A NIVO Story
From Bean to Place
Coffee started pretty simply for me. I wanted to make better coffee at home. That curiosity slowly took me from espresso to V60, AeroPress, French press and moka pot, trying different beans and changing grind sizes, ratios and brewing methods along the way. Over time, I became interested in more than the cup — where the coffee comes from, how it is processed and roasted, the cafés that serve it, and the people and places behind it.
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VARIOUS
Coffee experienced through ritual, craft, people, origins and place.
Field Note
Most of my learning has happened by making coffee again and again. I change the grind, ratio, temperature or brewing method and see what happens in the cup. Sometimes a small adjustment makes a noticeable difference. That process of trying, tasting and adjusting is what made me want to understand coffee more deeply.
Field Note 02
As I started visiting more cafés and trying coffee from different roasters, I became curious about what happens before the coffee reaches the cup. Traveling added another part to that curiosity — seeing coffee closer to where it is grown, visiting a plantation, bringing beans home, and beginning to understand how much place and process can shape what I eventually brew.
Closing Reflection
I'm still learning coffee, and that is probably what keeps me interested in it. There is always another bean to try, another way to brew it, another place to visit, and something new to understand about what happened before it reached my cup. I don't know exactly where this journey will lead, but I want to keep photographing and documenting it as I go.
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