What does it take to go from pulling pints to pulling world-class espresso shots?
Ask our roaster, Felix Ouma. Ten years ago, he was a bartender, curious about the shiny espresso machine behind the bar. Today, he’s Head Roaster at FairChain Kenya and Kenya’s newest Barista Champion.
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“I was fascinated by coffee. Not just the drink, but the craft behind it, that pulled me in", says Felix.
Felix Ouma’s story is one of curiosity, perseverance and a passion for coffee. At our Nairobi roastery, Felix roasts 3,000 kg of Triple coffee daily(!), but our microlots are where his artistry really shines.
When he is not roasting coffee, Felix is a proud father of two young children. His journey is one of growth, learning and redefining what is possible in the world of coffee. He’s also been training hard for the World Barista Championships in Milan this October. We'll keep you updated on his journey to bring Kenyan Coffee (roasted at origin), to the world’s biggest stage.
Check overleaf for the full interview with him.
Back in Dublin, as we arrive in September and a busy time of year we wanted to say we really appreciate your support. Big Coffee at the supermarket - with ever increasing prices - won't miss your order but we certainly appreciate every one.
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Thanks for making every sip count,
You can try some of the latest microlot (small batch) coffees roasted by Felix.
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Q: How did your journey in coffee begin, Felix?
FELIX: I started off as a bartender in 2013. One day, I noticed an espresso machine behind the bar and was fascinated not just by the coffee, but by the machine itself. I wanted to know how it worked and what made it tick. That curiosity pulled me into coffee. I put away the bottles and focused fully on being a barista. That is where it all began.
Q: How did you go from barista to coffee roasting?
FELIX: I got a chance to roast at another roasting company here in Kenya. At first, I did not know much, but it opened up a whole new world for me. I spent time learning the craft and really got into it. Eventually, I joined Moyee Coffee, where I now roast as Head Roaster.
Q: What excites you most about roasting coffee?
FELIX: Roasting is a craft that is always evolving. No two batches are ever the same. What excites me most is unlocking the best potential from each bean and finding the balance between origin character and roast development. That challenge keeps me sharp every single day.
Q: Let’s talk about the barista championship. How did it feel to win?
FELIX: I was very nervous. The competition was tough and there were amazing competitors. But I was confident in my preparation and routine. I brought a unique sensory-focused presentation. I was not there to just show up. I was there to win. And I did.
Q: How do you approach roast profiles?
FELIX: For our Triple roast, I charge at 205°C, first crack hits at 178°C around minute 10, and we drop at around 12:30. Coffee is a product of nature, so no batch is exactly the same. That is why we fine-tune every roast. We adjust airflow, drum speed or development time depending on the day to get the best out of each batch.
The Microlot I roast is different every month, often from a new origin or process. For these, we do not roast for a fixed flavor target. We roast for what the coffee offers. We chase clarity, complexity and balance. We cup, test roast and fine-tune based on what we taste in the cup. It is a much more exploratory process and that keeps it exciting.
Q: What is your favorite brew method and roast level?
FELIX: V60, black, medium roast. Medium gives me that sweet spot with origin characteristics and roast depth in one cup.
Q: Do you prefer Kenyan coffee?
FELIX: Kenya, of course. But I appreciate coffee from everywhere. Sometimes you want fruity, sometimes you need body and chocolate to round out the day.
Q: How is the coffee scene in Kenya evolving?
FELIX: It is growing fast. There are around 50 local roasteries now and more people are consuming and appreciating specialty coffee. Ten years ago, that was not the case. Now, locals drink local. People are learning and loving coffee more every day.