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08/03/2026
Consistency is the hardest thing to achieve in specialty coffee, especially when transitioning from the 7 AM rush to the 2 PM lull.
Dorian explains that while high-end equipment is essential, it is only as effective as the person operating it. The barista’s primary responsibility is to remain vigilant, constantly monitoring extraction times and ensuring every shot adheres strictly to the shop’s established recipe. At Tamp Coffee, we believe that the equipment provides the platform, but the barista provides the precision.
Precision isn’t a one-time setup; it is a constant process of calibration throughout the day.
06/03/2026
Dorian explains that the secret to perfect latte art isn’t just about heat—it is about how much air you incorporate. When it comes to milk texturising, what we are really looking for is a specific microfoam texture that resembles wet paint.
In this video, Dorian demonstrates exactly how to introduce the right amount of air at the start of the process before transitionining to the “vortex” to break down bubbles. Too much air results in a stiff foam that won’t pour; too little, and you lose that silky mouthfeel. It is about precision and technique to achieve that glossy, consistent finish every single time.
04/03/2026
Is one day after roasting the best time to use your coffee? According to Dorian, the answer is both yes and no. To achieve the best flavour and peak consistency, coffee needs time to degas and stabilise.
This is especially critical for espresso. If the beans are too fresh, the excess carbon dioxide creates bubbles during extraction, leading to unpleasant flavours and an inconsistent shot. By allowing the coffee more time to degas, the gas dissipates, the flavours settle, and your brew becomes significantly smoother and more predictable. Patience is the secret ingredient to a perfect extraction.
01/03/2026
Dorian explains why rinsing your paper filter is a small step that makes a massive difference to your brew. We recommend rinsing all paper filters before use to wash away any loose paper particles or unpleasant woody flavours that can mask the true profile of your beans.
Beyond cleanliness, rinsing serves a dual purpose: it preheats your brewing device. By raising the temperature of the equipment before the coffee hits the filter, you ensure a much more stable and balanced extraction. For a cleaner, more professional pour-over at home, never skip the rinse.
27/02/2026
Whether you are using a Kalita, a Chemex, or an Orea, the bloom is a non-negotiable step in the pour-over process. Dorian explains that this initial pour is designed to prepare the coffee bed before the full extraction begins.
The primary purpose of the bloom is to facilitate degassing. By allowing the coffee to release trapped carbon dioxide early, you prevent gas from disrupting the flow of water. This leads to a significantly more even extraction, resulting in a cup that is balanced and clear in flavour. Skipping the bloom often results in a turbulent brew and inconsistent results.
26/02/2026
How would you like to enjoy Tamp Coffee at home for free for an entire year?
We are launching a competition to give one lucky winner a full year’s supply of our coffee. Whether you are a dedicated home barista or just need that perfect morning cup, this is an opportunity you do not want to miss.
To enter, simply visit the link in our bio and sign up via the pop-up window. It is that straightforward. Good luck to everyone who enters.
https://www.tampcoffee.co.uk/
25/02/2026
f your coffee tastes sour, you are likely missing out on its true potential. Dorian explains the science of extraction and the thin line between a perfect brew and a disappointing one. Every coffee has a specific extraction window where the natural sweetness and complex flavours are balanced.
A sour taste is a clear indicator of under-extraction. This means you haven’t pulled enough flavour from the beans, leaving the cup unbalanced and sharp. To fix this, you need to adjust your variables—such as grind size or brew time—to reach that ideal window where the beautiful, natural sweetness of the bean finally emerges.
22/02/2026
Freshness in coffee is a balance rather than a race. Dorian explains the essential process of degassing and why brewing beans too soon after roasting can negatively impact the flavour profile. During the roasting process, carbon dioxide is trapped within the bean structure. If brewed immediately, this gas escapes rapidly during extraction, creating a turbulent brew that often results in a metallic or overly acidic taste.
For the best results, coffee beans typically require between three to seven days to degas, depending on the roast profile. This resting period allows the trapped gases to dissipate, ensuring a smooth extraction and allowing the true origin notes of the bean to emerge.
20/02/2026
Art meets coffee at Tamp Coffee UK.
Dorian presents the first release in our new artist collaboration series: a bespoke takeaway cup designed by Curtis Creations. These limited edition designs are available exclusively in flat white sizes. Experience a fusion of local creativity and your daily caffeine fix.
18/02/2026
Dorian has a direct message for the UK government.
