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Recently I competed in the Tour of Sussex, arguably the hardest amateur stage race in the UK. Everyone turns up with fine form and legs firing on all cylinders. The organisers took no pity on the riders this year either with 5 brutal stages designed to break riders at every opportunity.

First up was a hot dog style criterium. By this I mean the criterium course is like a hot dog, the course is done on one road with two very sharp U-turns at either end. Now this may sound great thinking no technical corners, no road furniture, just two bends how bad can it be? To put it in perspective, imagine sprinting full gas for 20 seconds then recovering for 20 seconds and playing a game of chicken into every corner on how long you can leave it until you have to slam on your brakes only to realise it wasn’t late enough as 5 riders come dive-bombing up the inside.

After an hour of this madness the field was in pieces and there were only about 30 remaining in the front bunch. It was more a battle of survival, dive bombing corners, locking up brakes into corners and squeezing through gaps you wouldn’t think possible than the smooth peloton so often viewed from the side of the road. It was brutal but I think everyone breathed a sigh of relief having made it through safely. Both Matthew and I were comfortable in the front bunch until an untimely mechanical forced me out of the lead bunch. Ultimately we were very happy with our performance given the circuit did not suit our strengths.

The next day were two time trials, one individual and one with the team. The team time trial was around the Beachy Head circuit. A very well renowned course in the UK scene well known for its brutal coastal climbs and the weather that comes with being on the coast. The discipline is a very demanding and rewarding effort. Going as hard as you can while maintaining a smooth pace line, riding inches from the wheel in front and almost chewing your stem just to save valuable energy is an amazing feeling when you nail it. We emptied the tank and it’s quite often the smoothest team that go the fastest despite the effort it may look like some of the more ragid teams are putting in.
We performed exceptionally given the circumstances. With just two skinny climbers in the team compared to the 4 of other teams we were very pleased to be in the midfield with a time of 35:05 placing us 12^th on the day.

The individual time trial is a whole other world. Again another full gas effort up the ditching beacon this time. The beacon is hard enough at the best of times, let alone when you’ve already physically exerted yourself to the max twice in the last 24 hours. Each corner ramps up to what seems like a never ending gradient. A brief moment of respite is only met with another ramp. As you see the famous horse sign toward the top you gather whatever strength you can from every muscle available and empty yourself at the top. I went that hard that it took me about 10 minutes sitting on the side of the road before I could lift my leg over the seat to roll back down. Again, we nailed the course with Matthew coming in 7^th! I in 26^th. It was amazing to see the level of roadside support we got as we went into deep dark holes towards the top. The cheering turned into a loud blur as all I could focus on was the top of the hill. It’s funny how you can find an extra gear when everyone is cheering you on. Can’t thank the team enough for all the support we received throughout the event.

With the riders exhausted from the 3 events in 24 hours up next was the Ladies mile Road race, a 70-mile road race on 15 laps of the circuit. It was a scorching day with temperatures touching the late 20’s. It was full gas racing from the start, riders eager to make up positions in the general classification and a chance at the stage victory. As each lap ticked by you could feel your legs pinching a little more each time on the long drag up to the finish. You can feel the peloton get nervier as the race goes on. Gaps get smaller, the pace goes up, the odd shoulder is thrown in order to maintain position and of course it gets faster. It became relentless with 3 laps to go. The break was within site and riders were flying left right and centre counter attacking. It’s different from most races where it’s hard, then eases, then hard etc. It just never eased up, always having to push on the pedals at tempo/threshold just to maintain position in the bunch. When the pace really got hot it was 50 riders strung out in one long line all hoping the rider in front was strong enough to hold the wheel and not leave you dangling off the back. We hit the finishing climb and fumbled over the line having survived another brutal day. Everyone was dreading tomorrow’s stage but I think we were both thoroughly looking forward to it knowing full well it would suit us the most.

There was an eerie sense about the last day of the tour, a lot of tired legs means a lot of opportunity to get a result. It was the infamous Kidd’s Hill stage with 10 times up the well-known wall of Ashdown forest. The race started as predicted, attacks flying, and a rapid pace. The reason attacks were flying was because the early break on stages like this are very often going to make it deep into the race. I managed to make the early break on the first two laps allowing me to climb the climb at my own tempo and save valuable energy for later in the race. Matthew was sitting comfortably biding his time for lap 3 when he got in the eventual break that would go the distance.

