COFFI

A multi-roaster list in a Georgian coach house

COFFI opened in late spring 2021 in a two-storey brick former coach house on a cobbled street in Liverpool’s Georgian Quarter, a block off Hope Street, with the Cathedral in view from the door. The building is Grade II-listed, and the shop has been recognised in the 2025 European Coffee Trip Awards.

It does not have a house roaster. The owners learned coffee in Bucharest and buy what they genuinely like from UK and European roasters, so the list rotates: Five Elephant from Berlin and Assembly from London are among the named suppliers, and guest beans change every two to three weeks. Assembly supplies the decaf, which is the one constant while everything else moves.

Espresso, batch brew and a Biscoff brookie

The setup is concise but covers both sides of the counter: a La Marzocco Linea for espresso, a Moccamaster for batch brew and a Kalita Wave for pour-over. Past line-ups have included a washed El Salvadorian from Finca Wajahual on espresso, and a naturally processed Finca Santa Teresa from Panama, roasted by Assembly, on filter.

Food is deliberately short. There is no kitchen, no brunch and no sandwiches, just cakes and pastries next to the drinks. Butterholic supplies pastry, apple and cinnamon bakes are a recurring sweet item, and the Biscoff brookie, a brownie and cookie hybrid, is the most specific thing to order.

How the room works

The space is narrow and linear, running from large black wooden front doors at the front to the counter at the back, with a concrete floor and whitewashed brick and stone walls. Seating is limited: a long table down the middle, a few indoor seats and a short bench along the left wall. Benches outside pick up the overflow, and with the doors open the shop reads straight onto the cobbles.

Ordering happens at the back, beside the espresso machine, which is also where you can see what is on that day. Start with espresso for the most direct read on the current roaster, or take batch brew or pour-over if filter is the priority, then add a bake if one is on the counter. The upstairs is a work in progress intended to add more seating, so the ground floor is the shop for now.