It is always exhilarating to check the London coffee scene, which has long been one of the best in the world. Today’s coffee function takes us south of the river, but not far south, where he called a multidisciplinary elaborate Space Jerwood It is home to a pretty up-to-date coffee bar. This is SceneryHonores at the 16th annual SPRODGIE awards for the best project/pack and one for watching in London for many years.
For those who are not familiar, will you tell us about your company?
We started the scenery when everyone worked earlier in special Roasteries, with the intention of obtaining, baking and talking about coffee in their own way. We really didn’t like the pretentious need to “educate” and overwhelm people who may not know so much about coffee, where access to tasty things is distinguished. Instead, we wanted to focus on being a pleasure – creating a choice how many people are involved and providing as many details as they wanted.
Can you tell us about a up-to-date space?
We are in an amazing place – we are attached to Jerwood space, which is trial spaces for stage arts. The space itself is built of an venerable Victorian school building and is steeped in history. We have entities and production companies, preparing for the next debut on the stage with residents, people commuting to work and coffee lovers – which is the appropriate third space. We have a full kitchen and a lot of seating places (including a glass -full of tropical plants) and we have vapors on the spot – one of the most central London Roasteries in full work.
What is your coffee approach?
Over the past two years, we have established a baking niche very lithe (on Loring S35) Compared to a typical British market, working with enormous import partners and having a wide church style to our offer. We do not want to be excluding and deeply believe in equal respect for both sides of the supply chain. We get coffee seasonally, working as far as possible from time-control/contracting in the collection and we work six months ahead of us, providing a balanced offer from the Daily Project Daily Project to a witty and unique absolute Beltery.
Any machines, coffee, special equipment set up?
We apply Mavam Summary of two groups (with Unibasts/Turbo shots), with Mahlkönig e80 gbw for the home of espresso i Weber Eg1 For shots with a single dose. We apply Poursteads In the case of a wide and constantly changing autobrew menu, offering from the offer from six to seven coffees from the offer to the filter or espresso for homemade coffee. We have recently installed the optical sorter in madness and we are very excited to see how it improves the starting quality
How does your project consider sustainable development?
100% furniture on site is upcycling and when building location we tried to adopt a minimum intervention approach to materials. Having on site Opalka, all coffee served in the cafe comes from reusable buckets, and we have solid partners for recycling of waste streams. Our fields are served on trays made of 100% recycling of plastics, made in Great Britain.
In addition, we run all the last deliveries in London in London in an electric van, providing domestic coffee in collected buckets. Another exhilarating initiative – we got involved in a dialogue with a company that takes Jute coffee bags and recycled them for isolation and we are cheerful to collect our first palette of conversion bags.
What is your hope for the opening date/month?
We opened dinner in sections in March this year, while we did not announce that the site was fully “open” (it was a continuous WIP), which is closest to some form of official opening.
Do you work with craftsmen, architects and/or creators you would like to mention?
We work with an amazing artist named Lucas Garcia to create illustrations for every coffee – these projects acting as “underwater brands” for every farm or manufacturer, enabling a visual language that helps to popularize coffee in each recurring season. These projects are based on both the landscape and geography of the region in which the farm (tropical scenery) is located, but also based on taste colors, and even the style of coffee – nature can be hefty patterns, lighter ethereal Gesha will be more open and broad. These projects have caused us to lead us to the 16th annual SPRODGIES and this is completely reduced to cooperation with Lucas.
Thank you!
No, thank you!