We summited the climb in 4:40 on lap 3, a time most hill climbers would be proud to do fresh, let alone after 4 stages. Each lap got harder but you just have to embrace the pain and enjoy it. I ended up in no man’s land after lap 6 when the yellow jersey decided he had enough and destroyed the bunch leaving it all in pieces. I was dropped by the front of the race containing about 10 members including team-mate Matthew.  I was dangling like a carrot in front of the peloton, but I figured I’d keep pushing because at this point nobody works together, it’s pretty much every rider for themselves. This led to 3 and half laps on my own to hold off the pack. Mile by mile digging a deeper hole, legs burning a little bit more. I enjoyed the pain after a while, telling myself to see how hard I could push my body before either my head gave in or I couldn’t physically push anymore. The last time up Kidd’s hill was in slow motion. I felt each and every pedal stroke and it will be engrained within me how hard I pushed that day. Again, the team were amazing on the side of the road, providing food, drink, cokes and words of encouragement each time I slogged my way up Kidd’s hill.

Matthew had an outstanding result finishing 3^rd on stage and 4^th on the overall General classification. We can be very proud of the way we rode as a team and of his result putting our small community driven team on the map. Massive thank you to all the sponsors for all the support, we couldn’t have done it without them.

On a personal note a massive thank you to all the supporters, organisers and martials as it was an outstanding event. Ran perfectly. Seeing fan’s and friends on the side of the road is a special feeling and it made me push harder than what I actually perceived possible.

I am already buzzing with excitement to enter next year. 

How long has Lindfield coffee works been up and running?

Lindfield Coffee Works has been trading at its current site for 2 ½ years now . I took the previous business over a year before that and before that they had been roasting in Lindfield since 1994 so its well and truly part of Lindfields history!

What got you into coffee? Is it something you’ve always been into.

I’ve always been interested in coffee and have always consumed it. I used to work in the spirits industry before and discovered many similarities across both industries. We also used coffee as an ingredient in cocktails so I’ve always been inquisitive of it !

Have you always had a passion for coffee?

Yes, ever since I started being a consumer of it . The more I read the more I was fascinated. I have a passion for most of the drinks industry as a whole.

What would you say drives you?

On the roastery side I’d say continuously looking to improve our coffee roasting and developing our profiles , sourcing responsibly , sustainable, interesting & high grade coffee . On the coffee bar side I love seeing our customers enjoying our space and taking more and more of an interest in the distinct flavours of coffee and choosing coffee by origin.

What aspects of the coffee industry excite you, frustrate you…

There are so many aspects of the coffee industry that excite me from sourcing green coffee both through our wholesale partner and direct with our trade partners in Colombia. Experimenting with different processing techniques like black honey , fermentation and how improving practices at farm level can have a real impact on taste. The innovation in roast profiling and the more and more information out there on this . This was a frustration when I first started out was the lack of info out there meant it was a case of trial and error . Roast , taste , tweak, roast, taste, tweak and on and on – all the time not knowing if we were doing it the ‘correct’ way. Everything along the coffee chain from growing, farming processing to milling , shipping, sourcing , roasting and finally producing a delicious cup of coffee excite me . Every stage of this has to be really taken care of and thought about and can have a real impact on final taste. I’m not sure there are many industries quite like this. Another frustration is the final price for a cup of coffee and the disparity with say a Gin & Tonic in a bar. Having seen how much goes into getting coffee to us here in the Uk and with the roasting and making of the coffee I believe there is so much more care and attention that needs to be made for coffee yet its sometimes 3 or 4 times less of a price. Coffee is still seen as a commodity product where I don’t think , specialty coffee should be.

Do you get the opportunity to source direct from the farmers

Yes we buy from 3 farms in Colombia from the region of Antioquia which is a renowned coffee growing region . Buying direct allows us to have two way dialogue with the farmers and provide real time feedback . If we can tell our customers when the coffee was picked , which variety it was , if it was shade grown , how it was processed and at which altitude this gives us and them confidence it’s been well farmed and cared for along the supply chain.

