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Jonathan E. Hutchins

@jonathanhutchins

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CEO @williamsonscoffeeusa
Founder @williamsonscoffee & Farmer2city. Lifetime Brazil 🇧🇷 & China 🇨🇳 Expat with @pattyhutchins09

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We ❤️ You

We ❤️Coffee

We ❤️ Every new thankful day to be alive.

See you tomorrow 7am-2pm

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Some moments since moving to nh

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Love all these amazing grandchildren of William & Sue from my sister Cherith and husband Hal. Love farmers. Love family. Love coffee. Love people. Love Legacy. ❤️

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Today was an amazing Friday.

It started around 5am with the news: “Staff sick at Amory St. We won’t be able to open.” Most of our dear staff are asleep at that hour, hopefully getting their last bit of REM sleep. So I finished my coffee and morning reading and headed to Manchester.

It had been about two years since I had really opened our Amory St shop as the owner, so there were a lot of memories walking through those doors. Then I discovered our closing team had misplaced one very important little screw—the screw holding a group-head screen on the espresso machine.

Friday morning. One group head down.

At 6:30am I sent a shot-in-the-dark text to my friend Raj, who owns the Ace Hardware next door:

“Raj, by chance do you guys carry a 5mm x 20mm flat-head/countersunk screw?”

No answer. I imagined Raj was sleeping too.

7am hits. People are lining up. I’m pulling shots like crazy, just waiting for someone to order six iced lattes with quad shots.

Thank goodness Dom arrived.

Then around 7:15 the door flies open.

Raj barges in: “IS THIS THE SCREW YOU NEED??”

YES.

Seconds later, both group heads were pulling shots again.

Meanwhile, our nitro cold brew system decided it needed attention too, so Raj headed back for more parts.

And honestly, the rest of the day continued like that.

That’s life when you run four coffee shops.

Elm St started pulling really long espresso shots. Strong New Hampshire humidity changes how coffee behaves in the grinder, so our baristas have to know how to adjust and recalibrate.

Then back to Concord to check in on Jed, who had installed our new self-checkout kiosk, like the one at The Village—so introverts like me can order coffee without talking to anyone. 😂

After meeting some friends passing through from California, I headed back to The Village…

SURPRISE.

We sold through ALL our house-made focaccia.

We’re 86’d for Saturday.

Not good.

So I whipped up three batches. They’re cold-proofing now for an early bake tomorrow morning.

And I think all four stores are ready for the Saturday rush.

I think. 😂

Tomorrow is going to be an amazing Saturday because we have the best customers in the world.

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Sunday night. Getting ready for another week of coffee.

About 15 years ago I read the book “Buzz: The Science and Lore of Alcohol and Caffeine” by Stephen Braun. Maybe we should buy some copies to sell in our stores. Probably only used copies. It’s fascinating.

Which got me thinking tonight about something we serve thousands of times every week:

What actually happens after that first sip of coffee?

You take a sip. The coffee hits your tongue, and your taste buds begin sorting through bitterness, acidity, sweetness and all those aromatic compounds we spend so much time trying to get right. But caffeine is headed somewhere else. After you swallow, caffeine moves through your stomach and especially your small intestine, where it’s absorbed into your bloodstream. Within roughly 30–60 minutes, blood levels are generally near their peak.

Then comes the interesting part.

Caffeine crosses the blood-brain barrier and enters your brain. Your brain naturally produces a chemical messenger called adenosine. As adenosine builds up through the day, it binds to receptors in your brain and helps create that familiar feeling of sleepiness. Caffeine happens to have a molecular structure similar enough to adenosine that it can occupy those receptors.

Except caffeine doesn’t tell your brain, “You’re tired.”

It basically sits in adenosine’s chair.

With some of those receptors blocked, the normal “slow down” signal is reduced. Neural activity shifts, and systems involving dopamine and other neurotransmitters are affected.

The result?

You often feel more awake, alert and focused.

And eventually your liver gets involved, metabolizing the caffeine primarily through an enzyme called CYP1A2. How quickly that happens varies quite a bit from person to person.

So tomorrow morning, when you take that first sip…there’s a whole lot more happening than coffee meeting taste buds.

From Bean to brew to lips to bloodstream to brain to work and lots of chattiness.

All before most of us have answered our first email.

Pretty remarkable journey for one little cup of coffee.

Here’s to another week of keeping Concord, Penacook, and Manchester caffeinated.

See you M-Saturday 7am-2pm.

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Come have a coffee with us!

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Yesterday at noon, I was leaving The Village to head to our Amory Street shop to help Hunter fix a nitro cold brew regulator when Peter video-called me from the roastery.

Something was very wrong.

