Meet the Roaster: Callum from Fire & Flow
Fire & Flow Coffee’s story began with a visit to Colonna & Smalls in Bath, where a washed Kenyan flat white tasting of blackcurrant cheesecake helped spark a deeper interest in speciality coffee. Founded by childhood friends Callum and Phil, alongside Phil’s wife Char, the South West roastery brings together years of coffee experience with backgrounds in technology and marketing.
Today, Fire & Flow Coffee Roasters focuses on carefully sourced speciality coffee, roasted in small batches with an emphasis on quality, consistency and getting the best out of every bean. We caught up with co-founder Callum to talk about the team’s coffee journey, the meaning behind "Fire & Flow", their favourite coffees and why there’s always more to learn in the world of roasting.
You can discover Fire & Flow alongside other independent roasters in our South West coffee roaster guide and try their coffee through our South West coffee subscription.
Who or what first pulled you into the world of coffee?
About 15 years ago my Mother and Father took me to a coffee shop in Bath called Colonna & Smalls. I remember having a washed Kenyan flat white that tasted like blackcurrant cheesecake and it all started from there! So thanks Max! (He is also a great friend now.)
How did you get involved with Fire & Flow?
It was the next step in my path after working for a big roastery. I wanted the next challenge and my business partners and friends from school who run a tea company were looking into coffee, so it all just came together! Lots of pain, lots of tears but lots of fun!
What’s the meaning behind the name (if any!)?
If you ask Phil or I - Fire is the roasting and flow is the water for extraction. If you ask Char fire is your passion and flow is getting into a state of flow. We like both ideas!
What music are you playing in the roastery at the moment?
A lot of Drum & Bass (sorry team)
What advice would you give someone thinking of entering the world of coffee roasting?
You have to really love the small parts of it (sample roasting, cupping, QC etc) to get you through the slog that is production roasting. It looks romantic but it's tough!
What challenges do you face in the coffee industry, if any?
Judging coffee quality by its packaging and being on trend for guest roasts.
What’s your favourite piece of coffee-related kit or equipment?
Conti Ace is the ultimate 1 group machine for prosumer or professional use. Crazy good machine!
How do you unwind after a long day roasting coffee?
I love sensory so I enjoy studying wine and I'm also a keen gardener!
What’s a coffee that you’re particularly proud of?
We had a coffee a few years ago called La Primavera. It was a double fermented and washed pacamara which is known to be a tough coffee to roast but we absolutely nailed it from sourcing to the roast. I miss that coffee!
What’s your current "desert island" coffee? The one you'd drink forever if you had to?
Something washed and floral. Love a Colombian Pink Bourbon!
What’s a coffee-related dream you still hope to chase?
Not sure yet; I haven't given myself a finish line! Love the grind too much!
Find out more about Fire & Flow Coffee → check out their official website
Love discovering new South West coffee roasters? Read our guide to the best coffee roasters in the South West or try our South West coffee subscription and receive a different bag of freshly roasted coffee from an independent South West roaster every month. We’re chuffed to feature Callum and the team at Fire & Flow and hope you enjoy discovering their coffee!
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