Ask the Roaster - Eve from Argyll Coffee Roasters
How was the Roastery founded, what was the inspiration?
Basically, by the desire to bring great coffee to our remote area of Argyll. I loved coffee, saw the speciality coffee scene in the cities and throughout we need this out here. There’s such a big interest in local food and provenance in Argyll and loads of really exciting things going on in the food and drink scene, so it seemed like a perfect fit. I also wanted to build a sustainable business out here, providing employment locally and supporting businesses in the community to improve their coffee offering. The speciality coffee scene is just so rich and interesting, the more you learn, the more exciting it becomes. So, after lots of training, plotting and planning, a shiny red Diedrich roaster was shipped from Idaho and Argyll Coffee Roasters was born.
What's your favourite part about working at the Roastery?
Cupping. Tasting new origins and working with the sample roaster to develop roast profiles.
What's your proudest accomplishment?
That’s a hard one. Probably just getting the whole thing set up, while juggling young kids, in a remote area. I’m also proud of all the local collaborations we’ve been involved in.
What three words best describe your Roastery?
Loud - Creative - Buzzing
What’s your favourite place to enjoy a coffee, and what coffee would that be?
First thing in the morning, before the kids get up, on the deck with a beautiful single origin on filter enjoying the peace and views of the loch.
What is your favourite snack or treat to have to accompany your coffee?
A freshly-made cinnamon bun! So good with a Cortado in the morning. Wild Kitchen has set up a bakery next door to the roastery and drops in the reject buns (the weird shaped ones!) for us to munch on - straight from the oven.
What would you drink if there was no coffee?
I’m loving the new Headstand drink make with coffee leaves.
What's your favourite tasting notes to find in coffee?
Ah so many! But I always look forward to those bold, bright blackcurranty notes you often find in coffee from Rwanda.
Where would you recommend for food and drink in your local area?
Although we’re in a remote area, there are loads of exciting food and drink options. The Colintraive Hotel does brilliant locally-sourced food. Five West and Botanica at the Barn are great local cafes. And you can always pop up to our Coffee Bar at Hayshed Gallery for coffee and baking by Wild Kitchen.
Finally, what Dog & Hat combination would you choose?
Has to be a mutt in a top hat, as my dog Wilf is a rescue mutt. But I also like the idea of a Pointer in a Panama (Wilf apparently has some Pointer in him!).
