Since I was 15, I have been passionately devoted to the cherry fruit, from which one of the world's most fascinating delicacies is produced: coffee.

From the origin of the bean to the perfect brewing method – my goal is to create an espresso that not only tastes good, but also touches you.

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An essential part of this long, complex journey is the art of roasting. For me, it's not just a artisanal process. Roasting is like a creative act—like writing a song. The aroma that wafts through the air, the finely tuned nuances revealed by traditional hand-roasting, the balance between body, acidity, and sweetness: harmonizing all of this is the roastmaster's job.

It is a craft that requires intuition, experience and deep mindfulness.

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But even the best bean loses its magic if it's poorly prepared. That's why I delved deeply into the world of coffee machines and brewing methods. I wanted to understand: Which machine influences the taste in what way? Which extraction produces which aroma? And why is the brewing method often just as crucial as the bean itself?

Today, I am happy to pass on these insights to customers, friends, and anyone who is embarking on a journey to rediscover coffee.

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The thought of roasting coffee for others—or even serving it myself—fills me with joy. When I see the look on my guests' faces as the first sip of an espresso brightens the moment or saves their day, that's the greatest recognition for me. It's something personal, almost intimate: I get to be part of a brief but precious moment in someone's life. And if my coffee makes that moment special, then that's gratitude enough.

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Almost every day, I stand behind the bar in my coffee house, the "Kaffee Plantage" in Wiener Neustadt. There, I brew coffee, observe, listen, and learn.

For over ten years, I've been able to tell whether I'm doing a good job by the reactions of my guests. This direct feedback is invaluable—it's shaped my understanding of quality like nothing else.

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That's why I love roasting so much: I listen to my music, focus on the beans, and roast traditionally by hand. It's a meditative process in which I use patience and sensitivity to bring out the best in each bean—to fully develop and preserve the aroma. For me, this is the only right way to maintain the highest quality and produce a coffee that delights.

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I am happy to share my love for coffee with you – in the most honest and direct way:

In a cup of freshly brewed coffee.

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Come by – I look forward to your visit.

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My name is Nicolas Fleck – and I would be happy to roast your coffee too.

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