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From Medical Engineering to Greek Barista Champion: Nikos's Journey of Passion and Purpose
447 Plays3 months ago
In this episode of the I'M NOT A BARISTA podcast, we sit down with Nikos Antzaras, a two-time Greek Barista Champion whose love for coffee transformed his life and career. Starting as a medical engineering student working as a barista to cover expenses, Nikos found his true calling in the world of coffee—a decision that led to both family tensions and remarkable personal growth.
"I really fell in love with coffee," Nikos recalls. Despite his parents' concerns—"What are you doing? Are you crazy? You studied... what coffee things are these?"—he pursued his passion relentlessly.
Nikos shares valuable insights from his extensive experience in coffee competitions, emphasizing that "you never lose; you always win something." His journey took a profound turn during a trip to Colombia, where he helped save a coffee farmer's livelihood by challenging an incorrect defect evaluation.
At his own establishment, Roast Warehouse in Athens, Nikos continues to inspire both customers and employees. "I always tell my employees, 'It doesn't matter where you work. If you love this job, you have to always give your 100 percent.'" With an open roastery concept, he invites everyone to witness the art and science behind every cup.
Join us as we explore Nikos's inspiring story—a testament to passion, perseverance, and the impact one individual can have on an entire community. Whether you're a coffee professional or an enthusiast, this episode offers valuable lessons and motivation for your own journey in the world of coffee.
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Transcript
Introduction to Podcast and Guest
00:00:04
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. We hope their stories inspire you because humanity runs on coffee and together we can empower all the people behind every cup.
Nikos' Journey: From Engineering to Coffee
00:00:22
Speaker
Welcome back to the I'm Not A Barista podcast. And today we have a special guest, Nikos from Grace. He's a two time champion in a row. And so welcome to the show.
00:00:31
Speaker
Hello, thank you very much for your ah for hosting me. and It's really good to be here. So I started my coffee journey like 12 or 13 years ago, ah when I used to study medical engineering. a But then, in the same time, I was also working as a barista in 2008-2009 to cover my expenses. But I really trained a lot with coffee, so I finished the scholarship.
00:01:01
Speaker
When I finished my military service, I said, okay, now this is what I have to do. I want to get involved in coffee. I had really big arguments with my parents saying, what are you doing? Are you crazy? Have you studied? What coffee things are these? You know the story. It happens to everybody.
00:01:18
Speaker
I said, no, this is what I want to do. So then I will be in the coffee. So I started to do all the coffee courses. I do also my all my essay courses. I took a in about a year my coffee diploma. And then I said, OK, this is
Barista Competitions: Challenges and Growth
00:01:34
Speaker
what I want to do. And then I started to compete.
00:01:36
Speaker
back in 2015. I copied first time in the Bruce Cup. I think I have that in my presentation and every year I'm watching this because it's like a lesson for me. What I would never do it again because I was super nervous, I was super nervous, I was really and sweating, I was talking really fast, it was my first time. And this is now when i I train somebody and I call someone for a competition, I always show them my routine. So this is what you don't have to do. Because I was totally alone. I just used to work in a coke place. Okay, let's try it for first time. But then I start to compete every year. I have competed like seven times for four-burst cup and actually three-burst cup and four barista.
00:02:28
Speaker
So in 2022, I became the barista champion of Greece and also in 2023, and I'm competing in WBC Melbourne and also in Athens. I also have, I am a Q grader.
00:02:45
Speaker
I'm a curator for 2018. Two weeks ago, I did my second collaboration course. I saw what is the kind of the copy scene. I said, okay, I have to do everything to learn as much as possible because this is how you have to do it. What a career, I have to say. I want to know how your parents know. Are they proud of you?
00:03:09
Speaker
Yeah, since they came in my first competition and they saw me on stage, I said, okay, do whatever you want. Yeah, that's my boy. Yeah, we're confused because because the third problem, oh, that that's my boy on that stage. All right. Exactly, exactly. So since then, they stopped to do anything about it.
Business Ventures Inspired by Competitions
00:03:33
Speaker
Wow. So two times. And the you have competed sometimes, as you mentioned that. um How do you evaluate those experiences? You know, sometimes people think, oh, you're the champion, and you go to next stage, international level, but then you stop right there. Some people will say seven times successes and sometimes failure. How do you see that? Sorry, it's a hard question, I know.
