Square Mile Coffee Roasters and this blog

So the time has come to clarify where this blog is going to go. Many businesses – cafes, roasteries and the like have blogs and I read most of them and enjoy them too. However this is not what jimseven is going to become. At some point in the future there may well be a Square Mile Coffee blog – used as a forum for all the company as a forum for learning.

As for jimseven – our latest offerings, pricings, business stuff in general – this will not appear on here. As you’ve probably noticed we decided not to chart our progress online but to quietly work away until we had something so exciting we wanted to share. We do have a few fun events planned that I will probably post about on here but only because it is a nice way to spread the word and it is pretty non-commercial stuff.

I will still continue to post, though if the last few months are anything to go by, at a much reduced rate. This blog has been very good to me, and I enjoy the community and communication it brings as well as an excuse to bury my head in the books for an evening and write something cohesive.

However it would be rude of me not to give a little update on where we are. The first time we roasted coffee together was my coffee for the WBC in Tokyo. A lot has happened in the year since but it is a lot of fun to be roasting for the WBC again. Stephen will probably post more about his preparations on his blog in the future so I will leave that for now. We are also now roasting for our first few wholesale accounts and are enjoying the coffee we are roasting a lot, and looking forward to new crops arriving and becoming part of our espresso offering. Both Stephen and I are getting stuck into our customer training and support program, and a lot of credit for it should go to all the people and companies that have inspired us the last few years by setting that bar so high.

More and more people are coming by to hang out, have an espresso and just talk all things coffee and not coffee. It feels like London could have a real sense of community and we all hope that continues to develop. (If you are reading and do want to come by then shoot us an e-mail)

We are working on the website and once that is done there will probably be some sort of launch. As you can tell from the link we are pretty much done on the branding and that will be more fully revealed in time. Creating a brand has been less of a corporate exercise for us and more a development of an identity for the company that we will want to carry forward in the coming years.

I have also become a recent convert to the Jepy style Anfim mods – as seen on Baca and Drew’s grinders at the USBC. I’d like to thank John publicly for all the help he has given me in getting the thing wired in and working – the joys of owning and actually using a soldering iron! That coupled with the Synesso means I am really enjoying making coffee these days, actually taking pleasure from the equipment which I suppose is unusual for us grumbling baristas. (Though saying that does already feel a little commercial as we are distributors for Synesso!)

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Jepy-style Anfim and some nice espresso

So in theory – life is ok! Still, like anyone else starting a business I’d like more sleep, more stuff and to find huge wads of cash lying around in the street. A man can dream…….

6 Comments

  1. Hi James,

    good times are coming indeed:) Any chance of having a group cupping session sometime soon? Would love to learn something new as I have never cupped (is that a word?) before.

    Cheers,
    dsc.

  2. Looks like great things are brewing behind that enigmatic home page. I bet the big reveal is going to be something truly special.

    Best,
    EM

  3. Fantastic those Anfims! I started working with them this week and posted an article about them half an hour ago.
    Synesso dealer?
    Can you help us here in Belgium? I’m always interested….
    Heard a lot of good things about it.

    Good luck with the bar. I’ll come over when it’s ready.

    Antwerp Barista

  4. its been really nice opportunities but unfortunately its not of my field since i am from computer background so if you have any requirement in this field then send the post.

  5. It takes a good coffee roaster and a keen eye to reach the optimum stage of roasting coffee beans. But these days, coffee roasting has been brought up to another level. Automatic roasters that come with built-in computers, monitoring devices, timers and other innovations, have made coffee roasting easier and faster.

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