Become a Creator today!Start creating today - Share your story with the world!
Start for free
00:00:00
00:00:01
S3E5: Meet Oleksii Fedorovskyi, Ukraine Brewers Cup champ 2016 and 2020, let's talk about coffee in difficult times.
142 Plays1 year ago
We recently had the pleasure of speaking with Oleksii Fedorovskyi, the Ukraine Brewers Cup champion in 2016 and 2020.
Even during times of war, Oleksii never wavered in his love for coffee. He and all of the 2023 Ukraine Brewers Cup competitors proudly hold the title of coffee enthusiast.
In this episode, we had the privilege of interviewing Oleksii about the current coffee scene in Kiev and his latest activities. We also delved into the topic of infused coffee and Oleksii generously shared his tips for identifying infused coffee at home based on his vast experience.
Have you had the pleasure of trying infused coffee? Are you a fan? Tune in to this episode to learn more about Oleksii and the world of infused coffee.
Support the showRead more coffee stories on
https://notabarista.org/
Order Coffee Wristbands and support I'M NOT A BARISTA's charity work
https://notabarista.org/product/notabarista-coffee-wristbands-2023/
Recommended
Transcript
Podcast Introduction
00:00:06
Speaker
Welcome to the I'm Not A Barista podcast. We're here to talk about all things coffee from industry careers, brewing tips, community support and more with some really incredible people who love coffee as much as you do. We hope their stories inspire you because humanity runs on coffee and together we can empower all the people behind every cup.
Meet Alexey: Coffee Training & Competitions
00:00:30
Speaker
All right. We are life, Alexey.
00:00:34
Speaker
Yeah, cool. Hi, guys on air. Welcome to the birthday podcast. How are you today? Well, I'm okay. We got a lot of interesting things today, a lot of trainings for competitions, our regular quality check of future coffee. So a lot of lovely stuff that I do every day.
00:01:01
Speaker
Right, right, right. So before we talk more, I think our audience will be very interested in knowing who you are, what to do for a living, and where are you from? So, tell us more about yourself. Yeah. So, I'm Alexei Fodorovsky from Kiev, Ukraine. I'm a coffee professional. I work in coffee more than 10 years.
00:01:27
Speaker
So, and now I've got a small rostery. It's called Free Champs Rostery. The name to Champs Rostery means that in our team, we got three national champions with different categories. Barista, Brewer's Cup, Cezver, and second Barista, and second Brewer's Cup.
Roastery & Collaborations in Ukraine
00:01:53
Speaker
So it's like an organization when free national champions start to collaborate and making some great coffee for Ukraine. So our company starts...
00:02:10
Speaker
What? You guys are the best. You guys are the best of the best in Ukraine. That's how you got this grocery, right? Thanks. Yes, and we want to be better with every day.
Challenges Amidst Ukraine's Conditions
00:02:25
Speaker
And never mind about our conditions in Ukraine.
00:02:31
Speaker
Yes, it's like we need to develop everything ourselves, our business, our quality skills, everything. Right. Could you tell us more about how you started your coffee career? When did you start as a barista or a roaster? Well, my coffee career starts in 2010.
00:02:59
Speaker
I just go for a summer to work like a waiter in a coffee shop. And it was one of the third wave coffee shops. Yeah, it was like, I think, first company in Ukraine in 2010 who can make really nice specialty coffees.
00:03:26
Speaker
Yeah, I work maybe one year like a waiter then I become like head of waiters and then
00:03:39
Speaker
I've dreamed to work with coffee, you know, like a barista, because barista is always very nice, cool guys, they brew something interesting, you know, in that time, 10 years ago, when weight I need came to the bar,
00:04:00
Speaker
You know, it's a work. It's like a danger zone. Only Barista can go to the coffee machine and other coffee stuff. So it's like it always was your dream when I walk as a waiter to become a Barista.
00:04:20
Speaker
All right, so at the time Burista seems to be like a more advanced job, right, in Ukraine? Because you have fancy espresso machines that nobody else knows how to use it.
