Mark Chislett roasts under two converted railway arches on Cherry Tree Walk, where Method's coffee bar and training lab share space with the roasting drum. He began roasting coffee around 2012 and moved the operation to this Worcester site in 2018, building the business without outside investment. Method buys green beans directly from named producers rather than through brokers, cupping and adjusting roast profiles until each batch tastes right, and channels some of its trade into projects at origin, including support for a women-only producer group in Mexico. The bar serves espresso and hand-brewed filter coffee alongside a rotating menu of bakery items, open Thursday to Sunday. The business remains self-funded and debt-free, a detail its co-owner is keen to point out.
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