Don’t call it a comeback

It seems like an eternity since I have been able to do the thing that I love and that’s make great coffee for great people. Granted I’ve been consuming copious amounts of the good stuff at home but I strongly believe that coffee is a treat best shared. 

Having been on the bench for nearly sixteen weeks now I am raring to get back to work, but keeping customers safe has always been my greatest priority. Like most people I have been watching the developing situation and it seems like the country is moving in the right direction. Hopefully with masks becoming mandatory soon we will see some daylight at the end of the tunnel. That being said, I would still like to allow some extra time for people to get used to the new system. I will be reopening but not until the first of September, as long as things continue to look safe of course. 

I have seen some great independent businesses find success in the current climate and this has given me a confidence boast as to what I can achieve. I used to think that being open to the elements was a bit of a negative but Hatch Coffee is perfectly set up for you to get an amazing coffee without having to feel at risk. I will be organising a Covid safety plan so I can be as prepared as possible for the reopening. 

I am really excited about working with my wonderful suppliers again and catching up with everyone one of you guys. If anybody has any questions or concerns about how I plan to operate going forward please email me at

Stay safe, stay healthy, and remember this is only temporary. 

Peace ✌️ 

A KeepCup is for life, not just for lockdown

Welcome back to the Hatch Coffee blog. 

Hatch Coffee was built on the dual foundations of sustainability and imagination. I wanted to create a business that not only provided a great product, but did so in a manner that invited interaction and conversation around bigger issues. Housed in a former parking attendants cabin, Hatch Coffee became a symbol of regeneration. By taking a disused space and turning it into a unique coffee bar, I believe that I have inspired people to think differently about the neglected spaces around them and how, with a little bit of magic, they can be transformed into something new.

In addition to regenerating an unused part of the city, being environmentally responsible in other ways has been a focus for the brand from day one. Where possible, working with local suppliers has helped to keep our carbon footprint down and support the local economy. It’s the small changes that add up and that’s why I cycle to work instead of driving. Cycling to work every day is fun, good for the environment and it also helps me keep fit. I am conscious of doing everything possible to reduce environmental impact although there is no escaping that Hatch Coffee is a takeaway only business, meaning that however hard I try, there will always be a certain level of unavoidable packaging waste. As my business has progressed, I like to think that I have evolved the checks and balances along the way to keep this at a minimum.

Hatch Coffee started out by using recyclable paper cups but I soon learnt that they are only recyclable in certain postcodes. This prompted me to switch to biodegradable and compostable cups, which at least would give nature a fighting chance at braking them down if they were not disposed of correctly. 

I have always championed the use of reusable cups, and this has led to one of my daily highlights, witnessing the variety of cups that customers bring. Some customers have brought the same cup from the very first week we opened, others will bring a different mug from the office each day. What they all have in common, is that with every visit to Hatch Coffee they saved the use of a disposable cup, and believe me that adds up to a lot of waste saved. 

I couldn’t ignore the multiple requests from customers seeking Hatch Coffee branded reusable cups, as we explored the options there were limitless varieties to choose from, but to be honest the choice was simple. The KeepCup has been a constant part of my career in coffee. I was gifted my first KeepCup when I began my coffee career at Melbourne Zoo, and from that day onwards I have kept one close at hand for all of my adventures. 

Although I’m not able to make your favourite drink for you at the moment, I thought I could help elevate the quality of your home brews by selling my KeepCups to you and hand delivering them locally on my bike. I know it’s not much but it’s a start. If you are interested in buying a Hatch Coffee KeepCup and you don’t live a million miles from Heaton, shoot me an email at and I’ll send you some more information. 

Well, I’m about to head out to meet a friend for a socially distanced coffee in the park, and yes I will be taking my KeepCup with me. 

Stay safe, stay healthy, and remember this is only temporary.

Peace ✌️

Lockdown rollercoaster

Hello fellow lockdown peeps.

So I am currently in the middle of my thirteenth week of lockdown and I am still surprisingly chipper for someone who has had zero income and minimum human contact for the past three months. The evolution of my own personal lockdown has been rather comical, yet I imagine quite similar to a lot of other peoples experiences.

The initial urge to completely redecorate the house has now waned. I now find myself slowly reverting to my teenage years of eating poorly and playing way too many video games. The extra time for exercise was a blessing at first and I was probably fitter at the start of May then I have ever been in my entire life. Unfortunately it turns out that over training is a thing, and now everything hurts. I think I am in need of several sports massage sessions.

One of the most entertaining aspects of lockdown has been finding ways of using up left over stock before it goes bad. Ive been brewing great coffee and cold brew using our excess coffee from Pink Lane, baking amazing brownies using our hot chocolate from kokao collection and by far my favourite thing is macerating dry fruit in Henny and joe’s chai syrup to give Mrs Hatch’s homemade carrot cake the extra boost of yumminess.

All of the above have been welcome distractions from what is certainly not the best of times. As always I am keeping my eyes on government guidelines and waiting to see how things develop before committing to a reopening day for Hatch, but hopefully it not be too long to go now.

I really hope you guys are managing ok and I look forward to sharing stories with you over a brew soon.

Stay safe, stay healthy, and remember this is only temporary.

