Welcome to Atkinsons - Our story began in the auspicious year of 1837 when a young Queen came to the throne of an empire on which the Sun never set...
SOURCING & LEARNING
It's the longest Supply Chain:
ROASTING & BREWING
It's a Demanding Taskmaster:
Nowadays, of course, we have a wealth of data recorded in the profiles stored in the Loring, the most advanced, eco-friendly roaster on the market but we still keep the Unos and the Whitmees going, as they are still the best to learn on. The assault on the senses is intensely visceral and gives the roaster a mighty whack in the solar plexus! It gives us a vital connection to the bean and we carry this inwardly digested information over to the stainless steel digital domain of the Loring, so despite basing each roast on a stored profile, when it comes to the crucial decision of when to stop, we stop screen-watching and engage manual override, based on the behaviour of the bean.
CUPPING & SERVING
It's a Scientific Conundrum:
It is this sensory satisfaction that drives us on to keep working with all these different permutations to see what we can get out of our coffee. We keep exploring the influences of terroir, variety, process, roasting and brewing to see what we are going to discover next in this heady cocktail of chemical complexity. A lot of our coffees are grown in volcanic loam. So, while the plant was a living organism, it would have been drawing up enzymes and nutrients from the soil through its roots, which might explain why we might pick up traces of Phosphoric and Sulphuric Acid in the chemical analysis. Not a great selling point but the main lesson I learnt from Coffee Chemistry is that: "A lot of bad things come together to make something good."