For me proper coffee started about 9 years ago when a guy opened a café in my little nothing hometown in the middle of the desert known as Phelan, California. I started hanging out there a lot and he trained me up and showed me that this is what good coffee is supposed to taste like.
I trained myself for 6 years after leaving home, bouncing around as visas would allow, working in a café in York before opening a shop with my wife near Nottingham. We bought 200 Degrees beans then my wife and I randomly walked past the shop in Nottingham one day and I said ‘Where did this place come from?” I saw the Roasted On date on the bags in the window and I thought ‘this place is gonna be pretty good’. So I went in and I tried the coffee and I really liked it and I said ‘If these guys keep doing what they’re doing they are going to do very, very, very well”. I got hold of Tim to see if there was anything available working for the company and they said come in and have a chat and I started in July. For me what’s important is the commitment to quality and striving to meet that standard in every aspect of the company, not just coffee but customer service and food, pushing that standard all the way from the roaster to the café. They don’t want to cut corners and you could tell it was really well run but not snobby or presumptuous in any way. It’s important that we don’t belittle the customer if they don’t know everything the first time they walk in, there’s too much of that going on, we should be here to help them learn to enjoy coffee.