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Stage presence

Words by Luke G Williams; Photo Topher McGrillis for the RSC

Rising Shakespearean actor David Ajao admits that if it wasn’t for a Sliding Doors-style moment as a teenager, he probably wouldn’t have ended up as an actor.

“After school at St Thomas Apostle College I had a place at Christ The King [6th form college],” the 30-year-old tells Peckham Peculiar over a cup of tea at the flatoff Rye Lane where he once shared a bedroom with his older brother and where his Nigerian mother still lives.

“My GCSE results were crap and when I went along to register I asked: ‘is there any way I can get in?’ A lady there told me, very politely: ’I’m afraid not.’

“I thought: ‘what am I going to do? My mum’s going to kill me!’ A mate of mine was waiting outside and it just so happened we got the 436 bus back towards Peckham which goes right past Lewisham College.

“My mate said: ’I’m going in to see what’s going on.’ I picked up a leaflet in the theatre that said if you audition for a place this is what you have to learn. So I went back to my mum and said: ‘I’m not in yet but I’m going to learn this and see what happens!’

“I drilled this monologue every single day for a week, had the audition, got in and ended up doing a BTEC National Diploma in `Drama. That saved me. I don’t think I’d be acting now if it wasn’t for that trip to Lewisham College.”

Ajao had always enjoyed drama but did not initially consider the possibility of a career in the arts.

“I’d always been a performer,” he admits with an endearing chuckle. “I’d sit at the back of the class in school making jokes or playing around.

“In Year 9 my drama teacher Mr Foster took the time to say to me: ‘you could do something in drama’, but I didn’t really know what. I ended up taking Drama at GCSE, mostly because I thought I’d get to play around and do improvisations!”

As befitting a man resolutely and refreshingly free of pretension, David is able to look back on his earliest performances with a sense of humour.

“The first time I was on stage at school was terrible!” he laughs. “We were a Catholic school and we did a play about Jesus going into the desert for 40 days and 40 nights.

“I can’t remember much about the play but I was the devil. I remember standing up in front of the whole school, having come up from a platform, and my first line was: “I’m the devil!” - everyone pissed themselves laughing.

“Then we did a production of A Midsummer Night’s Dream in which I played Helena, which was an interesting experience in an all-boys school, I was hearing about that for the rest of the year!”

Post-Lewisham College, Ajao studied at Rose Bruford Drama School in Sidcup, Kent, an experience about which he speaks candidly.

 “I struggled in that environment. Being a young, black male from south-east London and going to this place in Kent was hard. It was really close to where I’d grown up but it was also really different.

“I didn’t really know how to act around all these actors from across the country. I tried to be myself but I wasn’t staying in student dorms, I was heading back home at the end of every day, which was difficult. I couldn’t always go to the parties and socialise as much as others.”

Before drama school, David admits he existed in something of a south-east London bubble. “My mum’s Nigerian and growing up in Peckham was like being in Little Nigeria or Little Lagos.

“A lot of my mum’s friends lived around here and there was a huge Nigerian community, which was evident along Rye Lane, all the markets and in the hair shops. I loved growing up in Peckham and having that sense of community.”

Despite the ups and downs of drama school, David remains grateful for the support he received from his tutor (“Steven Dykes – he helped me out a lot”) and the fact his course gave him the opportunity to study in America for a year in Nacogdoches, Texas. He also left Rose Bruford with a greater sense of identity.

“You learn more about yourself at drama school than you do about any acting techniques, which in some ways helps inform who you are as an actor. But it was a tough three years.”

While at Rose Bruford, Ajao also secured his first paid acting job, wearing a hoodie in an ESPN commercial and earning the princely sum of £100 (“more than my EMA [Educational Maintenance Allowance] at the time!”)

By now the light-hearted joker of Ajao’s teenage years was gone, and in his place was a man possessing a steely determination to succeed and a formidable dedication to his craft.

“I had an agent but they weren’t very good,” David reveals of his early days as a jobbing actor. “I knew there wasn’t going to be a big break that skyrocketed me, so the first thing I did was go on a website called Casting Call Pro.

“Anything that matched my casting breakdown I applied for. A lot of the work was unpaid, some of it was expenses only. But I did every job I could, as I wanted to add to my experience. I learnt so much from fellow actors, probably more than I did from drama school.

