Wogan Coffee has roasted in Bristol since 1970, when Brian Wogan founded the business, and it is still a wholly independent family company. His grandchildren run it now: James, the company’s Q Grader, at the Bristol roastery, and Laura in London. Many of its coffees are Fairtrade or certified organic, and it keeps long-term Direct Trade relationships with farms. At La Bastilla in Nicaragua, one of those estates, it funds three children through the technical college with the charity Teach a Man to Fish.

Most of the roasting happens across the road from the Brew Bar on two restored Probats, a 1991 machine for 150 kg roasts and a 90 kg roaster from 1968. A 30 kg Joper, a 1 kg North and an Ikawa sample roaster are used to cup potential additions to the range, for the regular cupping sessions and for the Monthly Special, a coffee James chooses each month. Solar panels on both warehouses produce as much electricity as the roastery, Brew Bar and training campus use in a year, and the company has pledged to be carbon neutral by 2030.

At the Brew Bar and Bean Shop a selection of coffees goes through the espresso hoppers, and the baristas brew the other coffees on offer by whichever method a customer picks, from AeroPress to V60. There are coffee flights, tastings and cupping sessions, and a coffee-infused soft serve on sunny days. The food, from croissants and cheesecake to sausage rolls and focaccia sandwiches, comes from suppliers in Bristol, with gluten-free and vegan options. Beans are sold in 250 g, 500 g and 1 kg bags, whole or ground, and customers can bring their own containers. The SCA Training Campus in the same building runs multi-day SCA barista courses.

Coffee on the shelf

Photograph: Wogan Coffee