ABOUT ME
Working with farmers, roasters, baristas and customers taught me about the importance of long-term solutions which improve sustainability and create consistency as well as fair business ethics.
Partner at Ratnagiri Estate and Nemesis Coffee.
Green Coffee Buyer, Roaster, certified barista, judge and trainer. More than 12 years in coffee industry. Past competitor at Barista ,Latte Art, Brewers Cup, Cup Tasters Championships. Cup Tasters Vice Champion of Poland 2015, finalist of Barista Championships in Poland 2014. Holder of many coffee certificates including, SCA Intermediate Brewers and Foundation, Intermediate Sensory and Foundation. Actively engaged in giving back to the community by volunteering at events such as World of Coffee in Rimini, Nice, Gothenburg, Portland, Nordic Barista Cup, Nordic Roaster Forum (2x) and SCA Roaster Camp. Previously involved in businesses in Europe, cafe owner, now closely working with origin. My work focuses on sourcing coffee from India, Honduras, Nicaragua, Panama, Colombia, Ecuador, Brazil, Ethiopia, Kenya, Burundi and Rwanda.
Previous roasting related projects:
Arabica Kyoto (Japan)
Arabica Kuwait (Kuwait)
Fabrica Coffee Roasters (Portugal)
49th Parallel Coffee Roasters (Canada)
Caffenation Antwerp (Belgium)
Populus Coffee (Germany)
19 grams Coffee / Tres Cabezas (Germany)
Hard Beans Coffee Roasters (Poland)
Dobra Palarnia (Poland)
Uno Espresso (Poland)
TESTIMONIALS
WHAT TO EXPECT
ROASTING
Roasting basics and profile adjustments
Charge temperature and its consequences
In Between Batch Protocol
Faulty roasts analysis (underdeveloped, baked, roasty, scorched)
Heat transfer and its impact on roasting
Maillard Reaction Tests
First Crack and its control
DTR, end temperature, total roast time and color insights
Understanding Drum Speed and Airflow
Color measurement as the ultimate indicator
Adjust roasting profiles for filter and espresso
Concept of Light Roast
Structuring blends with established and diverse compounds
Cropster™ integration
Roasting machine modulating (adding / changing probes; different types of burners; airflow adjustments)
QUALITY
CONTROL
Defects elimination (UV light and hand sorting)
Correlation and analysis of Density, Moisture and Water activity
Cupping protocols
TDS measurement and why it's important to calibrate your tools
Data recording and analyses
Elevating sensory skills to properly evaluate your roasted and green coffee samples
Production cuppings vs sample evaluation cuppings
Ikawa sample roasting and profile development
Brewing techniques for roasts evaluation
GREEN COFFEE PROGRAMS
Seasonality in green coffee buying
Sourcing coffees according to individualized requirements
Sourcing blenders, sizable lots and building containers
Origin Trips with clients
Transparency as a major key in your green coffee program
Establishing direct relations with farmers
Connecting Clients with exporters, importers, shipping, logistics and financing options
Experimental processing at the Origin: washed, natural, honey and anaerobic environment with diverse strains of yeast . Controlling fermentation and modulating cup profile