About us

We are a group of independent consultants who first started at established PR agencies. If you would try to summarise our overall experience, the final result would sum up to approximately 30 years of activity. We still like to think outside the box, however, even though we plan strategies keeping our feet firmly on the ground. We remain close to our clients because we engage only in projects that we believe in. We have our passions, and marketing and PR communication are at the top of our list.

Consultants

Agnieszka Krysztofowicz

For a dozen years or so, Agnieszka has been working on 360 Degrees Communication strategies; she has provided consultancy for both small local companies, local governments, and large international corporations. Agnieszka promotes out-of-the-box thinking: she values lateral approach supported by reasoned situational analysis. Agnieszka collaborated with such companies and institutions as Agros Nova, Colgate-Palmolive, Johnson&Johnson, European Commission, PKP Energetyka, and Warsaw City Hall. Agnieszka is a journalism graduate of the University of Warsaw.

Radosław Pancewicz

Radosław has been planning and implementing comprehensive PR and marketing campaigns for 8 years now. Radosław specializes in developing brand images and in corporate and educational projects. His portfolio includes collaboration with such companies as Adidas, Diageo, Janssen, Lanxess, Panasonic, and Pfizer. Radosław graduated from the Faculty of Political Science at Adam Mickiewicz University in Poznań; he is a member of Public Relations Consultants Association in London.

Maria Konieczna

Maria has worked in PR since 2008, and specializes in strategic consulting and comprehensive marketing and communication service for vulnerable segments. Maria implemented online and offline campaigns for a number of clients, including Adamed, Bayer, IBSA, Ferring, GSK, PZU, and PGE. Maria holds diplomas in the fields of economy, coaching and marketing strategies development. Moreover, she has been awarded distinctions for projects devoted to CSR issues.

Only long-term and multidimensional endeavours can create or change a company or a product image. Where to start? From well-knit and comprehensive communication strategy that will guide and outline all subsequent projects.

You can build up your company's reputation but it would be much better to manage it skilfully. Gaining support of the media, opinion leaders and institutions important for your business is a good start for your route to success.

The fish stinks from the head down, just like a company. Only well-informed internal client is able to understand and support all processes shaping a business and its environment.

A brand is not just a product, as it also comprises values that stand behind it. How to convince a consumer to share these values? There are as many methods as products on the market.

Business responsibility is more than a trend: it is an obligation. Well-tailored CSR programme will benefit both a company and its environment.

Education can change the market. A well-informed client is a better client, and the expert position is a good starting point for becoming a game leader.

It is worth including the new media presence within a broader communication strategy frame. Each vote is important, and interaction with a consumer or partner is a kind of opportunity that was not available several years ago.

The best crisis is the one that does not exist. Crisis communication cannot be reduced to fire-fighting, as it is mainly about preventing fire.

Companies do not decide to create a PR department for different causes. Regardless of the reason, however, we are ready to build such a division for you and manage it comprehensively.

Services


Espresso Beans - From Choosing To Roasting

Espresso Beans - From Choosing To Roasting

Coffee Cherry Harvesting

What we refer to as coffee beans are the truth is seeds from cherry-like fruits. Coffee trees make cherries that start yellow in colour they then turn orange and finally to bright red when they are ripe and prepared for picking.

Coffee cherries develop along the branches of trees in clusters. The exocarp may be the skin of your cherry and is bitter and thick. The mesocarp may be the fruit beneath and is intensely sweet using a texture substantially like that of a grape. Then there is the Parenchyma, this can be a sticky layer almost honey-like which protects the beans inside the coffee cherry. The beans are covered within the endocarp, a protective parchment-like envelope for the green coffee beans which also possess a last membrane named the spermoderm or silver skin.

On average there is certainly 1 coffee harvest per year, the time of which is dependent upon the geographic zone of your cultivation. Nations South from the Equator tend to harvest their coffee in April and May perhaps whereas the nations North of the Equator usually harvest later within the year from September onwards.

Coffee is generally picked by hand which can be completed in certainly one of two methods. Cherries can all be stripped off the branch at after or one by 1 utilizing the technique of selective selecting which guarantees only the ripest cherries are picked.

