From the cockpit to the coffee roast, our journey has been guided by two fuels: aviation and passion. Founded by a former offshore helicopter pilot, Chris Berry, Ground Effect Coffee Roasters was born from a 20‑year career flying crew and clients across rugged coastlines, and always stopping for that one indispensable item - coffee.

Over time, one truth became glaringly clear - coffee in aviation too often tasted like kerosene. So, grounded from the air and fuelled by taste, Chris took matters into his own hands. He left the cockpit and dove headfirst into coffee - learning, experimenting, and dedicating himself to delivering something truly exceptional.

We don’t press a button and walk away. Every roast is attentively hand‑roasted, letting us fine‑tune airflow and heat in real time - even mid‑batch.

We blend this craftsmanship with precision tools - sample roasting, profile tracking, refractometry, Agtron analysis, and expert training via the London School of Coffee - ensuring each roast delivers maximum flavour right to your cup.

To fuel your adventures, whether airborne or grounded, with coffee that’s consistently fabulous. Flavour, quality, ethical sourcing and customer satisfaction are our nonstop flight plan. Whether it’s our Colombian El Eden, Tanzania Mbili Twiga, Brazil Vinte, or our crowd‑pleasing Mach One espresso blend, every bag is a flavour journey.

And our Wings blend? It’s not just a coffee - it helps support Wings for Warriors, a UK-registered charity that provides wounded, injured, or sick servicemen and women with the training and support needed to pursue careers as professional pilots, offering them a future worth fighting for.

We take environmental and social responsibility seriously. All our packaging is recyclable, and we work diligently to ensure our beans are ethically sourced through programmes that uplift farmers and protect the planet.