The Town Mill Bakery are always looking forward, never resting on their laurels and as part of their continued progress, Rory from Origin Coffee visited and trained everyone at their Lyme Regis bakery in the art of making great coffee. The morning started with Rory explaining the complex world of coffee, from how humidity and temperature can affect coffee right though to grind size, tamping, water temperature and then on to milk and creating the perfect microfoam for lattes. I was there to document the morning, keeping out of everyones way but capturing everything for future internal training and marketing material.
Being that I’m massively in to coffee, I picked up a few tips from Rory and the first thing I did when I got back to the studio was to grind up some sweetshop from Squaremile and brew myself an Aeropress coffee, before sitting down to process the photos.
– Henley
