to pay. by @nostoscoffee

74

1

19 days ago

Our coffee has an origin story. So does our milk.

We spent a morning with The Estate Dairy team and Philip, on the farm his grandfather started in 1938. His dad took it on in 1970, and when he retired in 2013, Philip took over.

The day starts early. Milking begins at 4:30am and runs until about 7:30, then starts again at 3pm and goes on until the work is done. Every cow is recognised as she comes in and fed according to her own yield. Even the heat taken from the milk as it cools is put to use, heating the water that cleans the parlour.

It’s the kind of care we look for in a coffee farm, and it’s been happening here every morning for nearly ninety years.

This is part one of The Other Half of the Cup: the story of where the milk in every Nostos drink comes from.

In the next video, Philip talks through what it costs to stay independent by @nostoscoffee

176

8

20 days ago

We’ve been shortlisted for Best Independent Coffee Shop – Europe at the European Coffee & Hospitality Awards 2026.

There are 15 cafés in the category from across Europe, and we’re very incredibly proud to be one of them. Thank you to everyone who nominated us, and to our team, who make Nostos what it is every day.

If you work in coffee or hospitality, you can vote until 1 November.

The link is in our bio.
Winners will be announced in Berlin on 25 November. @europeancoffeesymposium by @nostoscoffee

309

3

21 days ago

Everything we roast end up here.

St James’s is where we push the boundaries of coffee brewing.

Open all day taken in St James Park by @nostoscoffee

268

4

22 days ago

The Other Half of the Cup
Most of the time you hear from us about the farms, varietals and processes behind every coffee we serve and roast. Not so much about the milk, which still makes up the majority of coffee drinks consumed in the UK.
So we wanted to know more.

We spent a day at The Estate Dairy in Cheshire, on the Cholmondeley Estate, with their team and Philip. He farms Croxton Manor with his wife Sophie, and his herd is where the milk you drink every day starts. We also had the pleasure of preparing our Freeze Distilled Flat White for them, before we set off for the estate. It felt only right that they got to taste where it ends up.

More from the estate soon. by @nostoscoffee

282

12

24 days ago

The UFO Dripper V3 is now in stock. 01 size, fits the Hario Switch base. Swipe for why we rate it.

The walls sit at 80°, shallower than most coffee drippers.

Water spends longer in contact with the coffee on its way down, so extraction is fuller without pushing the grind finer or the dose higher.

In the cup, that means more sweetness and body from the same beans.

No ribs - air channels instead.

The filter doesn’t seal against the wall, so the bed drains evenly and doesn’t stall or choke. Even drawdown is what keeps a cup clean: no muddy over-extracted notes, no sour under-extracted ones. And the Tritan body holds heat through the brew, so the brighter, more delicate flavours actually make it into the cup.

Sweeter, cleaner, more consistent cups, with less to get wrong.

Available in Neon or Black. by @nostoscoffee

359

5

a month ago