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244 Ferndale Road
London, England, SW9
United Kingdom

Coffee by Assembly. Coffee roastery collectively creating forward thinking approaches to coffee and cafe culture. London.

News

Hear Nordic Approach CEO Morten Wennersgaard on - Why We Do What We Do

Michael Cleland

We’re hosting Morten Wennersgaard of Nordic Approach to discuss 'why he does what he does' with a panel of special guests to share insight on the most pertinent issues in independent coffee today

 

What?

Morten Wennersgaard - founder and CEO of Nordic Approach - will deliver a presentation on the formation of Nordic Approach while examining the real benefits of selling a cup of coffee and the threats to our industry in 2017. 

The evening will commence with a cupping of coffees  at 6pm. Morten has selected a table of coffees with particular relevance to him and his presentation. 

Following that, we’ve assembled some of the independent coffee industry's taste-makers and thought-leaders to discuss some of the most pressing issues affecting us all today. On the panel are:

Andrew Tolley - Taylor Street Baristas

Scott Bentley - Caffeine Magazine

Mat North - FCP Coffee/  SCAEUK Events Coordinator

Morten Wennersgaard - Founder and CEO Nordic Approach

Sara Springer - Global Innovation Director - Diageo

Matt Slater- World Coffee Events Re:co Symposium Director

Chris Coleman - Owner and Co-Founder Embassy East


When/ Where?

March 9th 2017
7pm - 10pm
Cupping begins at 6pm

Assembly Coffee
244 Ferndale Road
SW9 8FR

This event is free to public although places are limited so please register here

Why?

While celebrating community and surfacing solutions to our shared challenges, the evening will highlight the interdependence in our industry at all levels - farmer, roaster, cafe owner, barista or otherwise.

Register here

The Distinction Between What’s Possible and What’s Profitable In Coffee


The topic for discussion by the panel will be the disparity between what is possible in the world of coffee and what is profitable. 

Together we've come up with the following questions for debate, but email us if you have a question of your own you'd like discussed on the evening!

What is the source of disparity between what is possible and what is profitable in specialty coffee?

  1. What are the implications of this for the cafe owner?
  2. What does it mean for the farmer?
  3. Where does the responsibility lay?
  4. What do we propose is a solution?