Having gained years of experience in coffee shops and roasteries as a barista and roaster, Florian Hessel co-founded Stooker Roasting Company with Onno van Zanten.
'We live for beautiful coffees,' they explain on their website. 'The coffees of which taste really makes a difference. We want to let you experience the diversity in flavour and characteristics. We want to present to you the cup you never tasted before and while doing so, offer each shackle in the coffee chain a fair "slice of pie"...that's what stooker roasting company is about.'
We sat down with Florian to find out more.
First experience of coffee?
My very first experience of coffee must’ve been when I was around 12 years old. I was really interested in the French Press pot of coffee my mother brewed every morning. And curious about the taste. My first specialty coffee experience came a lot later, sipping on a Hairbender double espresso at the Stumptown Coffee Roasters pop-up in Amsterdam on the Albert Cuypstraat… I was blown away by all those flavours!
FAVOURITE PLACE TO HAVE A COFFEE?
My kitchen table or walking outside in the autumn sunshine. I also enjoy visits to Toki, Harewood Bakery and the gardens of Pulitzer Hotel’s Pause espresso bar.
Espresso or filter?
Nothing beats the combination of a well-balanced espresso and a fresh croissant for me. But a long weekend breakfast without a pot of freshly brewed filter coffee… nah, I’ll go for filter.
Preferred brewing method?
Any method with a paper filter (Kalita Wave, Hario V60, Moccamaster, Chemex, Espro etc.), a proper grinder, filtered water, a scale and a timer.
African or South American?
I couldn’t live without coffees from either of these two continents. They complement each other so well flavour-wise. Personally I’m a big fan of the dark berry-like flavours and creamy body a Kenyan coffee can produce.
How many cups per day?
One cup in the morning and loads and loads of small sips throughout the day during training, tastings with coffee partners, cuppings or quality control with Onno and Yoeri at the Stooker Roasting Company headquarters in Amsterdam Oost.
Dairy or non-dairy?
Cow milk can be amazing. The thermised milk from Van der Arend we combine our coffee with at our partner Lindenhoff is so sweet, almost nougat-like and has a great body. I have to say, lately I’ve been impressed with the improvements of non-dairy milks like Oats and Soy. The new recipes seem to be way more balanced and less sweetened.
Cocktail of choice?
Whiskey Sour.
Favourite wine and why?
Lately I’ve been blown away by the brightness and fruitiness of some Vin Naturels: Maisson B. Perraud - Le P’tit Poquelin, Mother rock – Mourvèdre, Domaine de l’Octavin – Foutre d’Escampette. All great wines.
Favourite place for brunch?
G's, Jordaan.
Given the choice of anyone in the world, who would you choose as a dinner guest?
Wes Anderson.
What would be your final supper?
Bami Rames from Suri Kitchen.
Holiday destination of choice?
Anywhere in a campervan.
Bike or car?
Bike.
Favourite quote?
'There is only one success, to be able to spend your life in your own way' - Christopher Morley.
Three words that describe you
Pragmatic. Honest. Witty.
If we were to look into your web history, what would we learn about you that most people wouldn’t know?
That I’m active in learning (baby) sign language to communicate with my daughter before she is able to use her vocal cords.
Would you like to be famous, and if so, what for?
Becoming famous will never be a goal for me.
Who or what is your greatest love?
Marleen.
What is your greatest fear?
That negativity and fear will have too much impact on life.
Favourite book and why?
I don’t read as much as I would like. A Spot Of Bother by Mark Haddon is the last book I’ve really enjoyed, I think. Probably because I like a story for the atmosphere and vibe created by the dialogues and monologues. I prefer books where not a lot really happens.
Stooker is exhibiting at The Amsterdam Coffee Festival, 2017! To meet Florian and to experience some of the roaster's delicious coffees, buy your Early Bird ticket today!