Brewing at Home and on the Road with Bayreesta

Brewing at Home and on the Road with Bayreesta

Cerrado Mineiro Green Coffee Auction Launching Online Jan. 29

From the heart of the Brazilian coffee lands, the Cerrado Miniero green coffee auction is for the first time happening globally online this year. Taking place Jan. 29-Feb. 3, the…


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The Turkish specialty-coffee community is coming together to support earthquake relief. BY MICHAEL BUTTERWORTHSPECIAL TO BARISTA MAGAZINE ONLINE When Niji Coffee went live on Instagram, it felt as though the entire Turkish specialty-coffee community was watching with bated breath. Niji Coffee made a name for itself in the Turkish specialty-coffee scene when, as a relatively […]


Understanding the Process: Koji Fermentation

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Brewing at Home and On the Road with Darrin Daniel

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Brewing at Home and on the Road with Bayreesta

Toronto’s Pilot Coffee Roasters Acquiring Bridgehead Coffee for $3.6 Million

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10 Minutes With Helena Oliviero: Part One

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Breaking New Ground: A Sicilian Coffee Plantation, Part 2

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Cerrado Mineiro Green Coffee Auction Launching Online Jan. 29

From the heart of the Brazilian coffee lands, the Cerrado Miniero green coffee auction is for the first time happening globally online this year. Taking place Jan. 29-Feb. 3, the…

Brewing at Home and on the Road with Bayreesta

Unique Collection in Switzerland Offers a Look at Coffee’s Rich History

Anita Vietri’s Coffee Culture Collection chronicles the brew’s journey through 1,500 artifacts. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Anita Vietri In the rich tapestry of coffee culture, there exists a hidden gem—an extraordinary collection that chronicles the captivating history of our beloved brew. Today, we meet Anita Vietri, an ardent coffee enthusiast and […]


Out Now: The February + March 2023 Issue

The February + March 2023 issue of Barista Magazine features New Zealand coffee & chef champion Sam Low on the cover. Also inside: a special section on branding, understanding trademark law, an interview with Laura Sommers, field reports from Kansas City, Indonesia, and Hong Kong, and much more. BY KENNETH R. OLSONBARISTA MAGAZINE We’re excited […]


Know Your Sweeteners: Agave: Part Two—Environmental Concerns

Agave has become an increasingly popular sweetener in the coffee industry. But is it as environmentally friendly as people claim it to be? BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo sourced via Pixabay In recent years, you may have noticed an increase in demand for “alternative sweeteners” like agave. While today, the nectar serves […]


Philadelphia’s Café Don Pedro Seeks to Build Up Small Businesses

A Dominican-owned coffee roasting company called Café Don Pedro recently launched in Philadelphia with ambitions for direct trading and boosting more Latino-owned small businesses throughout its supply and distribution networks….

Brewing at Home and on the Road with Bayreesta

Brewing at Home and on the Road with Bayreesta

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Brewing at Home and on the Road with Bayreesta

We talk to Amsterdam coffee professional Dávid Stefanik, also known as Bayreesta, about his coffee-brewing preferences.

BY TANYA NANETTI
SENIOR ONLINE CORRESPONDENT

Feature photo by Tyler Nix via Unsplash

For coffee professionals, brewing (and drinking) coffee is more than just a job. They usually brew coffee every day: for their customers, to check the roast profile, or to share a new recipe on social media.

Even when coffee pros aren’t working, it’s not difficult to find them brewing coffee at home, or drinking a cup in a reputable coffee shop. So what are their coffee habits when they’re relaxing at home? How do these habits change when they travel?

Dávid Stefanik, also known as Bayreesta, in a black and white photo. He is grinding beans with a handheld grinder at the beach. He wears a corduroy ball cap, has tattoos, glasses, and a short beard.
Brewing at the beach? You bet. With the right tools, you can brew anywhere.

Meet Dávid

Dávid Stefanik, also known as Bayreesta, is a barista originally from a small town in Slovakia. After spending four years in England, he recently moved to Amsterdam for work. In addition to his day job as a barista, he’s also a well-known Instagrammer, famous (among the rest) for being the founder of the #SwanWednesdayClub. 

I was intrigued to find out what Dávid’s coffee habits are when he’s at home resting. Does he brew every day even at home? Which is his favorite method? 

Dávid sips from a light blue ceramic cup, outside a brick building. He wears a denim apron and a backwards baseball cap.
A native of Slovakia, Dávid, also known as Bayreesta, now lives and works in Amsterdam.

“I love brewing coffee at home on my days off,” Dávid says, “and even if my favorite brewing method is the V60, I’m always trying to find new brewers so I can experiment a bit.”  

At the same time, Dávid confesses that he “absolutely (loves) going out for coffee and trying new coffee shops!” His coffee order is always changing. “Sometimes I’m craving a flat white or just some tasty espresso, some days the only thing I’m looking for is a tasty filtered coffee, maybe a delicious hand brew, or a freshly made batch brew. It all depends on what is offered as coffee. Luckily, there are so many specialty-coffee shops here in Amsterdam, and in the cities around it as well.” 

Dávid Stefanik's Hario V60 brewing on the beach. The device, on a glass carafe, sits on top of a coffee scale set on the sand. The background of sandy beach and blue sky is blurry.
Dávid’s favorite brewing method is the V60, which is light enough to transport anywhere.

Brewing at the Beach and Beyond

And one of Dávid’s guilty pleasures, when he’s not traveling and enjoying a perfect day off, is brewing coffee at the beach. He goes there with his favorite coffee tools and brews. 

Dávid often takes these same tools with him when he travels. “I always bring my coffee equipment when I visit my friends or family,” he says with a smile. “I do love them a lot, but I definitely don’t trust their coffee taste!” 

When Dávid is on the road, he loves to check out the specialty-coffee scene at his destination. He researches beforehand by looking online or asking other baristas for suggestions.

But Dávid can’t stay long without his brewing tools. 

“I don’t always bring my kit if I travel to the city, but I always take my brewing equipment and my own coffee beans when I go camping: The main three tools I bring with me are definitely the hand grinder, an AeroPress, and a scale.” 

Dávid Stefanik's travel kit includes coffee grounds inside a Comandante, two AeroPress filters. a scale, AeroPress, and a black electric kettle all sitting on a gray counter.
Dávid likes to travel with his coffee kit in case he can’t find specialty coffee where he’s going.

Dávid’s Travel Tips

After years of traveling this way, Dávid can share his suggestions regarding the best way to drink and brew coffee while traveling. 

“The best advice I can give to people is to do their research, finding specialty-coffee shops before arriving in a new city: There’s almost always at least one. And if you’re going to a place where (there) isn’t any specialty-coffee shop, go get some local coffee as a reminder of how good the specialty coffee tastes! And always bring your favorite brewing tools, so you can brew some tasty coffee in case of an emergency.” 

Dávid leaves us with one last piece of advice. 

“Also, remember, there’s nothing better than waking up at the campsite, grinding your favorite coffee, and brewing yourself a cuppa in the morning!” 

ABOUT THE AUTHOR

Tanya Nanetti (she/her) is a specialty-coffee barista, a traveler, and a dreamer. When she’s not behind the coffee machine (or visiting some hidden corner of the world), she’s busy writing for Coffee Insurrection, a website about specialty coffee that she’s creating along with her boyfriend.

The post Brewing at Home and on the Road with Bayreesta appeared first on Barista Magazine Online.

Brewing at Home and on the Road with Bayreesta

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Brewing at Home and on the Road with Bayreesta

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