Ask the Roaster - Matthew from Plot Roasting
How was the Roastery founded, what was the inspiration?
I was becoming increasingly frustrated at the lack of creative freedom working with other companies, so decided it was time to start something new that I could really throw myself into. I quickly joined forces with a small group of like-minded coffee professionals with loads of operational experience and PLOT was born. We really wanted to create a forward-thinking brand which stands for quality and precision. Only exceptional single origins, precise and considered roasting, clean, sharp design. For me, the whole journey which coffee undertakes from seed to cup is intriguing. There are so many opportunities along the supply chain for the coffee to be ruined by adverse environmental conditions or poor handling. Once it gets to us, it’s our responsibility to roast it to the best of our ability so that the next user has the best possible starting point on their portion of the journey.
What's your favourite part about working at the Roastery?
I’m fascinated by agronomy and processing and am really looking forward to developing our sourcing program over the coming months and years, building relationships with some forward-thinking producers. Second to that is profile development. I love the whole process of roasting, analysing and adjusting. Continuous improvement is something which all roasters should strive for.
What's your proudest accomplishment?
I think passing my Q was my proudest accomplishment so far. It was an incredibly intense week-long course with over twenty separate sensory exams. As well as really testing my own abilities, I also learned a lot and made some great friends in the process. Since then I’ve gone on to pass my Roasting, Sensory and Green Coffee professional SCA modules and qualified as an AST for all three. I’m really looking forward to passing that knowledge on and helping to improve the skills of other coffee professionals.
What three words best describe your Roastery?
Precision - Style - Flavour
What’s your favourite place to enjoy a coffee, and what coffee would that be?
My favourite place to enjoy a coffee? Probably a lazy Saturday summer morning, over breakfast, sat in the garden chatting with my two young children about whatever has captured their imagination that week. That coffee would probably have to be a V60 of a delicate, complex Ethiopian washed coffee swiftly followed by a juicy Kenyan.
Finally, what Dog & Hat combination would you choose?
Having spent a good portion of my formative years in Yorkshire, I would have to say a whippet in a flat cap.