O nás

 

I’ve been working with coffee for about 12 years. It all started in a café in Bratislava, where I moved for work. There, I began with latte art, as I didn’t know much about specialty coffee at the time – that came a little later, when specialty coffee started gaining popularity in Slovakia.

As soon as I encountered specialty coffee, I knew it was my path. Initially, I focused more on latte art, but gradually I started learning everything I could about specialty coffee – its harvest, processing, and preparation. I sought out information wherever I could to become a barista capable of working with such coffee.

In 2017, we returned from Bratislava home and, together with my wife, opened Barista Café in Lučenec. We wanted to bring excellent Slovak-roasted coffee to our town. As someone who constantly seeks to grow, about two years later I began roasting coffee myself and founded my own roastery – Barista Roasters.

At first, we started with a home roaster, Genecafe, roasting just 200 g at a time. It was our learning phase – discovering how coffee behaves during roasting. Later, we purchased a 1.5 kg drum roaster, which allowed us to roast high-quality coffee suitable for customers, officially marking the start of our roastery. Two years later, we upgraded to a 5 kg Bescaroaster, improving both the quality and volume of our roasting. We still use this roaster today.

Our latest addition is a Typhoon roaster, which uses fluid bed and hot air roasting. It’s a completely different method that helps roast coffee even more precisely than the traditional drum roaster we still keep. Having two roasters with two different methods gives us great flexibility in roasting and ongoing development.

I want to show people just how diverse coffee can be – the flavors it can hold, the experiences it can create. Coffee is something that can bring a smile to your face, and when you drink it, you think, “Wow…”

This is exactly how I approach selecting coffee – I choose the best and most interesting beans, and I take great care in roasting them to bring out their full potential.

I try to order coffee in a way that minimizes the number of middlemen between me and the farmer. I already have a few trusted contacts who work directly with farms and farmers, so they know what the farmers want, help them improve their skills, and produce increasingly better coffee. This is how I source coffee from Indonesia, Vietnam, Colombia, and Brazil – always ensuring that the beans are of the highest quality.