{"id":3340,"date":"2017-12-16T11:15:08","date_gmt":"2017-12-16T10:15:08","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=3340"},"modified":"2020-03-12T17:32:39","modified_gmt":"2020-03-12T16:32:39","slug":"hard-beans-coffee-roasters-opole-palarnia","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.pl\/blog\/hard-beans-coffee-roasters-opole-palarnia\/","title":{"rendered":"Hard Beans – nowa palarnia kawy. Prosto z Opola!"},"content":{"rendered":"

Polska scena specialty bez nich nie istnieje. Od niemal dekady kofeinizuj\u0105, szkol\u0105 i edukuj\u0105 tysi\u0105ce ludzi. To nie mog\u0142o si\u0119 inaczej sko\u0144czy\u0107 \u2013 ch\u0142opaki z opolskiej Kofeiny otwieraj\u0105 palarni\u0119 kawy! O planach nowej pere\u0142ki na kawowej mapie Polski \u2013 Hard Beans Coffee Roasters \u2013 opowiada Krzysiek Barabosz aka Cz\u0142owiek Wodziriej.<\/big><\/strong><\/p>\n

Piotr Je\u017cewski: Ziemia okr\u0105\u017cy\u0142a S\u0142o\u0144ce ponad 8 razy odk\u0105d prowadzicie Kofein\u0119. W mi\u0119dzyczasie, od dobrych paru lat zajmujecie si\u0119 r\u00f3wnie\u017c m\u0142odszym dzieckiem \u2013 Kofein\u0105 2.0. Kiedy zrodzi\u0142 si\u0119 w Waszych g\u0142owach pomys\u0142 na palarni\u0119?<\/strong><\/p>\n

Krzysztof Barabosz:<\/i> Od pocz\u0105tku w naszych g\u0142owach widnia\u0142a wizja rozwoju. Kofeina 2.0, w por\u00f3wnaniu do \u201ejedynki\u201d, zosta\u0142a poszerzona o kuchni\u0119 oraz kraftowe alkohole. W\u0142asna palarnia chodzi\u0142a nam po g\u0142owie, od momentu kiedy wprowadzili\u015bmy metody manualne do regularnej sprzeda\u017cy. Wst\u0119pne plany zarysowa\u0142y si\u0119 na pocz\u0105tku 2016 roku.<\/p>\n

Psst! Przekonajcie si\u0119 sami, jakie ziarenka proponuj\u0105 Opolanie pod szyldem Hard Beans<\/a>!<\/div>\n

PJ<\/b>: A kiedy ten pomys\u0142 przerodzi\u0142 si\u0119 w konktretne dzia\u0142ania?<\/b><\/p>\n

KB:<\/i> Nieca\u0142e dwana\u015bcie miesi\u0119cy p\u00f3\u017aniej, dzi\u0119ki wsparciu i zaanga\u017cowaniu dodatkowych partner\u00f3w biznesowych, wystartowali\u015bmy! Zrodzi\u0142a si\u0119 wizja i misja Hard Beans Coffee Roasters<\/a>. Od pocz\u0105tku 2017 roku aktywnie i z pe\u0142nym zaanga\u017cowaniem, z kt\u00f3rego jeste\u015bmy znani, ruszyli\u015bmy z projektem palarni kawy, by w listopadzie wypali\u0107 pierwsze partie.<\/p>\n

\"hard
Hard Beans Coffee Roasters \u2013 designersko petarda! \/fot. M. Rzo\u0144ca<\/figcaption><\/figure>\n

PJ: Ostatnimi czasy nowe palarnie pojawiaj\u0105 si\u0119 jak grzyby po deszczu, szykuje si\u0119 chyba r\u00f3wnie\u017c ma\u0142y boom w Polsce. Co b\u0119dzie wyr\u00f3\u017cnia\u0107 Hard Beans i jakie g\u0142\u00f3wne idee konstytuuj\u0105 Wasz\u0105 dzia\u0142alno\u015b\u0107?<\/b><\/p>\n

