How did you first start working in coffee? What drew you to it?
It was a pure accident. I was looking for part time job for a summer break. I got it at railway station, met people who were super excited about coffee and … decided to stay. My favourite coffee was a Caramel Macchiato!
What changes have you seen in the specialty coffee industry in the past 5 years?
To be honest, everything is changing so fast that I don’t know what we were doing 5 years ago, or maybe I just don’t want to remember. But I guess the one that I like the most is how much we learned about different variables that influence coffee quality on every stage and we control them better. Thanks to that, we can brew better and better coffee. Also the awareness of coffee is rising very fast so not only coffee [professionals] enjoy specialty coffee, but also more and more people around the world … so we can grow and make high quality coffee more accessible.
Who do you rely on most for competitions – friends, family, coaches?
I guess all of them. I don’t have many close friends because I’m an introvert, but the ones I have know how to manage me in good and bad competition moods. My family always supports me in every way they can, but when they asked if they can come to one of my championships I immediately said “No” as it would be bigger stress then Saša [Šestić] watching me. When it comes to coaches I rely on their experience, they know better how it works and understand things, so trust their opinions.
What kind of coffee do you usually chose to serve to your customers? Why?
I didn’t have that opportunity in a while … but I always chose coffee that I like the most. I know it is a subjective choice, but if I like it when I talk about it then the customer will feel that I’m honest and will be more willing to try it.
Your WBC performance was very much focused on customer service. What made you choose this message and why did you take it to the world stage?
As unemployed freelancer, I did not have much chance (no money and time) to spend weeks or month on developing new techniques or checking if some of my ideas make sense. So I focused on what I see in coffee shop and what disturbs me. I used it at the WBC because I think that not excellent [sic] customer service happens too often in cafes and it is a problem. Even the best possible coffee won’t taste great when you serve it in a bad way.
How did you first get in contact with Project Origin? Why?
It was in 2017 – I was looking for a coffee to use at the Polish Brewers Cup. I just wrote an email and we went from there!
One of the many reasons people are excited by your win is because you are the first female barista champion. How does it feel to have made history? Do you think that this will encourage more women to be involved in specialty coffee and to be involved in competitions?
I feel it is huge responsibility. I’m bit afraid that I will not be able to handle it, but will do my best. Making history is great addition to that all, but still it is just an addition. I’m very happy that what I did show a lot of females we have that power and we are great part of this industry! I hope that I bring back hope and strength to all those who have lost hope!
You are also the first Polish champion ever – do you think your win will help raise the profile of Polish specialty/third wave coffee?
I see it already has. The whole Polish coffee community is so super excited, just like they have received a second breath for development in every aspect. I just got back from Polish Brewers Cup during Coffee Fest in Kamyk and the energy there was OUTSTANDING!
What message would you give to someone who has never competed before, but is thinking about it?
Do it. What bad can happen? You won’t win, neither did I in my first. But I learned and that brought me here.
Read more about Agnieszka’s world championship journey here
Pictured: John Gordon (left) and Agniezka (right). Image credit: Jeff Hann Films
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We acknowledge the Traditional Owners of the land on which we work, the Ngunnawal people. We pay our respects to elders past, present and emerging.
