Ask the Roaster - Dave from Rounton Coffee Roasters

How was the Roastery founded, what was the inspiration?

We moved into the roastery in 2013, when Dave Beattie (founder of Rounton Coffee) returned home after travelling the world, and meeting a group of Sumatran coffee farmers. That trip inspired him to start up in the world of coffee, with an aim to make specialty coffee as accessible as possible, and give back in a meaningful way to the people who produce it. After converting an old granary building, Rounton Coffee was born, and the rest, as they say, is history.

What's your favourite part about working at the Roastery?

The Granary (our roastery) is like a living, breathing member of the team! It has so
much history and personality that it’s impossible not to feel inspired every time you
step inside. Not to mention, with the Cleveland Hills in the background, it’s a
stunning place to work.

What's your proudest accomplishment?

The journey we’ve been on since we started out. The roastery itself has gone from a dilapidated granary building, full of holes and cobwebs, to a bustling production site where we can do things we only ever dreamed of in our infancy. As a whole, we’re now able to work closer than ever with producers, and hear first-hand how the coffee we roast makes a tangible difference at origin.

What three words best describe your Roastery?

Lively - Dynamic - Growing.

What’s your favourite place to enjoy a coffee, and what coffee would that be?

It’d have to be strolling around the courtyard outside - away from the noise of the
roaster! The coffee would probably be one of those really lemon curd-like Kenyans
that we always get super excited about. 

What’s is your favourite snack or treat to have to accompany your coffee?

Freshly baked bread, and hummus from the farm shop down the road.

What would you drink if there was no coffee?

Yikes! We’re all a bit fascinated with fermentation - so maybe kombucha.

What is your favourite tasting notes to find in coffee?

Anything that makes you do a bit of a double-take is good: the pine-like notes you
sometimes get from a good Kenyan, or the clean, almost effervescent brightness
from a well-processed washed coffee.

Mind you, more traditional notes can be amazing too. When you get a praline note
that really tastes like praline, it’s unbeatable.

Where would you recommend for food and drink in your local area?

Craigs By The Sea, Marske-by-the-Sea

Yolk Farm, Minskip

Bedford St. Coffee (our place), Middlesbrough

Finally, what Dog & Hat combination would you choose?

A Dachshund in a fez would be pretty great.