{"id":2954,"date":"2017-10-19T22:29:53","date_gmt":"2017-10-19T20:29:53","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=2954\/"},"modified":"2020-03-17T15:55:08","modified_gmt":"2020-03-17T14:55:08","slug":"whos-your-roaster-vol-1","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.com\/blog\/whos-your-roaster-vol-1\/","title":{"rendered":"Who\u2019s your roaster? vol. 1"},"content":{"rendered":"

Roasting coffee is both their job and passion. Little mysterious, less accessible and absorbed in a very precise work of turning best greens into best browns. I\u2019ve managed to bring some of them out from behind the machine. Shook off from ashes and scrubbed from soot they got rid of dungarees and enrobed in casuals to answer a set of questions.<\/big><\/strong><\/p>\n

There is a chance you often sip a coffee brewed from their beans. Ladies and gentlemen, seven polish roasters from some top Polish and European roasteries share their stories!<\/p>\n

Wojtek Rzytki – Coffeelab<\/b><\/h2>\n

He used to work in many different Warsaw coffee shops. Met many amazing people in the meantime. Wojtek has been working for Coffeelab<\/a> for more than two years now. Currently he\u2019s a head roaster of at the same company.<\/p>\n

\"palenie
photo: Piotr Tuora<\/figcaption><\/figure>\n

Piotr Je\u017cewski:\u00a0How did you become a coffee roaster? Was it your goal or maybe you had never thought about becoming one before?<\/b><\/p>\n

Wojciech Rzytki: I\u2019ve always wanted to work in a roastery. I could even mop the floor just so to be around, learn and observe. It is the position I was eager to explore.<\/i><\/p>\n

PJ:\u00a0Do you smoke?<\/b><\/p>\n

WR: Nope. I hate the smell of tobacco.<\/i><\/p>\n

PJ:\u00a0What\u2019s your favorite origin? (to roast AND to drink \u2013 pick up one of each)<\/b><\/p>\n

WR: I like Kenyans. Also, as much as it\u2019s hard to believe, I enjoy some decafs. A well made decaf Ethiopian can taste like a good beer!\u00a0<\/i><\/p>\n

PJ: What is your sense of humor? (examples are more than welcome \u263a )<\/b><\/p>\n

WR: I like black humor and also lame, groaner jokes.<\/i><\/p>\n

PJ:\u00a0Do you have a role model? Are you inspired by someone in terms of work and roasting style?<\/b><\/p>\n

WR: No, I don\u2019t. I guess every roaster has his or her own style. Like baristas have different styles of making coffee.<\/i><\/p>\n

PJ:\u00a0What\u2019s your favorite roastery except the one you work at?\u00a0<\/b><\/p>\n

WR: I\u2019d say Koppi is my favorite.<\/i><\/p>\n

PJ:\u00a0Is there anything you don\u2019t like about roasting job?<\/b><\/p>\n

WR: The only thing I don\u2019t like about roasting is the kind of manual labor included.<\/i><\/p>\n

PJ:\u00a0There\u2019s a permanent, worldwide absence of either espressos or filter coffee starting today. What\u2019s your choice?<\/b><\/p>\n

WR: Perhaps I\u2019m just falling into many people\u2019s disfavor, but espresso out. I drink filter coffee every single day. I can\u2019t imagine my world without it.<\/i><\/p>\n

PJ:\u00a0Except of coffee you\u2019re mostly fascinated about the sensory of\u2026<\/b><\/p>\n

WR: \u2026beer. Beer is similar to coffee to some extent.<\/i><\/p>\n

Damian Durda \u2013 roasting consultant<\/b><\/h2>\n

A well known joker in the industry. As a roaster he started at Bonanza from Berlin. He was providing consultancy projects to companies like %Arabica, Caffenation or Refinery. Known for his warmness, passion, dedication, love for celerity tie-ins and water pumps as well as fast and risky bike rides through downtown.<\/p>\n

\"damianPiotr Je\u017cewski:\u00a0How did you become a coffee roaster? Was it your goal or maybe you had never thought about becoming one before?<\/b><\/p>\n

Damian Durda: I was never good at math or chemistry but roasting coffee seemed really interesting to me. I\u2019ve decided to go deep at some point. I love the smell of roasting and the way how color changes. Eventually, I want to explore everything that is connected to coffee. Mostly the soil on which it grows. Roasting coffee is a link that makes my goal more real.<\/i><\/p>\n

