Jack O'Connor: Coffee Insurrection Hero Chapter #86

Published by Tanya in Coffee Insurrection Hero · 1 February 2024
Tags: Coffee_Interview, Specialty_Coffee, Jack_O'Connor, Bristol, England

1- Introduce yourself: who are you, where are you from, where do you work and what’s your job.

Hi, I’m Jack! Originally from the vibrant city of Bristol, England, I moved to the Netherlands last year, and now call Eindhoven home. By day, I'm delving into the world of coffee as a roastery assistant. My passion project, Brews and Beats, blends specialty coffee with curated albums for an immersive experience.

2- When and why did coffee become important to you?

My journey into the world of coffee began around 3 years ago while working at a cafe in Bristol. As I learned the art of crafting coffee, I got hooked, leading me to explore the behind-the-scenes at the roastery I now work at.

In the creation of Brews and Beats, I am able to combine my love for coffee with my other great passion: music.

3- Do you remember the first coffee you had that was more than “just a cup of coffee”?

Working in a mid-tier coffee joint, I had a skewed notion of what coffee could be. I ordered my first cup of coffee at a higher quality coffee place, expecting the usual, but that sip hit different – it was like a flavour party in my mouth. Trying a proper cup elsewhere was like awakening from a coffee coma, sparking a mission for the good stuff!

4- What’s your favorite thing about going to work in the morning?

Embarking on each morning's Brews and Beats journey brings the thrill of pairing specialty coffee with meticulously chosen albums. Crafting unique coffee-music pairings, researching roasteries, and interacting with passionate individuals at the roastery make it a delightful exploration.

5- What’s your favorite brewing method and why?

My preferred brewing method is the French press. While it might not always be associated with the precision of other brewing methods, the French press allows for a more immersive and hands-on experience. It creates a robust cup that captures the nuanced flavours of specialty coffee, providing a rich and full-bodied taste profile. The simplicity of the process, coupled with the ability to control variables like steeping time, empowers me to tailor each brew to perfection.

6- Which is the best coffee you ever tasted?

The most unforgettable coffee experience I've had was at a cafe in Bristol, operated by passionate coffee enthusiasts. One of their coffees that stood out to me was a washed bean from Ecuador, which I believe was sourced from none other than Manhattan Coffee Roasters in Rotterdam. The tasting notes of grape soda and lemon created a symphony of flavours that showcased the exquisite craftsmanship involved in both sourcing and roasting.

7- Is there a country of origin that you tend to favor coffee from? Why?

Ethiopia, especially Yirgacheffe, captivates me with its low acidity, bright complexity, and medley of fruity and floral notes that culminate in a clean and memorable finish.

8- Suggest us a roastery to check (not the one you working at/you use at work).

I highly recommend checking out Redemption Roasters based in the UK. What sets them apart is not just their delicious coffee but also their unique approach. Situated within the walls of Prison The Mount, they are on a mission to rehabilitate inmates by providing them with valuable skills in barista training, coffee production, and roasting.

9- What’s the most important things you’ve learnt while working in the business?

One valuable lesson I've embraced is the delicate balance between passion and precision. Whether it's perfecting the art of roasting beans or curating the ideal music pairing for Brews and Beats, I've come to appreciate the necessity of both meticulous technique and genuine enthusiasm.

10- How your work and the specialty coffee world are coping with Covid and the new challenges for hospitality?

Despite challenges, the coffee industry has adapted to new safety measures, shifted online, and found creative ways to stay connected with our coffee community. For Brews and Beats, these times may have even boosted demand, as people learned the importance of enjoying themselves and investing in their hobbies.

11- How do you see the specialty coffee scene in 10 years?

Looking ahead ten years, I see an even more dynamic and inclusive specialty coffee scene, with technology enhancing exploration and accessibility, increased emphasis on sustainability and ethical sourcing and a thriving global coffee community.

12- Where do you see yourself in 10 years?

In a decade, I picture myself as the proud owner of a charming cafe, a crossroads of music and excellent coffee. I see Brews and Beats thriving as a platform, connecting coffee and music enthusiasts globally, creating unique and immersive experiences.

13- Any last word? Any tip or suggestion you wanna share with someone that want to start this path?

Find what you love and figure out how to make it your daily gig. Learn, adapt, and enjoy the ride. Turning your passions into a job brings a unique kind of joy. Have fun, and cheers to making your daily grind something you truly love!