– Can you please introduce yourself in a few words.
My name is Martin Hudak and I’m newly appointed Global Coffee Ambassador of Mr. Black. A former senior bartender at The Savoy and World champion of coffee in good spirit 2017. For many years I’m trying to bridge the gap between the coffee and spirits communities.

– What’s your story in the coffee/cocktail industry?
Right after studies (10ya), I started my first job at the local cafe in my hometown of Slovakia. Falling in love with morning service of coffees and late night cocktails. Doing that for five years and carrying on the same passion to the Savoy allows me to compete at the world coffee cocktail stage for 4 years with results such as runner-up Melbourne 2014, runner-up Shanghai 2016 and finally world title of champion Budapest 2017.

– When did Mr Black start and what is the story behind?
Mr Black was Co-founded in 2013 by Tom Baker and Philip Moore. Mr Black is a cold brew coffee liqueur which is roasted and distilled in-house north of Sydney, Australia.

– What’s your specialty and what makes you different?
Craftsmanship which allows us to express real taste and flavors of coffee origin through our own coffee roasting and distilling. Also, our secret is ten times more coffee and less sugar in the bottle. So Mr. Black is real coffee liqueur and nothing else.

– What was your first coffee experience?
I guess when I was 13/14 and I tried instant coffee with lots of sugar and milk. Didn’t like it then either now.

– How/when have you discovered about specialty coffee?
I became part of SCAE in 2009 and I started to work with them through the competitions. I compete for 7 years and also I tried different categories such as the latter art of brewing.

– What was your best coffee experience? and what about liquor?
When I visited farm Los Lajones in Boquete, Panama with my farmer and friend Graciano Cruz and I tasted the cherries for my competition, Geisha coffee straight from the trees. It was an astonishing moment being so close to the origin on top of the volcano at 2200 m above sea level.

– Do you prepare coffee at home? If yes, what method do you use?
Definitely. I like to start the day with my pour over. When I’m too lazy I will use clever dripper but if I have time I’m going for v60 – 1 size. Of course, freshly ground and carefully brewed on the scale.

– How do you like your coffee? Black, sugar and milk, iced, Vietnamese style,…?
Breakfast white with oat milk, afternoon filter, evening espresso and when its too cold as a cold brew or nitro.

– How would you qualify yourself as a coffee drinker (occasional, heavy, addict…)?
Super addicted! 🙂

– Have you always been into the food and beverage industry? If not, what was your previous job?
Always but I tried also an art business in theatre and music. Didn’t work well tho so I took safe options in hospitality.

– Do you have another passion or a hobby besides coffee and liquor?
Definitely books and vintage markets.

– What place would you recommend, anywhere in the world (coffee or not)?
Japan as a country. Life changing experience for hospitality and flavors.

– What would you say to people who don’t know much about coffee, liquor or coffee liquor :D?
Don’t be afraid, now you are in safe hands and I’ll show you the beauty of craft coffee into the night.

Thomas
Published by

Thomas

Thomas Wyngaard Founder at OK Coffee, started in the coffee industry at OR Coffee Begium, now Director of Saison Coffee in New York City.