I was born in 1984 in the Bródno district of Warsaw.

My first contact with art came through comic books.

It was thanks to them that I started drawing.

The next natural step was the rapidly developing counterculture of that time — I’m talking about things like graffiti and punk rock, which later transformed into street art.

Posters and murals have become the most interesting mediums of artistic expression for me.

In 2011, I graduated in “Graphic Design” from the Academy of Fine Arts in Łódź.

I completed my diploma in poster design in the studio of Professor Sławomir Iwański.

Since then, I have consistently worked in the fields of art and graphic design.

His abstract sense of humor and wordplay left a strong mark on the language I use in my poster work.

Another rather unexpected source of inspiration was the football pennants from the 1980s that hung in my father’s truck.

They were very interesting examples of design style from the PRL (People’s Republic of Poland) period.

Bike trips and forest walks are my favorite activities, most often in the company of friends and family.

As the capital, the city has a very rich cultural program.

Among the newest spots on the cultural map of Warsaw that I can wholeheartedly recommend are the Museum of Contemporary Art (MSN Muzeum Sztuki Współczesnej) and the independent gallery BD.

I treated it as an inseparable part of work.

Now I approach it more ceremonially.

I mostly drink coffee when I have free time.

I love enjoying a good coffee while traveling through Southern Europe.

"Peace and Love!"

There are coffee roasters older than us , but they were roasting Italian style, focusing on different aspects of coffee attributes.

It all started as a result of my winning the national championship of Latte art and cup tasters in 2012.

The company was roasting coffee, but not specialty grade.

Before the nationals I was curious about roasting so I had already tested the roaster, which was a 1 kg electric machine, I didn’t had any idea about roasting just experiencing, the person who was roasting back then was just an operator the quality of the beans were commodity and they were roasting also robusta.

After winning the competitions, I became more interested in the quality control of coffee, becoming obsessed with how to make our coffee better.

So in 2012, “world of coffee” in Vienna, I met the guys from Mercanta coffee hunters, and from them I bought the first pallet of green specialty grade coffee beans.

I made a roasting course in Bucharest with Radu Manea, one of the first Roasters in Romania.

I got a used, old Has Garanti 3kg, made some tuning in terms of air flow and power, and started to experience with time and temperature, logging in manual profiles. After approximately.

One year, we decided to get a new roaster, so we bought a 5 kg Coffeetool R5.

I subscribed to a roasting camp in Vienna, organised by Johanna Wechselberger, the founder of the Vienna School of Coffee.

The camp was made in collaboration with Coffeetool. Here I met some amazing roasters around the world, and we learned how you can get the most out of the coffee bean and develop its aromatic profile as best as possible.

"I’ve been blessed to see a coffee farm and to get to know the farmer.

I was amazed to see how the passion for coffee is universal."

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We roast between 3 and 4 tons a week on this, so we have some capacity to grow still.

I think moving past the quality scoring numbers is very important.

It comes in handy as a universal tool, but it creates a blind spot at the same time.

Good coffee can be a lower-scoring one, but one that came from a community plot or cooperative that has a big influence on the social and financial stability of coffee growers.

Or it can be one that came from a plantation that has just started to incorporate biodiversity and sustainability measures, but is not producing an 85+ quality yet.

I think a good coffee is one where a conscious effort was made to make the coffee chain a little better, beyond mere quality.

My weekend coffees are my favorite.

I have a Profitec espresso machine at home.

I love making oat flat whites in the morning and I usually go for a filter in the afternoon, usually using the Orea brewer.

In summer, I tend to go for a flash brew.

During the week, I sometimes make myself a decaf espresso (maybe with a little sneaky vanilla ice cream).

Our stand was in the midst of a busy crossroad within the building.

Quite spontaneously, we created a little DIY tasting bar for people.

One of us was just brewing our filters back to back.

At some point, it got really busy, so we just put out tasting cups for people to pour for themselves.

It created a really nice atmosphere because we had time to talk to people and let them taste all of our coffees at the same time!

The vibe was quite relaxed and down to earth, even in the middle of the chaos, and I think that really represents who we are, too.

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