#PATRIK KARLSON FREE#

That being said, there is some really tasty coffee in the lineup.

If I get more money my producers gets more money. I am growing together with others, not taking any shortcuts. For me, this will be the most important aspect of what I will do. A big part of April is exploring how companies can grow together and most importantly working with one green bean importer gives me the opportunity from a very early stage to work continuously with my producers. Most roasteries today buy from several different importers. The most important thing with the green coffee is that I have decided to start working with one green bean supplier. Please tell us about the coffees you are opening with - why these choices? What makes them special? I am just as interested in the business part of a coffee roastery as well as the coffee part. April will have its own facility in the future, but right now I am taking it easy, step by step. I am roasting on a 15 kg Falcon Loring Machine at The Factory Roast Lab in Copenhagen. What are you roasting on? Does April have its own facility? I believe that your surroundings shape who you are, both as a person and as a company. Its a dynamic, quality oriented and innovative place, home to some of the best beverage and food in the world. I decided to start this project in Copenhagen because the city has been my main source of inspiration over the last years. Why did you choose Copenhagen as a base of operations? Sharing knowledge hs always been a key thing and will continue to be in April. It was a great time.Īlong that time I started to travel around and share ideas about coffee, attending and giving presentations at workshops all over the world. One day I roasted for 25 hours in a row, averaging 3-5 minutes in between each roast. One of the key things was a very big private label client that gave me the opportunity to roast a lot of coffee, averaging 3 – 4 tons a week on a CR-25 Diedrich roaster. I only had a few days over that time where I wasn’t in the roastery, and I finally got the opportunity to explore as much as I wanted. It was a two-year long intensive process. I am very fortunate to have had the opportunity to start my career at da Matteo a lot of very talented people have their background there.Īfter a few years my curiosity took over and I needed to see what was happening in coffee around Europe, and I ended up in Berlin, working as the Head of Roastery at Five Elephant Coffee Roastery. He taught me a lot and most importantly he gave me an opportunity to experience roasting. After six months behind the bar, I ended up in the roastery together with Christian Gullbrandsson, who was and still is head of the da Matteo roastery. For every door you open there is always something new to explore.

#PATRIK KARLSON FREE#

Right from the beginning, I spent a lot of time practicing, researching and testing on my free time. I went from running an entrepreneurial project to coffee because I was fascinated by how the coffee industry was developing. I did as most people in the industry: you start doing dishes and work yourself up.

I started at da Matteo in Gothenburg, my hometown. For starters, give us some background on your work in coffee leading up to the opening of April. Hello Patrik, and thanks for speaking to Sprudge. This interview has been lightly edited and condensed. Patrik Rolf at the Coffee Masters Tournament. To learn more about the project, Sprudge co-founder Jordan Michelman spoke with Karlsson digitally from Copenhagen. But today, and for the first time, he’s directing a project of his very own: April Coffee, a new coffee roastery based in Copenhagen, Denmark. An alumnus of prestigious European roasters da Matteo (Helsingborg) and Five Elephant (Berlin), Karlsson is a Coffee Masters tournament finalist, a Barista Guild of Europe CoLab featured speaker, and was name checked as a coach by competitors in both the 2016 World Brewers and World Barista Championship. At just 26 years old, native Swede Patrik Rolf Karlsson has already built himself an impressive resume in the world of coffee.

Patrik karlson