Bad Coffee, Alright People

We’re a female-led specialty coffee roastery, fuelled by our love for coffee, the arts, and the unique character of our home in Hackney Wick. Our vision has always been about more than just beans – it’s about creating an experience that feels real, unpretentious, and inclusive.

We’re hands-on in everything we do, from sourcing exceptional beans to the physical act of roasting in small batches. This tactile approach doesn’t stop there; every bag is labelled by hand, each detail carefully considered. It’s our way of bringing a personal touch to every cup, just like the eclectic, gritty soul of Hackney Wick itself. For us, coffee is a way to tell stories of place, community, and creativity in a way that’s deeply tangible and uniquely ours.

Why so Bad?

Co-founders (and friends) Mandi and Alex perfected their coffee skills at PEARL, a beloved brunch spot in Hackney Wick. After countless hours spent brewing, they decided to take the plunge and roast their own beans. As they explored the ins and outs of roasting, Alex came across an old doodle from Mandi that read, “Don’t drink bad coffee.” It seemed to sum up their journey.

Coffee roasting was a natural fit for Mandi and Alex’s DIY spirit. Like their early days at PEARL, they learned to experiment, adapt, and embrace every mistake along the way. Through trial and error, they trusted their instincts and refined their roasting style.

They thought of that doodle often—it captured the anxiety of starting something new, their playful approach, and the lesson that sometimes you have to do bad before you can get it right.

Bad was born.

Sourcing Bad Beans

Our beans come from smallholder farms around the world, backing sustainable practices and the communities behind each harvest. We team up with importers who know their producers well, investing in projects that make a difference in coffee-growing regions. We love backing sustainable agriculture and understand the challenges facing farmers when it comes to climate change.

Our beans aren’t just tasty—they’re responsibly sourced.

Our goal? To visit as many producers as possible, digging into the stories that make each cup unique. When it comes to choosing beans, we keep it simple: if it tastes good, we’re in.

As micro-roasters, we roast in small batches to bring out bold, unexpected flavors and give each bean the attention it deserves.

At Bad Coffee, we believe that a positive vibe is essential to everything we do. That’s why we strive to create an environment where everyone feels valued and motivated. We hire individuals who are eager to grow with us and learn new skills, empowering them to progress within the industry.

We believe that a good working environment leads to better coffee and stronger connections with our community. We all share a love of music, and while we keep the tunes flowing, there’s one rule: no techno! Together, we’re committed to learning and evolving in this ever-changing coffee world.

Coffee Culture <3

Coffee is more than just a drink—it’s about the moments we share over a cup. Whether it’s the quick coffee run, catching up with friends, or the quiet time spent with a good book, we love it all. And let’s be honest, sometimes it’s the “I’m already late, may as well grab a flat white” moments that make the day that bit more bearable!

That’s why we built an espresso bar inside our roastery—it’s the heart of our community, where we gather valuable feedback about our beans and get to know our neighbours.

And we’re always learning! Coffee isn’t just about the final cup; it’s about everything that leads up to it and surrounds it. We’re eager to uncover the stories behind our beans and the people who grow them, as well as share the tales of our neighborhood. Our journey also involves learning more about sustainability and how we can improve our practices in the future.

As we continue to grow, we’re committed to enhancing every aspect of what we do—sourcing, sustainability, roasting, and brewing.

Zero-to-Landfill and Happy Cows

We’re serious about making it count: from plant-based, compostable cups by Decent Packaging (with their own bin to ensure they end up in the right place) to our carbon-negative coffee bags by Dutch Pack, backing carbon reduction projects in coffee-growing regions.

Most of our waste is managed by First Mile, ensuring nothing ends up in landfill. Used coffee grounds head to the local primary school for gardening projects, and leftover chaff from roasting fuels composting at the nearby garden center.

When it comes to produce we try to keep it local, with our pastries coming from local bakery Galeta and Milk coming from the happy roaming cows at Northiam Dairy Farm - less than 2-hours from our Roastery. (This milk is also used in barista championships - it's that good!).

For us, sustainability isn’t a box-tick; it’s an evolving journey. There’s always something more to do, and we’re all in.