Peace ✌️

Happy birthday

Four years ago today I made and sold my very first coffee as a business owner. That day wasn’t the start of a journey but rather a single step in an ongoing adventure.

I can still feel the visceral apprehension of that time. The strange sensation that you have done everything you can to give yourself the best shot at success and then just hoping that people will turn up.

I have found those same feelings rearing up again in our current situation but feel like what worked then will continue to work now. I know that I will be able to make coffee again, and have accepted that business will be slow at first just like the first year. This time however I have the roadmap with a clear destination and directions along the way to help me get there.

Any potential opening day is still in flux but my positivity is bolstered by the way that I have seen certain local businesses adapt and thrive under such difficult conditions. When I feel it is safe and appropriate to do so I will make your favourite drink again.

In the meantime I continue to willingly educate myself and forcefully educate Mrs Hatch in the lore of coffee roasting. Our bedtime stories now comprise of roasting chemistry and green coffee processing and storage.

So tonight I’ll be sipping a cool beer in celebration of 4 great years of business and thinking about the next 4 to come.

Cheers guys.

Stay safe, stay healthy and remember this is only temporary.

Peace ✌️

Too much time?

So now we’re what, six weeks into lockdown, I’ve begrudgingly embraced my new reality with the eagerness equal to that of an amateur baker seeking yeast.  My weekly routine is set in stone giving me that warm fuzzy feeling of structure that my simple brain constantly craves.

How am I able to take it all in my stride I hear you ponder? The trick is not to think about the future. In a reality where our current situation could resolve itself in infinite ways, it would make Dr Strange’s head spin. It’s simply better not to think about the what ifs, but to concentrate on the how to’s.

Think about the things you can affect directly and concentrate on those. Improve a skill, learn something new or just enjoy the extra time you have with those close to you.

This past week alone  I have learnt how to cook three new recipes from a cookbook (the Dishoom one, which is fantastic by the way) I have begun my online coffee roasting course which has been extremely helpful in my further understanding of the coffee industry and to top it off on Saturday I ran 22 miles and survived.

As always, remember this is only temporary. Things will get back to normal and one day when they do, you will catch yourself complaining that you don’t have the time to do things you want to.

Peace ✌️

Baristas log, star date who knows.

Today is the twenty sixth day in a row that I’ve not made a cup of coffee for someone outside of my house. I haven’t pulled a shot of espresso in nearly four weeks or steamed milk in nearly a month and I miss it. On the plus side my French press routine is lit.

I took my daily constitutional in the early hours of this morning and went down to Hatch for its weekly inspection and after about ten minutes inside I caught myself reminiscing. Four years ago I was in the middle of converting the former parking attendants cabin into what it is today. A gamble that has more than paid off.

As the years of trading have passed I have had the privilege to meet and serve customers from all walks of life, and I am grateful daily for the feeling of belonging that this has afforded me. I cant wait to resume the daily interactions that many of us may have taken for granted.

I’ve started thinking of this time as the “off season” and have decided to brush up my knowledge on some coffee subjects that interest me. “The quieter you become, the more you can hear.” Well that’s what Buddha says. With that in mind I’ve signed up for a online coffee roasters course to better understand the principles of how my main resource is produced.

To wrap up on a positive note. I’ve found many small blessings in this time at home we’ve been given. Quality time with my wife, watching the birds, daily exercise and of course time for good coffee.

If anyone has any questions about how to brew good coffee at home or just fancies a catch up, get in touch with me on Facebook/Twitter/instagram or email me at I may not be able to make your drink for you but that’s just part of the Hatch Coffee experience.

Stay safe, stay healthy and remember this is only temporary.

Peace ✌️

Hatch Coffee in exile

As with every one of you guys out there, this past week has been somewhat of an emotional rollercoaster. This time of year is usually my busiest trading period, but I am typing this blog post from home when what I should be doing is making you a tasty flat white*

*replace with preferred drink of choice

I am very much a creature of habit, and by that I mean I probably could be placed on some kind of spectrum if certain professionals were to study my daily routine. As of Monday last week that routine was obliterated by something way beyond my control.

After making the decision to close, it took me two full days to deep clean Hatch. This was mostly because of my pre mentioned “routines” but also because of a little bit of denial. I wasn’t ready for my new reality to sink in.

It would be easy to mope and think  things like “poor me” or “it’s not fair” well balls to that. All in all my life is great, and sometimes it takes something drastic to happen for you to be able to take a step back and appreciate how lucky you are. I am extremely confident that Hatch will weather this storm and come back stronger than ever.

Getting used to being the man about the house though has been an interesting challenge. I have set myself a working day routine, there’s that word again. I get up at 7 on weekdays and get ready for the day ahead. Luckily I have plenty of great coffee on hand to keep me motivated. Showered and dressed, I kiss my wife and head off to work (the spare bedroom) and devise my action plan for the day.

If cleanliness is next to godliness then our house might as well be slap bang on top of Mt Olympus. Once the big spring clean is complete I fear that the decorating will have to begin.

Thanks to everyone that has purchased their virtual vouchers. I look forward to making you all your prepaid drinks when I return. If anyone would still like vouchers you can email me at and I can send you a link.

As ever, stay safe, talk to those close to you and remember this is only temporary.

Peace ✌️