47 Degrees Coffee was born in 2017. A desire to share great-tasting coffee with the world is what spurred on the beginning to roast and select coffee with care.
Since 2017, 47 Degrees Coffee has won 5 gold stars from the Guild of Fine Food for their exceptional roasting abilities and flavour profile.
At 47 Degrees, you will find a range of speciality coffees from around the world and they roast them in small batches to ensure the coffee you buy is at its peak of freshness.
Why 47 degrees?
Did you know most of the world’s coffee is grown between the tropics of Cancer and Capricorn?
This 47⁰ strip stretches 23.5⁰ north and south of the equator and covers America’s, Africa, Arabia, Southern Asia, and the Pacific islands.
It is known by coffee lovers as the bean belt and it’s where we source our coffee.
Interview with 47 Degrees Coffee
We recently got the chance to sit down and chat a bit with 47 Degrees Coffee.
These questions that we ask give us a glimpse into their lives to see how coffee has shaped them and the business that they love so much.
How did you get started in the coffee business?
I got into coffee after being made redundant from the company I had worked for, for 26 years.
What sparked your interest in coffee roasting?
I’m from a family of tea drinkers, so getting into coffee was a big shock to everyone who knew me! After being made redundant, I simply wanted to produce a high-quality handmade product, using quality ingredients that people would like. It just happened to be coffee!
What is the very first cup of coffee you ever remember drinking?
The first cup of coffee would be a cup of mellow birds! (I think that’s why I drank so much tea)
What does your roasting set up look like and how has it changed over the years?
We use a Toper 15kg roaster at 47 degrees coffee. I have a background in engineering, so tried to lay things out in an efficient way from the start. Although, saying that we are currently in the process of building a new packaging area.
What is your favourite brewing method, and do you drink a lot of coffee at home?
I am a massive fan of filter coffee and always start the day with 2 cups of filter coffee at home (Our machine is nothing fancy, just a Russel Hobbs Machine. Although I do weigh out my coffee to water ratio).
We also have 2 group espresso machine at the roastery, where I get my espresso fix. When I’m out and about its always a flat white.
Which coffee origin is your favourite and why?
If pushed it would have to be our Brazilian Sul De Minas. Its always on at the roastery and works equally well through the filter. I’m a big fan of coffee from the Americas and love the smooth chocolate and nut flavours they produce. Although the PNG a couple of weeks after roasting is a very close second.
What roaster do you use, where do you roast, how often?
We use a toper 15kg roaster and roast all our coffee at our roastery on the Nottingham/Derbyshire Border. Currently, our main roast day is Monday, but we do a roast on other days to meet demand.
Does your roaster have a name? If so, is there a story?
We don’t have a name for the roaster, but welcome suggestions. (Roaster McRoast face not allowed!) 😉
What is your favourite aspect of roasting coffee?
This is a hard one for me because I love the whole journey from Green Beans to roasted coffee. Even though we link the roaster up to a computer to chart the roast profile, most of the time is spent at the sampling spoon looking at the colour changes in the beans and listening for the sound of the first crack.
What gear or gadget is at the top of your coffee wish list?
I’m not a massive gadget fan, good coffee and a set of scales for the filter machine works well for me. But I have just brought a coffee levelling tool for the espresso machine.
Do you have a favourite coffee mug? If so, tell us about it.
I 100% have a favourite mug, it’s an 11oz American Diner Mug. I get upset when I have to fetch it out of my daughters’ room only to find it’s half full of hot chocolate and needs washing before I can have my morning brew!
Have you read any great books about coffee roasting?
I read the Coffee Roasters Companion by Scott Rao when I first started out and still refer to it every now and again.
What does the future look like for you? Where do you see your company in the future?
We’ve been roasting for just under 3 years and have already won a total of 5 gold stars from the guild of fine foods. Moving forward we would like to improve on that tally and introduce more coffee lovers to the great taste of 47 degrees coffee.
What advice would you give new roasters who are just starting out their careers in coffee?
Reading the Coffee Roasters Companion is a good start but relax and spend time at the roaster. I’ve had some disasters at the roaster and still look at improving the roast profile of our coffee beans. Our BRA Sul De Minas profile is on its mark 4!
I always tell the story about my Aunty Edna. She produced the best Victoria sponge I’ve ever tasted but didn’t have the slightest understanding of the science behind it. She just made lots of them over the years and understood that using good ingredients coupled with having lots of experience on how best to cook it equalled a good sponge cake!
What is your favourite thing to do when you are not roasting coffee?
I’m a big family man and like to spend time with family and friends when not at work. I used to do a bit of bike riding, but it dropped off since starting 47 degrees coffee. My waistline is telling me to start it back up, too many flat whites!
When traveling, do you visit other coffee shops and hassle them about their methods or do you relax and take it all in?
I never hassle them about their methods, but… I do look at how the espresso machine looks and how the shot of coffee comes out the portafilter. If the steam wand is caked in burnt milk or the shot of coffee comes out too quick or too slow, I order a cup of tea and hand them my business cards! 😉
To see which coffees we are featuring this month, be sure and visit this post on our February Gourmet Coffees.