Climpson and Sons Review
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Editor's Note
I remember Broadway Market before the brunch queues. Back in 2010, Climpson's cafe was one of the few reasons to walk down there on a weekday. The espresso was better than it had any right to be for a place that started as a market stall, and the baristas talked about coffee with the kind of detail you normally only hear from wine people.
Fifteen years later, the neighbourhood has changed beyond recognition. Climpson and Sons has changed too, but they have kept the thing that mattered from the beginning: the beans are consistently good.
James Bellis, Health and Wellness Editor at Balance Journal
The Brand
Climpson and Sons started life on Broadway Market in Hackney around 2002, when Ian Burgess returned from five years in Australia determined to bring the quality of Melbourne coffee culture to East London. The name came from the old butcher's shop whose premises they took over at 67 Broadway Market, and it stuck.
By 2005, Burgess had purchased his first roaster, a small 3kg Whitmee, and was supplying the cafe and a handful of local venues with freshly roasted beans. The story of singed eyebrows during those early roasting experiments is part of the brand's folklore, and it speaks to the hands-on, learn-by-doing culture that still defines the operation.
The roastery now sits under the railway arches in London Fields, a short walk from the cafe. The wholesale side has grown considerably, supplying restaurants and cafes across London and beyond. Despite the growth, the cafe on Broadway Market remains the spiritual home of the brand.
Climpson and Sons was one of the pioneers of London's third-wave coffee movement, and that heritage gives them a credibility that newer roasters have to earn.
The Coffee
Climpson and Sons roast for clarity. Their approach leans toward light to medium roasts, designed to let the origin character of each coffee speak rather than imposing a house style on every bean.
The Estate Espresso is their flagship blend, and it shifts with the seasons as component coffees rotate. The version I tested delivered milk chocolate and hazelnut on the nose, a smooth, creamy body with caramel sweetness, and a clean close that did not linger into bitterness. It is an approachable espresso that works well with milk but has enough structure to hold its own as a straight shot.
Their single origin filter offerings are where the roasting precision really shows. A natural-processed Ethiopian brought blueberry and dark cherry with a syrupy body. A washed Colombian offered citrus brightness with a honey-sweet mid-palate and a long, clean finish. The consistency across multiple brews was impressive.
For those exploring beyond espresso, Climpson and Sons also offer a rotating selection of guest coffees from partner farms, which keeps the range fresh for regular buyers.
Pricing is competitive for the speciality tier, typically ranging from £8 to £12 for 250g depending on origin and processing method.
The Experience
The cafe at 67 Broadway Market is compact and busy, especially on Saturdays when the market is in full swing. The interior has been refreshed over the years but retains a warmth that feels earned rather than designed. Seating is limited, and on market days you will likely drink standing up or take your coffee outside.
The roastery under the arches in London Fields is more industrial, more focused. If you catch it at the right time, you can watch the roasting in action. The smell alone is worth the walk.
Who It Is For
Climpson and Sons is for the coffee drinker who values origin transparency and roasting skill over branding and packaging. If you live in East London or visit regularly, their cafe is a reliable constant in a neighbourhood that reinvents itself every few years. If you buy online, their seasonal rotation means there is always something worth trying.
Final Thoughts
Climpson and Sons has been part of East London's coffee identity for over two decades. The roasting is precise, the sourcing is transparent, and the cafe on Broadway Market still feels like the kind of place that sparked Hackney's transformation into one of London's most coffee-literate neighbourhoods.
The beans are good. The people behind them care about the craft. And the cafe remains one of the few places in the area that feels like it belongs there, rather than having arrived to capitalise on what the area became.
Part of our guide to the best coffee roasters London and best coffee roasters UK.
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