How I Got Into Coffee: From Curiosity to Passion

Where It All Started

While working in a bar-restaurant, I couldn’t help but notice that the coffee we were serving tasted… well, terrible. This puzzled me, especially since we had a high-end espresso machine, a decent grinder, and the coffee itself wasn’t the cheapest on the market. Something was clearly off but no one on the team was a trained barista who could help us improve.

Taking Matters Into My Own Hands

As a daily coffee drinker, I couldn’t ignore the poor quality we were serving. That’s when I decided to dive into the world of coffee on my own. I started by researching online and watching educational videos, especially from respected coffee professionals like Lance Hedrick and James Hoffmann.

Learning the Fundamentals

I began to understand the basics of great espresso-making: extraction time, coffee-to-water ratio, grind size, tamping technique, and brew pressure. Unfortunately, I couldn’t experiment with our setup at work, so I bought my own budget-friendly espresso setup (Hibrew H10A + King grinder K6) and started practicing at home.

Going Deeper Into Coffee Knowledge

Once I got comfortable with adjusting espresso parameters, my curiosity grew. I started exploring the world of coffee beans themselves. I learned about the differences between Arabica and Robusta, what makes a coffee “specialty”, and how factors like altitude, processing methods (washed, natural, anaerobic), as well as the soil or picking technique influence flavor.

From Bean to Cup

Understanding the journey of coffee from farm to cup became a new obsession. I’m now familiar with the major producing countries, the unique characteristics of regional beans, and the impact of farming practices on flavor and sustainability. I don’t claim to know everything but I’ve reached an advanced level of understanding in both coffee preparation and the broader coffee supply chain.

Why You Should Choose Me

From my large understanding of the coffee industry (machines, supplychain, coffee farm, coffee trends and demand both B2B and B2C), I bring genuine passion and self-motivation. I’ve spent countless hours researching, experimenting, and fine-tuning my knowledge. I stay updated on industry trends and innovations, and I love exchanging ideas with other coffee enthusiasts. Most importantly, I’m always eager to learn and grow.

What Sets Me Apart

Self-taught and highly motivated – I proactively learned coffee theory and practice without formal training.
Marketing – I understand the customers needs and what to put on front of the product, both on digital platforms and physical products.
Product expertise – I can identify bean origins, explain processing methods, and recommend coffees by taste profile.
Customer-focused mindset – I care about serving excellent coffee because I know how much it matters to the customer experience.
Professional experience – I’ve worked in both customer-facing and strategic roles in a specialty coffee roastery.
Technical knowledge – From grind size to extraction variables to espresso machine maintenance.

Real-World Experience: My Internship at a Roastery

At the end of the first year of my Master’s degree, I had to complete a two-month internship. Rather than apply online, I went door-to-door to every coffee roaster in my city, Rennes. That’s how I connected with Sébastien Dufils and Benoit Le Bigot , the founders of Bourbon d’Arsel, who agreed to take me on as CEO assistant.

Business and Barista Skills Combined

My role was diverse and gave me a unique perspective on the industry. I was involved in:

Business management – helping oversee finances, HR, and overall operations, growing sales, updating the website and streamlining processes
Administrative support – assisting with bookkeeping, supplier relations, and daily logistics
On-site barista work – where I further refined my espresso skills in a professional setting and understanding more customers needs

This internship allowed me to bridge the gap between theory and practice, gaining valuable experience both in front of the machine and behind the scenes.

If you’d like to learn more about this experience, click here.

Still Learning, Still Curious

My love for coffee hasn’t faded in over a year and it keeps growing. I continue to learn about roasting, farming practices, and even the ethical side of coffee trade. While it’s rare to find people who can talk deeply about coffee, I always welcome these conversations. They inspire me to keep developing my skills and sharing what I know.