“Fortunately, I was never so long without an acting job where I thought: ‘I’m not supposed to do this’, even when I took on other things like working in Curry’s or in bars or hospitality.”

Ajao’s career soon gained momentum with an appearance in Otieno at the Southwark Playhouse, a play which reworked Othello in Zimbabwe. Soon after, he was cast as Romeo by the Box Clever Theatre Company in a production that toured schools for several months.

“Kids are the most honest audience – if they don’t like you that’s it, you know it straight away! It was some of the most rewarding work I’ve done.” Ironically, Ajao had never really seen himself as a potential Shakespearean actor, but being cast as Romeo set him on a path which would see his career often intersect with the Bard’s work.

“I’d done two Shakespeare plays in secondary school like everyone else. But I was always like: ‘hmm, I’m never going to properly understand it.’

“The artistic director of Box Clever Michael Wicherek took a chance on me. He said: ‘I want to give you this opportunity to play and understand Shakespeare, I think you’re a great actor and you need this.’ I never thought it would work out this way but I’ve done a lot of Shakespeare.”

A further performance as Romeo for Box Clever followed, this time directed by Iqbal Khan, who would become an important figure in David’s career.

“Iqbal and I clicked straight away. I think he really understood me. I’ve since worked with him four or five times and my first RSC job was directed by him.”

The job David mentions was a role in Iqbal’s acclaimed and groundbreaking production of Othello in 2015, in which the title role was played by Hugh Quarshie, alongside Lucian Msumati - the first black actor to play Iago at the RSC.

David understudied for Msumati while also playing Montano. During the same Stratford season he also appeared in The Merchant of Venice and Hecuba.

“I think there’s often a stigma around Shakespeare where people think they have to present it in a certain way with an RP accent.

“Fortunately for me with a lot of these productions I’ve had the privilege of having a director who has wanted to hear the Shakespeare in my voice, to hear the south-east London in it, to hear me speaking naturally.”

Post-Othello, David picked up some major TV work, including a chance to flex his comic muscles in Dane Baptiste’s uproarious BBC sitcom Sunny D and a six-month stint in Holby City alongside former Othello colleague Hugh Quarshie.

“Doing TV was really exciting and helped raise my profile somewhat. There were sort of opportunities to go back to the RSC but I had always said if I went back I’d like to have a really substantial part.”

And so it came to pass when David was cast in the lead role of Orlando in As You Like It in the RSC’s forthcoming Stratford-upon-Avon season.

Rehearsals are well under way now, with the curtain due to rise for the first time on 14 February, while David will also appear later in the year as Pompey in Measure for Measure.

“I’d wanted it for so long but there was still some anxiety attached to it,” he says of the process of auditioning for the role of Orlando. “Part of it still hasn’t hit me – the fact I’m taking on a lead at the RSC. It’s somewhat daunting but also really exciting.

“We started rehearsing at the end of November and the director Kimberley Sykes has set up a room where everyone’s opinion is valid. We are creating this world as a team, which makes me so much more comfortable.

“I’m feeling really good and I’ll hopefully be bringing something new to the character. We all know As You Like It is a comedy but I think within it comedy and tragedy sit side by side. I think you’ll see a lot of that in Orlando.”

David also hopes that his success will inspire other youngsters from working-class urban backgrounds to follow his lead.

“I want anyone reading this interview to be encouraged that they can find their own way. There’s no linear path in acting - you may have to go left, right or all over the place but there’s so many people out there who are doing great things, including loads of people from Peckham.

“I’ve been inspired by so many people so I hope people also will look to me and gain some inspiration and see that Shakespeare can be for kids from Peckham, and that you don’t have to put on an act while acting it.”

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Brian Flatoff guilty of all charges- Cops walk free killing an innocent man during standoff in Neenah - Motorcycle dispute led to incident

Brian Flatoff guilty of all charges- Cops walk free killing an innocent man during standoff in Neenah – Motorcycle dispute led to incident

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How to Clean & Maintain Your Coffee Roastery

Cleaning and maintaining your roastery can be a daunting task – not only are there many parts that need upkeep, from the roaster to pipes and de-stoners, but they’re also often huge, heavy, or hard to get to. Yet it is an essential part of being a coffee roaster.

