Ruxstons Coffee Shop, Wellington

Ruxstons Coffee Shop Wellington: The Origins

After about six months of running Ruxstons in Wellington, a good friend of mine, Wendelinn Wilkins, offered us the use of a spare coffee machine of hers. She thought that offering a few takeaway coffees alongside our existing business might really help things along. As it turns out, Wendy’s instinct was spot on. What began as one table tucked into a cold corner—with a couple of loyal people nursing takeaway cups and trying to ignore the lack of heating—has grown into something quite different. These days, we’re often full during the mid-morning coffee rush and again later in the afternoon.

The machine Wendy lent us, which we still use to this day, is a La Spaziale. It’s been unbelievably reliable and consistent. She also sold us a grinder and any spare jugs she could find, which made all the difference in those early days when money was seriously tight. We even started out with just one, aftermarket, group handle to keep costs down. There was one particularly humorous moment when seconds after knocking the coffee grids out of the portafilter, part of the counter fell apart! Luckily the customer saw the funny side and continues to come in to this day.

Wellington Coffee Shop – The Beginnings

As time went on, we began to take the coffee side of the business more seriously. We closed up shop a few times to give the space a proper revamp. White walls gave way to warm terracotta tones, we added plants, and we eventually replaced the mismatched, donated chairs with something a bit more uniform. The changes became less dramatic over time—more about fine-tuning the feel of the place than overhauling it entirely. One of my favourite cafés in the South West, North Coast Café, ran by owners Jason and Neal, in Lynton, kindly looked over some photos and gave thoughtful advice on tweaks we could make, always mindful of our budget.

Why do we use Coast and Moor Coffee?

We started off using Miles Coffee and went with their Espresso Velouté blend, on the recommendation of talented barista and salesman Csaba Toth. People generally liked it—if you asked someone how their coffee was, you’d usually get a smile and a kind word. It’s a good blend. But we weren’t seeing the kind of loyalty that brings customers back again and again. We felt it was time to make a change. Brazier Coffee seemed like an obvious next step. Their house blend, Altitude, is excellent. But you’ll see their name everywhere around Wellington and the surrounding towns, and that’s precisely the point. They’re brilliant, but they’re also everywhere—and when you’re one of many, it’s hard to stand out. We also love taking risks and doing something new at Ruxstons, so we kept looking.

There are plenty of other strong options locally, like Voyager Coffee (a personal favourite of mine), Clifton Coffee, and Roastworks. But in the end, we chose Coast and Moor Coffee and their Explore coffee beans, roasted in Barnstaple (on the coast but by the moors). It’s a 100% Arabica, single-origin coffee from Colombia—and we absolutely love it.

What is unique about Columbian Coffee?

Colombian coffee is known for its depth and balance, and there’s a reason for that. The country’s geography is a dream for coffee growing: high altitudes, steady mild temperatures, and a climate that offers two harvests a year. These natural advantages, paired with the care taken in processing, give Colombian beans their characteristic brightness and clarity. You often get notes of red berries, chocolate, and caramel—a flavour profile that’s approachable but never boring.

What is Arabica Coffee?

Arabica coffee is known for its smooth, refined flavour, often with notes of fruit, chocolate, or floral tones. Grown at higher altitudes and in cooler climates, Arabica beans mature slowly, allowing for greater complexity and a cleaner, more balanced cup. Compared to Robusta—the other main commercial coffee species—Arabica has lower bitterness, less caffeine, and a softer, more nuanced taste. Robusta tends to be bolder, earthier, and more bitter, often used in instant coffee or for adding strength to espresso blends. While Arabica is more delicate and harder to grow, it’s widely considered the superior choice for quality and flavour.

Wellington Coffee Shop: Today

Our Wellington coffee shop has evolved to now offer a range of organic teas, rich Italian hot chocolate, cakes and pastries from a local bakery in Taunton called Dough, sausage rolls made with our own pasture-raised pork mince, and our own hand-stretched pizza. If you’re ever in the area, we’d love to see you.

Sadly, Wendy passed away this year. I first met her back in 2014, when she kindly agreed to take on Discover Chocolate—my first business—at her chocolate shop in Dunster. We stayed in touch over the years, and she remained one of our most generous supporters, always ready with encouragement and advice when it was needed in more difficult and challenging moments. There’s no doubt in my mind: without Wendy, there would be no Ruxstons Coffee Shop.

Ruxstons Coffee Shop, Wellington