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welcome to the square Melrose Street or
I have been promising you this for a
long time actually so I finally got
around to doing it now the outside of
this building is not particularly
beautiful after we had to relocate we
needed just a great space to work with
and I think inside here we got to build
something we're really proud of so I'm
gonna kind of walk you through aspects
of how this registry works what we do
here the different kind of it's a kid we
have different processes we do we're
gonna get a little bit nerdy about how a
roastery works soundness of the building
is not very good it's lots of noisy
stuff happening so I'm not gonna do it
in a kind of low-key style walk around
instead I'm gonna take you to different
points in the history and explain how
they work and what's going on so let's
go now the idea behind this whole
roastery was that we found a big empty
building and we thought we should build
a building inside the building and
that's what we did so you have this sort
of central structure and then around the
edges lots of fun stuff along one side
near the loading bay is where we store
all our green coffee mostly this goes
into racks here sums on the floor some
is kept closer to the Roasters as well
we don't keep all the coffee we have
here but we keep a good amount of it
there at the end of all of that is the
kind of main production space where the
roasting machines are let's talk about
those roasting machines we run to
production Roasters and the first is
this G 75 it's a restored uh vintage
Probot and 75 refers to its capacity of
75 kilos the UK drinks a lot of espresso
based coffee and so this machine pretty
much just roast coffee for espresso
because that's what we have the biggest
demand for usually our red break
espresso blend well it is an old machine
it has been fully updated on the
technology side and we do run crop
stirrer on each of the stations to
monitor all the temperature probes
inside the machine to track profiles as
were roasting with this roaster what we
tend to do is just roast a full sack of
coffee that's typically going to be
either a 60 kilo bag or a 69 kilo bag
and that's a batch for us now I have a
little crane setup here that helps us
lift the coffee up so we can bring it
over to the loader slice it open and
just drop it in there's a bit of a
complicated workflow around the rows
designed really to prevent any heavy
lifting for any of the production team
so you lift the sack up and you dump it
into the loader and that loader sends it
up to the hopper above the roaster you'd
then drop it into the drum and roast it
and at the end of roasting would spill
out into the cooling tray and it's
cooled down to room temperature it then
goes through a deist owner up into a
silo and from that silo it's dropped
into a blending tray there it's blended
with other roasts as necessary and we
only blend post roasts just because it's
much easier for us because we're
roasting a whole sack at a time
if the blend is redbrick then it gets
sent directly to the machine that will
package it into two kilo bags but we'll
talk more about that a little later on
let's look what the other roaster its
Aug 15 it's another probe at its the
roaster that we started with when we
started square-mile it roasts a lot of
our filter coffees and smaller batches
of espresso roasts after roasting every
batch is weighed it's part of our kind
of quality control and it's also color
tested and if it's hit its profile and
it's hit it's correct and weight and
correct color then it goes to be packed
but if not they get set aside and it's
tasted before it's packed and shipped
now we built the Roasters a little
cupping room near production so that
they can use it easily all the time
because they're going to taste every
single batch that they roast inside that
cupping room they've also got a little
setup for brewing they've got too many
ek 43 grinders they also got my GS 3
that I won when I won the world berth
the championship
it's a machine that's so old the old
foam we're running on it has this weird
glitch where you can't change the first
letter so I've kind of always left it as
lacroix mile assuming all the coffee
tastes good it's had all its parameters
then it goes off to be packed and we've
got to packing lines inside the
production space we have a form fill and
seal machine now the coffee comes
directly to the machine via a series of
pipes that run from the blending tray
right into the loader for the machine
and this machine takes a roll of foil it
punches a valve on it it forms it into a
bag shape with weighs two kilos drops it
in seals the bag cuts it off and then
sends it out to be labeled and packed
away alongside that we have the smaller
packing line
there's a loader that brings the coffee
up to the top of the way and Phil and
that way and Phil will portion out
exactly the weight of coffee that we
need that we then drop into a bag and
after that bag is sealed and stickered
it goes into these shelves where it's
going to be picked now the start of the
day our shelves are bare because we
produce pretty much everything to order
and they'll be busy and full in the
middle of the day and then back to being
empty at the end of the day from here
coffee will then go out either to online
customers or it'll be packed for
wholesale customers sadly still often in
cardboard but we're trying to cut it
down as much as possible and we use
either reasonable crates or reasonable
boxes wherever we can
downstairs we also have a workshop space
that's full of spare parts for various
different machines and then we can also
bring in machines to bench test or we
can service them if they need a little
TLC let's head upstairs we have a team
kitchen which is a space that we can all
cook lunch and ideally eat together or
as many of us as possible there's also
the office space which is not very
exciting and my office is frankly too
messy to show you so we won't go there
we have another cutting room in the
building this is the main team cutting
room everyone in the entire company
could come together and taste in this
room but most of the time it's just used
to make fresh pots of batch brew there's
a meeting room that has probably the
best view in the Roasterie a big window
overlooking the Roasters themselves
that's kind of great to stand and just
watch production happening from and then
we also have a training room there are
two stations in here one with a black
eagle and a Mythos to that we do a lot
of our training on and another one with
a white eagle that will soon be replaced
with an eagle one there's an arrow at
the back of the room and actually there
are o supplies almost all the equipment
in the building with water running all
over the place from that one central
source we do have a little section for
domestic espresso machines and we have
the necessities of course to do kind of
coffee brewing training but we try not
to have too much kit in this space
because it'll just feel really cluttered
instead of feeling neat and organized
now mostly we use this room for
wholesale training offering classes to
house our customers and occasionally to
consumers too at the end of the long
central corridor upstairs you step out
onto a kind of papal balcony above the
Roasters which is great for making
dramatic entrances it's one of my
favorite spaces
the Roasterie I just love to stand there
sometimes and just spend a little time
watching everything happened watching
production works like a well-oiled
machine
and that's it that's the new square-mile
roastery we're very proud of it we found
a space with a room for us to grow and
there's lots we're gonna do and we hope
you've enjoyed having this look around
and seeing what it is that we do if
you've got questions leave them down in
the comments I'd love to answer them for
you let me know if there's things that I
didn't quite explain properly or stuff
you just want to know more about were
always happy to share I'm gonna say
thank you so much for watching and I
hope you have a great day
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you