Barras Market · Sat + Sun · 10–4
a wee pop-up with bigopinions
Specialty coffee, done properly, from a stall at the Barras. Here is how it started.
How it started
it started with a machine and a stubborn streak
[DRAFT by Bruce — Reece, replace this with how it actually went.] I got into coffee the way most people do, by drinking something brilliant somewhere and then being annoyed I could not make it at home. Then I got annoyed enough to do something about it.
Tasse started small and it is still small. That is deliberate. I would rather make four hundred good coffees at a market than four thousand rushed ones.
Where it comes from
the milk comes from where i grew up
[DRAFT by Bruce — this one is built from what you already say publicly, so it should be close.] Our milk is non-homogenised, from Loch Hill Dairy in Ayrshire. That is about twenty minutes from where I grew up, which is not why I picked it, but it is why I will not shut up about it.
The beans come from folk doing it properly too. Right now we are pouring Cairngorm Coffee Co, and that changes with the seasons.
Where we are now
the barras, every saturday and sunday
[DRAFT by Bruce — Reece, your call on how much of the competition stuff to keep.] You will find us at the Barras, under the Barrowlands sign, 10 til 4 both days. Come say hello, tell me what you are drinking at home, and I will probably have an opinion about it.
In between, we take the setup to weddings, gyms and offices, and teach people to get more out of the machine they already own.
the short version
- 25thUK Barista Championships, 2026
- cairngormWho we're brewing right now
- ayrshireNon-homogenised milk from Loch Hill, where Reece grew up
- sat + sunAt the Barras, 10 til 4, under the Barrowlands sign
