Coffee Insurrection Heroes
Chapter #25Kyle Magyar
Read our interview with Kyle Magyar, Barista and Trainer at Kaffa Roastery, discussing specialty coffee, brewing, roasting, coffee culture and industry insights.
Kyle MagyarThe Interview · 13 Questions
Key Insights from Kyle Magyar
- Originally from Wisconsin, USA; now living in Helsinki, Finland.
- Works as Barista and Trainer at Kaffa Roastery.
- Coffee became a motivation during his 2015 transition to Finland, fueling his drive to change consumer habits around quality.
- First "more than a cup" moment: Stumptown Coffee at the Ace Hotel, NYC (2010).
- Favourite brew methods: 01 Kalita Wave and 02 Hario V60 plastic pour-over.
- Best cup ever: Semeon Abay Maker Series (Ninety Plus natural Ethiopian), roasted by Supreme Roastworks in Oslo.
- Go-to origins: Kenya and Colombia — for complexity, body, bright acidity and citric-fruit sweetness.
- Recommends local Helsinki roasters Samples Coffee and One Day Coffee Co.
- Key life lesson from coffee: being a good customer is just as important as being a good server.
- Survived COVID with a 3-person bar team; saw retail coffee bag sales spike and drink counts double once customers returned.
- Sees the next decade of specialty focused on climate change, carbon neutrality, sustainability and ethics.
- Aspires to run something of his own within 10 years.
- Closing advice: "Stay humble and always be kind."
Introduce yourself: who are you, where are you from, where do you work and what’s your job.
Hi, my name is Kyle Magyar. I am originally from the United States, born in Wisconsin. I currently live in Helsinki, Finland, where I work as a Barista and Trainer at Kaffa Roastery.
When and why did coffee become important to Kyle Magyar?It became motivation to me in my transition to moving to Finland in 2015. While I had to wait for my residence permit and exploring cafes, I often daydreamed in how I could help change peoples bad habits or a new profound perspective in drinking better quality coffee.
What was the first coffee that changed Kyle Magyar’s understanding of flavor?
Of course, it feels like a walk down memory lane. In 2010, when I was living in New York, Stumptown Coffee had to be my pivotal staple, while visiting their flagship shop in Midtown located in the Ace Hotel. It was right when I first moved and my taste buds had exploded. Still to this day I remain curious in my exploration.
What does Kyle Magyar enjoy most about working in coffee??
Depending on my mood in the morning, is what I will listen to on my commute to work, potentially then into the shop.
What’s your favorite brewing method and why?
Hand brew pour-over coffee, either 01 Kalita or 02 plastic V60, the whole process of it is systematic and therapeutic. It is also about experimenting with the different variables to the end result. Taste, share and how it could be better.
What is the best coffee Kyle Magyar has ever tasted?
The best coffee I have ever tasted was brewed by Odd-Steinar himself, Semeon Abay Maker Series from Ninety Plus, it was a natural Ethiopian roasted by Supreme Roastworks in Oslo, Norway, who won 2015 World Barista Champion. I tasted black currant, butter-caramel-honey mouthfeel, dark chocolate notes with lemon citrus acidity.
Which coffee origin does Kyle Magyar favor most?
I like Kenyans, for obvious reasons if you ask any enthusiast (complexity). I also like Colombians. As of latest: full-bodied, bright and vivid acidity, intense aromas, sweet notes of citric fruits.
Suggest us a roastery to check (not the one you working at/you use at work).
Samples Coffee and One Day Coffee Co, both Roman and Kaapo are good friends of mine. I am always happy to support your local, an appreciation to those that are doing their upmost for the community and the culture!
What has Kyle Magyar learned from working in the coffee industry?
It may not sound like a life skill, but being a good customer is just as important as being a good server. As soon as you’ve worked in the industry, you find you have a whole new appreciation for others just like you.
How your work and the specialty coffee world are coping with Covid and the new challenges for hospitality?
“By adapting to survive!” It was just three of us working the bar for six days a week to keep the shop open. The rest of the company had voluntarily been laid off, working one day a week remotely. In result of it, we have been selling more retail coffee bags than ever. By letting customers back in just before summer, our total drink count instantly doubled from when it was only take away. To me the hardest part in which I get the most satisfaction from, is the customer interaction aspect. Safety does have its own restrictions.
How does Kyle Magyar see the future of specialty coffee?
A continuous talk and further exploration on climate change. Carbon neutral emissions. The importance of sustainability and ethics when consumers are more in tune and knowledgable in paying for higher quality products.
Where does Kyle Magyar see himself in 10 years?
The opportunity of doing something on my own.
What advice does Kyle Magyar have for someone starting a career in coffee?
To stay humble and always be kind. Come and follow my journey on Instagram @kyle.magyar
Best Cup
"The best coffee I have ever tasted was brewed by Odd-Steinar himself, Semeon Abay Maker Series from Ninety Plus — a natural Ethiopian roasted by Supreme Roastworks in Oslo, Norway. I tasted black currant, butter-caramel-honey mouthfeel, dark chocolate notes with lemon citrus acidity."
More Photos
Author
Tanya Nanetti is a specialty coffee journalist, writer, and coffee educator dedicated to documenting the people, places, and stories behind the global specialty coffee movement.She writes about specialty coffee shops, roasters, coffee origins, brewing techniques, sensory experiences, and the professionals shaping the future of coffee culture.As a certified coffee trainer and contributor to international coffee publications, including Barista Magazine and Standart Magazine, Tanya combines journalistic research with hands-on coffee knowledge to explore the evolution of third wave coffee worldwide.Through interviews, guides, and coffee stories, she helps connect coffee professionals and enthusiasts with the communities, craftsmanship, and innovation behind every cup.
More Coffee Heroes
Coffee Insurrection Heroes
Conversations with the people behind the cup.