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 mark@hatchcoffee.com. 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 mark@hatchcoffee.com and I can send you a link.

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

Peace ✌️