Est. 2012 · Shoreditch, London
We are Mira.
A café rooted in community, obsessed with craft, and committed to making every single cup extraordinary.
Est. 2012 · Shoreditch, London
A café rooted in community, obsessed with craft, and committed to making every single cup extraordinary.
Every year has been a lesson in humility, obsession, and the beauty of slowing down.
Founder Elena Mira gave up her architecture career to open a 12-seat counter café in a converted railway arch. Armed with a single-group La Marzocco, a sourcing trip to Ethiopia, and a savings account she probably should have kept, Mira was born. The first queue formed on day three.
Three years in, we doubled our space and added a full kitchen. Our smashed avocado toast became a cult phenomenon before the internet had the chance to ruin it. We also established our first direct-trade relationship with Finca El Paraíso in Huila, Colombia — a partnership still running today.
We launched Mira Roasting Co. in a warehouse two streets away. Now we control every step — from green bean sourcing to the moment you take your first sip. Our head roaster, Sam Okafor, joined us from Copenhagen and has since earned us our first specialty coffee award.
Three locations, a roastery, a small team of 28 people, and an unwavering commitment to doing one thing really, really well. We're not trying to scale infinitely. We're trying to keep getting better — one cup at a time.
Former architect. Obsessive about spatial design and the ritual of a perfect morning.
Copenhagen-trained. Believes roasting is a conversation between the bean and the flame.
National latte art champion 2021. Teaches espresso workshops every Sunday morning.
Milan-born. Every pastry is a love letter to his grandmother's kitchen in Lombardy.
We visit every farm we work with. We know the families behind the beans. We pay above Fair Trade minimums because relationships matter more than margins. Every bag is traceable to a single lot.
Our baristas train for a minimum of three months before serving a customer alone. Extraction is dialled every morning. Milk texture is practised until it's second nature. We do not rush, and we do not cut corners.
We give away leftover food at closing time. We host free workshops on weekends. We sponsor the local school's gardening club. Mira is not a brand. It's a neighbourhood. And neighbourhoods take care of their own.
