About Us
A cafe born from obsession, shaped by community, sustained by good coffee.
Started with a single espresso.
In 2019, founders Sarah and James traded corporate careers for a small lease on Greville Street, a second-hand La Marzocca, and a dream they couldn't shake.
The name came easily. Ember — for the warmth of good coffee and the glow of a place worth returning to. Oak — for the solidity and rootedness they wanted the cafe to embody. A name that sounded like somewhere you'd want to be on a slow Saturday morning.
What began as a 12-seat espresso bar has grown into one of Prahran's most beloved neighbourhood institutions, without ever losing the intimacy that made it special in the first place.
Our Philosophy
Source with integrity
We visit the farms we buy from. We know the names of the people who pick the cherries. Our pricing reflects true value, not commodity thinking.
Roast with patience
We partner with Dukes Coffee Roasters in Richmond for small-batch, seasonal roasting. Each batch is cupped and approved before it touches your cup.
Serve with care
Our baristas undergo continuous training. We believe every cup is a conversation — a two-minute interaction that has the power to genuinely brighten someone's day.
Operate sustainably
Compostable packaging, spent coffee grounds to local gardeners, zero food waste through our afternoon half-price policy. We take this seriously.
Meet the team
We're a small, tight-knit crew. Each person brings something irreplaceable.
Sarah James
Co-founder & Head of Operations
Former marketing director turned espresso devotee. Sarah runs the floor and keeps everything humming. Responsible for our Instagram presence and our seasonal menu direction.
James Morley
Co-founder & Head Barista
ASCA-certified Q Grader and three-time state barista champion. James leads all coffee training, cupping sessions, and origin sourcing trips. Don't ask him about instant coffee.
Lily Chen
Head Chef & Pastry Lead
Trained at Tipo 00 and Tivoli Road. Lily creates every pastry and kitchen dish with obsessive attention to texture and seasoning. Her croissants alone are worth the visit.
A few milestones
Doors open
12 seats, one espresso machine, a lot of nerves, and a very long queue on opening day.
Survived the pandemic
Pivoted to takeaway-only, launched a home coffee subscription, and discovered our community's fierce loyalty.
Kitchen expansion
Added a full kitchen and Lily to the team. Our food menu launched and was reviewed as "Melbourne's best kept breakfast secret" by Broadsheet.
Direct trade program
Visited farms in Yirgacheffe, Huila, and Antigua. Established multi-year relationships with three farming families.
Still here. Still obsessed.
Six years in, same care in every cup. Thanks for being part of it.
We'd love to meet you.
Come in for a coffee. Tell us how you take it. Stay a while.