It’s around 7:45 AM. Precisely 14 minutes and a few seconds before opening the doors to their guests, baristas at Stamba are preparing their first cup of coffee while there’s still no music blasting in the dawn-filled ambiance. It is almost ritualistic, this first cup – usually Espresso or Double Espresso – enjoyed with the collective understanding that ahead is another hectic day brimmed with hundreds of Americanos, Cappuccinos, Lattes, and more Espressos and Double Espressos, each to be equally flawlessly brought to regulars, first-comers and all those in between. As sunbeams continue to expose the city’s air in its various tones of golden, the clock eagerly strikes 08:00 and soon enough, the first visitor arrives, about to experience the main character moment she’s been looking forward to – a favorite coffee served in a simple porcelain cup, savored with a morning calm, all the while the rusty soundwaves of the late 70’s Rhythm and Blues band start to discharge from speakers, bouncing between the walls and ceilings, snapping the Café out of its cozy lethargy.
Responsible for delivering this experience are the people in the Coffee Roastery team at Stamba – those devoted to pouring you an amazing cup of coffee every single day. To achieve this, several dots have to connect in an enthusiastic tandem of diehard java lovers. And the head of this bunch is Irakli Naskidashvili, a man with funky dreadlocks and an obsession with one of the world’s most popular drinks: coffee. But for him, this journey had started with mixology.
Back in 2010, when he was initially hired to work as a barista at Rooms Kazbegi, local perception of cocktail culture was somewhat limited: most of the drinks served in bars and restaurants were classic long drinks, such as Gin & Tonic, Screwdriver, Rum & Coke. The mixology team of Adjara Group, instead of going down the old road of serving simple, two-ingredient drinks, went an extra mile and brought something new to the table: cocktails that told stories. Taking inspiration from the undeniable wholesomeness and all-absorbing magic of the region, the new folklore of cocktail-mixing started to unfold and its influence spread smoothly around the town and country. These years of creating drinks with layered characters were crucial for Irakli to train that “creative muscle” which he’d later use as a coffee roaster.
The professional detour from a mixologist to coffee expert had started to happen in 2014. It is the time when Irakli became increasingly interested in Italian state-of-the-art, handmade coffee machines. With his natural knack for craft and the desire to explore the intricate workings of La Marzocco machines, he began tinkering with them every chance he got. Soon enough, his enthusiasm was noticed and Irakli was sent to Florence, Italy to become a certified coffee machine technician in the Accademia Del Caffè Espresso, operated by the La Marzocco factory. Ever since, he has devoted himself to the world of coffee, devouring every ebook, video lecture, podcast and more that he could get his hands on. Years later, after returning back home, he was promoted from a coffee technician to the head of coffee roastery: the role which allowed him to put all his theoretical knowledge into everyday practice.
“I remember, during Covid I recognized a face behind a mask at Café Stamba. It took me a whole day and night to realize that the man drinking the coffee which I had roasted a few days ago, was actually my biggest tutor which I had never personally met: Scott Rao, author of The Coffee Roaster’s Companion – the book that was my Bible while self-teaching myself about the craft. It’s amazing how life can surprise you sometimes. Thankfully, he loved our coffee, and we had a great conversation.”
– reminisces Irakli of his early days as a coffee roaster.
Twice every year, around 10 tons of green coffee beans are sourced from Honduras, Columbia, Tanzania and Ethiopia, which are then roasted to perfection by the Stamba team guided by Irakli, who is now the coffee consultant at Adjara Group. This creates an outstandingly delicious twain with a Chocolaterie, run by Gela Kuprashvili, that serves authentic bon-bons and other chocolate varieties to visitors. Irakli’s roastery also supplies coffee beans to all other Adjara Group bars and restaurants, including Fabrika, Milk Coffee Shop and Shukura.
Whether it is a strong and bold espresso that floats your boat, or a smooth and creamy latte, the baristas are raring to pour that perfect cup for your daily coffee delight. This whole process is a presentation of flawless precision, coupled with appreciation of the culture and a deep understanding of the complex layers of flavors that make up each unique coffee blend.
One particular drink that has been becoming an absolute celebrity over the course of previous year is the Drip Coffee. The V60 method involves hand-brewing coffee using a paper filter and a cone-shaped brewer, allowing for precise extraction of flavors that results in a rich, nuanced cup of coffee. Additionally, as the seasons change and the summer heat sets in, cold brew is becoming the top-of-mind choice for those seeking a delish little coffee break from the sweltering energy of the city.
Irakli Naskidashvili’s sugar-free odyssey into the uncharted realms of coffee making happens day to day, cup to cup. His quest is a perpetual spiral of revelation as he carefully investigates the subtle complexities of coffee culture. Come by, explore the many epiphanies of Café Stamba’s roastery and relish your own ‘a-damn-fine-cup-of-coffee’ experience anytime.