00:03:57
Speaker
Yeah, but it's it's not actually really hard because they they say that you never lose. You always win something. Maybe you cannot win first place, but always you win something. and For me, it was exactly like that because every year I learned something different. I learned what I did wrong, so next year I will do it.
00:04:19
Speaker
in different way, I will need better. So this is what competition are about, to learn new something. And also, one of the biggest lesson I took for the competition is that, for example, my first WBC in Melbourne, I was in the same finals, I came 13th, I was in the higher, but Okay, this competition. But what I took from my that trip in Melbourne, in that trip, I met my new business partners because from February, I ran my own coffee business, a roaster warehouse in Athens, which is a cafe, but also a wholesale roastery. So it's a roastery with a big cafe inside. But my partners are from Melbourne, are Greek Australians. And I met them in my trip when I competed in Australia.
00:05:10
Speaker
I want from from that competition my new business partnership. So always you need something. It's not about the price. It's not about the they maybe you're going to win a friendship.
Role Transition: Barista to CEO
00:05:21
Speaker
you're going to win a ah business partnership. You never know, but always you're going to win something. That's right. That's the best attitude. I mean, all competitors should have that. I mean, now we have this Olympic games and happening in Paris, right? that You see some people got to go to medal, some people got to silver or bronze, and they're like very disappointed sometimes. but You win friends and you win partner. that's That's awesome. So since you mentioned that you start your new business, the warehouse offense, right? fla And this fabric, i you are a co-owner and the CEO.
00:05:54
Speaker
What is it like to be a CEO comparing with your Paris experience as a barista or a cute grader, employed by someone else? Exactly. This is the next step to say, when you are a barista, and then it because I always andt do something by my own, because I really love coffee. So I said, okay, I have always give back something to the industry.
00:06:15
Speaker
But now having my own employees, I every day keep saying that, guys, it doesn't matter where you work. It doesn't matter if you work with me, if you work with, Mickey, if you work with everyone. If you have always to give your 100% in your job, if you love your job, right? And because the barista that I have here are really experienced, say, OK, we are here because we love what you do. So what I'm trying to do with them every day, keep motivating them.
00:06:43
Speaker
Like, okay, let's do a couple today. Let's have a calibration. Let's teach you how to do a really nice cappuccino. Let's teach you a few things. What I did in my competition, so all this year background helps you really when you have your own confidence, how to deal with people, how to communicate. So having your own business, it's doing a small representation of your barista competition.
00:07:09
Speaker
presentation because you be with people, you have to communicate with them, you have to tell them your story and convince them that your coffee is the best. So all this is what we do every day here having your own coffee business.
00:07:23
Speaker
Wow. Songs like, as the CEO, have multiple roles to play every day, right? And actually the first time we, I heard your name from um a, another, Hombre is the competitor from Grace Serafin. If you know him, I think you will coach him. Yeah, of course. He's a psychologist, a therapist. And that was interesting. He mentioned that, oh, Nicholas was helping, helping me all the time. I was like, okay, probably that's the nice guy we should talk to.
00:07:52
Speaker
And that's how we got your name. And yeah, it came out very well, actually, you know, this is a connection in a coffee community. So you mentioned that you are still playing a role helping your employees, right? From an employee, e as ah now as an employer, you're helping a barista to improve them. And when I found your article, one of the article interview, um you mentioned that once you had a trip to Colombia,
00:08:18
Speaker
and then you had this cupping section with the farmers and there were some defects and probably that yeah that would be a problem for the price for the the farmers. But you did something. You did something special to help the farmers. So maybe you can tell us more about that story. This is this is a situation that I'm actually really proud of for my Q grading license because these things happen every day. So we were there in in Tolima region at Planadas.
00:08:47
Speaker
So, we're at the the the cooperative the doing cappings. So, there was a guy who is the capper. You are a cube-weight and though I'm the capper. Okay, you are the capper, let's stop there. So, our friend, and which was Astrid Medina,
00:09:04
Speaker
We were there, we started copying. I had my cube grade lesson. And when we copied, because it was super fresh, because they rose and immediately they grind, they said, look man, I think this is wrong. Give few hours the coffee to settle and then let's them copy tomorrow or in six hours something. Said, no, we are really busy. Then we started to cop and said, no, this is defect. And then Astrid, our friend started to cry, said, oh my God, what am I going to do?
