What are the opening hours?

Monday 7am - 4pm Wednesday 7am - 4pm Friday 7am - 4pm Sunday 10am - 4pm

Dandelion Coffee

Home
United Kingdom
Buxton
Dandelion Coffee

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Dandelion Coffee, Coffee shop, 5 Grove Parade, Buxton.
(1)

03/05/2026

serving real, high-effort s**t ONLY this may day bank holiday spring fair wicker man maypole day

we’re once again doing takeaway only so the influx from this god-forsaken nation can exercise their sense of powerlessness on the town’s municipal furniture rather than my beautiful shop

we’ll have an elite coffee menu and primo cakes and pastries, we’ll STILL be hand whisking the matcha (because our love for our customers is truly christlike) and serving ALL mochas and HCs with the pastry-style chocolate ganache base

good luck to everyone and see you through the hatch 🫡

24/04/2026

our new house milk coffee and our first collaboration with . and we saved the best for first!

this coffee was chosen as a flex, and to introduce milk-coffee drinkers to flavours (and quality) that they have almost certainly NOT had before.

so: jasmine that reads as vanilla custard in milk, lots of syrupy sweet apricot, and fresh raspberry acidity if you get it black (which you can.) a creamy base, fragrant middle, sugar on the finish.

it’s an orange bourbon, which is a very rare coffee variety. and this one comes from Edinson Argote’s farm Quebraditas in Huila Colombia. A producer that we keep going back to for being consistently insanely good across all kinds of processes and varieties and whose coffee won 1st place at US brewer’s cup last year.

thermal shock washing and yeast inoculation exaggerate the sugars and aromats beyond the intensity that coffee processing typically reaches (even in speciality) and really has to be tasted to be believed.

and it was roasted by the rising star of UK roasting who are so insanely talented and dedicated and good looking that you it seems simply unfair that they’re also amazing at roasting coffee but guess what? life isn’t fair

£6 because it earns it! available now in both bean and liquid form x

22/04/2026

most commercial chocolate sauces versions are cocoa powder, sugar, and water.

so naturally instead we make fresh chocolate ganache every week! with 70% dark chocolate, double cream, dulce de leche, cocoa powder and salt.

then, because we’re BOURGEOIS, we pull a traditional, oogy, goopy, 1:2 DARK ROAST cignobianco onto it and add un-homogenised whole milk.

then, YOU experience true old-world luxury the likes of which you are not going to find outside of the most sinister tory stronghold.

I am simply not joking that they are not drinking a better mocha than this in the ritz, or claridges, or dracula’s castle or wherever else.

yes it’s £6. read the news if you want know why. but I ask sincerely what are we all supposed to do? drink thin, beige, soviet petrol-station hot chocolate because the state can’t stop debasing the pound and starting wars?

we at dandelion won’t participate in any economic death-spiral hot chocolate behaviour until sir keir starmer comes to our door personally to hand us our cadbury’s powder and that’s a fu***ng promise.

so please come and support being a decadent bitch if you think that it’s valuable, and enriching, and better than drinking cocoa-style warm beverage powder!

17/04/2026

three new coffees on the black menu:

shyira anoxic natural: a red bourbon from rwanda. grown at between 2,000-2,400m. dark fruits, banana rum and loads of lemons, apricots and dates.

shyira anoxic washed: same farm, same coffee variety (red bourbon). whitecurrant, floral honey and musky, woody, fruity tea.

edwin herrera scampo's s19 (sl9 is the coffee variety). 1,950m in the peruvian andes in Cusco. yuzy, raw honey, coffee blossom and jasmine.

the two rwandans are from the same washing station in nyabihu (shyira, one of the highest in rwanda). same variety, same farm but with a difference in the ferment. both went through anoxic fermentation in sealed plastic "water-pillows" (a method raw material developed in colombia), but one was dried as a natural, the other washed.

the edwin's variety is SL9- selected at kenya's scott labs in the 1930s, with ethiopian lineage in its genetics. it got distributed to Peru via research stations decades later, and the cups are so gesha-like that peruvian farmers call it inca gesha.

all three are £6 on the black menu, whether you order it as espresso, long black, americano, or pour over.

good photos by (1, 2 & 5), dodgy phone snaps by me!

