In 2025, under the Amsterdam lights of the Dutch Brewers Cup, Mikolaj Pociecha stood third on the podium—his Robusta brew defying a world that dismissed it as inferior. At 28, with seven years weaving through Europe’s coffee tapestry, Mikolaj turned heads, proving Coffea Canephora could shine. From Ireland’s coastal cafés to Germany’s roasteries, his journey is one of relentless curiosity, a barista turned roaster, writer, and advocate, redefining what coffee can be.
Mikolaj Pociecha
Mikolaj’s story began in 2018 on Ireland’s northwest coast, training at the Dublin Barista Academy with Luis Alvarez. A modest Italian-style café became his starting ground, where fast-paced shifts taught him espresso’s rhythm and latte art’s grace.
“It was the perfect first experience,”
he recalls, a young barista finding joy in the craft’s chaos. Moving to Dublin, then Berlin and Tübingen, he evolved—roasting, sourcing, quality control—each role deepening his love for coffee’s layers.
A pivotal sip came in Oslo at Tim Wendelboe’s shop, a washed Honduran espresso that was light, flavorful, and smooth. “It was extraordinary,” he says, his eyes lighting with the memory. That moment sparked his obsession with specialty coffee’s potential, leading him to Amsterdam as head of coffee, where he blends roasting, brewing, and writing into a seamless passion.
Mikolaj’s true fire lies in Robusta. Over five years, he’s authored two books on Coffea Canephora, culminating in 2025’s self-published “Robusta/Canephora – A Brief Guide to Loving It.” Gathering voices from journalists, producers, scientists, and baristas, the book covers history, genetics, sensory evaluation, roasting, and brewing—presenting Robusta positively. “It’s about opening minds,” he explains, his voice steady with conviction.
Mikolaj-Pociecha
Daily, cupping connects him to customers and producers. “It’s my favorite part,” he says, a ritual appreciating efforts from farm to cup. Yet challenges loom: confidence has been his greatest hurdle. “Fear is hard to conquer,” he admits, but trusting the process and seeking valued spaces has helped. “Go where you are wanted,” he advises, a mantra born from industry fears.
Inspired by chefs’ routine magic—hours of unseen work creating joy—Mikolaj sees success as freedom to work with love.
“Collaborate with those who share your passion,”
he says. His third in the Dutch Brewers Cup with Robusta was a proud milestone, proving the species’ place in specialty.
Outside coffee, Mikolaj is grounded: bookstores, pastries, time with his partner, cat, and friends. Nature recharges him—
“the smell of wet earth, woods’ textures.”
Travel, like to Indonesia in 2025, fuels his global view, meeting producers and family.
The industry’s changes weigh on him: automation risks curiosity’s loss, maturity closes quirky cafés, but accessibility grows. “Maturing brings diversity,” he notes, with global voices emerging.
Mikolaj Pociecha’s story is a cup of inspiration. From Oslo’s first sip to Amsterdam’s roasts, they brew not just coffee, but connections.
“Be curious and pursue your craft with love and sincerity,”
he urges. In a maturing world, their passion reminds us: every bean holds possibility.
