Krzysztof Blinkiewicz - Red Ink Coffee (Page 2)

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Krzysztof Blinkiewicz

Editor of Red Ink Coffee and creator of The Better Coffee. I write about coffee as a system — people, labor, language, quality, and power. I build tools, documents, and structures that help coffee people live with dignity, now and in the future.

Coffee People: Julian Loayza

Coffee People: Julian Loayza

Julian Loayza, coffee trainer, London, UK. Four questions — everything the industry rarely stops to hear.

Coffee People: María Esther Thome-López

Coffee People: María Esther Thome-López

María Esther Thome-López, coffee educator and roaster, Miami, Florida. Four questions — everything the industry rarely stops to hear.

A close-up portrait of a woman holding a coffee cup over her mouth and lower face. Her eyes look directly into the camera — present, aware, unheard.

Better Means: Hear My Voice

The coffee industry is silent. Not because it has nothing to say. Every one of us has the right to speak.

Coffee People: Balkis Mejri

Coffee People: Balkis Mejri

Balkis Mejri, Food Science Engineer, Tunisia. Four questions — everything the industry rarely stops to hear.

Coffea stenophylla: Meet Coffee's Climate Challenger

Shared Knowledge

Coffea stenophylla: Meet Coffee's Climate Challenger

Coffea stenophylla tolerates higher temperatures than Arabica — and tastes remarkably similar. Could it be our answer to climate change?

Coffee People: Viviana Andrea Martínez Victoria

Coffee People: Viviana Andrea Martínez Victoria

Viviana Andrea Martínez Victoria, third-generation coffee producer, Quindío, Colombia. Four questions — everything the industry rarely stops to hear.

Alt: Two workers harvesting coffee berries on a plantation, a metal bowl of red berries on the ground between them.

Better Means: Protect the Unprotected

We need a baristas' union. A roastery workers' collective. A pickers' federation for coffee cherry harvesters. An organization for dry mill workers. An association for warehouse staff and container packers. A movement for defect sorters.

Coffee People: Gürcan Egeli

Coffee People: Gürcan Egeli

Gürcan Egeli, Sales Engineer in the coffee roasting equipment industry, Türkiye. Four questions — everything the industry rarely stops to hear.

Coffee People: Emma Markland Webster

Coffee People: Emma Markland Webster

Emma Markland Webster, coffee educator, coach, and community builder, Aotearoa New Zealand. Four questions — everything the industry rarely stops to hear.

Coffee People: Jakub Krystek

Coffee People: Jakub Krystek

Jakub Krystek, event curator and consultant, Prague, Czechia. Four questions — everything the industry rarely stops to hear.

Coffee People: Mutete Allan Muhamad

Coffee People: Mutete Allan Muhamad

Mutete Allan Muhamad, roaster and quality grader, Rwanda and DRC. Four questions — everything the industry rarely stops to hear.

Aerial view of a cargo port with hundreds of colorful shipping containers stacked in rows along the dock.

Better Means: Your "Just Enough" Is the Point

You've probably seen this one on social media: someone asks another person — would you take a million dollars right now, knowing you won't wake up tomorrow morning? How would you answer?

A woman in a hairnet and work apron fills coffee bags at a packaging station in a roastery. She is smiling and looking toward the camera

Better Means: Does Your Coffee Pay the Bills?

We ask all the right questions: botanical variety, processing method, roast profile, aeropress recipe, water TDS. And we rarely ask the one that matters most — do the people who work with coffee earn enough to meet their basic needs?

Reputation Concentration and a New Layer of Hierarchy. Become a Master of Specialty Coffee.

Reputation Concentration and a New Layer of Hierarchy. Become a Master of Specialty Coffee.

The SCA announces "the highest qualification in coffee." Prestige is one thing — a monopoly on defining mastery is another.

Six raised hands against a neutral background, showing a range of skin tones, tattoos, rings, and bracelets. No faces visible — just hands at the same level, each distinct.

Better Means: Different Doesn't Mean Worse

Discrimination in coffee isn't just a problem of bad individuals. It's a systemic function of the market. The division and segregation of coffee people is built into the structure of the system itself.

Better Means: Stop Telling Me What I Taste

Better Means: Stop Telling Me What I Taste

Justice starts with price. Price starts with value. Value starts with words.

Aerial view of a group of people lying in a circle on the ground, each holding a cup of coffee. Shot from directly above — no one at the top, no one at the bottom. Equal in every direction.

Better Means: Nobody Runs This Place But Us

My opinion carries the same weight as yours. They can differ. They can be flat-out opposed. But both need to be heard.

Centre for former child soldiers, South Kivu province, Bukavu, Congo. Photo: Wojtek Lembryk / ICRC

Coffee Grows Where Wars Are Fought

What is a fair price for green coffee in the face of war?

Better Means: Stop Lying to Us About Coffee

Better Means: Stop Lying to Us About Coffee

Bitter truth is better than sweet lies. The coffee market runs on narratives that feel like truth — but aren't.

Traditional round huts with thatched roofs in a rural village landscape in South Sudan.

The Ethiopia Myth: What Genetics Reveals About Arabica

For decades the coffee industry has repeated a simple story: coffee comes from Ethiopia. But modern plant genetics suggests a more complex origin across East Africa, possibly including the Boma Plateau in South Sudan.

Coffee workers sorting green coffee beans together during a quality inspection

Better Means: Knowledge Belongs to Coffee People

Knowledge in coffee is often locked behind paywalls and certifications. In The Better Coffee, shared knowledge circulates freely — join a free Conversation with The Trainers.

Smallholder coffee farmers delivering sacks of freshly harvested coffee cherries to a local buying station

Better Means: The Right to Refuse

Refusal begins when the story of coffee stops making sense. It is the moment we recognize harm, refuse to normalize it, and start building alternatives for coffee people.

Red Ink Coffee has a sibling — thebettercoffee.org

Red Ink Coffee has a sibling — thebettercoffee.org

On this website you can explore the full system of The Better Coffee. You can download The Better Coffee Standard for free, discover the structures of cooperation created within The Better Coffee Endeavour, and sign up for courses from The Curriculum — some of them are available free of charge.

Work leaves its mark on the body long before it shows up in the numbers.

Better Means: Well-being

This essay is part of a series of authorial commentaries on the core values of The Better Coffee Standard. Here, we treat well-being as a test of the system: when health, comfort, and the capacity for joy remain costs borne in isolation, everything else easily turns into a façade.

Green coffee during drying — manual sorting as part of everyday work.

Better Means: Dignity, First

This essay is part of a series of authorial reflections on the core values of The Better Coffee Standard. It looks at dignity — and at what happens when value is made conditional on quality, price, and profit, allowing people to disappear behind facades.