The world no longer looks like it did a few months back and we need to work together, now more than ever. 

 Under the name “Togetherness”, we will work with a number of kind, talented and generous creators – willing to spend time, dedication and resources. We want to support freelancers, creators and small business owners by providing spaces online and physically, ny selling merch and making prints. 

Meet Aadel Kersh, founder of Kersh Kafferosteri – a local micro-roastery from Gustavsberg. It all started with a hand-woven drum toast that he got from his grandmother in Palestine and then developed into what it is today, a coffee shop that collaborates with over 100 different cafes, restaurants and offices. The idea was, as now, to roast and sell coffee locally in Stockholm.

You started with a hand-woven drum rust that you received from your grandmother in Palestine. Where does your coffee interest come from? And how did it grow?
– I’ve always liked coffee since I was a kid. As a kid, I felt the aroma of coffee in the local shop and I loved it.

When I was about to have children of my own, I thought I had to start a business and then I thought about what I like the most, and it’s coffee! And I also thought that everyone will always like and need coffee, in peace and in war. So it felt like the right thing to do.

You have been running the coffee roastery for about 10 years, how has the interest amongst people in coffee developed?
– There is a small and slowly growing target group that likes “nerd coffee”. Otherwise, not much has changed in 100 years.

The taste buds are constantly developing and stretched. How would you say that the different coffee varieties you have in the range are different from each other?
– We work with both mixes and singles. All coffee is adapted for different occasions and brewing methods. In the end everything should taste coffee but some varieties are lighter and then it can be a little sweeter and healthier. Other varieties are a little darker and then the coffee becomes mustier. Easily explained.

Your idea is to roast coffee beans that come from individual farms, cooperatives or areas where the coffee berries are grown and processed under pleasant conditions. Is it difficult to find individual farms and which ones do you work with?
– It is a constant search and we also visit some countries that produce coffee. I have friends who are coffee makers and agents who help me find what I am looking for. It’s a fun part of the job that we always want to get better.

How is quality assured coffee?
– There are many ways. First, it is done on site by quality assurers. We only buy a certain (high) quality. We ourselves make sure that we roast the coffee in such a way that we do not destroy the coffee. Then of course we taste the varieties at regular intervals.

Please tell us how the roasting process for the different coffee varieties goes. Why do you have to monitor the beans when they are in the drum roast.
– Otherwise, they’re burned. It is a craft that must be monitored. Although it is a machine that roasts, it is we who decide how to roast.

Tell us about the Grindripper – how to go about getting the best cup of coffee?
– If you have a scale, weigh up 15 grams. Rinse the filter. Do not grind the coffee too fine and not coarse. Boil water. Pour 250 grams of hot water into 3 batches (first 50 grams and wait 45 seconds, then 100 grams then 100 grams again). Then you get a good cup of coffee!

The world stands still, what do we need to do to keep moving forward?
– Drink coffee of course! Coffee had a big part in making industrialism happen!

If you had to say something to the world right now, what would it be?
– That everyone must get  together!