00:09:31
Speaker
my life, how I'm going to pay everybody, because since the cop says that the cop is defective, they're not going to sell it. So I said, look, man, I'm Nicholas, this is my cubic rider license, I'm sure that this cop fake has no defect. And then it was like a big, like a small argument. I said, look,
Community and Industry Challenges
00:09:48
Speaker
I will take the sample, let's copy it tomorrow in a street place, I will have everything ready, just come nine o'clock, let's do the copy, and you will see that this cop has no issue. I said, fine.
00:10:00
Speaker
So tomorrow he came, we did the cupping, and the coffee was even better. Nothing there. And the price went higher than the previous day. I said, yeah, you're right. The coffee is perfect. I said, yeah, man, but while you're doing this, I'm here now.
00:10:16
Speaker
and I just saved her life, her family life, her employees' life. Because taking this kind of responsibilities as a cuppa, I told him, you can't be more responsible. You can't just say, okay, the coffee is not good. Let's move on. And then we we're trying to you know have always a and a communication with her. I said, look, use my name, use this ah as as a operator, you can use my name, or you can send me some samples to cuppa them again. we We did the right thing every day.
00:10:46
Speaker
But we were there. Imagine how how many facts like this happens every day around the world. got We are talking about thousands of producers. What if the coppers who are responsible to sell the coppers of the producers are just doing it for financial things? I don't know.
00:11:07
Speaker
But why to ruin their life? Because coffee, for the producers, is their life. But, you know, it's a business world, and if you're an importer or buyer, probably you will set up the copper to say something bad. Exactly. Then you can buy the coffee at a lower price to benefit yourself. That's totally possible, right? But as I told you, what I told you in the beginning, that I'm trying to say to my employees, do your best when you work somewhere. Give you 100%. So even copper in Colombia, in wherever,
00:11:37
Speaker
do their job at 100% so everybody will be happy. Just like that. So simple. What a story. I like to hear that people are helping each other you know without asking anything as a return. yeah That's important. and i say I think that's one of the reasons that many people stay in the coffee industry for years. right You love this coffee community. You want to help others. And you see other people suffering. You want to help them. So that was one of your experiences of helping the coffee farmers to save their life.
00:12:05
Speaker
what what happened after that do still have contact with each other or they' sending you more coffee for you for more cuppings hey so have steady communication with the producer with fasting and because she a chiel pacelodo we stayed at here ah atd her house for almost two weeks, because when we traveled there, we did a really good, really nice ah course. We named it Farmer's Cup. So what we did? We did courses, barista courses, and copy courses to the farmers. So we helped the farmers, okay, bring your sample.
00:12:40
Speaker
let's evaluate it together, because I'm equilibrated, let's show you how to evaluate it, and then I will give you feedback. Just like that, we didn't charge anything, we just give it, we need we need something for the people. So since then, we really had a real communication with Astrid, but also with many other producers, because we are also, we have a communication with Diego Campos, we are have done some conversations, so maybe one time we are going to host again,
00:13:09
Speaker
and Boris the farmer scum. So he will organize it to bring some produces, how will go there to help them, how to evaluate the coffee, how to understand what are the flavors that the coffee produce. Because Every producer knows how to produce a coffee, knows how to harvest a coffee, but they have never tasted it. They just produce it and sell it. So when someone goes there, they say, okay, let's sit together, have a cupping, I will show you how to brew, just to free their coffee, not something, you know, espresso or fancy, just to pull over. Let's say I can pull over together. This is how your coffee tastes.
00:13:48
Speaker
For example, I have a really good a communication with Ethiopia, a real friend of mine, Tamiru, which is from Bensa region, and we buy coffees from him directly. I met him again in Copenhagen, world of coffee. I text him, I have no coffees with me. I'm extracting some espresso on a book, Common Taste, and she brought his wife and his friends. It was the first time in his life that I tasted his coffees on espresso. That's crazy. He started crying.
00:14:17
Speaker
because they do only cupping and only pour over. It was the first time, imagine that, producing coffee for all your life and never tasted an espresso. That's crazy. for us For most of us, I think coffee is just a product, right? but For some of us, coffee is more than just a product, it's a connection of human being. And then when you said that the many producers never taste their own coffee, that's it. But what do you think is the the... the problem or what causing this situation, like producer, farmers who don't taste their own coffee, because they don't care, but they should know that, you know, you're selling the product, it should be good or bad, right? I don't i don't believe, and I'm sure it's not it's not about they don't care, of course they care, of course they give their life.
