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GRINDSTONE at Bolands Mills – Simon Moore and Erw
in Pollard - owners Bolands Mills has always been a place of stories — from its industrial heritage and role in the 1916 Rising to its rebirth today as Dublin’s newest cultural destination. Now, thanks to Google, it’s home to a bustling community of food, wellness, and creative businesses shaping the Docklands for the future. What inspired you to open here, and what makes this part of town a good fit? We just really loved the whole ethos of the project and the history of Bolands Mills, it’s a really beautiful, inspiring place to be and to open a business. The buildings are beautiful, and we feel we are a part of something bigger. There are loads of offices and residential buildings around us, but we also get quite a lot of tourists who are coming to check out the area, so it really ticks all the boxes! Dublin’s coffee scene has exploded in recent years — how do you carve out your own identity in such a competitive space? I suppose our ethos from day one has been to stick to what we know and what we’re good at, and focus on that. Our goal is to provide excellent coffee in beautiful surroundings, and I think we’ve nailed that with Bolands Mills. You can try to be all things to all people, but I think we’ve managed to focus on what we do, and really try to make that the best we possibly can. I think our shops in Bolands Mills and Dublin Landings are really the most beautifully designed interior spaces for a coffee shop in Dublin, and our coffee is exceptional. What’s your own go-to order when you’re behind the counter Short americano, black. I love trying new single origins and different roasts etc. and having it black really allows you to taste the coffee. I used to drink flat whites all day but then realised drinking 2 litres of milk a day probably isn’t great for you as a grown adult! How do you balance keeping regulars happy with introducing new ideas or seasonal specials? I think coffee is something that is very personal and very habitual for people, so most people are reluctant to change their regular coffee order. With that in mind, it’s important to keep up-to-date with trends and decide which ones might fit your brand. We always rotate our guest grinder to have new, seasonal or limited edition single-origin coffees for those who like to try something new or might be a little bit more adventurous, and alternative drinks like matcha, herbal teas, cold brew etc. are always fun and something different if you’re not a coffee lover or have reached your daily quota! If you could invite anyone (alive or dead) to sit at the Grindstone window with a coffee, who would it be and why? I think maybe Gordon Ramsay, I would love to make him a coffee and see his reaction, for better or worse! I think he’d love it but he’s just such a character and you never know what’s going to come out of his mouth next. That being said, he’s also incredibly talented and knowledgeable so I’d love to have a chat with him. Finally, for someone visiting for the first time, what’s the one thing they must try? Our batch brew is always great. Batch brew basically means filter coffee which has been brewed in a large batch. Filter coffee is really popular in the specialty coffee world because it’s quite a different drink to an espresso-based beverage, where you can really taste a lot of the floral or fruity notes of the coffee, with slightly less body than espresso. We always have something really interesting on batch and usually have two on per day, so make sure you ask if you pop in! Grindstone is just one flavour of what’s brewing here — with more makers, movers, and voices soon to be part of the Bolands Mills story. Instagram Grindstone: @grindstone_ie Bolands Mills: @bolands_mills www.bolandsmills.com