Meet the new Slovak roastery Triple Five Coffee!
Who is the manpower behind all of this?
My name is Martin and coffee is my passion. I got a taste of the coffee culture for the first time on my travels to Japan and Australia. In Japan I got to witness the detail and precision of preparing filtered coffee, and thanks to having worked at a local cafe in Australia, I got my first experience making an espresso.
His story?
After returning home, I became part of a small family business, which was based on importing and selling selected food items from around the world. One of the imported commodities was Fair Trade coffee - single origin from the French roaster Lobodis. Thanks to this, I got to appreciate varietal coffee from plantations coming from all different parts of the world. It awakened in me the desire to find out more about coffee culture. I started working for a small local cafe, where I met real coffee enthusiasts. One of my colleagues was also a roaster and invited me to the roastery, where he worked. As soon as I smelled freshly roasted coffee, I knew this was my way.
Why was roasting the way for you?
For me, being a roaster means discovering and developing the potential that every bean of coffee has. The individual grains differ in their taste, depending on the variety and place of harvest. Only consistent and accomplished roasting can do the taste of the beans justice. Therefore, every roasting is for me a process that is totally and completely unique. It requires a special approach and enthusiasm. It fulfils me incredibly, gives me freedom and constantly brings me new knowledge.
Some more specifics about the roastery?
We care where our coffee comes from and what path it takes before it reaches us. We offer specially selected coffee, so-called "speciality coffee". We focus on coffee labelled as direct trade, microlot, and rarity coffee. These are coffee beans purchased directly from farmers (direct trade) or which are characterized by a certain uniqueness such as exceptional collection, method of cultivation or processing.
It is important for us to maintain the full taste of coffee in any form of its preparation. We offer light roast, a medium roast and an omni roast. The light profile is suitable for alternative coffee preparations because it emphasizes its natural character, fruitiness and acidity. The middle roast profile is suitable for making espresso. There is a taste in it supported by roasting, which suppresses acidity and enhances the sweetness of the coffee. Omni roast is a roasting profile ideal for any coffee preparation, including espresso.
If you want to taste a from Martin, head over to his own cafe or grab yourself some beans directly from Kofio!
