In English ‘a brat’ is also used to refer to a spoiled child in a bit of a derogatory way.

I find it fits the image people often have of me, although the opposite is true.

Things like commercials, posters and art have always caught my attention.

By switching from a general secondary school to art education, I had the luck to discover Photoshop.

However, only being able to manipulate images in Photoshop quickly felt too limiting to me.

It triggered me to explore how I could create myself.

Although I also like to take on assignments, the artist's freedom is at its best when creating just for himself.

Projects like Ol’dane and the A’pen series were really exciting, as was the personal project Jackie that originated from a childhood photo of my partner and already exists in many versions.

In the meantime, the stickers can be spotted in many European cities like Berlin, Porto and Paris.

The work in the box is to celebrate his second year on this planet.

So, many more to come…

The portraits or ‘Faces’ as I like to call them, are always very meaningful to the people who receive them, and they symbolize a part of designing I very much enjoy.

Two years later, I joined the company.

We all like a simple roast that is accessible yet high in quality.

Our homemade cakes and food are also something we are proud of.

And of course, above all, we love creating a warm and familiar atmosphere.

A surplus is being able to show my art to all our customers.

"In my opinion, art or drawing or creating or making something out of nothing should be more open and accessible to a wider public.

Everything everyone creates is more important than belonging to a self-chosen select circle of artists that defines art by what suits them.

Enjoying the creative process is what matters most."

That’s how I fell in love with coffee, and during Covid, I made a career switch and started my own roastery here in Brussels.

At the roastery, Steffen (ex Brander, Halle) is the head roaster now and a really great value!

We try to partner up as much as possible with nearby businesses and local actors.

He’s putting organisation in the roastery, consistency in the roasts, and he’s paying more attention to the quality of the green coffee from our partner producers.

I met his family several times, we went to the local club too, visited his small plantation (1.5 hectares), and exchanged a lot about good practices, the European market, price stability, fermentation processes....

The packing, shipping, communication and so on all have a price that Jerry should charge to the customers.

So I believe you could communicate about this to the customers and explain why the coffee is a little more expensive than when they buy it elsewhere.

You offer an extra service :)

Before that, from 2006 to 2013, I roasted coffee at Solberg & Hansen in Oslo.

Even before that, I was a chemist researching polysaccharides from shrimp.

It was ultimately this scientific background that made coffee more interesting to me later.

You see, when I began at Solberg & Hansen in 2006, there wasn’t much systematic, scientifically valid information about coffee roasting.

We then started conducting systematic experiments on every type of coffee, changing only one variable at a time. Solberg & Hansen roasts up to 130 different coffee products each week.

We needed an approach that produced good results after just one or two batches of any new coffee.

This remains my main skill in coffee: achieving good results very quickly.

Of course, this is part of why competitions have been beneficial for me.

The results in competitions like the World Coffee Roasting Competition, Roast Masters, and Cup of Poland have all served as effective marketing.

Today, I run Audun Coffee as a small business, refusing outside initiatives or opportunities to grow.

I am now very sure that my only motivations are good coffee and fun events.

My small personal fight to make people go back to drinking more washed coffee is one I really enjoy.

I will mention a few places that place large orders.

In Qatar, we have Fargo Coffee as a major customer.

In Berlin, we have Chapter One.

In Vienna, we have Goldener Papagei.

It should also be noted that the Polish company Coffee Desk ensures our coffee appears in various locations throughout Europe.

From 2010 to 2013, I roasted on the first Loring machine in Europe.

I developed my own roasting style on that machine, and ever since, I’ve wanted to own one.

Initially, I couldn't afford this machine.

But when I finally could, I upgraded to a larger machine of another brand instead.

However, I now realize that I want to roast 100% specialty coffee in smaller batches.

So, I am now downsizing to a smaller roasting machine.

Still, I know this machine will be excellent to work with, and

I can't wait to start roasting on it sometime in October.

But, more than anything, I love steep coffee methods.

These include kettle coffee (Norwegian: «kokekaffe»), Rattleware, Ewa Solo, and French press.

As a coffee roaster, I enjoy tasting the unfiltered version of every coffee, and I appreciate the consistency of brewing, compared to hand-brewing methods.

I am not saying that filter coffee is any worse than steeped coffee.

If you want a lean coffee with a more pronounced floral character, then perhaps the filtered version is best.

And Natural-processed coffees or Anaerobic coffees can be a bit overwhelming if they are not filtered.

But every coffee that I genuinely like must be brewed in my kettle or with my Rattleware brewer.

Many people talk about the city´s excellent restaurants.

There are beautiful places to walk. Big parks.

A beautiful river.

A large town square.

As a Norwegian, I genuinely appreciate the beauty of Central European cities.

Bydgoszcz is primarily built in the German Gründerzeit and Jugendstil styles.

I suggest having breakfast at a charming café, with a cappuccino and drip coffee.

Then, take walks to enjoy the parks and the river.

Stop by a restaurant.

Don’t do too much.

But if you have time to really do tourist things, then go to Torun, 40 km away, to see a medieval city that is on the UNESCO World Heritage list.

Personally, I would prefer to subscribe mainly to coffees I know well, like one or two packs from the same trusted roastery that I know I will enjoy.

Then, I would like to include a surprise pack or two from a new roastery.

I don’t know how many packs you send to people, but I tend to prefer a mix of familiar choices and some surprises.

That will be fun!"

Sky’s the limit, anything goes if we think it’s worth exploring.

“Is it hot?

Does it look good?

Are you proud to serve it?"