PJ:\u00a0Do you smoke?<\/b><\/p>\n

DD: No.\u00a0<\/i><\/p>\n

PJ:\u00a0What\u2019s your favorite origin? (to roast AND to drink)<\/b><\/p>\n

DD: Honduras to roast. Kenyan and Colombian to drink.<\/i><\/p>\n

PJ: What is your sense of humor? (examples are more than welcome \u263a )<\/b><\/p>\n

DD: Dumb, groaner jokes. Especially \u201cyour mom\u201d ones.<\/i><\/p>\n

PJ:\u00a0Do you have a role model? Are you inspired by someone in terms of work and roasting style?<\/b><\/p>\n

DD: Audun Sorbotten, Scott Rao, Bjornar Hafslund, Ryan O\u2019Donovan, Tim Wendelboe, Willie Yliluoma, Mans Akne, Mike Piccolo, Per Nordby, Zoltan Kis, Charles Nystrand, Christian Gullbrandsson, B\u0142a\u017cej Stempin.<\/i><\/p>\n

PJ: What\u2019s your favourite roastery except the one you work at?<\/b><\/p>\n

DD: Verve Coffee, Counter Culture, Tim Wendelboe<\/a>, Audun Coffee, Koppi, 49th Parallel, Solberg&Hansen<\/a>, Heart, Coffee Collective, Kaffa, Friedhats.<\/i><\/p>\n

PJ:\u00a0Is there anything you don\u2019t like about roasting job?<\/b><\/p>\n

DD: Noise, random people and weather changes.<\/i><\/p>\n

PJ:\u00a0There\u2019s a permanent, worldwide absence of either espressos or filter coffee starting today. What\u2019s your choice?<\/b><\/p>\n

DD: Espresso.<\/i><\/p>\n

PJ:\u00a0Except of coffee you\u2019re mostly fascinated about the sensory of\u2026<\/b><\/p>\n

DD: \u2026honey.<\/i><\/p>\n

Miko\u0142aj Panasik \u2013 Czarna Fala<\/b><\/h2>\n

Another hugely experienced coffee guy. Two-time Polish Cup Tasters Champion. World Cup Tasters quarter-finalist. Currently Miko\u0142aj works as a head roaster at Warsaw micro roastery, Czarna Fala. Known for his charming ambiguity, nuanced wit and anti-celebrity nature.<\/p>\n

\"palenie
photo: Krzysztof Kozanowski \/ USTA<\/figcaption><\/figure>\n

Piotr Je\u017cewski:\u00a0How did you become a coffee roaster? Was it your goal or maybe you had never\u00a0<\/b>thought about becoming one before?<\/b><\/p>\n

Miko\u0142aj Panasik: As soon as I stopped dreaming about becoming a fireman, I wanted to be a roaster.<\/i><\/p>\n

PJ:\u00a0<\/b>Do you smoke?<\/p>\n

MP: No.\u00a0<\/i><\/p>\n

PJ:\u00a0What\u2019s your favorite origin?<\/b><\/p>\n

MP: I had the best fun roasting Peru so far.<\/i><\/p>\n

PJ: What\u2019s your sense of humor? (examples are more than welcome)<\/b><\/p>\n

MP: Lol.<\/i><\/p>\n

PJ:\u00a0Do you have a role model? Are you inspired by someone in terms of work and roasting style?<\/b><\/p>\n

MP: I guess every roaster has some features, knowledge or skills that are inspiring. I value the craft of colleagues from the West and also how Scandinavian roasters respect the ethos of labor.\u00a0<\/i><\/p>\n

PJ:\u00a0What\u2019s your favorite roastery except the one you work at?<\/b><\/p>\n

MP: The one that is yet about to be set up in Silesia, southern Poland.\u00a0<\/i><\/p>\n

PJ:\u00a0Is there anything you don\u2019t like about roasting job?<\/b><\/p>\n

DD: The end of the gas.<\/i><\/p>\n

PJ:\u00a0There\u2019s a permanent, worldwide absence of either espressos or filter coffee starting today. What\u2019s your choice?<\/b><\/p>\n

MP: No, I just don\u2019t want to live in such world\u2026<\/i><\/p>\n

PJ:\u00a0Except of coffee you\u2019re mostly fascinated about the sensory of\u2026<\/b><\/p>\n

