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Posted by in: 5.06.2019

Not so many moons ago, about three years of moons to be less than precise, we thought it might be a good idea to get up close and personal with the kombucha trend that was taking Dublin by storm. And by ‘storm’ maybe ‘light breeze’ would be a more accurate description of kombucha’s place on the culinary radar. But we know a good thing when we taste it, and we felt kombucha was something pretty delicious.

Arming ourselves with a library of reference materials, good intentions, and a tiny kitchen five flights up (who needs the gym?) we settled in to begin some serious experimentation. Using Clement & Pekoe teas, a variety of herbs and spices, cane sugar and our new friend, the temperamental SCOBY (symbiotic culture of bacteria and yeast), we rolled up our sleeves and got down to the hard work of testing out our new flavour combinations. Success and failure were to be had in equal measure. SCOBY can be a bit precious, it doesn’t like to be too warm, too cold, and gets shy around a crowd…we all have a friend like that. A few of the initial batches were immediately consigned to the taste disaster bin of eternity, however, once we figured out what the SCOBY wanted from us, it started to work its magic and gave us our end product, a tangy, naturally carbonated soft-drink to slake the thirst and refresh the senses. (It’s also a great revitalizer when one is feeling, shall we say, delicate?) Two flavours have been a hit from the get go: the house standard, organic sencha and the more exotic Darjeeling with bay leaf and rosewater. Kombucha offers a great alternative to chemical-laden sodas, while also acting as an enhancer to good gut health.

Over time, interest grew. Customers started asking more questions, and most importantly, drinking the product! On the odd day when demand would outstrip production we’d be scrambling to get those kilner jars to ‘HURRY UP’, but SCOBY works at its own pace and will not be rushed. Hopefully, our infrequent days of selling out are in the past as our new Blessington Street location now has a purpose-built Kombucha Kitchen and bonus: no stairs! To satisfy the public’s now-voracious appetite for this bubbly wonder, we now offer Kombucha live and on tap! One bottle not enough? Bring in your own container and we’ll fill it up!

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Posted by in: 23.10.2018

This was the day to explore, drink and eat as much as we possibly could – everything and anything fermented.

Our first stop was place called ‘Rök’, Scandinavian restaurant in Islington. Their menu was impressive! Fermented starters and sides featuring various root vegetable, pickled vegetable and fruit as part of every dish on the menu. And the wine was pretty good too (organic and fermented, so it still counts right?)
A very simple menu but perfect in every detail. Definitely a lunch to remember and whet our appetite for the day ahead.

Our next stop was ‘Rawduck’ in Hackney where they offer huge amount of different pickles, and most importantly Kombucha and Kombucha cocktails – the main reason of our visit. We tried some interesting flavours, and left feeling very inspired. We also visited their “sister” Little duck The Picklery later that evening that impressed us with large sharing table full of goodness, and wall packed with various ferments.

Our main reason to cross the pond was however, to attend a masterclass run by very successful Kombucha maker Adam from JARR kombucha, hosted by Sanolife. This masterclass was all about nutritions, balanced diet AND kombucha. The evening was being open by lovely Heather from Sanolife who is nutritionist and was talking about the importance of balanced diet, sugar, microbiome and understanding of what we put into our bodies. Second part of the event belonged to Adam.
Adam is in the business since 2015 and is very knowledgeable. He shared his experience and knowledge, his journey from living in California and moving to London to start his Kombucha business. Adam was explaining the importance of choosing the right vessel, sugar, experiments with different types of teas, and what to be aware of when brewing either in small or large scale. Part of the masterclass was to prepare our own kombucha, which unfortunately we couldn’t do as we were flying back. We managed to smuggle some of the SCOBY back to Dublin though!! 🙂
The evening was finished with Q&A’s while we were munching on delicious food provided by Sanolife, yum!

We had a great time in London and will be definitely back soon for more “research” !!!

