Introducing… Ben Taylor

Name and Occupation?

Ben Taylor – Production & Logistics (a.k.a Logistical Challenger)

How did you get into coffee?

Probably, like most, through bad tasting coffee. Late to the game, I was a real convert through a strong flatty (back when they were cool, mind).

What is it that you like about coffee specifically?

Once you really pay attention, coffee tastes like so many things that you wouldn’t associate with coffee. Turns out, not all coffee tastes like bitter chocolate and ashtrays! There’s so much diversity in coffee, but it’s easy to never find it if you don’t know where to look…

What is your favourite coffee origin, and why?

Specialty coffee and I are still in the honeymoon phase, so there are treats around every corner. I tasted a Rwandan for the first time the other day – that’s been hard to beat. I’ve never been good at favourites, so I’ll leave it there. Mind you, a good robust Guatemalan hits the spot.

Washed or Natural, and why?

Washed, then natural. I like funk, but not every day.

How do you drink yours?

V60. This recipe is a good place to start…

What is your proudest achievement in coffee?

Getting my hands on the roaster and learning how to tame it! Roasting a natural Ethiopian was quite a challenge, but it ended up being the best those beans had been roasted (that day, at least)…

If you were not working in coffee, what would you be doing?

In a previous life (not in a reincarnation kind of way) I worked in the beer world. I’d probably be back there.

If you could change one thing in the coffee industry, what would that be?

Rubbish instant coffee. Nothing instant is worth it (except good quality stock cubes, they are great). Specialty instant coffee is on the rise though, so there’s progress!

What do you do away from coffee?

Running, my family and the outdoors (not in order of preference).

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