A poorly maintained roastery can pose tremendous risks to the health and safety of you and your staff, as well as resulting in physical damage and financial losses.

To better understand how to maintain a roastery, I spoke to Nicholas Flatoff and Brice Sturmer, technicians at Usonian Systems, a provider of expert advice and specialized equipment to coffee roasters across North America. Here’s what they recommend, starting with the roaster and moving onto other equipment.

You might also like: Planning Your new Roaster Site: A Checklist

Roaster working with a Loring Roaster. Credit: Usonian Systems

Looking After Your Roaster: The Basics

Every roaster is different, and no generic guide will compensate for detailed information specific to your equipment. Brice says, “The best place to start is by looking at the manufacturer’s manual.”  

He also recommends getting in touch with a technician or an operator. “Manufacturers don’t necessarily set up a roaster like a production roaster; they rely heavily on an operator and on technicians like myself to provide them with feedback as to what’s actually happening with their machines in the field. Manuals can only go so far with roasters in regards to maintenance.”

Once you have a better understanding of your machine, check the hours log. “If you know how many hours the machine has been running, that’s the best way to plan and schedule the preventative maintenance programs,” he stresses. 

Of course, sometimes that’s easier said than done. Brice tells me that roasters used to have hour counters on them, but modern ones don’t tend to have that feature. He recommends logging hours on a digital spreadsheet so that it’s easy to check and share the data. 

Roaster working at a roastery with a Loring machine. Credit: Usonian Systems

How to Clean & Maintain Your Roaster

The general rule of thumb for roaster maintenance is to keep airflow obstruction-free. While this will vary according to your roaster and roasting style, generally speaking, you should aim to clean the chaff collector every 3–5 roasts. 

If you tend to roast darker, be sure to check even more frequently to see if the oil is building up and inhibiting the airflow. On the other hand, don’t be tempted to check less just because you’re roasting light: that’s how you end up with fires, not to mention that poorer-quality roasting caused by limited airflow will be even more noticeable.

Besides the chaff collector, the cooling tray needs to be cleaned daily, if not more often. Nicholas says, “If you’re roasting a full batch four times an hour for a full day, you’re going to probably need to be vacuuming out the cooling tray two, three times a day. And that’s going to go for most roasters of pretty much any size from 15 to 150 kilo.

“If you’ve been roasting for two or three hours straight, check the cooling tray to make sure there’s not a buildup in there. Make sure it’s not inhibiting airflow.”

On a weekly basis, you should check the ventilation and your bearings – do they need greasing? Nicholas tells me that if you’re greasing them too often, you’re probably using the wrong product. “If you are using the appropriate food-safe high-temperature grease, you shouldn’t need to grease the bearings every single day,” he says. 

Pay attention to this: low-temperature grease won’t just require frequent reapplications but can also affect the machine’s performance.

As for deep cleaning the roaster, Nicholas recommends starting monthly and then adjusting. “If you find that you need to do it more often, do it more often. If you find that monthly is overkill, step back to two months, three months, whatever it might be. Each roaster has its own rhythm and its own needs,” he tells me.

When you do your monthly deep clean, make sure to also look at the fans, chaff cyclone, cooling tray, and more. Change any tape that needs it and look at if you need to replace your gaskets. Inspect the drum gap to see if it needs adjusting.

Clean out your flues every six months. And after every 2,000 hours or so (which at eight hours per day, five days per week, is roughly once a year), you will probably want to replace the bearings. You should also tune your roaster ignition and check the gearbox transmission fluid on a yearly basis.

Throughout the year, make sure that you are regularly checking every part that can accumulate any chaff or dust. Nicholas says, “It’s fairly uncommon for us to receive an emergency maintenance call and for us to get on site and find a clean roaster.” 

Roasters being installed. Credit: Usonian Systems

How to Clean & Maintain The Rest of Your Roastery

On a daily basis, you should be dusting and sweeping the premises, as well as emptying the vacuum and trash so as to minimize hazards and comply with food and safety regulations.

Every week, take a look at the ducts for potential leakages or airflow obstruction.

Once a month, check if the carbon monoxide meter and ducts are working. Do a thorough clean of the premises, too. Nicholas says, “You really do need to be climbing into those tight spaces with a steel brush and a vacuum at least once a month.” 