MP: \u2026general stuff.<\/i><\/p>\n

Rafa\u0142 Kaniewski \u2013 Java Coffee Company<\/h2>\n

A coffee dinosaur. Speaking in a friendly manner, obviously! A barista, a coffee shop manager, a roaster. Currently Rafa\u0142 is a head roaster at Java Coffee Company in Warsaw, one of the first specialty roasters in Poland.<\/p>\n

\"kaniewskiPiotr Je\u017cewski:\u00a0How did you become a coffee roaster? Was it your goal or maybe you had never thought about becoming one before?<\/b><\/p>\n

Rafa\u0142 Kaniewski: It was my goal, but like many things in life \u2013 it came out of the blue!<\/i><\/p>\n

PJ:\u00a0Do you smoke?<\/b><\/p>\n

RK: Nope.\u00a0<\/i><\/p>\n

PJ:\u00a0What\u2019s your favorite origin? (to roast AND to drink \u2013 pick up one of each)<\/b><\/p>\n

RK: I love African coffees in general, but to be more specific let\u2019s say Kenyans are my favorite. To drink and to roast.<\/i><\/p>\n

PJ: What is your sense of humor? (examples are more than welcome)<\/b><\/p>\n

RK: I don\u2019t have a sense of humor at all\u2026<\/i><\/p>\n

PJ:\u00a0Do you have a role model? Are you inspired by somebody in terms of work and roasting?<\/b><\/p>\n

RK: That would be Joanna Alm from Drop Coffee.<\/i><\/p>\n

PJ:\u00a0What\u2019s your favorite roastery except the one you work at?<\/b><\/p>\n

RK: Drop Coffee from Stockholm and Coffee Proficiency<\/a> from Poland.<\/i><\/p>\n

PJ:\u00a0Is there anything you don\u2019t like about roasting job?<\/b><\/p>\n

RK: When there\u2019s not enough work for the roaster.<\/i><\/p>\n

PJ:\u00a0There\u2019s a permanent, worldwide absence of either espressos or filter coffee starting today. What\u2019s your choice?<\/b><\/p>\n

RK:Espresso. Drip coffee is my favorite, no doubt about that.<\/i><\/p>\n

PJ:\u00a0Except of coffee you\u2019re mostly fascinated about the sensory of\u2026<\/b><\/p>\n

RK: \u2026wine.<\/i><\/p>\n

Audun Sorbotten \u2013 Audun Coffee<\/b><\/h2>\n

Roasting coffee since 2006. He gained most of his experience working for one of the best roasteries in the world \u2013 Solberg&Hansen from Oslo. An author of Nordic Roaster 2011 and 2012 winning profiles. A World Roasting Champion in 2015. Currently lives in Bydgoszcz, Poland with his wife and kids and runs his own successful micro roastery.<\/p>\n

\"audunPiotr Je\u017cewski:\u00a0How did you become a coffee roaster? Was it your goal or maybe you had never thought about becoming one before?<\/b><\/p>\n

Audun Sorbotten: I was a chemist with 6 years of education and a few years in research, but I felt that I needed to work with something I was truly interested in. I discovered coffee at the age of 27, when being a student in Bergen. Good coffee, as served in the Dromedar cafes, made me feel really good. I became a home barista and I also followed Tim Wendelboe to Trieste where he became the World Barista Champion. When the research money eventually ran out I started to apply for coffee jobs. I was lucky to get a job as a coffee roaster at Solberg&Hansen in 2006.\u00a0<\/i><\/p>\n

PJ:\u00a0Do you smoke?<\/b><\/p>\n

AS: Nope.\u00a0<\/i><\/p>\n

PJ:\u00a0What\u2019s your favorite origin? (to roast and to drink)<\/b><\/p>\n

AS: Honduras, if I should mention just one.\u00a0<\/i><\/p>\n

PJ: What is your sense of humor? (examples are more than welcome)<\/b><\/p>\n

AS: Since it<\/i>‘s hard to describe my own humor I will say that British humor is the best for me.\u00a0<\/i><\/p>\n

PJ:\u00a0Do you have a role model? Are you inspired by somebody in terms of work and roasting style?<\/b><\/p>\n

AS: No, I don<\/i>t idolize anyone, but there are some people whom I listen to every time they say something about coffee or the industry: Tim Wendelboe, James Hoffmann, Peter Giuliano, Trish Rothgeb.\u00a0<\/i><\/p>\n

