Allpress Espresso

Pistachio Croissant Delights in Shoreditch

As I strolled through the winding streets of Shoreditch, seeking refuge from the clatter and climb of London living, I stumbled upon a diminutive bastion of caffeinated delight that seemed to hum with its own rhythm. Allpress Espresso Bar, perched amicably amidst brick and bustle, offers a vibrantly European aesthetic that seems to say: “Come in, rest a while, leave your troubles outside.” The interior, a meticulous blend of minimalist décor and warm hues, immediately sets a tranquil tone, augmented by jovial staff whose enthusiasm echoes off the blonde wood walls. From the offset, their ethos appears rooted in connection; I was taken aback by the unsolicited warmth and the memory of Nathan behind the counter, who, after just a brief introduction one sunny afternoon, remembered my oat milk preference days later.

Their menu acts as an ode to artisanship. While some might quibble over pricing—a £4 lemony lemonade lightly cushioned in ice, or a brisk £9.50 for a tweedy twine of granola and yogurt—what you are truly paying for is a certain Shoreditch effervescence, engineered by master roasters who buckle beans into sumptuous espressos or courageously cut flat whites. A pristinely pulled pistachio croissant winks cheekily alongside a tart-but-too-tiny decaf macchiato that charms more than it bites. I'm drawn to linger both by curiosity and hospitality: outside, tables spill patrons spurting life into the street, while inside sprints a service that’s nimble, if sometimes hesitantly aloof. Ultimately, not every spoonful reaches its exuberant potential, nor every latte its lustful lusciousness, perhaps in keeping with the Sunday brunch rush. Yet, like the happiest whispers of travel memories, it’s this café’s shortcomings that leaven its allure—like the chairs that numb and the airy bakings that beg more bashful filling, underpinned by the earnest eagerness of luminescent staff. Allpress isn’t merely about the promise of coffee; it's a vignette of Shoreditch itself. — Clarissa Cuisinier