00:04:32
Speaker
Yeah, yeah, yeah. The most cool things, it was to work with nice espresso machines like Lamor Zoka, and it was so great when you work with this equipment. And you know, in our roastery,
00:04:51
Speaker
We just a few weeks ago change our coffee machine we got ultra and chilio and right now we change it to classic lamarzoka linear.
00:05:06
Speaker
And when you touch, you know, the Porta filters, all this thing, I've got a lot of fun and I'm happy, you know. Oh, this is Marzoka. So cool. So nice. It brews so well. So you see the differences between some other equipment and that's cool stuff. Yeah, definitely.
Journey to Becoming a Champion
00:05:27
Speaker
Definitely. So since then you became a barista and then you start competing or what is your career?
00:05:34
Speaker
Like, yeah, competitions was always on my mind. And I've dreamed to compete. So my first competition was in 2013. It was National Barista Championship. Come on, it was two years ago. Too long. And I was so motivated. I got a cool coffee. I've trained a lot.
00:06:04
Speaker
And then, you know, I think a lot of coffee champs got really similar story because I have overtime, it's time like 17 minutes. The points is really well, the coffee is well, but, you know, overtime and...
00:06:23
Speaker
I was so disappointed. I was disappointed of my program that I do overtime and it was like not a good feeling. But then after a year, next year, I come to first Ukrainian reverse cup.
00:06:42
Speaker
in 2014, I think, yeah, I've become the third. And I was so motivated to brew coffee and understand this championship. And then in 2016, I was first time Ukrainian Brewer's Cup champion.
00:07:05
Speaker
Then I've got the title in 2020. And I was a coach of two national Brewers Cup champions. So Brewers Cup is always in my soul. And why I so love this championship Brewers Cup? Because for my opinion, it's a championship about coffee, just about coffee.
00:07:34
Speaker
really nice coffees with a really different processing. You need to get really cool skills of coffee roasting to understand what you need to brew, what you need to develop, what you need to have in your coffee. So you develop some roasting skills, you develop your brewing skills, you understand more
00:07:58
Speaker
About coffee maybe a little bit more science about coffee and chemical compounds of the coffee and how to brew it. And that's why i love it so much because yeah i love because it's a championship focusing on only.
00:08:20
Speaker
on the coffee quality of beans that we are blue and quality of your brew. And it's so cool because you got every championship with so nice coffees. You got a really huge sensory experience and it's so tasty. And that's why I love it. You know, after a lot of, after championships,
00:08:49
Speaker
When you just come back to your regular work with your regular coffee, sometimes you feel so... Maybe it's not so good, maybe it's some other stuff. Okay, this is 48 points, but I want more tasty or other things because in championship time, in training time,
00:09:17
Speaker
you're learning and testing so tasty coffee. And you can't understand after championships that it's over and you need to work with other cool coffees, but not like a competition coffee. Right, right. Of course.
Coaching Despite Adversities
00:09:35
Speaker
Before we move to the roasting part, I want to ask you about what's happening there right now.
00:09:41
Speaker
As we had the little chat last week, you told me that there will be a new Brewers Cup champion this year in May, is it correct? Yeah, yeah. I'm not competing, but I've coached two people for Brewers Cup.
00:09:57
Speaker
All right. So tell us more how you prepare for the competition for or how you coach to competitor at this time of the year, since, you know, like you said, five minutes ago, the power was off. And how did you prepare everything? You know, like maybe with fun, professional and with fun, because the winning recipe
00:10:24
Speaker
to become a champion, it's a recipe how you can fix everything. So you can be ready for every possible things. So you can be ready that electricity off or other things or your kettle doesn't work or some other interesting stuff.
00:10:49
Speaker
So about training, it's not a lot of time for training because we have announced like one week ago, I think, or two weeks ago, that we will have a championship. And actually, we don't have any nice coffees, any programs, just some ideas.
00:11:17
Speaker
And then you need in the first two weeks, build all your routine, to get all your stuff, to get your coffee, to taste a lot of different coffees, to make decisions.
