Kyle Magyar: Coffee Insurrection Hero Chapter #25
Published by Tanya in Coffee Insurrection Hero · 25 September 2021
Tags: KyleMagyar, Helsinki, Interview
Tags: KyleMagyar, Helsinki, Interview
1- Introduce yourself: who are you, where are you from, where do you work and what’s your job.
2- When and why did coffee become important to you?
It became motivation to me in my transition to moving to Finland in 2015. While I had to wait for my residence permit and exploring cafes, I often daydreamed in how I could help change peoples bad habits or a new profound perspective in drinking better quality coffee.
3- Do you remember the first coffee you had that was more than “just a cup of coffee”?
Of course, it feels like a walk down memory lane. In 2010, when I was living in New York, Stumptown Coffee had to be my pivotal staple, while visiting their flagship shop in Midtown located in the Ace Hotel. It was right when I first moved and my taste buds had exploded. Still to this day I remain curious in my exploration.
4- What’s your favorite thing about going to work in the morning?
Depending on my mood in the morning, is what I will listen to on my commute to work, potentially then into the shop.
5- What’s your favorite brewing method and why?
Hand brew pour-over coffee, either 01 Kalita or 02 plastic V60, the whole process of it is systematic and therapeutic. It is also about experimenting with the different variables to the end result. Taste, share and how it could be better.
6- Which is the best coffee you ever tasted?
The best coffee I have ever tasted was brewed by Odd-Steinar himself, Semeon Abay Maker Series from Ninety Plus, it was a natural Ethiopian roasted by Supreme Roastworks in Oslo, Norway, who won 2015 World Barista Champion. I tasted black currant, butter-caramel-honey mouthfeel, dark chocolate notes with lemon citrus acidity.
7- Is there a country of origin that you tend to favor coffee from? Why?
I like Kenyans, for obvious reasons if you ask any enthusiast (complexity). I also like Colombians. As of latest: full-bodied, bright and vivid acidity, intense aromas, sweet notes of citric fruits.
8- Suggest us a roastery to check (not the one you working at/you use at work).
Samples Coffee and One Day Coffee Co, both Roman and Kaapo are good friends of mine. I am always happy to support your local, an appreciation to those that are doing their upmost for the community and the culture!
9- What’s the most important things you’ve learnt while working in the business?
It may not sound like a life skill, but being a good customer is just as important as being a good server. As soon as you’ve worked in the industry, you find you have a whole new appreciation for others just like you.
10- How your work and the specialty coffee world are coping with Covid and the new challenges for hospitality?
“By adapting to survive!” It was just three of us working the bar for six days a week to keep the shop open. The rest of the company had voluntarily been laid off, working one day a week remotely. In result of it, we have been selling more retail coffee bags than ever. By letting customers back in just before summer, our total drink count instantly doubled from when it was only take away. To me the hardest part in which I get the most satisfaction from, is the customer interaction aspect. Safety does have its own restrictions.
11- How do you see the specialty coffee scene in 10 years?
A continuous talk and further exploration on climate change. Carbon neutral emissions. The importance of sustainability and ethics when consumers are more in tune and knowledgable in paying for higher quality products.
12- Where do you see yourself in 10 years?
The opportunity of doing something on my own.
13- Any last word? Any tip or suggestion you wanna share with someone that want to start this path?
To stay humble and always be kind.
Come and follow my journey on Instagram @kyle.magyar