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Posted by in: 2.02.2016

AntlerA new year smiles upon South William Street and we smile with it…albeit through chattering teeth. Cold though it may be, our hands are warmed by coffee, tea, and the pleasing glow of camaraderie at Clement & Pekoe. (Man, who writes this stuff?)

Our first mission of the year found C&P going through a bit of a face lift. We’re only 4 years and some change in, but all the love was starting to show. As some of our astute regulars have noticed, we’ve done the floors, spruced up the walls, and stuck a pair of antlers over the fireplace nook. Now isn’t that cozy? We had already started the process in December with our own barista, Tom, who did a bang up job on our new Coffee and Tea murals. (Such a good job in fact, he was commissioned to do art work for a cafe in far away Qatar! Rhymes with guitar. Way to go, Tom!)

But it doesn’t end there. Now don’t be nervous, but Clement & Pekoe is getting ready to upgrade the house blend. The lovely folks at Climpson & Sons have overhauled their Estate blend and made it that much better! How is this possible, you may well ask. With a bit of careful tweaking, beans from Colombia and Ethiopia are joining forces to make a punchy cup of deliciousness just for you. We haven’t pulled the curtain up on this most recent act as of yet, but get ready, because when we do we’re sure there will be applause!

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Posted by in: 7.01.2016

Komucha1You may well have found yourself asking, “What’s all this Kombucha falderal I’ve been hearing about? What exactly is it and how can I get involved?” All good questions. And here are your answers.

In a nutshell, Kombucha is a naturally-carbonated, fermented tea drink, served cold, not unlike revenge. (Before you turn away in disgust, “Fermented?! Ew,” need we remind you good things come of fermentation, number one being, WINE! A close second, sauerkraut….delicious.) The falderal around Kombucha is that it’s good for your guts. Aside from being a refreshingly tasty alternative to chemical-laden sodas, Kombucha’s fermentation process provides some good bacteria for your digestive tract. Myriad health claims have been made, but because we’re baristas and not doctors, we’re sticking to what we know…it tastes good!

Even better? We make it ourselves! Our own barista, Erika, brews up Kombucha in the charmingly named, Kombucha Kitchen down at our second location on Essex Street in Temple Bar. Using our own Clement & Pekoe teas, Erika has devised some pretty tasty combinations, including fennel and star anise, dandelion and cranberry, as well as our House Kombucha made with Organic Sencha. Like a solo version of Shakespeare’s Weird Sisters, she bubble, bubble, toil and troubles her way to creating kombuchas of perfection (bonus, no newts or toads are harmed in the process).

Lastly, in answer to your question of personal involvement, get on down to Clement & Pekoe, belly up to the bar and place your order! Kombucha awaits!

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Posted by in: 1.08.2015

Bank holidays aren’t just for punters, they’re for baristas too!

Clement & Pekoe staff will be soaking up the sun (probably not) for two glorious days.

See you on Tuesday!


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Posted by in: 30.07.2015
Denim Aprons Blog


                                       Out with the old and in with new Black Denim Aprons.

                                        It was a neighbourhood collaboration, made from denim sourced by The Cloth Shop

                                       on Johnson’s Place and meticulously made by Tailors: ‘Express Alterations’ on Clarendon St.

                                        Oh and they were Brilliantly designed by us!

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Posted by in: 24.07.2015



Ever heard of Park(ing) Day?? We didn’t until it came to Dublin via San Francisco, the same week Clement & Pekoe opened its doors in 2011.

The idea originated from San Francisco’s ‘Pavement to Parks’ initiative, a strategy created to repurpose the streets of San Francisco. David Andrews, who brought the Park(ing) Day idea to Dublin, fueled the discussion about our city streets when we first met him and we were all ears.

Dublin City Council have create Dublin City Council Beta Projects, an innovative way to improve our city. There are a number of different beta projects being implemented around the city which provide seating, bicycle parking, and art for everyone to enjoy.

South William Street is first to showcase the ‘Parklet’, so come along, grab a coffee and enjoy…


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