00:14:58
Speaker
in coffee, but many producers are really living in a stage of poverty. They are really poor people. We are just producing coffee because it's the only thing that they know, it's the only thing that they can sell, and tomorrow they're going to have money. In Colombia, for example, I have been twice in Colombia, and I really hope the origin of the people, they're amazing. In some small villages, I'm not talking about Cali and Mixi, these small villages, you can see coffee everywhere. You can see families producing, like having 20 trees, 20 coffees or 50 coffees without producing, let's say, maybe two kilos, maybe one kilo. But they still have those trees because those trees, they're going to give them food for their children tomorrow. So they really care, but they don't have
00:15:46
Speaker
the money, they don't have the connections, they don't have the knowledge how to do it. They just know how to produce it and say that's it. you You know why in Colombia many years they don't produce natural coffees? Because they are of afraid.
00:16:01
Speaker
that the natural processed coffee will taste worse or different, let's say, and they they are not going to sell the beans. That's why they produce mostly only worse, because worse is a typical robot coffee that they're going to save it easy. Oh, I see. It's interesting that, you know, when you mentioned all the struggles the farmers are facing right in Colombia,
00:16:22
Speaker
And that we don't see that much in on social media when i'm lacy barista champions or kill greater go to good farms with the fancy hotel go no wal tom nice dinner ah you know traveling like but why people don't show anything about this i think it's just.
00:16:39
Speaker
Yeah, we want to see more, you know, like the real world, the other side of the fancy social media stuff, like what really farmers are facing on their farms. Exactly, exactly. a In social media, we see only because most of people and most of the baristas, they are always and visiting real world no famous farm, which is good because they have high level of caucus, but that is only 3%, 5%.
00:17:04
Speaker
What about all the other farmers? If you visit the other farmers and the producers, which are not well known, let's say, you're going to see the struggle. You're going to see their are real problems. For example, I visited a farm back then that I tasted their coffees on a cup and table and said, oh my God, this is really good coffee.
Coffee Culture Evolution in Greece
00:17:22
Speaker
I want to visit your farm. I said, OK, let's go tomorrow. And we went to tomorrow.
00:17:26
Speaker
And actually, there is no farm. There are just trees on a slope. ah Let's say, yeah, only trees. I said, this is my farm. Yeah, but where is your washing station? Where is your monitor? He said, no, no. I collect the copies. I give them to the local washing station, and they're doing the rest. But how are you covering this taste? Because the soil there, I don't know what he does, but the cover was amazing. And there there is there was no farm, just trees on the mountain. That's it.
00:17:56
Speaker
Nothing else. So there are really really many things that, of course, we cannot solve all the problems, but each of the people were more aware about what happens, i about climate change, about all the diseases, about how difficult it is to produce some coffee. Because, as you told, it's not just a cup of coffee. There is like hundreds of people behind, struggling every day, breaking this beam through your hands. a So yeah, this is what we try to do also in our customers here that, for example, when they order ice latte with sugar with that side, look, taste the coffee as it is. Just a few coffees. Because there you can find produces, so produces hard because she put everything to give you this suppost coffee.
00:18:45
Speaker
ah What is the percentage of people that how many customers really care? I mean, Athens, right? In Greece, it's like you you guys have a strong coffee culture there, but mostly for those strong, strong bitter coffee to create me sugar. What is the situation in Greece in Athens, let's say?
00:19:01
Speaker
Enough as I say, the ah the percentage us every year is getting bigger and bigger because there are so many rosters, so many companies that higher that they are going to level every year, they level even higher. So the percentage enough is really good actually. You can find really easy, really good cup of coffee and good quality coffee.
00:19:22
Speaker
If you go outside of Athens, yeah, things are totally different. But in Athens, in the center, let's say, majority, you can't drink special alcohol. Maybe 90% it will be Fredo's, but with Fredo, it's a double espresso, made with ice, which is a cold beverage. But think with high quality of beans, no dark roast, no Italian brands. Now people is focusing more on the Greek roasters in the quality wise for beans. It's good this a episode is not sponsored by any Italian roasters. but
00:19:54
Speaker
As you mentioned, this ah farmers count, right? That's a program project or just like one time thing? Actually, we did that in 2019 with my previous team that I used to work.
