Meet the Roaster: Adam from Blossom Coffee
Founded in 2020, Blossom is a Manchester coffee roaster that's focused on clarity, precision and bringing out the natural character of exceptional coffees. The team roast in small batches on a Loring S35, working closely with producers over the long term and being open about their sourcing, including publishing the prices they pay for coffee. We caught up with Adam, one of Blossom's roasters, to talk about his journey into coffee, the science behind roasting, his favourite coffee equipment and why he thinks co-ferments are overrated.
Want to discover more independent North West coffee roasters? Read our guide to the best coffee roasters in the North West or try our North West coffee subscription, featuring a different independent roaster each month.
Who or what first pulled you into the world of coffee?
This came as a bit of a wake-up call not long into my first hospitality job, a mere 22 years ago. I'd been chastised for serving my boss a terrible latte, and was subsequently given some training that opened my eyes to what coffee could be. This tickled the nerdy part of my brain and set me on a long journey of self-learning and experimentation.
How did you get involved with Blossom?
By 2022 I was already working as a senior roaster when I became aware of Blossom through my local café. After looking them up and seeing how they did things, I knew I wanted to be involved. Then in 2024 an opportunity opened up and I jumped at the chance to join the production team.
What's the meaning behind the name (if any!)?
There's not much to the story, but the name is intended to represent nature, with connections to both coffee and Manchester as a city. I also like to think of it as a verb, meaning ‘to flourish’.
What music are you playing in the roastery at the moment?
Our Spotify is shared so depending who's working you might hear anything from Khruangbin to Queen, to ABBA. Personally I've been really enjoying revisiting some old St Vincent albums recently, particularly 'Marry Me'.
What advice would you give someone thinking of entering the world of coffee roasting?
There's so much science and so many conflicting opinions that it can easily become overwhelming. Ultimately, there's no substitute for practical experience - try to roast and taste as much coffee as you can. Keep it simple but intentional. At Blossom we cup every single roast, and that's been invaluable in understanding the effects of even small changes to a roast profile.
Are there any coffee people, creators or influencers you think are worth following?
At the peak of my discovery phase in coffee, James Hoffmann had just become World Barista Champion. Somewhat of a cliché now, but I'd be remiss if I didn't mention someone I've followed for the best part of two decades. I love how he's able to distil even the most complicated topics into something everyone can understand.
I was also lucky enough to take part in a roasting masterclass with Michael de Renouard in Copenhagen last year. He has some simple but powerful ideas that have completely changed the way I think about roasting.
What challenges do you face in the coffee industry, if any?
We have a fairly unique sourcing philosophy, where we commit to working with the same producers year after year, sourcing ‘deeper, not wider’. In some ways this means taking on more risk, but in the longer term I think it also helps protect us from some of the fluctuations in the industry. Closer to home, hospitality has had a tough few years, so I feel very grateful to work with so many fantastic partners.
What's your favourite piece of coffee-related kit or equipment?
I'm currently lusting after a Lelit Bianca as a dream home machine, but more realistically, our Loring S35 is such an amazing piece of kit. The workflow is incredibly efficient, it's super consistent, and it roasts some incredible coffee!
How do you unwind after a long day roasting coffee?
If I'm not in the roastery, you'll usually find me at the local bouldering gym. I love it for a lot of the same reasons as working in coffee - there's problem-solving, attention to detail and constant opportunity to keep improving and optimising.
What’s a coffee that you’re particularly proud of?
I'd have to say Las Laderas Honey Pacamara from 2025. Pacamara is notoriously difficult to roast well, and through some careful testing and analysis we managed to really bring out the best in it. It was one of my standout coffees of the whole year.
What’s the most overrated thing in coffee?
Maybe slightly controversial, but co-ferments! At Blossom we celebrate the natural character of coffee and try to bring out what's already there. While a co-ferment might deliver a big, punchy flavour, I believe it can take away from the inherent beauty and complexity of a carefully grown and processed coffee.
The Local Coffee Club: Co-ferments are coffees fermented with additional ingredients, such as fruit, to influence their flavour. They can produce distinctive, often punchy cups, but some coffee drinkers feel these flavours can overshadow the coffee's natural characteristics.
What's a coffee-related dream you still hope to chase?
I'd love to help establish Blossom as one of the most respected roasters in the country. Not necessarily by being the biggest, but by building a reputation for consistently excellent coffee and genuinely good service.
Find out more about Blossom → check out their official website.
Love discovering new independent coffee roasters? → Read our guide to the best coffee roasters in the North West or try our North West coffee subscription and receive a different bag of freshly roasted coffee from an independent North West roaster every month!
We're delighted to be able to feature Adam and the team at Blossom and hope you enjoy discovering their coffee!
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