00:11:34
Speaker
which recipe do you will use? And you build it like block to block. Right now, it's like, I think it's 10 day or 11 day of trainings. By the way, it's interesting stuff because we're going to make a small movie after championship with
00:12:01
Speaker
recordings of training time, you know, all training process. Every day I record some small movies, like one, two minutes on Ukrainian and get more understanding for competitors how to compete and how to train all the stuff.
00:12:28
Speaker
will be like a mini movie or a short documentary movie about how to train for a competition. Yeah, just understanding because a lot of competitors doesn't understand that it's not so easy. Then you just go to stage, make a free pour-overs, just smile, and you become a champion. Woo-hoo! No, no.
00:12:55
Speaker
No, it's not too easy. Yes
00:13:01
Speaker
Right. So how is it like to be a coach? You were the boroughs cup champion twice national level, and now you're coaching someone else to become the next 2023 boroughs cup champion. So what is it like to be a coach, the trainer? What do you do? Like what is your routine daily? You meet your, I don't know, who are your training right now? Maybe you can talk about the person you are training and what is the process every day.
00:13:27
Speaker
Yeah. So every day is a different process, different processes, because you got to build some different blocks of your routine. You need to check, you need to get first of all your stuff, all your equipment. I mean, you need to write your presentation. You need to connect your like,
00:13:55
Speaker
your presentation with some technical things about coffee, about the processing, about brewing, because judges need to understand everything that you talk about. So if you say that I've used this washed Columbia, I need to explain what this washed process
00:14:21
Speaker
will get me in flavor or other quality attributes in coffee. So you need to connect technical part of presentation and fancy part of presentation and connect it well.
00:14:39
Speaker
So it's going to be like 10 minutes with a lot of good technical things, with a lot of smiles, a lot of service, everything in this 10 minutes. So it's one of the things then when you will have the recipe. So about competitors that
00:15:01
Speaker
Right now I'm coaching Ivanka. We are more than one week choosing different coffees, different recipes, different recipes of water to get really nice results in a cup. Because you need to understand your score sheets and quality attributes that's going to be evaluated.
00:15:27
Speaker
So we make this taste, we chose coffee. I think in the last 10 days, I've rost in a small roster.
00:15:39
Speaker
more than 100 batches and it was four or five different coffees and we chose one of these five coffees and two roast profiles that works really well with this recipe and this coffee. So more than 10 days we spent just to get a recipe to brew
00:16:05
Speaker
and check all possible different waters to create some extraordinary taste. And then after this, so we got the coffee, we got the recipes. Today we will train technical part, technical block to brew free provers, like on the stage.
00:16:32
Speaker
Yes, because every prover must be the same. It must be in the same second with the same agitation, with the same height. Everything is going to be the same and you will get good technical points.
00:16:53
Speaker
After this, we will connect all of these things to take a presentation and get more practicing. I think at Sunday, we must try
00:17:12
Speaker
our routine at the training station like on the championship with all this stuff with score sheets and train and train and train and train and 10 more times.
00:17:27
Speaker
Right, right. A lot of practice. Yes, yes, practice. This is a recipe how to become a championship. You need to know every second of your presentation. You need to know every block of your presentation. You need to know very well your coffee. About my part of coaching, what I need to do.
00:17:49
Speaker
First of all, roast coffee. We will get, I think, two different coffees and it's going to be two different roast profiles with different roasting time. So one coffee needs to compete two days after roasting day. Next coffee is going to be four days after roasting day.
00:18:09
Speaker
you need to write it to get this information. So I will prepare coffee, I will prepare for water and check all this stuff for a competing. And the next cool thing that on the next week we need to start to
00:18:30
Speaker
training to compulsory, because compulsory is a really nice part of Brewer's Cup. I love it so much because every competitor has the same coffee, the same water, and you just need to brew it well.
00:18:53
Speaker
And it's really cool stuff because everyone in the same conditions, you know, the part we need to train this part of the competition. And then we'll see and a little bit of luck.