00:20:09
Speaker
So we needed once and that's it. But i as Nikos, as a warehouse, we want ah to do it again. Like go there, and learn new things to the people, give them some knowledge, give them some weapons to calibrate and also to evaluate their own office. Yeah, that's important. For example, we had or this in Copenhagen, I had this conversation with my friend from Ethiopia. He told me, whenever you want, just come, I will gather you 100 producers and let's do it. So we are thinking to be in Africa next time, as a worse word house, just go with the middle and just do an open cupping, just to
00:20:49
Speaker
show them how easily as a producer said you can do but some has to teach them because it's easy for them to do a bro okay you need just a grinder probably you can We can gather 20 people by one grinder and let's gather all together and do a cup session. But Sama has to show them and Sama has to teach them. He teach them how to do it. Yes.
Educating Farmers to Improve Livelihoods
00:21:12
Speaker
Yeah. I think you you did a wonderful job there. Really opened the eyes and told them that, hey, your coffee is not bad at all. Right. You have the more.
00:21:19
Speaker
potential to offer, actually. and Actually, this reminds reminds me of one of the things that we did in Mexico. we Our partner, Coa Coffee, they sell wristbands and then they donate the money, small amount, 250 US dollars. They're like a three people family. And in the beginning, they sold their coffee beans, green beans in plastic bags. You know, that's not the way to do it, right? And they sold their private name so there was no business. So um our partner, they donated money, helped them to reach us a business name there.
00:21:49
Speaker
Probably it's very cheap to do that in Mexico. And then they bought some like those kind of but better bags for green beans after eight months. After eight months, they I think they grow very fast and start they start at their own roastery. Wow, amazing. I just think, you know, what you did, it doesn't matter how much it is, but somehow it has a bigger influence on somebody, right? And I really like the idea of farmer's count. I hope you you guys could make it an ongoing program so that more farmers
00:22:21
Speaker
can enjoy in this course and improve their performance, right? Improve their quantity of coffee so that they can live better. Their kids won't quit being a farmer because what's the future of being a farmer's kid? Exactly, exactly. And I remember also another story when we were in Colombia that there were two brothers. It was third generation coffee producers, but they stopped the production. They cut all the trees, they sell them, and they plant bananas, plantains, actual bananas, plantains, because it was better to send plantains and bananas in Colombia than because it would have to leave. So it was the third generation. So it was really, really sad to see things like that. Well, I guess if you've never been to Colombia or any region countries, you will never know right how life will be because we are
00:23:11
Speaker
living in the more developed countries, zipping over nice 90 plus coffee and that we could never imagine how people live on the other side. yeah ah ah We are preparing a project is helping coffee farmers in Colombia because we mentioned Colombia so many times. We have a partner like what we do. So we decide to design a special wristband and we raise more money and we use all the money we raise.
00:23:35
Speaker
and help coffee farmers, especially those to small farmers with one or two persons only. Like the one you just talked about, there's no farm. It's just my backyard grows in the country. So we're going to donate the money to help them. And I think one more thing they need is the farmer count that project, or as a presentation, or a video, or something that can help them to better understand their coffee. So when you talk about those farmers, small ones,
00:24:00
Speaker
What do they need the most? So, for sure, because the everybody knows to a how to produce coffee, but in the retraditional way, wash, just collect the beans, the ferment them, the department, that's it. But if they started to prune the treats, if they are using fertilizers, if a producer teach them how to produce better quality coffees, then everybody will raise the level of the quality so they're going to produce.
00:24:30
Speaker
weather quality coffees. So someone has to teach them easily how to produce weather quality. Then someone has to show them how to evaluate the coffee. What does it mean 82 cup in store? How I go to 83 cup in store?
00:24:46
Speaker
what What I have to develop, what I have to improve in the implementation, is the equipment, is my knowledge. So things really don't help us. For sure the equipment in some part is really poor, so I think one of the most important is the treatment that they are going to use. For example, releasing things to have them at a bricks level to see how the bricks level of the chairs they produce, which is something and so It's not expensive. It's something that everybody can give them. You can buy it really easily in Colombia and also in other countries. But this is really important time to see the bricks level of the cherries, because the higher the bricks, the the better the coffee is. So I think these kind of steps are really important.
00:25:36
Speaker
That's going to be very helpful because we're really trying our best to do something special, you know, help those people that we don't even know their names. Of course, big companies make a lot of profit already, so we don't have to help them. They need to be a good example to help other small farms. So we talked about the coffees, farmers in Colombia. Let's talk about your career.