KB:<\/i> To prawda, ka\u017cdego miesi\u0105ca powstaje nowa palarnia, lecz Hard Beans to tak\u017ce miejsce, kt\u00f3re na r\u00f3\u017cnych p\u0142aszczyznach b\u0119dzie wp\u0142ywa\u0107 na rozw\u00f3j kawowej \u015bwiadomo\u015bci konsumenta. B\u0119dziemy skupia\u0107 si\u0119 te\u017c na dzia\u0142alno\u015bci badawczo-rozwojowej, dotycz\u0105cej kaw segmentu specialty. Staramy si\u0119 ma\u0142e rzeczy robi\u0107 w wielki spos\u00f3b, zgodnie z naszym mottem: The Best Coffee Rituals. Chcemy, aby firma oparta by\u0142a na transparentno\u015bci, relacjach i najlepszych kawowych rytua\u0142ach.<\/p>\n

PJ: Do kogo g\u0142\u00f3wnie kierujecie Wasz\u0105 ofert\u0119?<\/b><\/p>\n

KB: <\/i>Chcemy dotrze\u0107 do jak najszerszej grupy klient\u00f3w pij\u0105cych kaw\u0119 na co dzie\u0144, a tak\u017ce u\u015bwiadamia\u0107 osoby w wieku 45+. Przedstawia\u0107 inne my\u015blenie o kawie, zmienia\u0107 utarte nawyki. Chcemy zach\u0119ci\u0107 do zmiany kawy przemys\u0142owej na kaw\u0119 z rzemie\u015blniczej palarni. Pe\u0142na transparentno\u015b\u0107 \u2013 klient wie sk\u0105d jest ziarno, kiedy by\u0142o zbierane, jakimi sposobami, kiedy by\u0142o wypalone. Wystarczy zacz\u0105\u0107 od zmiany surowca, a p\u00f3\u017aniej stopniowo poznawa\u0107 najlepsze tajniki jego przygotowania.<\/p>\n

PJ: Czy Wasze roasty b\u0119d\u0105 rozr\u00f3\u017cnione na filtr i espresso?<\/b><\/p>\n

KB:<\/b> Tak, profile uzale\u017cnione b\u0119d\u0105 przede wszystkim od surowca, ale tak\u017ce od przeznaczenia: filtr \/ espresso. Ponadto \u2013 od indywidualnych preferencji naszych klient\u00f3w. Nie zamykamy si\u0119 na dialog, chcemy wsp\u00f3\u0142pracowa\u0107 zar\u00f3wno z kawiarniami, jak i klientami indywidualnymi. Nasze profile nie b\u0119d\u0105 tajemnic\u0105, a \u015bwiadomi partnerzy b\u0119d\u0105 mieli szans\u0119 na nie wp\u0142ywa\u0107.<\/p>\n

\"hard
fot. Marianna Szczerba<\/figcaption><\/figure>\n

PJ: Czy to prawda, \u017ce r\u00f3wnolegle do dzia\u0142alno\u015bci palarni b\u0119dziecie prowadzi\u0107 prawdziwe badania naukowe? Czy mo\u017cesz zdradzi\u0107 par\u0119 szczeg\u00f3\u0142\u00f3w na ten temat?<\/b><\/p>\n

KB:<\/i> Jak ju\u017c wspomnia\u0142em wcze\u015bniej, zawsze przy\u015bwieca\u0142a nam idea rozwoju, ale tak\u017ce wspierania\u00a0 i kreowania rynku kawy specialty w Polsce. Dlatego aktywnie uczestniczymy w dzia\u0142aniach SCA Poland<\/a>, czy wsp\u00f3\u0142tworzymy Pro-Infuzj\u0119<\/a>. Jako, \u017ce apetyt ro\u015bnie w miar\u0119 jedzenia, postarali\u015bmy si\u0119 o pozyskanie grant\u00f3w na badania przemys\u0142owe oraz prace rozwojowe dotycz\u0105ce opracowania technologii przechowywania zielonego ziarna. Rezultaty bada\u0144 prze\u0142o\u017c\u0105 si\u0119 na zwi\u0119kszenie kontroli jako\u015bci oraz \u015bwie\u017co\u015bci produktu docelowego.<\/p>\n

