Set in a stylish space within an attractive heritage house, this contemporary cafe is named in tribute to the ideal coffee-to-water ratio. It was one of the city's first places to embrace the third-wave scene, using Indonesian and Ethiopian single-origin beans prepared using techniques such as Chemex, Kalita wave, AeroPress, V60, cold brew and French press.
It offers tasting flights, and is very popular for its all-day breakfasts including avocado toast and shakshuka. There are a few other branches about town.