– Can you please introduce yourself in a few words.
Peter Tsardakis, 33 from Melbourne, Australia.

– What’s your story in the coffee industry?
My story is very short and very accidental. Having done my studies in Sweden more than 10 years, I spent the time in between then and now working with projects in environmental and conflict management. This involved travels to many parts of the world, the more recently being Paris. It was here that fate stepped in and put me on the coffee path. Wanting to extend my stay in Paris a little to really cement the french I learnt, a Brazilian who I studied french with suggested ‘You are Australian, you must be able to make a decent coffee, and if you don’t I will teach you’  and so she did. it was love at first sight, with the coffee of course. From there I helped open two successful specialty coffee bars »Strada Café », judged french national championships, train up and coming baristas, and roast and control quality for an exclusive micro-roastery « l’Arbre à Café » that specializes in direct trade and mono-varieties.

– What’s your specialty and what makes you different?
I haver an environmental background that focused on producers of raw materials (just not coffee). This I think allowed me to look at coffee from another angle, one that really looks at coffee as a raw material and not just a tasty beverage. I love roasting and training I do, it really allows me to have an impact and my point of view on how the coffee experience ends up for the consumer.

– What was your first coffee experience?
It would probably have to be at the home with my grand-parents who often brewed greek styled coffee heavily laden with sugar.

– What was your best coffee experience?
On my first coffee origin trip. I had the pleasure to stay, work and just overall experience the day to day operations with a coffee producer whose coffee I would later roast and serve here in Paris. He is one of the pioneering coffee producers to work with biodynamic approaches in Brazil and the world. The farm itself was like nothing I had seen before, Tucked away in the hilly rainforest of Espirito Santos.

– Do you prepare coffee at home ? If yes, what method do you use?
I have so many different coffee gadgets at my house. When its just me its either a Kalita or Aeropress. Dinners with guest and I bring out the Chemex and Kone filter.

– How do you like your coffee? Black, sugar and milk, iced, vietnamese style,…?
There is no simple answer to this question. It depends on the coffee, my mood and who is preparing it. Ultimately though, prepared well there is something amazing about a short espresso and the impacts it leaves on you long after.
– How would you qualify yourself as coffee drinker (occasional, heavy, addict?)
As a roaster, barista and trainer, I am tasting coffee everyday. As a consumer though I really limited it to social settings, a real ritual I can share with friends.

– Do you have another passion or a hobby besides coffee?
Beside coffee, I love to travel and well anything in the great outdoors.
– What other place would you recommend, anywhere in the world?
For coffee? FAF (fazenda ambiental fortaleza) studios in Sao Paulo. Felipe Croce and his family’s farm have a point of view and energy about coffee that is very unique and refreshing. The farm is located 2-3hrs from the capital and an a strong example of experimentation and sustainability.

– What would you say to people who don’t know much about coffee?
Every coffee has its own story, and in someway has contributed to the historical and cultural landscape. Do it the favour when preparing and consuming the coffee, make sure you experience it with all of your senses.

Thomas
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Thomas

Thomas Wyngaard est un des rares experts en Café de Spécialité en Belgique francophone. Il est consultant indépendant, enseignant (certifié par la Specialty Coffee Association de janvier 2018 à avril 2021), tour-ist et broadcaster. Après avoir été formé en France, en Pologne et en Estonie, il a fait ses armes chez les meilleurs en Belgique, pour ensuite migrer pendant presque 2 ans à New York où il a officié comme conseiller et formateur. Au-delà de la formation sur les métiers du café, il collabore avec des torréfacteurs belges engagés sur la reconnaissance du café de spécialité, œuvrant ainsi à un monde meilleur “one bean at a time”.