How was the Roastery founded, what was the inspiration?

It all started way out in Northern California, 5127 miles away from my Bristol home. Where the mountains reign tall and the pine trees populate, my love for roasting was born. The chemistry, nature and complexities of coffee are what hooked me in. Triple Co Roast is the accumulation of my adventures, travels and dreams all underlined by a simple obsession with awesome coffee.

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

Access to both sides of the industry, farm level and the final drink being served. The variety of coffees we get to try every day, including samples we don’t even end up buying in! It’s all really fascinating.

What's your proudest accomplishment?

Moving into our new roastery last Feb during the Pandemic, it was a huge risk and it’s paid off! We had no idea what it was going to be like post lockdown, or if we’d even come out of the other side.

What three words best describe your Roastery?

Passionate - Hands-On - Dedicated.

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

One of the best coffees of my life was in Copenhagen at Coffee Collective. It was a Panama Geisha from Finca Hartman. At the Time (4 years ago) it totally blew my mind. 

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

Banana Bread, hands down, no question.

What would you drink if there was no coffee?

Exquisite speciality hot chocolates.

What is your favourite tasting notes to find in coffee?


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

Four Leaf Coffee in Richmond pours our Peru to perfection. Big Smoke, a local craft brewery have several pubs across Surrey and London – great ribs & beers.

Finally, what Dog & Hat combination would you choose?

Golden Retriever in a farmers hat.