Schedule a quarterly deep clean of your destoner, green loader, and any other equipment you have. This is a good time to also check if the fire extinguisher is in place and functioning, as well as to run over fire protocols and go over safety plans with your team.

Lastly, check your afterburner on a yearly basis.

Yet remember that every roastery is different. Brice recommends paying attention to where buildup happens on your site and then adjusting your cleaning plan. There may be some areas that you need to inspect more frequently, due to your workflow and turnover. 

Freshly roasted beans cooling down. Credit: Jean Pierre Flores

Warning Signs to Watch Out For

You’ve created a maintenance plan and are cleaning regularly. Does that mean you’re in the all-clear? Not necessarily. Watch out for signs that something needs extra attention, particularly these two:

Unusual Noises

Unexpected sounds coming from your machine? Nicholas tells me that there are two common causes: “the first being the bearings, and the second being the drum.” 

He associates scraping and scratching noises with the drum, and groaning and grinding noises with the bearings. However, without inspecting the roaster, it’s impossible to know what the issue is.

Whatever you do, don’t put off fixing this until tomorrow. Nicholas says, “Those [noises] are indicators that there’s something wrong. That might not have damaged the roaster already, but if you continue to roast on it without doing anything about it, it could create potentially irreparable damage to the roaster.”

Hearing odd noises that don’t sound like scraping, scratching, groaning, or grinding? It’s still not worth waiting. Check straight away – you don’t want to have to replace your roaster just because a normally minor issue was left long enough to cause significant damage.

Changes in Roast Profiles & Roaster Performance

“Any deviation in what you are normally achieving for your profile” should draw your attention, according to Brice. 

“If your roasts, all of a sudden, are getting way longer or way shorter, and you are not changing anything on the operations side, that can be an indication of an airflow problem or perhaps burner problems, and those are both systems that need to be regularly maintained,” he says. 

Newly installed roaster. Credit: Usonian Systems

Sticking to Your Maintenance Plan Is Crucial

You’re probably working non-stop to roast all your orders on time, do quality control, cup, refine roast profiles, train new employees, check your packaging, do marketing and sales, and more. Yet roastery maintenance cannot be delayed. It’s just as high a priority as getting orders delivered.

Nicholas says, “The biggest issue we see, when a roaster ignores something that feels off, would be damage to the drum or the drum actually seizing. The drum can actually start to grind into the faceplate of the roaster and material off.”

He tells me that he’s seen drums grind as much as “a quarter of an inch,” or 6 mm, into the faceplate.

“You’re looking at potential damage to the shaft, potential damage to the faceplate, the drum, the motor, the gearbox,” he continues. “This can get very expensive very quickly if you run into a situation where your drum clearance isn’t accurate… And if you just ignore that, that can total the roaster.”

Then there’s the risk of fire, the risk to employees’ health, and the many ways you can potentially damage other items of equipment.

Both Brice and Nicholas agree that it’s crucial to plan and keep to a maintenance schedule. Allocate tasks to set people and ask them to perform them at specific times. Make sure they don’t just check them off but also add any observations they have – this can help you spot issues early on.

And, most importantly of all, if something seems wrong, pay attention to it. Brice tells me that there are two keys to maintaining your coffee roastery: keeping it clean and “knowing what your normal is and knowing when your roaster deviates from normal.” 

Nicholas also recommends paying attention to your instinct. “A lot of roasters are super in tune with their machines,” he says. “If you’ve been roasting on the same roaster for a year, five years, or ten years, you’re going to know better than anybody else whether or not there’s something off with that machine. 

“Trust that kind of sixth sense that roasters have in connection with their machines. If something feels off… don’t just say, ‘Oh, it’ll be fine.’ Actually take a moment to check it out and if you’re not sure what’s going on with it, a call to an expert is usually free.”

Enjoyed this? You might also like Selling Coffee Online: A Guide For Roasters

Featured photo caption: Roaster checking beans being roasted. Featured photo credit: Jean Pierre Flores

Please note: This article has been sponsored by Usonian Systems.  

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The post How to Clean & Maintain Your Coffee Roastery appeared first on Perfect Daily Grind.

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