A fair brew at Tate coffee

As the roastery kicks off a monthly subscription service, its head of coffee, Thomas Haigh, talks equality and bean quality

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(Image credit: Copyright info@jamesmunson.me)

I first discovered coffee when I was travelling, and when I returned I worked as a barista and in hospitality and fell in love with it, as I thought the diversity of flavour and its journey from farm to cup was fascinating. Over the years I've roasted hundreds of different coffees, and you get to learn each and every one. I joined the Tate as head of coffee in February this year, heading up the roastery in a World War II Nissen hut in the grounds of Tate Britain. It's a busy place – we supply around 18 tonnes a year to the Tate sites alone, and we also have wholesale accounts and slot roasters on top of this. It follows the institution's philosophy of "For Tate, By Tate", and is just one part of how the galleries run their own hospitality offerings and create things in-house – from chocolate to beer – with all profits donated back into the galleries.

(Image credit: Copyright info@jamesmunson.me)

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