00:19:08
Speaker
Yeah, of course, we always need luck for that. Let's just pray that the electricity, everything will be OK that day, right?
Coffee Community Resilience
00:19:17
Speaker
Yeah, yeah. It seems the coffee community is still very strong, still growing there, right? Because you said still many people are into competition. They want to spend hours practicing and to be a champion. What is the situation right now? What is the community like now in Ukraine?
00:19:37
Speaker
We know there is a war there and life is completely different now, but still people drinking more coffee or drinking less coffee. What's the situation?
00:19:47
Speaker
So I think people don't drink less coffee. They still drink a lot and a lot of good coffee. So we got in Ukraine a lot of nice third-wave coffee shops in every city. For example,
00:20:10
Speaker
All my friends from all over the world, when they were in Kiev in last years, they were so surprised that just in Kiev we have more than 50 third-wave coffee shops.
00:20:27
Speaker
with a really nice quality. And in big cities, we got maybe 10 plus really nice coffee shops. So it grow, it develop. For coffee culture, I think, I don't know, maybe it's like...
00:20:49
Speaker
how to be Ukrainian, you know, just never mind that we have war. It's really, it's the worst thing in life that can be. But we are people and we need to develop our skills. We need to help other people and we need to do the best that we can. I think
00:21:19
Speaker
every coffee guy or coffee girl, they still working with coffee, they love this stuff. And right now I think it's in coffee industry, it's really the same situation like two years ago in Ukraine, something like that. And we have
00:21:40
Speaker
every company, every coffee shop, but it's about all people I think in Ukraine. Some person of our money always goes to Ukrainian army. So it's like the normal stuff in Ukraine right now. So we are support and
00:22:04
Speaker
help to our guys who is right now at the east, at the south, at war. And every coffee shop always helps some other militaries in Ukraine, other friends, because everyone here have friends, fathers,
00:22:32
Speaker
browsers right now on the bar.
00:22:35
Speaker
I want to ask you, as a business owner, you have your own roastery there. How's business going? It's OK, I think. So if we talk about business, it's really it's OK, but it's hard and everything's going to change. And, you know, in the coffee shops, in the roasteries, different amounts, all coffee shops and roasteries have
00:23:03
Speaker
less money and less sales of coffee. For example, our company we got right now maybe 50% of that value that we sale two years ago. This is half. Yes, yes. That's long. That's a lot like a big difference. And yes, and a lot of companies, of course, it's just
00:23:28
Speaker
Closing so but it's good as doing a market. So what about the green beans? Importing is still okay, or they are way more expensive than before I suppose
00:23:41
Speaker
Well, important as okay, we got three big companies who are supplying us with green coffee. It's interesting the question that the most quiet room in our location is a green warehouse. And I've making podcasts right now with you in our green warehouse, you know? Okay, I see the bags. Yeah, yeah, yeah.
00:24:07
Speaker
So it's important a lot of coffee we are was really confused and a lot of it was hard times. March, April, May 2022 we got some really high stakes at the world about coffee yes for green coffee.
00:24:29
Speaker
And we got war. All coffees for green, it's increasing. And it was really hard because people don't have a lot of money. They still want to drink coffee. And it was, I think, the most dangerous time for our company. And a lot of coffee companies, roasteries and coffee shops closed.
00:24:56
Speaker
But then we have really nice coffee for a good price. I mean green coffee. Yes. And we still have the ability to get a cool specialty for our market. 85 points plus. And with a good price.
00:25:17
Speaker
But pricing is really interesting situation. So for example, just for understanding, I think a lot of coffee rosters around the world will understand the situation about marketing Ukraine. For example, right now we are buying some regular washed Columbia, 84 points, $9 per kilo for green coffee.
00:25:45
Speaker
And we sell it like a company, $15, $17 per kilo, and it's okay price. It's not very high and not so low. It's just on the market.
00:26:03
Speaker
So it's really difficult to develop roastery in Ukraine and making really nice coffees and got some money on this. Thanks for sharing the information. I guess we don't have a chance to know all the things you just talked about, because the news is full of the war and stuff. But as a coffee community, people don't really talk about it. Of course, in the wartime, coffee doesn't seem to be the most important thing.
