FOOD + DRINK in THE KITCHEN WITH
DARREN TICKNER
MD, BEAN SMITTEN COFFEE ROASTERS, FLIMWELL
Tell us about your coffee journey so far. Coffee started as a hobby. I became increasingly interested and perhaps a little obsessed. I wanted to understand how everything worked. I wanted to know where the beans came from, how they were processed and how roasting changed the flavour in the cup. I spent a lot of time learning and experimenting, and then in 2014, an opportunity came up to do something completely new. That led to Bean Smitten. We started small and have gradually built the business so that we now supply coffee shops offices and homes across our region.
What is Bean Smitten all about? Good coffee without the nonsense. We take sourcing and roasting seriously, but we never want specialty coffee to feel intimidating. Our job is to help people find coffee they genuinely enjoy, whether that means something rich and chocolatey or lighter and fruitier. We roast in small batches and keep the whole experience approachable.
What are you most proud of? Growing without losing the character of the business. Some customers have been with us for many years, which means a great deal. Awards too- our Classic Blend won three Great Taste stars in 2019. However, people coming back week after week is probably the best endorsement.
Do you have a signature coffee? Classic Blend is probably the closest thing we have to a signature coffee. It’ s a medium roast and an easy coffee to enjoy every day. We also love introducing people to changing singleorigin coffees because they show just how varied coffee can be.
Tell us about the recipe you’ re showcasing. It’ s our Beany Espresso Chilli. Coffee works brilliantly in savoury cooking because it adds depth rather than simply making a dish taste like coffee. The espresso rounds out the tomatoes, beans and spices, and gives the chilli a darker, richer flavour. It’ s simple, adaptable and ideal for autumn.
Why does coffee work so well as an ingredient? Roasted coffee shares lots of flavours with foods we already use in savoury cooking- chocolate, toasted nuts, caramel and spice. Used carefully, it can deepen a sauce in much the same way as dark chocolate or stout.
What should people look for when buying coffee to enjoy at home? Freshness first, then flavour. Don’ t worry too much about coffee jargon. Think about the flavours you already enjoy and choose from there. Good coffee should be enjoyable, not a test.
What do you love about being based on the Kent border? There’ s a fantastic independent food and drink culture around West Kent. People are curious about provenance and increasingly want to know who is behind what they buy. We feel very much part of that community.
What’ s next for Bean Smitten? More ways for people to get closer to coffee: open days, workshops, simple guides to choosing and brewing coffee, new single origins and more appearances at food festivals and events. We want to grow, but we also want Bean Smitten to remain personal.
What would you recommend an insideKENT reader try? Try one coffee you wouldn’ t normally choose. If you always buy dark, chocolatey coffee, try something fruitier. If you normally drink blends, try a single origin. Coffee gets much more interesting once you start exploring.
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