NCASS Member Spotlight – Coffee Brigade

Founded in 2022, Coffee Brigade was created with a simple mission: to bring exceptional speciality coffee to local events across Essex. Born from founder Jamie’s time living in Italy and his determination to understand why great coffee was so hard to come by back home, the business combines ethically sourced, speciality-grade beans with a distinctive vintage fire engine setup. We sat down with Jamie to talk passion, provenance and what it takes to deliver great coffee on the move.

So Jamie, what motivated you to start your own business?

The foundations of Coffee Brigade were laid back in 2018 when I moved to Milan for work. At the time, I was working in the supply chain for a drinks company and quickly became immersed in the Italian coffee culture, particularly the tradition of taking a ‘pausa’ and enjoying a quick espresso standing at the bar. On some days I’d drink up to five espressos, but it was never just about the coffee. It was about taking a moment, connecting with colleagues, and having a brief pause in a busy day.

Although I had spent over 10 years working in corporate office roles for major UK companies, I’d always had a strong desire to build something of my own. When I returned to the UK, I began experimenting with different ideas in the food space, from vegan fish and chips, to colourful vegan burgers and doughnuts, simply trying to find the right fit.

I eventually came back to what had inspired me in Italy: coffee. Wanting to truly understand what makes great coffee, I began attending Speciality Coffee Association (SCA) courses and quickly realised just how much science, precision and craftsmanship is involved. That curiosity soon turned into a passion, and Coffee Brigade was born when I came across an old 1978 French fire engine and saw the opportunity to turn it into a mobile coffee business.

More recently, I made the decision to fully commit to Coffee Brigade. After graduating in Boulangerie from Le Cordon Bleu London, I left my 10+ year corporate career to focus full time on the business. Launching our new coffee cart at St Marylebone Parish Church marks an exciting new chapter, combining my formal culinary training with my love for speciality coffee.

What hurdles did you face setting up?

Like any business, setting up hasn’t been without its challenges. From launching our vintage French fire engine in 2022 to opening our new coffee cart at the end of 2025, one of the biggest ongoing hurdles has been finding the right pitch.

Events work brilliantly for the van, but it is a 1978 French fire engine, complete with just four gears and a tendency to break down at the worst possible moments. That’s not ideal when you’re on your way to an event.

Day-to-day challenges will be familiar to anyone in mobile coffee: frozen pipes in winter, coffee machines losing pressure, or running out of milk or water halfway through trading, sometimes in the middle of a field. You quickly learn to problem-solve on the spot and always have a backup plan.

How did you go about sourcing your suppliers?

Coffee Brigade is all about serving high-quality speciality coffee, so compromising on our two key ingredients, coffee and milk, was never an option.

We work closely with trusted speciality coffee roasters, Wood Street, who share our passion for quality, transparency and ethical sourcing. The same approach applies to our milk suppliers, The Estate Dairy, where quality and consistency are key to ensuring every cup tastes exactly as it should. Having suppliers who truly understand the importance of what they provide makes a huge difference to our day-to-day operation. Attending annual events like the London Coffee Festival is a great way to meet suppliers and see what’s new in the market.

What’s one piece of advice you’d give to those thinking of launching a coffee business?

A lot of people start a coffee business thinking it’s easy and that it will be very profitable from day one. The reality is very different.

Anyone can make a coffee, but making a truly great one takes time, understanding and patience. Coffee is incredibly complex, with a huge range of flavours and characteristics depending on how it’s sourced, roasted and brewed. My advice would be to invest in learning the craft and be prepared to work hard; the rewards come from consistency and passion, not shortcuts.

Tell us about your typical trading day?

My alarm usually goes off at 6am, and after getting ready I head over to the cart, which is just a few stops away from home.

Once I arrive at our Baker Street pitch, the first job is switching on the La Marzocco Linea Mini so it can heat up while I prepare the cart under the church portico. As the cart is fully mobile, it’s easy to move into position within the church grounds.

I then log into the NCASS Digital Management System to complete my opening checks, including fridge temperature checks. Once everything is set up and plugged into the power supply, I dial in the espresso to ensure the perfect extraction for the day. After that, I usually reward myself with my first coffee before customers start arriving.

We trade until 2:30pm Monday to Saturday. At the end of the day, the cart is wheeled back into the church and locked away, and we prepare for the next morning, refilling water, emptying wastewater, and thoroughly cleaning all equipment and jugs.

Top highlights of the last few months?

As we only launched our coffee cart in December 2025, the biggest highlight has been securing our new pitch at St Marylebone Parish Church and beginning to trade Monday to Saturday. Being able to open consistently in one location and start building relationships with local customers has been incredibly rewarding.

What are you most looking forward to in 2026?

In 2026, we’re looking forward to cementing our place as a go-to speciality coffee spot on Baker Street. Building a strong sense of community, learning the rhythm of the site throughout the year, and tackling any challenges that come our way are all part of the journey. We’re also actively on the hunt for a permanent site for our fire engine.

What do you love about the independent hospitality industry?

The best thing about independent hospitality is the sense of community. From customers who become regulars to fellow traders and suppliers who genuinely support one another, there’s a shared passion that makes the industry special. Being independent allows you to focus on quality, creativity and personal service, things we think customers really value.

What led you to join NCASS?

We joined NCASS when we first launched our coffee van in 2022 to help manage paperwork, compliance and food safety. NCASS has been invaluable in making sure everything is in place, and thanks to their support we’ve achieved a five-star food hygiene rating in every inspection, including our most recent visit from Westminster Council just a week ago.

Perfect place to enjoy a coffee?

It has to be Italy, that’s where our love for coffee truly began. There’s a small mountain town in Tuscany called Montepulciano, better known for its wine, but Caffè Poliziano offers incredible views over the Tuscan hills and is, in our opinion, one of the best places in the world to enjoy an espresso.