Tell us who you are and what you do in the coffee supply chain.
I’m Dennisé Philadelphia. I roast coffee, train people, and basically make sure coffee tastes like coffee should—amazing. I sit somewhere between farmers, cafés, and curious humans, wondering why their coffee tastes different every day.
What's your 'over a drink' story?
My story begins with a cup of coffee that ruined normal coffee for me forever. I took one sip and asked myself, “Wait... coffee can taste like fruits and flowers? When did this happen?” That cup started everything. Next thing I knew, I was obsessed with farms, roast profiles, processing, and the whole chain. Basically, coffee didn’t just enter my life... it kicked the door open.
Beyond the job title, what made you fall in love with coffee? Was there a single "aha!" moment or a gradual journey?
Two things:
First: curiosity. I tasted specialty coffee, and my brain did a reboot.
Second: the people behind every cup.
It wasn’t a dramatic lightning-bolt moment, more like slowly realizing: Oh... I’m not just drinking coffee. I’m officially in a long-term relationship with it.
If you could share a cup of coffee with anyone in the world, living or historical, who would it be and why?
Honestly? Anyone who is extremely passionate about what they do. Coffee tastes better when the conversation is deeper than: “So... how’s the weather?” I like sitting with people who think big, build ideas, and ask the dangerous question: “What if?”
What's the one thing you do outside of work that brings you the same kind of joy and focus as working with coffee?
Teaching and creating. I like helping people grow their skills or ideas. When someone goes, “Ahh! I get it now!”—that is my favourite moment. It’s the same feeling as pulling a perfect roast.
What's a coffee trend you're seeing that genuinely excites you, and one you'd be happy to see disappear?
Love: transparency and innovation—better processing, better quality, better storytelling. Disappear: the idea that coffee is just “black water that keeps you awake.” No. It’s art + science + flavour.
From your perspective, what's a common misconception people have about your specific role in the coffee chain?
People think roasting is just pushing buttons. It’s more like: science + timing + smelling like roasted beans for the rest of the day + calculating humidity + trying not to panic when the temperature spikes.
If you had to recommend just one coffee to someone who wants to understand the unique flavour of Kenyan coffee, what would it be and why?
Give someone a washed coffee from Kirinyaga or Nyeri and watch them question the meaning of life: Bright acidity, sweetness, berries, citrus, the whole orchestra playing at once.
What’s the most challenging or surprising part of your job that people wouldn’t normally think about?
Consistency. Coffee behaves like a toddler—never the same mood twice. Different seasons, temperatures, green coffee, humidity... you have to adapt constantly.
For a home enthusiast, what is the single most important piece of advice you can give to instantly improve their daily brew?
Two simple upgrades:
Use freshly roasted specialty coffee.
Measure your coffee and water.
Those two fix more problems than expensive equipment.
Where do you see the Kenyan coffee industry in the next 5 years, and what role do you hope to play in its future?
I see more youth in coffee, more innovation, more global appreciation, and better business for producers. I want to help by training, educating, and connecting the industry from farm to cup.
What's the one piece of equipment you can't live without, either on the farm, in the roastery, or behind the bar?
A good grinder. It’s the unsung hero. Your grinder has more influence on your brew than the fancy machine you’ve been eyeing online.
If you had to describe your favourite coffee in three words, what would they be?
Clean. Bright. Wild.
What's a common brewing mistake you see people make at home, and what's the simplest way to fix it?
Mistake: random water temperature, random coffee amount, random everything. Fix: just measure things. Precision is free.
What's a flavour or aroma in coffee that you absolutely love and what's one you just can't stand?
Love: fruity, citrusy, berry notes.
Avoid: burnt, smoky, or “this tastes like charcoal.”
If someone is visiting your city/region for the first time, what's a coffee shop (besides your own) you would send them to and why?
I’d send them to a shop that cares about consistency, creativity, and hospitality. A place where the barista isn’t just making drinks—they’re sharing a story through each cup.
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