I was still a kid – maybe in elementary or early high school – when I started brewing coffee at home. Not by pressing buttons, but by folding paper filters the way a Specialty Coffee Association barista would: folding the bottom edge, the side edge, grinding fresh coffee, and brewing it with care.

It wasn’t about caffeine. It was about doing it right, even back then.

Later in my youth, I’d often go to trendy places, especially around Lake Neusiedl – beautiful views, stylish interiors, see-and-be-seen kind of vibe. But the coffee? Always disappointing. And that bothered me. I never mention the names, but it made me wonder:

How can a place get everything right – and the coffee so wrong?

That question became a starting point.

A friend of mine – we called him „Hias“ – introduced me to his first lever espresso machine, along with a Japanese grinder. That was the first time I saw how much mechanical craft and intuition went into coffee.

Soon after, I got my own setup:

– First, a De’Longhi fully automatic (it didn’t last long)

– Then a Rancilio Silvia with a Graef grinder – my first manual machine

– In the pandemic, I invested in a Lelit Bianca and paired it with a black Niche Zero grinder, which I ordered from the UK

– Eventually, I sold that setup and moved toward something bigger, cleaner, more in line with my standards

That’s where my current setup began – and the deeper journey with it.

Because for me, coffee has always been about more than taste:

It’s about care, precision, and doing something right – even if no one is watching.

💼 About Me – Alexander Grün

Great coffee is never an accident. It’s the result of design, precision – and the decision to care.

I’m Alexander Grün, certified barista (SCA), trained at the MUMAC Academy in Austria with a focus on Latte Art, Filter Coffee, and Sensory Skills.

My coffee bar is more than equipment – it’s a personal statement: