Who are they and how do they do it?

They fry me in a new progressive roastery and Coffee Lab in Veľký Grob, with the help of modern technologies. Coffee Lab is used to evaluate samples of green coffee from around the world and helps to select only the best from current collections. Only about 5 to 10% of world coffee production can be described as specialties. Many parameters are evaluated: moisture, density and hardness, water activity, but especially the sensory properties of coffee.

The roastery is owned by Eva and Michal Maliarikovič. Michal is my roaster.

Eva takes care of the economy, accounting and orders.

Andrej also helps. He is only 12 years old, but he can already make a decent espresso...

Michal is an experienced IT architect who has worked on many large IT projects, during which he drank a lot, a lot of coffee. He always wanted better, so a few years ago he decided to roast his own coffee and later build a roastery.

So this is my home. Roastery in Veľký Grob:

My roaster, Michal, is a member of the Specialty Coffee Association (SCA) and the Roasters Guild.
He achieved the highest SCA certification in Roasting and Sensory:
SCA Roasting Professional 
SCA Sensory Skills Professional
Sensory is very important in assessing how coffee smells and tastes. Michal uses cupping to taste many samples and assign them points. Based on the achieved score, he then decided which coffee I will be made of. The Sample roaster is used for roasting samples.
They roast me on a large production roaster in batches of different sizes for you.
Michal claims that the quality of coffee can only be achieved with quality equipment and control.
Therefore, he uses various instruments to measure grain moisture, measure the shade of roasted coffee, or measure the density. But between us, I think he just needs a lot of toys :)

Leave a comment

All comments are moderated before being published