The Way Forward

I’ve been working as a coffee professional for some years now. One thing I love, one thing that keeps this industry free to evolve, is how few of us started here. Nearly everyone I’ve worked with came to coffee from somewhere else: art or design, finance or pastry. We bring those old tools to a new bench.

When a product with such a long history is constantly seen by fresh eyes, it becomes free to change.

So the questions never stop:
What if we tried this?
Why hasn’t anyone ever made coffee like that?
Who grew this variety, and why not another?