PJ:\u00a0What\u2019s your favorite roastery except the one you work at?<\/b><\/p>\n

AS: When I cup blind (which I do often): Da Matteo from Gothenburg. But I really like the roast styles and coffee selection of Tim Wendelboe, Solberg&Hansen and Five Elephant<\/a>.<\/i><\/p>\n

PJ:\u00a0Is there anything you don\u2019t like about roasting job?<\/b><\/p>\n

AS: Well, not really. Of course, there are no perfect jobs in the world, but roasting is a very, very good job. I even like doing the maintenance of my machine.\u00a0<\/i><\/p>\n

PJ:\u00a0There\u2019s a permanent, worldwide absence of either espressos or filter coffee starting today. What\u2019s your choice?<\/b><\/p>\n

AS: Haha! I could live very well without espresso.\u00a0<\/i><\/p>\n

PJ:\u00a0Except of coffee you\u2019re mostly fascinated about the sensory of…<\/b><\/p>\n

AS: \u2026age developed spirits – rum, calvados, whisky.\u00a0<\/i><\/p>\n

Wojtek Bia\u0142czak \u2013 Five Elephant<\/b><\/h2>\n

He has started his coffee journey at one of the Warsaw\u2019s most known coffee shops, Ministerstwo Kawy. Caring about his progress he then moved to Berlin and started to work for The Barn. The next step in his professional career was becoming a roaster at Five Elephant. I\u2019m a dad and a husband. Then a roaster <\/i>\u2013 he emphasizes. In the meantime, he became a Polish Barista vice-champion in 2017.<\/p>\n

\"aeropress\"<\/p>\n

Piotr Je\u017cewski:\u00a0How did you become a coffee roaster? Was it your goal or maybe you had never thought about becoming one before?<\/b><\/p>\n

Wojciech Bia\u0142czak: I was looking for a Berlin-based job that would let me to develop. But I didn\u2019t want to work behind the bar. I\u2019ve spent two years at The Barn being responsible for trainings and machinery maintenance: water systems, espresso machines and roasting machines. Therefore, a roasting job appeared to be the best choice. I got the position at Five Elephant. It turned out to be pretty demanding since they had been in need for an independent roaster.\u00a0 At the beginning I was pretty stressed but now, from the perspective, I consider it as a huge chance to find out my own preferences and style. So I was lucky in a way. I\u2019m aware of the long journey ahead of me and I\u2019m open to criticism though.<\/i><\/p>\n

PJ:\u00a0Do you smoke?<\/b><\/p>\n

WB: No I don\u2019t.<\/i><\/p>\n

PJ:\u00a0What\u2019s your favorite origin? (to roast and to drink)<\/b><\/p>\n

WB: I don\u2019t feel I\u2019m experienced enough to elaborate freely, but I guess I\u2019m able to bring out desired flavors from Kenyan coffees. And I enjoy drinking Ethiopians the most.<\/i><\/p>\n

PJ: What is your sense of humor? (examples are more than welcome)<\/b><\/p>\n

WB: I like dorky humor, but I won\u2019t give examples. Most of the readers would simply consider me as \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 a lowbrow.<\/i><\/p>\n

PJ:\u00a0Do you have a role model? Are you inspired by somebody in terms of work and roasting style?<\/b><\/p>\n

WB: I haven\u2019t worked with many roasters, so that\u2019s a tough one. When talking about roasting style, I\u2019m always happy to check out the whole offer of the roastery, instead of their 2 or 3 best beans. It\u2019s also important how they buy greens – do they think long term or focus only on the present?\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 I like many roasteries and try to merge their nicest features into our own style.<\/i><\/p>\n

PJ: What\u2019s your favorite roastery except the one you work at?\u00a0<\/b><\/p>\n

WB: There are many but I like Koppi the most. I try to get a constant feedback from them.<\/i><\/p>\n

PJ:\u00a0Is there anything you don\u2019t like about roasting job?<\/b><\/p>\n

WB: Sure. It\u2019s dirty. Having a shower is the first thing I\u2019m thinking of just after work.<\/i><\/p>\n

PJ:\u00a0There\u2019s a permanent, worldwide absence of either espressos or filter coffee starting today. What\u2019s your choice?<\/b><\/p>\n

WB: I\u2019d rather have a very good espresso than a very good filter. It\u2019s so much harder to get the first one though. Espresso – I choose you.<\/i><\/p>\n

