Our story
A roastery first,
a café close second.
Anchor & Bean started in 2019 as a five-kilo roaster in the back of a Fremantle warehouse and a folding table of pour-over gear out the front. The plan was simple: roast small batches, sell them fresh, and make filter coffee the way it deserves to be made. Unhurried.
The folding table became a bench, the bench became a café, and the warehouse became the warm, brick-walled room you're probably reading this in. The roaster still runs every week, a few metres from the espresso machine, which is exactly how we like it.
The courtyard
Out the back is the reason half our regulars found us: a limestone-walled courtyard full of pot plants, mismatched chairs and winter sun. On weekdays it's a quiet spot for laptops and long blacks. On weekends it fills up with brunch plates, prams and the occasional well-behaved dog.
"No loyalty apps, no fuss. Just remember us on your walk down South Terrace."
What we care about
We buy small lots from growers and importers we can name, roast lighter than most, and taste everything before it goes on the shelf. The food side follows the same rule: a short menu, WA produce where we can get it, and nothing on the plate that doesn't earn its place.