00:26:31
Speaker
Like you said, people still drinking coffee. That's good to hear. I want to know what kind of coffee are popular in in Kyiv. For example, what kind of coffee are you selling the most? Colombia or African coffee? It depends on the coffee shops and people, you know, the regular customer who will bought coffee in a supermarket.
00:26:55
Speaker
They always love some really balanced coffee. It's like some Central America, El Salvador, Honduras, maybe Colombia, 82-84 points. It's okay for these people. But about young people?
00:27:16
Speaker
They really like some cool stuff. I was so excited when I'm staying around the coffee shop and some guys from the high school, they discussed that,
00:27:33
Speaker
Today, I will take a V60 on anaerobic Kenya. It was so nice, but yesterday it was natural Colombia and it was so cool. It was better than today. There is some discussion. So I think specialty coffee in Ukraine and about the customers and other things, we got the same level like in the world.
00:28:00
Speaker
People want to really drink nice coffees with really cool tastes. And we got a lot of coffee shops and just customers who buy our coffee from the website. They really buy one bag or two bag, but it's a really nice specialty like 86, 88 points plus.
00:28:30
Speaker
About coffee community in Kiev, Ukraine, a lot of people still like really funky coffee. Funky Colombian coffee, Ethiopian. There's going to be, you know, like, it's some descriptions like cider, very acid, so they love this stuff.
00:28:54
Speaker
Thank you, Flavors. So, let's talk about the coffee flavors.
Debating Infused Coffee: Ethics & Market Impact
00:29:00
Speaker
We talked about it earlier, last time we had this little chat about the infused coffee, right? How about infused coffee? People there did love this or it's not a thing at all in Ukraine?
00:29:12
Speaker
Yeah, it's really interesting questions. You know, people love infused coffee, but a lot of people and coffee professionals doesn't understand that it's infused. So why people love this coffee? Because it's easy to understand this kind of taste. You know, if it's infused with a pineapple, you will get the pineapple.
00:29:40
Speaker
When you try and understand that this is pineapple in good coffee, you think about it and, oh, yes, this is like a juicy pineapple. But when you got infused coffee, it just blows your mind as pineapple, pineapple and nothing more, you know, nothing more. No, this is no coffee. This is pineapple. People love it because
00:30:04
Speaker
it's easy when you say in your descriptions that you have the same pineapple they really got it yeah it's fair for customer yeah recently i am lucky enough to try
00:30:21
Speaker
so many kinds of infused coffee for the first time in my life. And I was blown away by the taste, the strong, intensive strawberry aroma and taste that I never had in my whole life. And then I realized that this is a huge market. As you said, there are some people like it, right? Like everything else, some people just don't like it. Maybe some professionals, they hate it for their own reasons.
00:30:47
Speaker
What do you think people are not liking the infused coffee? Why some coffee professionals against infused coffee? What is your opinion about this? Yeah, I've got really a strong opinion that it can be, but it must be labeled and it must be not overpriced.
00:31:12
Speaker
When I was in Colombia, and it was at some different companies, they will have like a boom on the infused coffees two, three years ago, and every company made it. And some companies say that, yes, it's a fruit fermentation or infused, it's infused with this fruit or with that fruit. And other companies say, no, this is natural. And you know, oh, no.
00:31:41
Speaker
It's some other things. So it's not so fair for people who are making this coffee. First of all, yes, we speak about the farmers and other good companies who are making really nice coffees and spend a lot of work, spend a lot of money, everything that they have to new crop. Yes.
00:32:07
Speaker
to sell it for good money because to make some great taste in coffee. And then other company just buy some artificial flavors, put it in fermentation tanks.
00:32:24
Speaker
and can sell it coffee for a bigger price. I think it's not so fair because there is a lot of compounds in coffee. This is the main difficulty to get to understand your variety, your terroir. Yes, what's going to be the better to grow this coffee because for first crop you need like five years to grow this little coffee plant. It's a long time.
