How it began
A small café with a very warm roaster.
Ember & Bean began with a second-hand 5 kg drum roaster and a shoplot in Bangsar. Every morning before the doors open, we roast the day’s beans in the back room, and the smell finds its way to the street.
Our kitchen works the same way. Bread is baked here, sambal is cooked down slowly, and desserts are made in small batches until they run out. Stay for a long lunch, bring your laptop, bring your mother. There’s always a table worth keeping.
Roasted daily
Small batches, in-house
Locally sourced
Farms and bakers we know
Open 7 days
From 7:30am on weekdays
How we brew
Four steps, no shortcuts.
Sourcing
We buy direct from small farms, from Sabah to Sidamo.
Roasting
Small batches every morning, profiled for each origin.
Brewing
Weighed, timed and tasted by our baristas all day.
Serving
Poured fresh and brought to your table, still warm.
Come and see us
Taste it for yourself.
Pull up a chair. Your first cup is only a few steps away.
Book a Table