24/10/2025

our extended menu right now is leaning a bit more into process-driven coffees for lots of sweetness and aroma!

we’ve got two experimental latin-american lots (both thermal-shock), one rich, desserty and very nice in milk and the other more herbal-floral for a mega clean and detailed pour over.

the two from east-african pair are another precision, floral/bright option and an ultra plush, “boozy-chocolate” style anaerobic that’s great as espresso or one of our notoriously tiny flat whites.

finally a rare, heritage natural from yemen(!!). ultra silky, spiced, perfume-forward and a must-try if you’re into your coffee at the very least because it’s not something we’ll have again soon!

we’re very proud to be able to serve such amazing coffees and we love sharing them with you all so please drop in!

13/09/2025

the new version of our house is here in the form of facility blend v11 from

it’s got fruitcake, rooibos, biscotti, dates, nut brittle and a chocolate-dipped blood orange acidity. in milk: sticky toffee pudding, orange zest, vanilla.

the washed component has moved from a burundi to ethiopian lot, again paired 50/50 with a brazil natural for sweet, syrupy tones and modest acidity stays balanced across milk and black.

thanks to scenery, and thanks to the talented growers in brazil’s minas gerais and haider abamecha at kebena estate in ethiopia for each of these two beautiful coffees!

11/09/2025

hello cool and lovely followers. we just made our first significant equipment investment since opening in 2.5 years ago in the form of the x-one!

tl;dr: we can now serve modern, bright, clean, consistent espresso very quicker and more accurately than ever, AND keep all the choice from our freezer coffee list.

long, nerdy version:

we basically needed two things from a new grinder: speed on bar and true single-dosing for our freezer coffees. we wanted fast, repeatable shots with clean switches and no faffing with a purge. and after some false starts we found the x-one which does both!

the x-one is currently the only grinder that weighs the dose first, then grinds it.

it’s hopper-fed like a normal grind-by-weight, but the beans drop into a clear chamber before each grind.

since the chamber empties after it’s done grinding, retention stays near-zero and not a crumb of old coffee gets mixed in keeping the flavour clean and the switching very easy.

it seemed to be completely unique in the market in allowing us to double down on a bright, clean, complex, single-dosing shot style, with all the flavour separation, high extraction potential and low bitterness, but speed the service up like any grind-by-weight system would.

so all of our espresso (including our house courtesy of ) now shows incredible origin detail, sweetness, and layered acidity and you get it FAST.

but not only that, it has a bypass chute that lets you single-dose! so we can keep our freezer list of rare and unique lots. we grind one frozen dose with near-zero purging and switch straight back to house. so we retain a big list of limited/guest single-origin coffees.

this was the ONLY grinder that allowed us to scale up our coffee service without sacrificing quality and we are extremely grateful to the geniuses at for designing this mad thing.

it also means I can go home in the evening without filling up 300 tubes of coffee by hand lol

peace out and thanks for reading this essay x

25/07/2025

the new filter special is a classic terroir-forward blueberry, chocolate and black tea ethiopian.

it doesn’t taste like an IPA, or v**e juice, or a yankee candle

18/07/2025

summer specials refresh, available now

17/07/2025

if you see these in your neighbourhood you know your rent’s about to go up

Address

5 Grove Parade
Buxton
SK176AJ

Opening Hours

Monday	7am - 4pm
Wednesday	7am - 4pm
Friday	7am - 4pm
Sunday	10am - 4pm

Telephone

+441298750100

Website

https://www.instagram.com/dandelionbuxton/

Alerts

Be the first to know and let us send you an email when Dandelion Coffee posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Want your business to be the top-listed Restaurant in Buxton?