Heresy is a roastery that was established
out of love and passion for cof…
hehe, a joke.
out of love and passion for cof…
We reform coffee by telling heresies. We choose only microlots ≥86 points, because we are not interested in ordinary coffee. We believe that farms and producers are more important than brewing accessories. We draw circles instead of dodgy tasting notes. We pack the roasted beans in brown jars. We have heretical opinions and we feel good about it!
HERETICS
Who comes up with these heresies
Piotr
Jeżewski
CHIEF OF MISCHIEF, HERETIC APPROACH & TOASTER OVEN
I started in 2012 with “ So, just hot water onto the ground coffee!”, which infuriated the more experienced artisans to no end. What followed were years of in-depth analysis, coffee alchemy, measuring TDS and making judgments. Today? Just hot water onto the ground coffee 😉.
More luck than sense. I was taught to roast coffee by the World Champion. Now I teach, in different countries, on three continents. In the meantime, I got that famous paper (Q Grader) and started working with producers on farms. I like cool movies, a cool book, and hanging out with friends, right?
Karolina Kosno
CHIEF OF BLACK MAGIC, MIND READING & DIVINATION
I used to be Ruda and took care of Coffeedesk’s PR. At one time I had a badge that said Coordinator of Communications at the Speciality Coffee Association Poland. I co-organized the Polish Championships of all coffee categories several times, and once in the world. After several Polish Champions I washed cups at the World Championships. I spent all my summer vacations since 2012 at the World of Coffee fair. I dreamed of someday designing a roastery’s branding, and that’s how heresies and brown jars came into being.
Dorota
Kaska
CHIEF OF HANDCRAFT, TELEPORTATION & EMBRACEMENT
It all started ten years ago: the first chemexes and the words of the most famous barista in the city, which were learned by rote, that the pour-over is better at 87 degrees, and that if you boil the water twice, the ions will reverse and the black brew will lose its flavor of passion fruit. Therefore, instead of a “who’s best at coffee” competition, I ended up with an all-rounder. With my feet in a corporation and my hands in Heresy. If it’s all still working, it’s because I conjure up a regular glowing leaf for these two to de-stress! I enjoy a good cup of coffee and live well with your delivery man.
Ola
Sobstel
CHIEF OF ASSEMBLING, SERVICE & SLURPING
In my case it started with brewing drip coffee at home, water 93 degrees (sic!). The first coffees I sipped were roasted by a certain Piotr Jeżewski (I learned about this recently). Later I had my first shifts behind the bar at a cafe and I totally soaked in. I started by being a barista, and eventually became a headbarista and manager all in one.
Swinging around cafes and randomly popping into roasteries is my daily bread. I like talking to people and slurping coffee from a spoon.
Pozdro fetco.
We have been reforming coffee since 1517….
hehe, also a joke.
As Heresy, we have been reforming coffee since early 2021. Previously, for ten years we collected various experiences, which, combined, gave birth to ideas for these heresies. Someday we will write 95 theses about coffee and nail them to the door of the branch church. Meanwhile, we are reforming in practice, spreading faith in farms over accessories, wheels over apothecary flavor notes and brewing with boiling water. Seriously, it works.
very
Heretical credo
We are a turbo nano roaster. And that’s how we want to remain. We like abnormal things, breaking the rules and pulling off numbers. We have unpopular opinions, for that we are strongly justified. We do not count cliques. We don’t have a lot of coffee toys. We roast the kind of coffee we want to drink ourselves, nothing less. We go to farms and buddy up with producers. That’s where life is.
And sometimes a bucket of cold water on the head.