Monday and Tuesday are our biggest roasting days. We roast for all four shops, and our backup supply was critically low. What we had on hand might have gotten us to Thursday.

Then Peter @cephasnott showed me the problem: the axle on our 12-lb roaster drum had literally snapped.

Our manufacturer in Brazil later told us this was only the second time they’d seen this failure in the history of this roaster.

One thing I was taught early in coffee: if you’re going to roast, you need to know how to take your machine apart and put it back together. Coffee-roaster technicians are hard to find—especially when your machine was built in Brazil.

So I changed direction and headed for the roastery.

Peter and I got to work. Within two hours, the roaster was apart and the drum was out. After talking with the manufacturer in Brazil, we knew what we needed: a machine shop that could fabricate and machine steel.

I immediately thought of an engineer friend Giovanni @giovannitoscano551 who lives in Penacook.

“Bring it to The Village. Let me look at it.”

Thirty minutes later, he had called a friend.

And right here in little Penacook, we found Custom Metal Fabrication, owned by the Day family. Anthony Day took our broken parts back to the old mill buildings on Commercial Street and got to work.

They told us, “We’ll have it fixed tomorrow.”

And they did.

Today around 3pm, we put the roaster back together.

We’re roasting again.

Less than 24 hours from a broken axle and a potentially serious problem to being back online—all because people in a small town knew people, picked up the phone, showed up, and helped another small business.

That’s community.

We should have the shelves restocked tomorrow.

And maybe it’s time to start shopping for roaster #2. 😂

See you at 7am. Coffee will be roasting.

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And just like that, summer is coming to a close.
My heart is so full reflecting on the past few months. We were incredibly blessed to travel, explore new places, and most importantly, reunite with so many cherished friends and family. From the long-overdue hugs to the late-night laughs, every mile traveled was worth it for the moments we shared.✨☀️

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AUTUMN SPECIALS

PUMPKIN SPICE LATTE
Espresso and your choice of milk with our house-made pumpkin spice sauce, made with real pumpkin, vanilla, and warm fall spices.
Hot or Iced — Add Pumpkin Pie Cold Foam to Iced coffee & cold brew

PUMPKIN CHAI LATTE
An organic autumnal spin on our signature Metolius Chai—black tea, cardamom, ginger, and warming spices, with creamy pumpkin and nutmeg.
Hot or Iced

WHITE CHOCOLATE ORANGE MOCHA
Espresso, creamy white chocolate, and sweet orange. Bright, velvety, and made for crisp autumn days.
Hot or Iced

CINNAMON ROLL LATTE
Espresso and milk with our house-made cinnamon roll syrup and vanilla cold foam—brown sugar, warm cinnamon, vanilla, and buttery bakery notes. Fresh-from-the-oven comfort in every sip.
Hot or Iced

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Tomorrow at 7am, we begin Autumn (early).

Not Fall Drink Specials. That would be ridiculous. It’s not even fall yet.

These are Autumn Drink Specials, which apparently makes launching them September 1st feel more sophisticated and completely reasonable.

Pumpkin Spice has been around far longer than the latte—American bakers were mixing cinnamon, ginger, nutmeg and cloves into pumpkin pies long before someone finally had the good sense to put the whole idea into coffee.

And here in New England, we understand why.

Summer is painfully short, yet somehow by the end of August we’re already emotionally prepared to put on a sweater and complain about the cold.

Soon the leaves will turn.
The tourists will arrive.
The leaves will leave.
And we’ll enter the long, gray Season of the Sticks, when pumpkin spice may be one of the few things holding us together.

So we made a menu for the transition:

Pumpkin Spice Latte — Because resistance is futile. Ours is made with our own house-made pumpkin spice syrup/sauce.

Pumpkin Chai Latte — Because apparently pumpkin spice wasn’t enough. We added chai. More spice. More Autumn. No apologies. It’s totally organic.

White Chocolate Orange Mocha — Chocolate-orange season deserves more respect. Rich, bright, and just strange enough to work beautifully. Maybe would have been better for Halloween.

Cinnamon Roll Latte — For those mornings when eating a cinnamon roll AND drinking a latte feels excessive. We solved that problem. (We do also have amazing cinnamon rolls every day and now GF ones)

Tomorrow. September 1. 7am.

Summer isn’t over.

We’re just emotionally done with it.

AUTUMN DRINK SPECIALS ARE HERE.

See you tomorrow morning!

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Saturday mornings are the best exploring a new location at our favorite spot @williamsonscoffeeusa. Thank you @jonathanhutchins for creating your Java happiness!

#williamandsonscoffeecompany #coffee #penacook #newhampshirelife #newhampshire

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