00:32:52
Speaker
And then this farmer who spent five years to get really cool, nice geisha with natural process, he spent a lot of money for this. Then they sell it for maybe 10 bucks per kilo. And his neighbor,
00:33:11
Speaker
who get some regular varieties, get not so good processing, and just put something in the tank to some more difficult favor, yes, to get some, maybe it's going to be like pineapple. Okay.
00:33:29
Speaker
And they will have this pine apple and he will sell it coffee more expensive. It's gonna be like $20 per kilo. So it's not so fair. This first guy spent more than five years
00:33:46
Speaker
to grow these coffee plants to make it better year after year. Why he need to get less money? Right, it's not fair game. And the other, that's why I'm talking about. So for me, it's the most interesting question. My first experience was with Colombian coffee infused. When I prepared to some of championship, I think it was in 2018,
00:34:13
Speaker
And then one guy from Colombia just tried me. Hey, Alex, I have some cool coffee. Maybe I will send it to you. I say, yeah, yeah, yeah, of course, it's interesting. And I will have more than, I think, 10 or 12 samples of green coffee I've roasted. It was so intensive with so different tastes. But when I've tried, I was so confused.
00:34:42
Speaker
because I see the green beans and it was just regular washed Castillo in every of these 12 samples have the same raw material, you know? If you work a lot with green coffee, you easily can understand that all these samples is just one lot of coffee and then they make it with some small amounts to put and add some artificial flavors.
00:35:11
Speaker
And when I ask him what about the processing, he says that everything is natural. And I've met a lot of no, no. It's a very interesting topic. Yeah, I remember Sasha, he did some research before and he published some articles on the perfect daily grind, I think about five to six years ago. And he talked about the main thing is not about
00:35:37
Speaker
infused coffee is bad, right? Because some people love this intensive flavor because it's easier for botaners, for example, to use that coffee to make some special cocktail because it has stronger flavor than regular natural coffee. This gray area is that most businesses they don't label it correctly in the correct way. So I don't know what's happening right now. Do you have any knowledge about this? Is there any organization
00:36:04
Speaker
are trying to do something about labeling their package in the correct way. So the business on the roasters, they won't take advantage of their customers. Do you know anything about this?
00:36:19
Speaker
Not a lot of information. I just can say some information about how it makes Ukraine. It's really interesting question to discuss it at the world stage, at the world expos.
00:36:36
Speaker
And what I know about some world news, that's Samo Serkje from the Zurich. He's a really nice guy who is a scientist. And he connects with Sasha and makes a lot of experiments in the laboratory in Zurich. I don't know about all conclusions or other things, but he makes a lot of interesting articles.
00:37:06
Speaker
And I think he got some interesting information because we talked a lot with him about infused coffee and he was really motivating to understand more this question at the site of science, you know. Maybe it's a new market, just like Beyond Meat, right? A lot of vegan, they don't like meat, so they eat.
00:37:28
Speaker
vegan meat and beyond meat is a popular because it's not meat but tastes like meat but now we have this similar situation in the coffee world that coffee tastes really good but they are not the organic coffee they're they're artificial with the infused flavor aroma and stuff it is true do you have any experience how as a customer how can we know this is infused coffee
00:37:52
Speaker
I think about the regular customers, there is no way. If you don't have a lot of sensory experience, you know, not a lot of professionals understand these questions with really cue graders, with really nice skill, sensory skills, yes, to understanding coffee. They've tried thousands of different lots of coffee and they don't understand.
00:38:21
Speaker
in the nearest 10 years if it's not labeled or marked something on the back. It's easy to say for customers that, yes, this is really nice flavor and it's not infused. It's really tricky thing.
00:38:45
Speaker
So how about you? For example, you have some new green beans coming next week and there are some of them, some batch, they are infused flavor. How would you tell based on your experience? We roast them, you're copying and they will figure out, oh, this is wrong. But how do you know that is wrong? Yeah, that is based on your experience. Really interesting question, because
00:39:06
Speaker
I've made some easy experiments. I got some articles at my Instagram about how to catch infused coffee. It's not like some science or other things, but it's connecting well with the materials that you have, the data that you have from your experiment with your sensory experience of this coffee.