Podj\u0119li\u015bmy tak\u017ce wsp\u00f3\u0142prac\u0119 z Prodziekanem ds. Nauki Wydzia\u0142u Mechanicznego Politechniki Opolskiej, aby po\u0142\u0105czy\u0107 ogromn\u0105 wiedz\u0119 techniczn\u0105 i nowoczesne technologie z rozwijaj\u0105cym si\u0119 \u015bwiatem kawy specialty, jak r\u00f3wnie\u017c z Instytutem Cie\u017ckiej Syntezy Organiczej z K\u0119dzierzyna-Ko\u017ala. Szeroko wsp\u00f3\u0142pracujemy z Filipem Bartelakiem, certyfikowanym s\u0119dzi\u0105 sensorycznym do oceny Arabiki\u00a0 (Q Arabica Grader) i Robusty (Q Robusta Grader), odpowiedzialnym za edukacj\u0119 w Roaster Guild of Europe. B\u0119dziemy r\u00f3wnie\u017c prowadzi\u0107 badania nad maceracj\u0105 kawy segmentu specialty oraz wsp\u00f3lnie z Damianem Durd\u0105 \u2013 nad innowacyjnymi \u017carnami do m\u0142ynk\u00f3w. Temat\u00f3w jest wiele, tak jak os\u00f3b wsp\u00f3\u0142pracuj\u0105cych z nami, kt\u00f3rym z tego miejsca serdecznie dzi\u0119kujemy.<\/p>\n

\"hard
Wn\u0119trze palarni podczas tegorocznego fina\u0142u Pro-Infuzji<\/figcaption><\/figure>\n

PJ: Jakie originy b\u0119d\u0105 najcz\u0119\u015bciej go\u015bci\u0107 w Waszej ofercie?<\/b><\/p>\n

KB:<\/i> Ka\u017cdy z nas ma swoje ulubione regiony, lecz b\u0119dziemy starali si\u0119 urozmaica\u0107 nasz\u0105 ofert\u0119. Aktualnie mamy kawy z Kenii, Etiopii, Hondurasu, Kolumbii, Peru i Gwatemali. Czekamy na \u015bwie\u017c\u0105 dostaw\u0119 Kostaryki i Burundi. My\u015bl\u0119, \u017ce skupimy si\u0119 przede wszystkim na Ameryce Centralnej i Afryce, cho\u0107 nie wykluczam te\u017c egzotycznych opcji!<\/p>\n

PJ: Kto stoi za piecem w Hard Beans?<\/b><\/p>\n

KB: <\/i>Od momentu uruchomienia piec\u00f3w za sterami stoj\u0119 ja oraz Piotr Stanis\u0142awski, wieloletni barista Kofeiny. Wspiera nas tak\u017ce Artur Porada. Jako, \u017ce jest to dla nas kolejny etap kawowego wtajemniczenia, przez kilka tygodni go\u015bci\u0142 u nas Damian Durda, kt\u00f3ry w\u0142o\u017cy\u0142 sporo pozytywnej energii i do\u015bwiadczenia zdobytego w wielu palarniach, m. in. Bonanza, Arabica czy Caffenation, by pouk\u0142ada\u0107 procedury palenia.<\/p>\n

PJ: Z jakiego sprz\u0119tu korzystacie? Bez jakich zabawek nie wyobra\u017cacie sobie kreowania Waszego produktu?<\/b><\/p>\n

KB:<\/i> Pracujemy przede wszystkim na 15 kilogramowym piecu Giesen, natomiast sample wypalamy na tak zwanym Baby Giesenie \u2013 pierwszym w Polsce. Oba piece zosta\u0142y przystosowane do pracy z Cropsterem, kt\u00f3ry przede wszystkim s\u0142u\u017cy nam do bie\u017c\u0105cej kontroli procesu palenia, jak i kontroli jako\u015bci wypalonej kawy. Z natury jestem analitykiem, wi\u0119c wszelkie cyferki, wykresy i parametry bardzo mocno do mnie przemawiaj\u0105. Nie wyobra\u017cam sobie r\u00f3wnie\u017c palarni bez miernika wilgotno\u015bci oraz g\u0119sto\u015bci zielonego ziarna, a tak\u017ce koloru wypalonego.<\/p>\n

Je\u017celi chodzi o m\u0142ynki, u\u017cywamy flagowych sprz\u0119t\u00f3w marki Mahlkoenig<\/a>: EK43 i VTA6S, a tak\u017ce\u2026 Comandante<\/a>!<\/p>\n

