Something that I really admire about the speciality coffee industry is its commitment to improving the lot of coffee farmers by paying them a decent price (far above commodity prices) for their coffee. At the same time, the industry’s finding new ways to ensure that more of the value stays with the coffee farmers/producers. Perhaps one of the most exciting is the concept of farm-to-cup, also known as crop-to-cup (which has the advantage of being alliterative), where the entire value chain remains with the farmers who control every stage from production (crop) to the final drink (cup).
I’ve seen this in countries such as Vietnam (Oriberry Coffee), Thailand (Akha Ama Coffee) and China (Lanna Coffee), but the first time I saw it outside of a coffee growing region was in Arizona, when I visited Peixoto, in Chandler, southeast of Phoenix. Peixoto was set up specifically to roast and sell coffee from the family farm in Brazil, something which it’s been doing for the last four years (it celebrated its fourth birthday on 31st January). I’ve already written about Peixoto as a coffee shop: today, in this Meet the Roaster feature, I want to look at the rest of Peixoto’s operation.
A fishmonger sells fish. And an ironmonger sells iron. Therefore, a coffee monger sells coffee. Obviously. Hence the delightfully-named Coffee Monger’s Roasting Company from Lymington in Hampshire, which I first came across at the London Coffee Festival in 2016, where I came away with a bag of its Regina espresso blend. Fast forward 2½ years and, on my annual visit to the area, I was reminded of Coffee Monger’s by Jass at Lemana, who told me that people were welcome to pop by the roastery and have a cup of coffee. Which, naturally, I did.
Coffee Monger’s is a little bit out of the way on an industrial estate just north of Lymington, the unit doubling as both roastery and retail outlet/coffee shop. In similar fashion, this post will double up both as a Coffee Spot in its own right and as a Meet the Roaster feature on Coffee Monger’s. Roasting six espresso blends and a number of single-origins, you can buy any of the coffee in retail bags, plus you can pop in for an espresso, Americano or flat white/cappuccino/latte, etc, from the Rocket Espresso machine, made with whichever blend is on at the time (decaf is also available).
Carvetii, Cumbria’s Coffee Roasters, is somewhere that’s been on my radar for years, ever since I met Gareth and Angharad, the Welsh couple behind Carvetii, at the London Coffee Festival in 2014. Since, I’ve caught up with them at various coffee festivals around the country, including the Manchester Coffee Festival and, most recently, the Glasgow Coffee Festival. However, it’s taken me over three years to finally pay a visit to the Carvetii roastery in the heart of the Lake District. This delay is entirely down to me, and no reflection on the quality of their coffee, which I’ve always enjoyed.
I’ve wanted to feature Carvetii for a while, partly because it represents an object lesson in how to build a speciality coffee business in a non-speciality area from the ground up. Gareth and Angharad are also some of the most thoughtful people I’ve met in my five years of writing the Coffee Spot. Carvetii is an example of doing a few things and doing them well: there’s a seasonal espresso blend, three single-origins and a decaf. These will soon be joined by a second espresso (either a single-origin or another blend) plus the occasional experiment, designed to showcase the coffee.
The subject of today’s Meet the Roaster has a long history. I visited the original Yorks Bakery Café on Newhall Street during my first trip to Birmingham exactly four years ago today, when I met a knowledgeable, engaging young barista called Richard. Since then Yorks has expanded, both in size and ambition. First came the new Yorks Espresso Bar at the Colmore Row end of the Great Western Arcade. Then, at the end of 2015, Newhall Street closed, the site undergoing a major redevelopment, with Yorks moving the Bakery Café to new premises on Stephenson Street, next to Birmingham New Street Station. Now there’s a third Yorks, with a new branch at the Ikon Gallery.
However, that’s not the half of it. Soon after moving into Stephenson Street, Yorks acquired the adjacent unit, effectively tripling its size. While it was still a building site, I was given a behind-the-scenes tour by a very excited Richard, who pointed out a small, awkward area at the back, cut-off from the rest of the space by stairs giving access to the basement. That, he told me, was where the new Probat was going. Yorks, it seemed, was going to become a coffee roaster…
Long before I ever visited Florida/Miami (or, indeed, had plans to), one name in speciality coffee stood out: the subject of today’s Meet the Roaster, Panther Coffee. When I found myself on a business trip to Miami, with next-to-no-time to explore, it was the one place that I decided I had to visit. As luck would have it, our team dinner, on my last night in Miami, was at the Wynwood Kitchen & Bar, just two blocks north of Panther on NW 2nd Avenue. I took this as a sign, and, getting out of the meeting slightly early, I jumped in a cab and made a beeline for the Wynwood District.
Panther was established five years ago and while it now has three branches, this one (Wynwood) is the original. As well as being a rather nice coffee shop (which now features as a Coffee Spot in its own right), Panther roasts all its coffee here, on a vintage, 1927 Perfekt roaster. However, change is afoot since the roaster is nearing capacity and Panther has plans to move to a new roasting facility, where it will install a 22kg version of the same machine. So, come down while you can if you want to watch the coffee being roasted in-store.
