I like combining my design skills with experimental artworks.

A sunny day in my atelier with a good cup of quality black coffee, and a good music playlist lined up.

In general, I believe everything fuels our inspiration as artists, so I intentionally go to lots of art exhibitions, design events, concerts, etc. (anything from art student expos to museums, you never know what will inspire you)

I like to experiment with shiny materials like holographic stickers, reflective mirror tiles, and objects that distort light into multicolor or rainbows.

I usually have an element or two that’s super vibrant/reflective/standing out.

A few of the artists I’m really inspired by include Olafur Eliasson (his architectural installations playing with light and color), Julie Mehretu (extremely intricate drawings, both messy and precise), and Musketon (his touch of humour and attention to detail even when you zoom in to his drawings 500% amazes me).

I’m in love with everything to do with food, drinks, experimenting with recipes, trying new ingredients, learning about cuisines from other cultures, and discovering new flavour experiences.

I love how food tells stories, histories about where it came from and the different inspirations that formed its combinations.

The same goes for drinks, like coffee & tea, fermented drinks like kombucha, homemade fruit lemonades, and cocktails.

There is so much to try in only one lifetime, I want to try it all!

I associate drinking a cup of coffee with taking a moment to center myself, to pause, to really taste, enjoy and appreciate every sip.

I feel like art also calls for the same attention and appreciation; to slow down, to mindfully focus on something, whether it’s taking in art or creating it.

They’re both unique crafts that pair well together, bringing focus to your mind and soul in that moment.

But my partner working in hospitality slowly taught me to appreciate high-quality black coffee, how when brewed carefully and with the right tools, it can really bring out a delicious & delicate flavour.

These days, I also work as a barista at a cafe in Amsterdam, where I learned how to use professional restaurant equipment to elevate my coffee-making skills even further.

But I believe everybody can have a personal connection with coffee, no matter their taste or skill level - taking a moment to treat yourself is a beautiful act of self-care, and a part of my daily ritual that I look forward to the most.

I started getting deeper into coffee from the brewing side, and at some point, I became curious about what’s behind the flavour.

Roasting felt like the natural next step.

Once I tried it, I realised how much control and creativity there is in shaping the final cup.

That’s when it clicked.

We use software to track profiles and stay consistent, but intuition still plays a big role.

Every coffee behaves a bit differently, so you have to listen to the roast and adjust in real time.

And at the end of the day, you never know when the software might fail, so it’s important to be able to rely on intuition and experience.

I enjoy sports—I do inline skating, and I also play badminton or volleyball.

It’s a good way to clear my head and recharge.

So far, we’ve had a really good experience—this is actually our third time joining an international subscription project, and we’re happy we can share coffee from our small family roastery with people abroad.

It has a really unique atmosphere for a relatively small city. At the same time, Trnava is one of the fastest-growing cities in Slovakia, but it still manages to keep its historical charm.

He’s been my idol since the very beginning of my journey in coffee and roasting.

I’ve learned a lot from his work and approach, so having a coffee with him would be something special.

It started from the need to build something real , something with identity, energy and connection.

Coffee was always more than just a drink for me, and Spojka became a way to turn that into something people can feel.

A brand, a space and a mindset that brings people together.

When you take a sip and instantly stop for a second like… wait, what is this?

That feeling stays with me the most.

That’s what I’m always chasing.

We use software, data, cupping notes and structure , but roasting is still craft.

You can measure a lot, but in the end you still need feeling, repetition and instinct.

Data helps.

Intuition finishes the job.

We never wanted packaging that looks too polished or too “coffee industry safe.”

We wanted it to feel like us raw, playful, a bit different and instantly recognisable.

The bag should already tell you this won’t be boring coffee.

It helps people discover roasteries they probably wouldn’t find otherwise, and that’s valuable.

For smaller brands, it’s also a cool way to reach people outside their local scene and let the coffee speak for itself.

And maybe that’s what makes it interesting.

There’s still a lot of space to build things differently, push quality and create your own identity.

Sometimes smaller scenes have more hunger.

Less ego, more sharing.

Less division, more connection.

Coffee is just the excuse ,people are the point.

Amen. 🤟🛹"

At the beginning, we didn’t have our own roaster, so we rented one to share resources and keep things more sustainable.

In 2025, we opened our own café and micro-roastery.

We bought an electric roaster and an electric car, which helps us make low-emission deliveries.

We also use compostable packaging to reduce waste.

We work closely with coffee importers on different projects, and overall, we just try to combine great coffee with a more responsible, eco-friendly approach.

Our roaster actually has a built-in system for managing green coffee inventory, which makes things a lot easier.

After each roast, every batch is weighed to check the weight loss, and I also measure the color to make sure it matches what I was aiming for.

On top of that, we do regular quality control through cuppings, just to be sure everything tastes exactly as it should.

But it's great to discover new places from time to time!

But unfortunately, I haven’t had a chance to try any yet.

Many new places popped up.

At the same time, Warsaw’s lifestyle has evolved, and there are more community events, creative cafés, and trends like morning coffee parties or running clubs.

If you visit us again, you should definitely check out the new cultural spots, explore the revitalised areas, and just experience the vibe.