Name & Occupation
Tommy - Account Manager
How did you get into coffee?
After years of working in kitchens and drinking large quantities of coffee, I would look for something nicer on my days off. I also worked in coffee shops between seasonal contracts in France.
What is your favourite part of working at Rounton Coffee?
My favourite part of working at Rounton Coffee is helping our customers with their coffee ventures and feeling a part of their journey.
What’s the most interesting thing you’ve learned about coffee since you started working here?
The most interesting thing I've learned is all the variables that contribute to a perfect espresso. From sourcing the beans, the roasting process and then dialling in a coffee machine and grinder to best showcase that coffee.
What’s your favourite spot in North Yorkshire to relax or have a coffee?
It has to be a post-surf flat white at Craig’s Bakehouse in Marske-by-the-Sea.
How do you drink yours?
Espresso, Oat Flat White or an AeroPress in the hills.
What is your favourite coffee origin, and why?
I tend to lean towards darker roasts, particularly those from Brazil or Colombia.
If you were not working in coffee, what would you be doing?
I would possibly be putting together a food truck business, catering for adventure sports events.