This month, we chat with Mark, co-owner of Method Coffee Roasters, based in Worcester. Having recently travelled to Colombia with Mark, I quickly discovered that he’s not only passionate about coffee but also an incredible photographer. With over a decade of experience in running a coffee business, Mark is dedicated to building long-term relationships with people especially producers and cooperatives at origin. His eye for detail, whether in coffee, business or photography, makes him a fascinating feature in this month’s Coffee and a Chat. Learn more about Method Coffee here.
Hey Mark!
Tell us a little about yourself and your journey in coffee. What were you doing before you founded Method Coffee Roasters?
I’m Mark Chislett, co-owner of Method Coffee Roasters. I’m old enough to have re-invented myself a few times: In previous lives I’ve worked in music events promotion, homelessness services and outreach support work with rough sleepers. Latterly I’ve been more commercially focused, working in business development in both the telecommunications and education sectors.
If you only see things from one point of view it’s difficult to make sense of the world, the who gets what and why, so I’ve always travelled a lot. It’s food for the soul and experiencing different cultures has always helped me to understand and empathise better.
As well as travelling I love to be outside – the higher the better! I love art, music – I’m a naturally curious person. I always say do what you believe in and do what makes you happy. I’ve never been afraid of making a change in direction.
My Speciality coffee journey started around 2012, although the seeds of an idea were sown much earlier. I’ve been a lover of good food and drink all my life and have always been fascinated in the stories that make those social experiences possible – from producer through to host. Around 2010, my interest turned into an idea to create something in the hospitality space. Initially, I’d looked at setting up a brewery and tap room, this soon gravitated towards a coffee shop … before I knew it, I was selling all my worldly goods to buy our first coffee roaster. The years since have been a journey of discovery – I learn every day, which I love.
Can you share some aspects of your sourcing strategy?
We work with people we know and trust and traceability is very important to us. We always want to make an impact – whether that’s socially, financially, environmentally. Ideally, we want to meet the farmer or co-operative we’re buying from – making that connection at the country of origin is so important. Over the years our understanding has developed, and our strategy has evolved.
We try to work with the same producers each year, be part of a supply chain that benefits everyone involved, build relationships and tell stories that connect people. It all helps to make what we do possible and working with an organisation like DRWakefield is a crucial part of this.
Method Coffee Roasters places a strong emphasis on sustainability and ethical sourcing. How do you ensure these principles are maintained in your operations?
It’s a process. We look at everything we can. For example, in 2022 we worked with an external company to carry out a carbon audit and get an objective analysis of where we were, how we could improve. We off-set to achieve carbon neutrality and started to focus on reduction.
From the packaging our product goes into, to the suppliers we use across all aspects of the business – we try to do the right thing. These are complex challenges, with complicated solutions. Sometimes you need to compromise; we have a plan and we’re taking positive actions.
We know you are a fantastic photographer! Can you share 2-3 of your all-time favourite photos with an explanation of why you love the shot?
I’m not sure about that, but thank-you anyway. It’s an impossible question though! Here are three that I like …
I thought I’d start with a selfie. I’m usually on the other side of the camera so I don’t have many photos of myself. I like this one because Tre is in it too – my partner in life, crime and coffee – taken in Mexico.
The second shot was taken in Guatemala earlier this year. I like the symmetry of the composition.
The last one was taken out walking in Eryri National Park (Snowdonia) – it’s only two hours’ drive from where I live. I like to head up in the camper van the night before, wake up at the foot of the mountain and seize the day. I like the photo because it captures a moment and a mood.
Where do you see Method Coffee Roasters in the next five to ten years?
We’re a fully independent, self-funded and debt-free business that’s grown organically – we like the freedom that gives us.
We moved to our current location in 2018: We wanted to have a more customer facing environment that helped people connect with what we do. Part of the plans we have involve developing and improving people’s experience when they visit the shop as well as improving our online direct-to-consumer offer by having a closer link between the physical and digital spaces.
I think the most important short-term focus is to consolidate and improve; keep building and developing our team and make sure we all have a good work-life balance.
What would you be doing if you weren’t in coffee?
I have quite a few side projects that I would give some more time to, one of them being renovating an old school in rural Shropshire – I’d probably be concentrating on that right now. That said, I don’t have any plans to leave the world of coffee. When that happens, the first thing I’m likely to do is load up my camper van and drive wherever the road takes me.
Are you reading or listening to anything interesting that you’d like to share?
I just finished The KLF: Chaos, magic and the band who burned a million pounds.
Music – I’m an addict with an eclectic habit. In the background right now is Jack White’s new album:
What is your favourite coffee origin and why?
Another impossible question: Having visited a lot of Central and South America, I have a better connection with this part of the coffee world. Most recently, I was in Colombia, where, of course, we travelled together. Colombia’s an origin that has something for everyone—there’s an unbelievable diversity of flavour. I’ll pick Colombia today, but ask me again tomorrow; I might change my mind!
How do you take your coffee?
My preference is washed coffee. Probably brewed as V60. On a working day I normally make one at home before I leave (try and drink it outside if I can). Once at the roastery I’ll enjoy an espresso, followed by a flat white … and then in the afternoon time for another filter coffee – V60 or AeroPress.
Do you have a mantra you live by?
Enjoy the journey. And be nice to people!