PJ:\u00a0Except of coffee you\u2019re mostly fascinated about the sensory of…<\/b><\/p>\n

WB: \u2026beer.<\/i><\/p>\n

B\u0142a\u017cej Stempin \u2013 Koppi<\/b><\/h2>\n

B\u0142a\u017cej is a coffee globtrotter. He has started to work with specialty in Poland, then worked for London\u2019s Kaffeine. Then the time has come for the roasting job at The Barn. Finally, he went north to settle in Copenhagen. But actually he doesn\u2019t work there! He works for Koppi in Helsinborg, Sweden. Which means he spends his time in two countries nearly everyday.<\/p>\n

\"palenie
photo: Patrik Karlsson<\/figcaption><\/figure>\n

<\/i>Piotr Je\u017cewski:\u00a0How did you become a coffee roaster? Was it your goal or maybe you had never thought about becoming one before?<\/b><\/p>\n

B\u0142a\u017cej Stempin: It was my goal. Cooked up 6 years ago. Realized 3 years ago.<\/i><\/p>\n

PJ:\u00a0Do you smoke?<\/b><\/p>\n

BS: No.\u00a0<\/i><\/p>\n

PJ:\u00a0What\u2019s your favorite origin? (to roast and to drink)<\/b><\/p>\n

BS: Roasting \u2013 Kenyan. Drinking \u2013 Bolivian (I still haven\u2019t a chance to roast it by the way)<\/i><\/p>\n

PJ: What is your sense of humor? (examples are more than welcome)<\/b><\/p>\n

BS: \u201cHi, I\u2019m Mi\u0142osz and today I will tell you why the aeropress coffee is disappointing. Because Chemex is better. [pause] It\u2019s a joke.\u201d \u2013 Mi\u0142osz Strojkowski, Polish Brewers Cup 2013<\/i><\/p>\n

PJ:\u00a0Do you have a role model? Are you inspired by somebody in terms of work and roasting style?<\/b><\/p>\n

BS: I like the style and the path that was taken by Heart from Portland.<\/i><\/p>\n

PJ: What\u2019s your favorite roastery except the one you work at?<\/b><\/p>\n

BS: As above.<\/i><\/p>\n

PJ:\u00a0Is there anything you don\u2019t like about roasting job?<\/b><\/p>\n

BS: When green\u2019s deliveries are delayed.<\/i><\/p>\n

PJ: There\u2019s a permanent, worldwide absence of either espressos or filter coffee starting today. What\u2019s your choice?<\/b><\/p>\n

BS: Espresso out.<\/i><\/p>\n

PJ:\u00a0Except of coffee you\u2019re mostly fascinated about the sensory of…<\/b><\/p>\n

BS: \u2026wine, spontaneously fermented beer, bread, seasonal veggies and fruits, herbs.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

Roasting coffee is both their job and passion. Little mysterious, less accessible and absorbed in a very precise work of turning best greens into best browns. I\u2019ve managed to bring…<\/div>\n
Czytaj wpis<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":25,"featured_media":1137,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[89,81,78],"tags":[272,116,578,359,577,574,579,755,756,576,753,754,276,569,752,573,273,572],"powerkit_post_featured":[],"class_list":{"0":"post-2954","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-baristas-life","8":"category-coffee","9":"category-roasteries","10":"tag-audun","11":"tag-barista","12":"tag-bialczak","13":"tag-coffeelab","14":"tag-czarna-fala","15":"tag-durda","16":"tag-five-elephant","17":"tag-interview","18":"tag-koppi","19":"tag-panasik","20":"tag-poland","21":"tag-polish","22":"tag-polska","23":"tag-roaster","24":"tag-roasters","25":"tag-rzytki","26":"tag-sorbotten","27":"tag-stempin"},"acf":[],"author_display_name":"Piotr Je\u017cewski","author_url":"https:\/\/www.coffeedesk.com\/blog\/author\/piotrjezewski\/","featured_image":"https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2016\/09\/wilfa-encore-baratza-drobne-18-800x533.jpg","post_tags":["audun","barista","bia\u0142czak","coffeelab","czarna fala","durda","five elephant","interview","koppi","panasik","Poland","polish","polska","roaster","roasters","rzytki","sorbotten","stempin"],"post_categories":["Baristas' life","Coffee","Roasteries"],"yoast_head":"\nWho is your roaster? 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