WHO WE ARE

THE
SMITH ST.
STORY

ROASTED IN SHEFFIELD

Founded in 2014 by Brothers Trev a barista and coffee roaster and Dave a chef and obsessed coffee drinker. Following a trip to Australia, Smith St. was born out of a desire to emulate the style of coffee that the boutique coffee scene Melbourne had to offer (The name Smith St. comes from a street in the Collingwood area of the city). Great tasting, small-batch lighter roasted beans that bring out the individual flavours and character of single origin coffees or delicious blends roasted a shade darker to make the perfect milk based drinks. All our beans are speciality grade arabica & roasted to order to maximise freshness & taste. We continually strive to improve our sustainability practises in a way that is responsible to people & the planet.

Smith St. is Honest, Hard Working & Approachable much like the city where it began.

WHAT WE DO

SOURCING

We only select coffee from the current season crop. Green coffee ages & after around 9/12 months in our opinion it can be moving past its best, generally we like to get it super fresh 1 or 2 months after landing or better still straight of the ship! We also only select high grade arabica coffees from the speciality coffee markets. Speciality coffee is grown, processed & roasted to elevate & accentuate its flavours.

The coffee importers, exporters, co-operatives & farms we work with share our beliefs in sustainable & ethical farming practices, more information can be found about the valuable work these organisations are doing on the ground where the coffee is grown for each coffee we sell under the NOTES FROM ORIGIN section.

Our coffee offering is a mixture of flavour profiles to suit most tastes & brew styles. The core blends stay around all year however the components do change with the seasonality of whats fresh & available, we aim to keep the flavour profiles consistent of these coffees other than our seasonal espresso 'The Don' which changes 4 times a year. We buy small amounts of our Single Origin, Funk Delicious & Rare & Exotic coffees so these never hang around long but we update the range often.

ROASTING

The flavours that we found on the cupping table & enjoyed, we want to carry forwards & aim to roast to highlight these. We keep things light or medium which allows the provenance & complexity of the coffee to stand out.

In a nutshell the darker you roast the coffee the more the sugars caramelise until you reach a point where they become carbon & in our opinion carbon ain't a great tasting note!

MODERN SEASONAL COFFEE

MEET THE TEAM

COFFEE FANATICS SINCE 2014

Before joining Smith Street I had over 8 years experience in the coffee industry working as barista and head barista in a variety of busy chain coffee shops and independent cafés in Sheffield and South Wales. I became interested in speciality coffee and tea during this time, and before long started visiting specialist cafés and attending coffee festivals across the country (and had the occasional good coffee on trips to Europe/America) sampling different origins, processes and varieties in order to expand my sensory palate. I also took a couple of courses with the SCA to build upon my existing knowledge.

My role at Smith Street allows me to pass on some of this practical experience and knowledge of speciality coffee preparation to others, by recommending new coffees for customers to try in our café space or to brew at home, and when leading our 'Professional Barista' and 'Brewing Better Coffee At Home' training courses, where I help attendees understand how to get the best out of their coffee. I often learn something from them too!

My drink of choice changes with my mood. I'm usually happy with an oat milk flat white, but I do love a good fruity filter coffee as well. Since starting at Smith Street my appreciation for the funkier fermented coffees has improved and I enjoy discovering the crazy flavour profiles in the Rare and Exotic range too. At home I typically brew with an Aeropress (inverted method of course!) as it's quite versatile and easy to clean. I must confess that I do drink a lot of tea and decaf coffee though - it actually tastes good these days!

When I'm not making or drinking coffee, you'll probably find me walking, baking, doing some handicrafts, or practicing my language skills

Josh Bengough

Prior to working at Smith Street, I viewed coffee as a one-dimensional drink; bitter and foul, an assault to my palate. Working alongside Trev and Tash, I learnt the art of roasting and my first mind-blowing coffee was from Guji back in 2016. Since then, I have loved the lighter, fruity coffees and find it hard to believe I have only been drinking it for 4 years!

I have always been fascinated by the process of making a good product so to know - and continue to learn - where exactly my coffee has come from and how it is made is truly wonderful. I consider myself to be a witch in the kitchen, constantly experimenting with new flavours (with a varying success rate!) so I find the Funk delicious range really packs a flavourful punch. I always look forward to testing the latest funky delight!

Megan Crawford

I first got into coffee when my brother & me owned a Tapas Bar in Sheffield. We had just bought a second hand espresso machine & I was hooked from day one.

The UK coffee scene was much different then with very little speciality coffee available & no speciality coffee shops in Sheffield at the time. I bought a 250g air roaster got some green beans & had a go at roasting with terrible results. My Brother had been to Melbourne AUS & had discovered the fantastic coffee scene there, so we decided to have a real go at emulating what they were doing in Oz. The tapas bar was sold & we invested in a state of art Giesen coffee roaster I then went on a journey understanding everything I could about coffee growing, processing, roasting & brewing which has taken me around the world & I've met some fascinating people along the way, I'm still on this journey today as the industry continues to develop. The speciality coffee scene has grown in the UK now & it's great to be a part of it.

I love nothing more that having a well made cup of Joe with family & friends....

Trevor Neville

First ever flat white? In a container cafe in earthquake- devastated Christchurch, New Zealand, 2011. I think that’s where the coffee penny dropped. And then there was a little cafe in Fitzroy, Melbourne. Oh and Vietnamese coffee on the Ho Chi Minh Trail travelling on the back of motorbikes.

I’ve worked in schools large and small. I’ve worked for communities. I’ve travelled extensively. And now I work in probably the best coffee shop in Sheffield. Smith St brings it all together for me - the chance to interact with people; to educate; and to work with (and taste of course) some fabulous coffee from around the world.

I love making coffee drinks but, equally, I love sharing coffee knowledge with customers. And I prefer the Bee Gees to Abba...

Tony Richardson

Smith Street Coffee Shop Owner.

From working in education in my past life to a complete career change into running cafes, coffee has always been necessary! When I began to manage The Holt cafe back in 2016 I was instantly inspired by the exciting world of specialty coffee thanks to Smith Street Roastery. I was blown away by the wonderful smells, flavours, colours, origins, brewing methods and people involved. Cappuccino no longer was my always go to fueler! My new appreciation and experience of a great quality coffee meant I didn’t need to continue to mask my coffee with excess milk and chocolate. Instead my preference became to drink coffee black to enable me to fully soak up the true and complex flavours of lighter roasted signal origin coffees from small plantations all over the tropics.

I now love to indulge in the slower, more considered processes of brewing coffee. Taking time out of my morning for the calming ritual of making a V60 or Aeropress are a must to starting my day!

I have been lucky enough to enjoy coffee in New Zealand, New York, Ethiopia and Kenya on some of my travels and still very much look forward to heading to Central America to visit coffee plantations there in the not so distant future!

Natasha Wymer

My journey started one day when I was writing my dissertation in a chain cafe called Pacific Coffee in Hong Kong more than 10 years ago. Life as a law clerk was not fascinating as learning everything there is about coffee, and I did learn more than I bargained for.

Thinking that I knew it all was a huge mistake. When I took the plunge and headed to a boutique espresso bar it nearly put me off. Everything I’ve ever learnt was deconstructed, but also this is the place where I honed my skills. I still speak fondly of my days there, and the friends I’ve made are indispensable.

Just before Smith I was at Motore, the faces of Sheffields drinking population had greeted me ever so warmly and Smith St. couldn’t have welcomed me at a more perfect time in my next journey in coffee.

Terrance So