Oczywi\u015bcie je\u015bli woda, to AKVO \u2013 niezast\u0105piony system odwr\u00f3conej osmozy autorstwa Paw\u0142a Siemaszko!<\/p>\n

Z biegiem czasu b\u0119dziemy mie\u0107 kontrol\u0119 nad wi\u0119kszo\u015bci\u0105 parametr\u00f3w przygotowania kawy, od pozyskania zielonego ziarna poprzez przechowywanie i palenie, po gotowy produkt.<\/p>\n

W nied\u0142ugim czasie chcemy si\u0119 pochwali\u0107 najlepiej wyposa\u017conym laboratorium kawowym w Polsce.<\/p>\n

PJ: Czy przewidujecie r\u00f3wnie\u017c dzia\u0142alno\u015b\u0107 edukacyjn\u0105 oraz szkolenia dla barist\u00f3w?<\/b><\/p>\n

KB:<\/i> Na pewno tak, gdy\u017c zajmujemy si\u0119 tym od wielu lat. W s\u0142ynnych Andergrandowych Warsztatach Kawowych<\/i>, kt\u00f3re opracowa\u0142em na pocz\u0105tku 2011 roku, uczestniczy\u0142o ju\u017c kilkaset os\u00f3b. Wspieramy tak\u017ce wiele nowo-otwieraj\u0105cych si\u0119 kawiarni w Polsce. Chcemy mie\u0107 \u00a0w swoim zespole trenera AST. Poniewa\u017c zale\u017cy nam na dobrych relacjach, b\u0119dziemy udost\u0119pnia\u0107 nasz\u0105 przestrze\u0144 szkoleniow\u0105 r\u00f3wnie\u017c innym trenerom, kt\u00f3rzy nie posiadaj\u0105 czy to przestrzeni, czy te\u017c odpowiednich sprz\u0119t\u00f3w.<\/p>\n

Co tu du\u017co m\u00f3wi\u0107, to dopiero pocz\u0105tek Hard Beans Coffee Roasters! Zach\u0119camy gor\u0105co do spr\u00f3bowania naszych kaw, a tak\u017ce do wsp\u00f3\u0142pracy tych, kt\u00f3rzy chcieliby wraz z nami szerzy\u0107 najlepsze rytua\u0142y kawowe lub wsp\u00f3\u0142tworzy\u0107 projekty badawcze!<\/p>\n","protected":false},"excerpt":{"rendered":"

Polska scena specialty bez nich nie istnieje. Od niemal dekady kofeinizuj\u0105, szkol\u0105 i edukuj\u0105 tysi\u0105ce ludzi. To nie mog\u0142o si\u0119 inaczej sko\u0144czy\u0107 \u2013 ch\u0142opaki z opolskiej Kofeiny otwieraj\u0105 palarni\u0119 kawy!…<\/div>\n
Czytaj wpis<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":25,"featured_media":3345,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[48,34,39,41,37],"tags":[401,190,574,168,875,876,184,441,400,335,472,144],"powerkit_post_featured":[],"class_list":{"0":"post-3340","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-barisci","8":"category-kawa","9":"category-palarnie","10":"category-speciality","11":"category-ziarna","12":"tag-barabosz","13":"tag-drip","14":"tag-durda","15":"tag-espresso","16":"tag-hard-beans","17":"tag-hard-beans-coffee-roasters","18":"tag-kofeina","19":"tag-kofeina-2-0","20":"tag-opole","21":"tag-palarnia","22":"tag-polska-palarnia","23":"tag-specialty"},"acf":[],"author_display_name":"Piotr Je\u017cewski","author_url":"https:\/\/www.coffeedesk.pl\/blog\/author\/piotrjezewski\/","featured_image":"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2017\/12\/IMG_1187-800x600.jpg","post_tags":["barabosz","drip","durda","espresso","hard beans","hard beans coffee roasters","kofeina","kofeina 2.0","opole","palarnia","polska palarnia","specialty"],"post_categories":["Bari\u015bci","Kawa","Palarnie","Speciality","Ziarna"],"yoast_head":"\nHard Beans Coffee Roasters - palarnia prosto z Opola! - Blog CoffeeDesk.pl<\/title>\n<meta name=\"description\" content=\"Hard Beans Coffee Roasters to nowy projekt ekipy opolskiej Kofeiny. 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