The bridge between two coffee worlds.
I connect Central Europe's emerging specialty roasters with the American multi-roaster coffee shop bold enough to pour them.
Specialty Coffee diplomas
SCA (Specialty Coffee Association) diplomas in Sensory Analysis, Barista Skills, and Roasting — from the raw green bean to the finished cup.
Specialty coffee — professional lead
I led the coffee programme and professional direction of an award-winning specialty coffee in Hungary. We ran a true multi-roaster model: monthly guest roaster rotation on espresso, and a filter bar carrying 4–5 single-origin lots from different roasters simultaneously. Sourcing decisions, menu architecture, barista training — every side of the counter.
World of Coffee · 6 editions
Budapest 2017 · Berlin 2019 · Warsaw 2020 · Athens 2023 · Copenhagen 2024 · Dubai 2024 — Brussels 2026
A curated bridge between Central European roasters and American coffee shop.
Central Europe is producing some of the most exciting specialty coffee in the world right now — and almost none of it reaches American cups. The big importers don't go there. The roasters are too small, too new, too far off the map.
That's the gap I work in. I select a small founding circle of the region's best roasters — from Budapest, Bratislava, Vienna and Warsaw — and connect them with US multi-roaster cafés, handling the sourcing, the logistics and the relationship, so a café in Atlanta can pour a Bratislava roast at peak freshness, in the roaster's own original bags.
Not a catalog.
A shortlist worth trusting.
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Phone number: + 36304060462
Location: Hungary