How bigs your team, can you tell us a little more about them?

Our team is currently 11 and we wouldn’t be able to do this without them . We have amazingly talented , multi skilled team that all input towards what we do . As well as being a co-manager , phoebe manages all our social media and in house marketing . She is just 21 and has a bright future in front of her ! Sunni is the head barista and is the account manager for our wholesale customers and leads all our trainings . Miranda is our roaster and we now are roasting 4-5 times per week and I am taking on more of this role too now as I develop my roasting skills. We have an events manager now too as this is a growing side of the business – Helen looks after this side of things expertly as well as working shifts on our coffee bar. Vic (our co-manager), Antonia , suzy , beth , emma , ethinie and amber make up the rest of the team and their passion for what they do makes doing this job so easy. The whole team contributes across the board and any ideas for new menus / events etc is listened to and implemented  – I think that’s what makes it a nice place to work – no one is just a barista they can get involved as much as they want to – if you are passionate about what you do then anyone can do anything .

What side of the business do you enjoy the most?

There are many aspects of the business I enjoy from roasting coffee and experimenting with recipes for our coffee and testing different methods to brew it . However what I’m enjoying most currently is working directly with the farms in Colombia . To be able to be involved at this level is both exciting and humbling . We have two-way direct communication regarding specific processing methods and can be involved in experimenting with different processes like fermentation and naturally drying the coffee in certain ways (honey, black honey etc) . The farms are very remote and pose real challenge to get coffee down the mountain and it’s very labor intensive & hard work . They lead very simple lives . It’s very rewarding because to see the hard work and go that extra mile to produce a quality coffee and in turn reward them with a far higher price than they would if they sold via a cooperative- to do so really makes it worthwhile and encourages farmers to produce quality coffee over quantity. 

Where do you see yourself and the business in 5 years?

I don’t like to plan too far ahead but know we should but this industry changes so quickly it’s difficult to imagine . I hope we will still be producing and supplying even more wholesale customers and educating them on specialty coffee. Another coffee bar would be nice in a similar location to what we have in lindfield . I hope we are still working with our farms in Colombia and really gained some new knowledge and skills in farming coffee between us . And I hope the consumer is more aware about specialty coffee industry and there’s a move away from instant at least which we are seeing now ! 

Do you feel you’ve created a specialty coffee scene in lindfield now?

I wouldn’t say we have created a specialty scene in Lindfield . We are still very behind the likes of London and Brighton and even as a roaster / coffee bar I wouldn’t call us ‘specialty’ per sey . We source from the specialty industry and have the same principles and values as a specialty roaster but we need to remember who our customers are and what they want . I can see the gap widening between real specialty roasters and more ‘ mainstream ‘ roasters like ourselves . As long as we are sourcing high quality coffees responsibly and making good quality coffees that our customers love and take some interest in then that is enough for me and a ‘scene’ I guess will follow . I think lindfield is really becoming interested in coffee and hopefully this is just the start ! 

It’s an incredible space you’ve created here, is it how you imagined it.

Yes absolutely we couldn’t be happier . We’ve tweaked things from when we first opened but think it’s nearly finished ! We really wanted it to feel like you were walking into a working coffee roastery and not to be another usual coffee shop.

Where’s your favorite coffee shop?

Raw coffee roasters in Dublin first gave me the idea and inspiration for our site but I do not get to go there that much . Closer to home I’d say ozone coffee in London and caravan in kings cross . And all our wholesale customers shops 😉 

I love your branding, how did that come about.

My now good friend Will Parr does all our branding / menu design / murals / sign writing etc and has done an amazing job . He approached me when we first took over the previous business . He typically designs alcohol brands but wanted a coffee in his portfolio and as we were on a budget he really helped us out ! I think we are ready for a little refresh as we evolve as a roaster so will Will definitely be involved in this !

How did the relationship with the cycling team come about?

We supply Dan at n+1 cycle cafe and Dan approached us with the idea of starting a team. We loved Dan’s passion, vision and values he had for the team so it wasn’t even a consideration whether to be involved or not . Cycling and coffee is also a perfect mix and are synonymous so we liked the association and hope we can build on the amazing work Dan and the team have achieved in such a small space of time . We can’t wait to see what’s next and would love to still be involved as they and us grow !

