Brock Lewin has been in coffee for 22 years - he's the head roaster & owner of Badger & Dodo Boutique Coffee Roasters.

What got you into coffee and what’s kept you in coffee?

Although I started baristing in 1993, the Melbourne coffee scene really got me into coffee - it's a completely different animal. Discovering new coffees keeps me there. Since we started in 2008 we have been through a lot of coffees. Every now and then we'll catch the same crop next year because it was received so well, but the real passion is finding new and amazing coffees.

What have been your favourite coffees, both in filter and as espresso?

Filter: Ethiopians, washed and natural.

Espresso: Currently we have a Nicarugan Natural Microlot which is totally insane.

What’s your home coffee setup?

Um, everything?! Espresso machine is a 1 group Elektra with pre-heated group head which might sound rather base but I know that machine like the back of my hand. Temp surfing has to be done - I reckon I know just how long to purge for get the right temperature for the coffee I'm using.

Where do you want Dublin/Ireland’s coffee culture to develop next?

Wherever it likes, really: customers need to choose and vote with their spend and I can only do my best to have an input. I would love to say get rid of the dark roasters & the imports but then that just sounds like self promotion. The customers have to choose - it's in the cup. Having said that, it would be great to see more small outlets, like Filter, open up.

Who’s someone you admire in coffee?

In my old skool ways, Mark Dundon is my coffee god.

What advice would you give to somebody just starting out in your field?

Starting out as a roaster? If you're not a solid barista then you're wasting your time.

What are you drinking now?

Ethiopian Qorema on filter - washed and Nicarguan El Bosque Natural - espresso.

Thanks, Brock!