Blanchflower

1. Tell us a little about Blanchflower

Blanchflower is our version of what a coffee orientated business evolves into when you take the creative breaks off. In 2012, we made coffee and baked cakes, then in 2013 sourdough, then we started Blanchflower in 2017 and did brunch properly and since then we have evolved our food offering to lofty heights. When we stop evolving, we will pull the plug.

2. What is your most memorable coffee experience?

A coffee experience that really stands out was in 2011 before we opened our cafe. Specialty was still rare outside London and a cafe from Brick Lane had a stand at the last Big Chill festival. We were so excited to be able to get a drink and waiting 30 mins for very hungover and/or stoned baristas to make us some fantastic Red Brick flat whites sums up that era well. Coffee was a lot like an underground music scene back then.

3. What does your morning coffee routine look like?

Morning coffee at home is a hand pour for me, Clever Dripper or V60, and Claire has an oat FW. ‘Espresso’ via an aeropress and milk foamed in a bodum milk frother. No sexy kit but we do have a niche grinder.