A lifelong passion for food, wine and coffee eventually led Alan Phillips to roast beans by the sea in County Meath. Alan learnt his craft from one of the best in the business, training under Kees Kraakmann of Amsterdam's Keppler Coffee. And when he launched The Studio it was very much in line with Kees' ethos of quality and consistency.
Alan explains, as roast volume grows, quality tends to decline, so we manage this problem by only roasting in small batches. The green beans are ethically sourced from farms across the coffee growing belt and roasted as single origin lots on the 15kg Giesen. The Studio's sustainable approach to coffee sourcing is mirrored at the roastery which is largely powered by renewal energy.