Are we likely to see you out training soon

No I look too bad in Lycra . I would love to and am now taking more of an interest in cycling the more and more people I meet involved in cycling so its only a matter of time  .

Images courtesy of Breakaway Digital

Can you tell us a little about yourself and how Proper cycling came about?

Since I was 15 I’ve worked in the Music industry as a producer and, at first a drum tech, then a tour manager. As a result, I spent a lot of time touring and stuck in hotel rooms. A few of the artists I worked with took bikes on tour so they could keep fit and see some of the places we visited. It was also popular as a helmet and a pair of glasses was a great disguise for sneaking past autograph hunters at the hotel gates! I followed suit and soon fell in love with road cycling. Many years later (too many to think about!) I set up Proper Cycling in Hassocks as a coffee / bike shop which is run by a friend of mine, Rachael. Becoming increasingly despondent with the Music industry I found myself spending more time there so I became more involved setting up the bike fitting (I’m literally obsessed with cycling science and marginal gains) followed by the Holiday company in 2018.

How did the bike fitting come about?

Being a bit of a geek at heart I started bike fitting 7 years ago as a hobby. When the opportunity to make it part of my job arose I jumped at the chance. I’ve spent a lot of time looking at the latest techniques and I was lucky enough to be trained by Tony Corke. The best of the best in my opinion. I’ve now completed over 600 bike fits and every one of them was different!

It must be really satisfying when a rider experiences improvements in performance down to your own adjustments, Is there a particular story or fitting that stands out?

It never gets dull. The human body is amazing and we are all so different. Especially when it comes to doing something we weren’t really designed to do…riding a bike!I love a challenge and some individuals need more attention than others. Some have medical / physical problems and it’s hugely satisfying to find a way around that.One story that does stand out was a young girl who suffered from a chronic pain condition meaning she couldn’t ride outside but loved Zwift. She knew all her numbers as a result and was over the moon with a 43% average power increase by the time we’d finished. Her opponents however… not so much….

Do you still get time to focus on your own riding as much these days, what events/goals do you have lined up?

After my experience in the music industry I made a promise that if the job prevented me from riding and enjoying it I would stop working in cycling. So far, so good. I have a coach who provides plans and I ride 5-6 times a week. I’m not fast but I enjoy distance riding. London to Gibraltar started that and last year the length of Portugal where Proper Cycling Holidays is based.I’m looking for a new goal at the moment. I think I’d like to get faster…. at least I could then keep up with the N+1 team… on their recovery days at least!

We recently joined you out in Portugal for an incredible weeks cycling, What made you choose Portugal as a base for the experience and service you’ve put together?

That was a great week, I’m still impressed by the team’s performance. I’ve been riding in Portugal for around 14 years as I have family there. I just love it. Smooth roads, great scenery, amazing people and most of all, It’s so quiet. It’s like a secret cycling paradise that I really want to share with others. Hence, we built Casa Karibu specifically designed around cyclists.

With the bike industry being notoriously difficult to survive in these days, What would you say is the secret to your success?

I think survival is the new success at the moment. It’s tough out there and not just in cycling. Being realistic is important. If you want to make a fortune then it’s a tough industry. If you want a good lifestyle job then it’s perfect. I think treating it as a service industry rather than a retail one works for us in the UK. You can’t buy a service, coffee and cake or a bike fit online…. yet!

It seems like you’ve turned your hand to so much already but what’s the next adventure?

Good question, I think this year will be spent getting the holidays side of the business more established and setting up Proper Bike Fitting in Portugal. Maybe another cycle cafe out there too but I intend to take that slow and steady.

What do you find most challenging about running bespoke tours, aside from not being able to ride yourself all the time?

Not being able to ride all the time is a challenge but there are worse places for a turbo session than on  the terrace overlooking the hills. The biggest challenge is the language. I’m learning Portuguese but it’s unbelievably hard especially when so many of the locals speak English. It’s always amusing when a local approaches the group speaking Portuguese and everyones looking at me to respond!

How often do the missing the pasteis de nata going missing?

All the time if I get there first…. 😉

Images courtesy of Breakaway Digital