A chance meeting with a Kiwi roaster in Brazil led Nicole Ferris to Climpson & Sons in London – and now, as MD, she’s in charge of the company’s strategy
Climpson & Sons surely did not know what it was getting when it employed Nicole Ferris as an administrator in 2011. Having worked her way through the company ranks to become managing director, Nicole is a key person on the coffee scene and is central to Climpson & Sons’ success and superb reputation. She also has a renowned coffee palate and finished second in the 2017 UK Cup Tasters Championship.
Singapore-born but raised in New Zealand, Nicole started working in coffee at the age of 15, around the same time she began to enjoy drinking it. Initially she favoured double-shot 6oz dry mochas before moving on to flat whites, although now she says her favourite way to drink coffee is to cup it. After a few years in hospitality in Auckland, she went travelling in South and Central America for a year.
Esta historia es de la edición Issue 36 de Caffeine.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor ? Conectar
Esta historia es de la edición Issue 36 de Caffeine.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
The Future Of Decaf?
A US company claims its pouch extracts caffeine without harming flavour
Great Coffee Shouldn't Cost The Earth
Caffeine’s editor-at-large Tim Ridley explains how to lower the environmental impact of your coffee-drinking habit
What The F**k...Is Honey Processing?
Apart from natural and washed coffees sits a whole other category, as Sierra Wen Xin Yeo explains
The grind
SEASONAL COFFEE
Tea with purpose
Michelle and Rob Comins explain how tea can be a force for good
Ten years on
We celebrate the London Coffee Festival’s first decade with a look at its successes
Chocolate and espresso pavlova with fennel roasted grapes
This year I’m giving coffee centre stage on the Christmas dessert table. I firmly believe coffee shouldn’t just be an afterthought to accompany dessert, it should be the dessert – but aside from that, it just makes sense.
Bitter Barista
Latte art competitions have been milking it for too long – they used to be fun, but now their focus on the wrong things is harming barista skills, says our cantankerous columnist
What The F**k ...Is The Maillard Reaction?
It’s just one of the elements you need to know about if you’re going to roast coffee successfully, as Edgaras Juška explains
Work Wonders
Coffee gets people through the working day. So it stands to reason that better coffee produces better work – and in some places the two are in perfect harmony, says Phil Wain