10 QUESTIONS WITH DANNY DAVIES FROM CLIMPSON & SONS
Danny Davies has been in the industry a long time. He is the Director of Climpson & Sons, having joined them a couple of years back. He started out in his native country New Zealand, and then moved over to London a few years ago. He’s a very down to earth guy who was kind enough to talk me through some coffee basics after this interview.
Climpson & Sons Coffee Roasters was born out of Burgil Coffee, a market stall established in the early noughties by an inspired Englishman, Ian Burgess, who returned from 5 years of drinking amazing coffee in Australia with a determination to offer the same coffee quality in London.
After a few years on the market circuit, he set up shop in East London’s Broadway Market, recognizing the potential of the location and taking on the name of the old butchers shop for the business: Climpson & Sons. In 2005, he purchased his first coffee roaster (a 3kg Whitmee) and created a new business supplying the best coffee with freshly roasted beans.
I came to their Roastery for this interview and had to climb a ladder to get to Danny’s office. Evidently Cimpson & Sons originality extends beyond just their beans!
1. Describe Climpson & Sons in one word
2. What’s your relationship with the coffee farmers?
Climpson & Sons Coffee Roasters work very closely with their importer to ethically source sustainably produced green beans. Transparency with regards to farmer’s financial rewards has ensured the social impact of producing coffee in poor regions of the world is positive, with large percentages of profits being used for schools and water programmes. There is a certain peace of mind that is gained by witnessing first-hand the primary stages of this much-loved product, and knowing that environmental and social factors for the more vulnerable parties in the path to market are being controlled ensuring the future will continue to be positive
3. Which book would you recommend to someone who knows little or nothing about coffee?
If you read these, you’ll go from zero to hero:
“The Espresso Quest” by Instaurator
“God in a cup” by Michaele Weissman
“The Professional Barista’s Handbook” by Scott Rao
“Everything But Espresso” by Scott Rao
4. Which is your favourite cafe in the world?
Seven Seeds, Melbourne
5. Opinion on instant in one word?
6. How many coffees do you have a day?
4 to 8. But like you spit out at wine during wine tasting, I spit out a lot of the coffee I drink at work
7. How do you take your coffee?
I have learned to appreciate many different types so it varies
8. What advice would you give to your 18 year old self?
Put yourself out there and keep doing what you are doing
9. Who do you most admire?
Gerhard Richter. Despite his old age, he continues to innovate and be contemporary
10. Rolling Stones or The Beatles?