From architecture to coffee

Before coffee, I worked as an architect and hosted guests on Airbnb. I was drawn to places, people and the details that make someone feel at ease. Coffee came later, but it quickly proved to bring together the same things: flavour, attention, conversation and atmosphere.

I started like most people. I drank coffee because it tasted good, but I did not always know why. Sensory skills and alternative brewing showed me how much a single cup can reveal: acidity, sweetness, body, finish, and notes of fruit, caramel, flowers or nuts.

Today I work as a barista in a specialty coffee shop. I hold SCA Brewing Intermediate and SCA Sensory Skills Intermediate certificates, and I run Coffee Class workshops so coffee makes practical sense. No pressure, no test, no pretending you need to know every term.

My favourite moment is when someone tastes two coffees side by side and says, now I can feel the difference. That is exactly the point.