Mikolaj Pociecha

I would like your fruitiest, funkiest, most fermente canephora on the menu

Discover how Canephora, once the underdog of coffee, can surprise with fruit, character and stories that go beyond just taste.

€23
€23
In stock

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Product description

Mikolaj Pociecha — I would like your fruitiest, funkiest, most fermented canephora on the menu

In this small book, barista, roaster and writer Mikolaj Pociecha, known for Back to Black (Amsterdam) and SUEDHANG (Tübingen), explores the place of Canephora (also known as Robusta) in the world of specialty coffee.

The book is in English and easy to read. You'll meet a counter-voice, for Canephora, within the coffee world. No dry theory, but stories, observations, and conversations that show that coffee is more than just taste. Pociecha pierces through preconceptions, raises questions about inclusivity, social impact, and curiosity, inviting you to rethink coffee and Canephora.

We at FREKKO particularly enjoyed this book because we've personally visited SUEDHANG, a place where they approach coffee differently. This book shows why Canephora doesn't have to be the underdog. It tells an honest and inquisitive story about coffee, people, and flavor.

Curious what the book looks like inside? View the preview here.

test first, then offer

At FREKKO, we don't choose our tools at random. We've tested, tried, and compared everything we offer ourselves, so we know exactly what works and what doesn't. We connect with the brands and makers we work with, from big names to small producers passionate about coffee. This way, we know that every product we offer truly adds value to your coffee routine.

Are you missing something from our selection? There's usually a reason. Feel free to send us a message; we'll be happy to explain why, or see if we can still order it for you

Also useful

Why tools?

To make truly good espresso or filter coffee, you need more than just a machine. The right tools make all the difference. A coffee grinder delivers freshly ground coffee, precisely ground to the right fineness. For espresso, a tamper evenly compresses the grind, while a scale helps you weigh and time each shot. A knockbox keeps your workspace clean, and a milk jug gives you control over frothing for cappuccino or latte art. And for filter coffee, you have plenty of choices in brewing methods and filters. Everything affects the final coffee.

frekko micro roastery

At FREKKO, we believe life is too short to drink the same coffee all the time. That's why we started roasting our own coffees in 2022. No mass production, but carefully selected beans with their own unique character.

We partner with organizations that stand for fair prices, few middlemen, and good quality. This way, we know exactly where our coffee comes from and who contributed to its production.

For us, coffee is never boring: there's always something new to discover, new flavors, new styles. And that's precisely what makes it so enjoyable. At FREKKO, it's all about coffee that suits you, just a little bit different, just a little bit better.