00:25:58
Speaker
You have competed a lot of times and now you have your own company and you're helping your employees to grow. So what is the career path? As a barista, do you think there are? How many paths are there? I would say that a the and most important thing in ah a career, whatever you do, is to have faith and love for what you do. If you have say faith on something you love, then you're going to find your own way, you're going to find your own path. This is what brings me here today because I had faith in coffee, I had faith in my love about this synthesis, okay? Because it was many times at the circuit, I will stop or I will change industry, let's try something else. But it's because some people will say, okay, you have to be lucky. It's not about that. It's about your knowledge. It's about your behavior. It's about your attitude. You have to be commitment to something.
00:26:53
Speaker
You have to be consistent in something.
Future Ambitions and Business Model
00:26:55
Speaker
it's how you Because you know cannot be a champion in one day. You have to train every day. So you have to be consistent to have commitment. And the result is your achievement. So this is what I had always in my as beliefs that you have to be a really consistent and to have faith on what you do. And this one will bring you or on the stage you want, on the position you want,
00:27:21
Speaker
And with the right decisions, then you can be there where you want to be. Great. Have faith. That's important. Always have faith no matter where what happens. We talk about your... career path as a competitor. you Will you compete again? Yes, I will. But I don't know when. Lots of people keep telling me, yeah, let's compete. Let's compete again and again. Because last time I competed, 2023 in Athens, a I was really close to being in the finals because on Thursday, I was sixth.
00:27:57
Speaker
ah out of 50 and I moved 6th place on the semi-finals but I got 10 because I had an issue with my Espresso, with the extraction, it wasn't being delayed so this let's say 3-4 seconds more in the 3 seconds in the Espresso increased slightly with the bitterness so that's why I lost few points and I think it was in the finals but all the feedback from my meal beverage, the presentation and everything was amazing So this one, motivating me again, it gave me a drive that yes, you have to do it again. But now it's a bit more difficult with the business because you start with six months ago. But they I will do it for sure. I don't know if I'm going to need next year, but I will be there very for sure because this is one of my goals. I want to be in top three in WBC. All right, top three. Should have been that hard, isn't it? I don't know. I'm not embarrassed.
00:28:55
Speaker
Really, ah you have a nice career that I can share um with us and the audience who are in the coffee industry. Now you're a CEO of your own business. That's really awesome. Maybe you can tell us more about the business, you know, how it started and where do you think your business is going.
00:29:15
Speaker
So, yeah, this is, ah you know, being from a barista and the employer or the coffee roaster, they're having your own business. It's a totally different game, but we motivate it every nice thing when you come every day here and you manage your own team, how to do all these things.
00:29:36
Speaker
So what we do here is we are having a coffee shop, but our own roastery is inside the coffee shop. We have a big glass wall that the people comes in, has his coffee, has his breakfast, three brands, but also he sees the whole operation.
00:29:53
Speaker
of the roastery. So we have an open roastery that everybody can come in, see where we wrote, see the roasting machine, the packaging, when we do cupping, when we do the training session. So we want to give to the customer an experience, not just a cup of coffee, but what that needs to be kind of that, what is the story behind that.
00:30:12
Speaker
And we, as a roasting warehouse, we have the same, let's say, as the shop is here, it's the same in Melbourne. Because as I told you, our business partners are from Melbourne. So in Melbourne, they have also another big company, Roastery, where the people can see the same philosophy. Go inside and see the whole production. So we wanted to do actually pretty the same here.
00:30:37
Speaker
So the people can really enjoy just not just ah and another coffee shop, but something different.
Conclusion and Call to Action
00:30:44
Speaker
It's like very welcoming, open, wide. Everybody can just go there and check, what is this? What is that, right? Exactly. And you are more than welcome to be here at any time, whatever you want, and being here. Thank you. Thank you. We will send our volunteers to go check our coffee. Like ah like a secret customer.
00:31:07
Speaker
Thank you so much for sharing your incredible journey with us. and you know um I think I will learn a lot um from what you do, your passion for coffee, and the ah your tips and advice for employees for coffee professionals. That's important. So where we can find you in the office, maybe you can tell us you know what is the location.
00:31:26
Speaker
So, roasting warehouse is at Neos Cosmosh in Athens, which is really close to the center. It's only two stations away from Coropogi and Sidagma. So, we are like five, seven minutes from the center, so it's really easy. Roasting warehouse, the lacura is the address. You can to find it here every day.
00:31:47
Speaker
have a cup of coffee together and maybe to do some tasting together. We serve also good coffees from my our friends in Panama. Have a coffee, you can bring a nice geisha this week. Great, thank you. Thank you for sharing and great pleasure thank to meet you. Thank you very much for hosting me and for the time you spent together. 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.