Coffee People: Milo

Coffee people.
The Better Coffee Standard defines it precisely: everyone whose life and work are bound to coffee, at every stage of the coffee circle — including those working under coercion, economic dependency, or without pay. Their families. Those who keep them standing.

The industry never stops talking about coffee. It rarely stops to talk about the people behind it. Red Ink Coffee exists, in part, to change that.

Coffee People is a series of portraits. Four questions — their voices.

Who are you and what do you do in coffee?

I am Milo from Düsseldorf. A barista, store and community manager for Another Cotton Lab, but most of all a host for everyone. We offer coffee in our store café to all of our customers, friends, and the Sunday running club, to make this place a hub for our community.

Tell us about a moment in your work with coffee that you're genuinely proud of.

I remember someone came in, and when asked if he wanted a cup of coffee, he refused, as he doesn't like coffee. So we brewed a filter coffee and let him try. He was so stunned and surprised by the flavour notes, realizing coffee can be tea-ish. Since then, he comes, tries, and buys beans for home.

What's one problem you see in your part of the coffee world — and why does it matter to you personally?

We see that many people don't take time for a cup of coffee — even a tiny espresso — which you don't see in Italy, for example. Mostly it's for takeaway, or they turn around when there is a queue. Also, the rising prices seem to be too much for a lot of people, so they still prefer low-budget coffee from the kiosk, for example. But there is much work and a long way from the farm to a (specialty) café, which people have to understand.

What would you change if you could — and what would better look like for you?

You already see that cafés change or adapt to the needs of their customers, like offering cuppings, workshops, or events. A café should be like a home for someone, doesn't matter who. For this, I also wish that baristas could be more of a host to people — treat them like a guest, and not one more customer.

You are coffee people. Tell us.

Four questions. Any language. Any format.

1. Who are you and what do you do in coffee?
2. A moment you're genuinely proud of.
3. One problem in your part of the coffee world — and why it matters to you.
4. What would you change — and what would better look like?

Include a short bio and a photo from your work environment. Send your answers to redinkcoffee@thebettercoffee.org