Tamp is based in London, where the coffee shop has been for the last 10 years or so, run by Dorian, the founder. We’ve not yet had the chance to be there in person, but next time we’re down LDN, it's on the cards for sure.
Dorian talked us through the ins and outs of Tamp, which, as I say, has been mainly a coffee shop for the majority of its life. He started roasting his own coffee around a year ago, with the help of his head roaster, Nicolas, who helpfully is a Q grader also, previously of Saint Espresso. Currently, this roasting is done on a Loring, spot roasting at Plot Roasting in the South East of London.
They’re really onto something here too, the coffee is of course absolutely brilliant, but the whole ethos is great too. I get the impression that the focus is really on being as best as they can be; if it's not perfect, it doesn't make the cut. Simple, excellent, quality over quantity. There is no watered-down wholesale operation, no kilo bags actually at all for that matter, just really great small-batch coffee.
We of course talked about our likes and dislikes in coffee when we chatted, and we share some pretty similar thoughts here. The espresso coffees you’re likely to find at Tamp will often be, what I guess we’d describe as being ‘Colombian’ in style, with clean, sweet, bright, toffee-type notes. And for filter, you guessed it, all about the fruity and funky coffees. Like us, its gotta be something jazzy and fruit-forward 🥭🍍🍓