00:39:33
Speaker
So I've just put in green coffee, I take a glass and put half of the glass of green beans and just put a regular cold water. And then you need six hours and you need to smell.
00:39:51
Speaker
what's gonna be the smell and you need to see the color of this glass. If for five, six hours it's gonna be with a really black water and it's smell really intense, maybe this sample is infused. And what you make after this is the most interesting and difficult question to understand it in a taste.
00:40:21
Speaker
When you try coffee, you just make regular cupping with your regular water that you know very well. And if you got some artificial flavor, pineapple. Okay. Always pineapple. Yes, pineapple. So this pineapple, it will not change anything.
00:40:43
Speaker
from hot cup to cold cup. It has the same pineapple taste with the same intents. With only hot cup, on a warm cup, on a cold cup. And the same intents and the same taste.
Identifying & Labeling Infused Coffee
00:41:00
Speaker
But if you got really natural process or some carbonic maceration or some anaerobic, this taste of pineapple will change. So it's like on the hot cup, it's gonna be like fresh pineapple. On the warm cup, it's gonna be maybe like melon or stewed pineapple. On a cold cup, it's gusto, some natural vine,
00:41:29
Speaker
So when you got the nature of flavors in coffee, it can be intense, but it's always changing and it's always connecting with the acidity of coffee. Acidity is changing and the taste a little bit changing your flavor descriptors.
00:41:51
Speaker
So that is the main thing, how to catch infused caution. So you really need to have cool sensory skills, cool skills to understand and a lot of experience. This is the only way. So before we have this high-tech futuristic machine that I can detect infused coffee, I think
00:42:21
Speaker
So far, most home brewers probably found it difficult to identify what is infused coffee and what is not. But thanks for sharing the two ways, right? For the green beans, we can put the beans into the hot cold water, leave it for six hours. You can see the color changes probably.
00:42:39
Speaker
or you can do regular cupping. Sorry for experimenting with cold water. The smell of the water is going to be the same pineapple. The smell of green beans, of roasted beans, of grounded beans, and when you put the hot water in the grounded beans, it's going to be the same, the same level, the same intense.
00:43:07
Speaker
from the green bean to cold cup. It's never changing. I think we really should do more home copying just to identify. Maybe some of them are really good, but I think for the transparency reason, we hope in the future more and more roasters or the farmer producers, they could label their coffee in a crack way. So as customers, we can always know, okay, we love that strong pineapple flavor and we want that. So you can buy it, but for people who
00:43:38
Speaker
someone else like you don't like the pineapple, maybe you can avoid that, right? You can buy some real organic or natural coffee in this case. Last question, is there anything you want to share with the audience today who are listening to this episode?
Call for Global Support for Ukraine
00:43:52
Speaker
Anything I want to share? Just support Ukraine and
00:43:57
Speaker
Write to your friends from Ukraine or just to people to understand how they are. It's difficult times and you miss a lot of people and we got really difficult situations. We need support. We need to talk with our friends from all over the world. We need to feel this supporting.
00:44:22
Speaker
I feel it really well because all my friends from all over the world from the first day of war always support me and they making a lot of things for me. They always want to help and others think and I love it. Thanks. Thanks. We hope this horrible war will be over soon and then we can visit you guys and try your coffee.
00:44:51
Speaker
Maybe we can bring some very nice natural coffee with the pineapple flavors. I think it's going to be a great thing that we will meet on the next expo and speak with you about pineapple and coffee. Definitely. Thanks for your time today. Thank you. It was nice.
00:45:13
Speaker
Thanks for tuning in to this I'm Not A Barista episode. Subscribe to this podcast and follow us on Instagram at I Am Not A Barista for more empowering vibes and true coffee stories that connect you with coffee lovers around the world. You're a part of our global community where we celebrate baristas and their craft in everything that we do.