While support for pubs is welcome, the broader hospitality sector is being left behind. High VAT rates are stifling small businesses that serve as the backbone of our communities. We are calling for a U-turn and a fair reduction in VAT to ensure the survival of local coffee shops and independent eateries. It is time to support all of hospitality, not just a fraction of it.
15/02/2026
Go behind the scenes at The Tamp Coffee for a professional cupping session.
Dorian is back in the lab to select our next featured filter coffee, which will be available both in-store and online. But choosing the perfect bean is never a solo mission. To ensure we are bringing you the absolute best in flavour and quality, Dorian is joined by his roaster, Nicolas Pastellopoulos, the founder of Coffee Reps.
Watch as they break the crust, sample different profiles, and debate the nuances of each roast. It is a meticulous process of tasting and testing to find that one standout coffee that meets our standards.
Be a witness to the selection process and see which coffee Dorian ultimately chooses to bring to our shelves.
The new filter is coming soon.
13/02/2026
We are bringing a taste of Brazil to your weekend with our brand new special. To celebrate the upcoming Carnival season, we are serving the iconic Brazilian Feijoada.
This unique speciality is a rich, hearty black bean stew simmered with a variety of salted and smoked meats. It is widely considered the national dish of Brazil, and for good reason. Served with traditional accompaniments, it is the ultimate comfort food and a true celebration of Brazilian culture.
Carnival is all about energy, community and incredible food. Whether you are already a fan of South American cuisine or looking to try something completely new, this is an experience you won’t want to miss.
11/02/2026
Our Monthly Special has arrived: The Strawberry Matcha. Real strawberry purée, velvety milk, and our premium ceremonial grade matcha.
It’s giving spring, it’s giving energy and it’s only here for a limited time.
08/02/2026
A high-volume weekend at The TAMP Coffee can see our team producing between 500 and 600 coffees in a single day. To maintain our exacting standards for milk texture and temperature during these peak periods, we utilize two Ubermilk units.
The Ubermilk is not a replacement for a barista, but rather a critical helping hand. By automating the frothing process to our specific profiles, it allows our baristas to focus their attention on puck preparation, extraction monitoring, and workflow management.
Having two units ensures that even at the height of a rush, the consistency of every flat white, latte, and cappuccino remains identical to the first cup of the day. It is an investment in both our team’s efficiency and the reliability of the product we serve to you.
Address
1 Devonshire Road
London
W4 2EU
To reach Devonshire Road in London via public transport, you can take the Jubilee or Metropolitan line on the London Underground to Finchley Road station. From there, take the 82 bus towards Victoria from stop C and alight at the Abbey Road stop. Walk down Abbey Road and take a right onto Boundary Road, then continue straight until you reach Devonshire Road.
If you plan to drive and park near Devonshire Road, there are several paid parking options nearby. The nearest car park is NCP Car Park London St. John's Wood located at Kingsmill Terrace, NW8 6AA. Alternatively, there is also street parking available on adjacent roads like Boundary Road or Marlborough Place that operate pay-and-display systems between 8 am to 6:30 pm Monday to Saturday.
Opening Hours
| Monday |
7:30am - 5:30pm |
| Tuesday |
7:30am - 5:30pm |
| Wednesday |
7:30am - 5:30pm |
| Thursday |
7:30am - 5:30pm |
| Friday |
7:30am - 5:30pm |
| Saturday |
8am - 5:30pm |
| Sunday |
9am - 5pm |
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What people say
Tamp Coffee, located on Devonshire Road in London, is a coffee shop that takes pride in sourcing and serving the finest quality produce. Their mission is to provide their customers with the best speciality coffee, fine wines, and premium Spanish & Argentine produce. Tamp Coffee works in partnership with Extract Coffee Roasters based in Bristol to source and roast the finest speciality coffees for their customers. They are currently serving up a 'single origin' washed Colombian bean of the 'caturra' varietal which has strong elements of toffee and nuts but also has a high citrus and acidity element to it. Tamp Coffee uses non-homogenised and organic milk supplied by the Award Winning dairy farm at Goodwood Estate Dairy Farm. In addition to their exceptional coffee, Tamp Coffee is also known for their delicious Empanadas which are baked fresh every day using fillings prepared in a centralised kitchen. Overall, Tamp Coffee provides an outstanding experience for coffee lovers who appreciate quality produce and excellent service.
