In 2015, Tom Osborne had a love for coffee and wanted nothing more than to learn all he could about the coffee roasting process. He set out to discover all he could about the bean, the process, and what it takes to make a great cup of coffee. Because of that -- Craft House Coffee was born. 
It's important to think, not just how, but what actually makes the perfect coffee. What combination of elements, hard work and time has given you this product? This obsession is what set Tom on the mission to better understand the coffee industry, and that is how Craft House Coffee was born.
All the coffee we purchase has been ethically traded with full traceability to the farm's origin. This is hugely important as it gives Craft House Coffee assurance the farmers are well paid for the product they produce. Once the coffee has been sourced, Tom and his team work on exploring its potential through developing its roast profile. The end result helps them to showcase the product through their wholesale partners or loyal customers.
What is your favourite brewing method and do you drink a lot of coffee at home? V60 and yes I do. Which coffee origin is your favourite and why? Colombia and Burundi. They just seem to have a diversity and complexity that shines above the rest. What roaster do you use, where do you roast, how often? We use a Giesen W15, based in the countryside of Henfiled, West Sussex. We usually roast 2-3 days a week. Does your roaster have a name? If so, is there a story? Sadly not! What is your favourite aspect of roasting coffee? The challenge to find the best flavours. What distinguishes your approach to sourcing and roasting coffee from other roasters? Its all about finding a coffee that we love. We always look for coffees we are passionate about, love to drink and have that magical pop to it. What gear or gadget is at the top of your coffee wish list? Ikawa sample roaster and moisture meter. Do you have a favourite coffee mug? If so, tell us about it. I have a brilliant mug that was made by a local potter, They made a set for us to sell but sadly the potter has now moved on. What does the future look like for you? Where do you see your company in the future? We want to engage more with the community that buys our coffee. What advice would you give new roasters who are just starting out their careers in coffee? Be sure its something you are truly passionate about, know your product as customers look to you for your expertise. Understand that you are the center of everything from sourcing to service and support. What is your favourite thing to do when you are not roasting coffee? Being with my fiance. When traveling, do you visit other coffee shops and hassle them about their methods or do you relax and take it all in? Take it all in. No one is right, this is what's great about coffee.
You can also follow along with them on Facebook, Twitter, and Instagram to keep up with all the new blends they will be creating over the year.
How it All Began
It all began with an obsession to make the perfect brew. After many years and many more cups of coffee, the obsession went far beyond the brewing method. Tom and his small team of coffee loving staff wanted to know: where did this coffee come from? What happens during the roasting process? What gives the coffee its characteristics? It's important to think, not just how, but what actually makes the perfect coffee. What combination of elements, hard work and time has given you this product? This obsession is what set Tom on the mission to better understand the coffee industry, and that is how Craft House Coffee was born.
The Ethics Behind Craft House Coffee
Craft House Coffee is very proud of how they partner with coffee farmers. To them, coffee is such an incredible product. The process of growing to drinking takes a huge amount of effort from so many parties and they are there for every single stage of it. Craft House Coffee works with amazing origin partners who help them secure the best speciality coffee from farms all around the world. All the coffee we purchase has been ethically traded with full traceability to the farm's origin. This is hugely important as it gives Craft House Coffee assurance the farmers are well paid for the product they produce. Once the coffee has been sourced, Tom and his team work on exploring its potential through developing its roast profile. The end result helps them to showcase the product through their wholesale partners or loyal customers.
What You Will Find Inside at Craft House Coffee
Craft House Coffee is run by three top-notch coffee lovers -- Tom Osborne - roaster and owner
Tom Founded the company back in 2015 and leads the way for green sourcing and roast production. Spending many years dwindling away in an old converted pig he learnt more about the craft of roasting through trial and error. Sam Osborne - logistics and QC
Joining Tom in 2017, Sam brought structure and sensibility to how they ship coffee to their customers. Heavily being involved in everything from organising production days and shipping out their ever-increasing coffee offering, Sam also helps with quality control of all coffee produced. Bridget Pettifer - Account Manager and QC 
The latest member of Craft House Coffee, Bridget brings a wealth of relationship knowledge to the team. She is the eyes and ears of the business, making sure all of the customers are happy, stocked up and supported. We recently caught up with Craft House Coffee and asked them a few questions about the coffee biz and here is what they had to say --
Interview with Craft House Coffee
How did you get started in the coffee business? I started with an amazing coffee while visiting my dad in the USA. What sparked your interest in coffee roasting? I found that the main hub of coffee professionals was the roaster. They had a hand in everything from sourcing to serving coffee. What is the very first cup of coffee you ever remember drinking? Back when my dad used copious amounts of Coffee Mate. What does your roasting set up look like and how has it changed over the years? It's small but perfectly formed. We have always roasted on a bright orange Giesen, we are now surrounded by more bags! What is your favourite brewing method and do you drink a lot of coffee at home? V60 and yes I do. Which coffee origin is your favourite and why? Colombia and Burundi. They just seem to have a diversity and complexity that shines above the rest. What roaster do you use, where do you roast, how often? We use a Giesen W15, based in the countryside of Henfiled, West Sussex. We usually roast 2-3 days a week. Does your roaster have a name? If so, is there a story? Sadly not! What is your favourite aspect of roasting coffee? The challenge to find the best flavours. What distinguishes your approach to sourcing and roasting coffee from other roasters? Its all about finding a coffee that we love. We always look for coffees we are passionate about, love to drink and have that magical pop to it. What gear or gadget is at the top of your coffee wish list? Ikawa sample roaster and moisture meter. Do you have a favourite coffee mug? If so, tell us about it. I have a brilliant mug that was made by a local potter, They made a set for us to sell but sadly the potter has now moved on. What does the future look like for you? Where do you see your company in the future? We want to engage more with the community that buys our coffee. What advice would you give new roasters who are just starting out their careers in coffee? Be sure its something you are truly passionate about, know your product as customers look to you for your expertise. Understand that you are the center of everything from sourcing to service and support. What is your favourite thing to do when you are not roasting coffee? Being with my fiance. When traveling, do you visit other coffee shops and hassle them about their methods or do you relax and take it all in? Take it all in. No one is right, this is what's great about coffee.
Finally
To learn more about Craft House Coffee, be sure and visit their website. You can also follow along with them on Facebook, Twitter, and Instagram to keep up with all the new blends they will be creating over the year.
