I am the head barista at Cafe STOW. I make coffee, educate my employees, and I also import green coffee to our roastery.
The whole mission of this project is to start treating coffee with the same immense respect that we treat wine. Those who aren’t familiar with “specialty coffee” believe that the commercial coffee we’re used to tasting is what coffee is supposed to taste like, but it’s not even remotely similar.
My typical day is pretty chaotic. I do not have a fixed schedule. There’s no 9 to 5, like they have in public sector, instead I set my schedule. Normally, when I get into a project, or something that drives me I work, I’m not bothered by the time frame… I have many days where I work more than 16 hours a day.
Every barista’s wish is to try out new coffee with beans of higher and higher quality and taste, and that path for trying out and exploring coffee doesn’t seem like work for me. So I can put in 15 or more hours per day.
My goal is to be the best
Learning new things is something that drives me the most. I strive to work on things which increase my understanding, whereas responding to emails is a task that consumes a lot of your time and yet you don’t really learn anything new.
When I tried that coffee I noticed it had aromas of fruits. I thought to myself that this substance couldn’t be coffee, but it was. I was fortunate enough to be able to speak to Gwilym Davies – the founder of the cafe which was one of the first specialty coffee shops in London. I wanted to bring this to Slovenia.
See more about Peter and Kavarna STOW on their Facebook page.
About 500 Coffees ☕️
I'm on a mission to get coffee with 500 strangers from all over the world. I want to speak to humans everywhere about their lives and how they experience the world. And cafes are the perfect place for this. Comfortable, cosy, illuminated with a cacophony of other human voices.
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