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The People section of FLTR Magazine highlights the baristas, roasters, entrepreneurs, and thinkers who are shaping specialty coffee around the world.
Specialty coffee heavyweight Patrik Rolf discusses brewing complexity, competition and the philosophy behind April Coffee’s new hand grinder. He explains why it was designed specifically for the April Brewing System and what early Kickstarter supporters can expect.
How did Azura become one of Oman’s most respected specialty coffee companies? Founder Mohammed Behlim shares the systems, culture and daily disciplines that earned Azura runner up in the inaugural People’s Choice Coffee Awards.
Coffee has always been about community, yet most of the communities we’ve built in specialty coffee have been for people who already work in the industry. That’s what makes Another Coffee Festival so refreshing. In this exclusive FLTR Magazine interview, the founders explain why they created a different kind of coffee event, one designed to welcome everyone from seasoned professionals to people discovering specialty coffee for the first time.
Jack Benchakul has quietly built one of America’s most influential specialty coffee bars. In this exclusive FLTR Magazine interview, the Endorffeine founder discusses kaizen, brewing, James Beard recognition, and why success isn’t measured by growth.
Sunny George in Kyoto feels like the natural continuation of Christopher Flechtner’s design philosophy, moving from metal and machines into space, hospitality, and daily life.
Jane Espante reflects on her World Cezve Championship win, competition life, and what it means to represent the UAE on a global coffee stage.
At World of Coffee Dubai 2026, one flat white stood out by doing less, not more. A reflection on restraint, confidence, and why the quiet cups linger longest.
Jack Simpson made his World Barista Championship win in Milan look effortless, but his journey took seven years. In this honest interview he opens up about pressure, training, producers, and what comes next.
At Host Milano 2025 I tasted countless coffees. One cup stood out. Geisha Las Brisas from Unusual Coffee, brewed by Andrea Villa, is the one I still remember.
I never liked espresso. It always felt sharp and unkind, until one shot at Cimbali’s Middle East headquarters in Dubai changed my mind. Before a meeting began, I was handed a cup brewed on a Slayer Single Group Espresso machine using beans roasted by Auro Coffee in Abu Dhabi. It was calm and round, with soft acidity and depth that lingered. That moment made me understand what true balance means in espresso — the quiet harmony between sweetness, acidity, and bitterness. It showed how roasters, baristas, and machines each shape the result, and how design and craft meet inside every shot. The Slayer makes that balance possible through precise control of water and flow. For the first time, espresso felt whole on its own.