The subject of today’s Meet the Roaster, Allpress Espresso, is at the opposite end of the scale from Weanie Beans, the roaster we met last week. Allpress can be said to be truly international, with roasteries in New Zealand (where it all started in 1986) Australia, Japan and the UK. It’s also pushing the (self-imposed) boundaries of what I started the Coffee Spot to write about. For me, speciality coffee is all about small-scale, independent operations. On the other hand, Allpress, despite its size, still very much has those qualities at its heart.
Allpress has been in the UK since September 2010, when the original roastery/coffee shop opened on Redchurch Street. Redchurch is still going, but only as an espresso bar, the roastery moving out to its new site in Dalston in May 2015 after four years of continued growth. The new roastery has plenty of room for expansion and includes a full café on site, with an upstairs that opens at the weekend for brunch. During the week, you’ll just have to “squeeze in” downstairs.
The café is the subject of a Coffee Spot in its own right: today we are just looking at the roasting side of the operation.
Weanie Beans, the subject of the first Meet the Roaster of 2017, is one of the lesser known names in speciality coffee roasting, although the company, and its founder, Adeline, go back all the way to 2007 and market stall in west London. Along the way, Adeline used to have the patch at King’s Cross now occupied by Craft Coffee, who took it on from Noble Espresso, who took it on from Weanie Beans…
These days you can find Weanie Beans roasting coffee in its new north London home and, while the market stalls are gone, there is a new café, Heirloom, in the Buckinghamshire village of Edlesborough. Although best known for its espresso blends, such as Citizen Kane, and its seasonal espresso blend, Weanie Beans is branching out. It roasts bespoke espresso blends for cafés such as &Feast (Barnes and Sheen) and is increasingly roasting single-origins for filter. Recently it’s launched a new espresso blend, Scout, which is proving a big hit in Heirloom.
As well as finding Weanie Beans at a growing number of London coffee shops, you can buy all the coffee from the Weanie Beans web shop. There is also an increasingly popular monthly subscription service.
I first came across The Roasting Party, subject of today’s Meet the Roaster, in 2014 at Beany Green, Paddington, where, for a couple of years, a Roasting Party flat white was the start to my working day. Shortly afterwards, I met Kirby and Wes, the Aussie duo behind The Roasting Party, at that year’s London Coffee Festival. I’ve been following their progress ever since, both as Beany Green has expanded and as The Roasting Party has gained accounts at the likes of C.U.P. in Reading, Brighton’s The Marwood and Espresso by K2 & Farm Girl Café in West London. Most recently, The Roasting Party has started supplying Winchester’s very own Coffee Lab.
Kirby and Wes (perhaps unfairly) have a reputation as the party boys of speciality coffee, free-spirited Aussies who don’t take themselves too seriously. On the other hand, as the name suggests, they do like a party, which is abundantly clear to anyone who’s visited The Roasting Party stand at successive London Coffee Festivals, where there’s even a resident DJ…
This, however, does The Roasting Party a disservice, since while Kirby and Wes might not take themselves very seriously, they do take the business of coffee extremely seriously indeed…
Liverpool’s 92 Degrees isn’t just an ordinary (speciality) coffee shop. Instead it also happens to be a roaster as well, and what’s more, it’s one that roasts on-site, akin to Manchester’s Ancoats Coffee Co. or Birmingham’s Quarter Horse Coffee Roasters. However, the uniqueness doesn’t stop there. Most roasters are usually set up by people with a strong background in coffee, whereas 92 Degrees is the brainchild of five friends from the software business, united by a love of coffee/coffee shops. What’s more, while most start small and grow with small steps, 92 Degrees went all in, roasting its own beans onsite from the outset.
92 Degrees, the coffee shop, has its own entry on the Coffee Spot. Today’s post, part of the occasional Meet the Roaster series, focuses on the roasting side of the business. As well as supplying the coffee shop, 92 Degrees has a growing retail customer-base, plus you can buy the beans, either in the store or on-line. 92 Degrees roasts a mix of blends for espresso and single-origin coffees for both espresso and filter. 92 Degrees has also been a champion of good decaf from the outset, always having a single-origin decaf on espresso.
I first came across Liverpool’s Neighbourhood Coffee, the subject of today’s Meet the Roaster feature, at last year’s Cup North. While Neighbourhood only started roasting in 2015, its founders, Ed and Chris, have plenty of coffee experience between them, having previously worked for green-bean importers and African coffee specialists, Schluter. Spotting a gap in the Liverpool market, they set out to establish Liverpool’s first speciality coffee roastery.
Working from a very modern set-up in a railway arch just north of the city centre, Neighbourhood roasts on a 15kg Giesen, a Dutch roaster which I see popping up more and more frequently in UK roasteries. Neighbourhood roasts a couple of espresso blends and has four to six single-origins. You can now enjoy Neighbourhood’s coffee in select cafes in the Liverpool area, and, increasingly around the country, plus via the on-line shop.
Like many small and start-up roasters, roasting is a small part of what Neighbourhood does. A large part of the business is building a market for speciality coffee, as well as providing training and support for existing and new customers. As much space in the arch is given over to the large training suite as it is to the roaster.