Coffee Cherry Processing

As soon as they have been picked they should be processed promptly. Coffee pickers can choose in between 45 and 90kg of cherries per day even so a mere 20% of this weight could be the actual coffee bean. The cherries is often processed by certainly one of two strategies.

Dry Approach

That is the easiest and most affordable solution where the harvested coffee cherries are laid out to dry inside the sunlight. They're left inside the sunlight for anyplace between 7-10 days and are periodically turned and raked. The aim getting to lower the moisture content from the coffee cherries to 11%, the shells will turn brown as well as the beans will rattle about inside the cherry.

Wet Approach

The wet procedure differs to the dry technique within the way that the pulp from the coffee cherry is removed in the beans within 24 hours of harvesting the coffee. A pulping machine is used to wash away the outer skin and pulp; beans are then transferred to fermentation tanks exactly where they could stay for anyplace as much as two days. Naturally occurring enzymes loosen the sticky parenchyma from the beans, which are then dried either by sunlight or by mechanical dryers.

The dried coffee beans then go through yet another procedure called hulling which removes all the layers. Coffee beans are then transferred to a conveyor belt and graded with regards to size and density. This can either be done by hand or mechanically employing an air jet to separate lighter weighing beans which are deemed inferior. Coffee harvesting countries ship coffee un-roasted; this really is known as green coffee. Approximately 7 million tons of green coffee is shipped globe wide annually.

Coffee Roasting

The coffee roasting approach transforms the chemical and physical properties of green coffee beans and is exactly where the flavour on the coffee is fulfilled.

Green coffee beans are heated working with significant rotating drums with temperatures of around 288°C. The rotating movement of your drums prevents beans from burning. The green coffee beans turn yellow initially and are described as having the aroma an aroma comparable to popcorn.

The beans 'pop' and double in size just after about 8 minutes that indicates they've reached a temperature of 204°C, they then start to turn brown resulting from coffee essence (inner oils) emerging. Pyrolysis would be the name for the chemical reaction that produces the flavour and aroma of coffee because of the heat and coffee essence combining. Anyplace in between three and 5 minutes later a second 'pop' occurs indicative in the coffee getting totally roasted.

Coffee roasting is an art kind within itself, coffee roasters use their senses of smell, sight and sound to ascertain when coffee beans are roasted completely. Timing is fundamental in the coffee roasting method as this impacts the flavour and colour from the resulting roast. Darker roasted coffee beans will have been roasted for longer than lighter coffee roasts.

As soon as roasted, coffee is packaged inside a protective atmosphere and exported globally.

Contact us

+48 664 922 145

Espresso Beans - From Choosing To Roasting

Espresso Beans - From Choosing To Roasting

Coffee Cherry Harvesting

What we refer to as coffee beans are the truth is seeds from cherry-like fruits. Coffee trees make cherries that start yellow in colour they then turn orange and finally to bright red when they are ripe and prepared for picking.

Coffee cherries develop along the branches of trees in clusters. The exocarp may be the skin of your cherry and is bitter and thick. The mesocarp may be the fruit beneath and is intensely sweet using a texture substantially like that of a grape. Then there is the Parenchyma, this can be a sticky layer almost honey-like which protects the beans inside the coffee cherry. The beans are covered within the endocarp, a protective parchment-like envelope for the green coffee beans which also possess a last membrane named the spermoderm or silver skin.

On average there is certainly 1 coffee harvest per year, the time of which is dependent upon the geographic zone of your cultivation. Nations South from the Equator tend to harvest their coffee in April and May perhaps whereas the nations North of the Equator usually harvest later within the year from September onwards.

Coffee is generally picked by hand which can be completed in certainly one of two methods. Cherries can all be stripped off the branch at after or one by 1 utilizing the technique of selective selecting which guarantees only the ripest cherries are picked.

Coffee Cherry Processing

As soon as they have been picked they should be processed promptly. Coffee pickers can choose in between 45 and 90kg of cherries per day even so a mere 20% of this weight could be the actual coffee bean. The cherries is often processed by certainly one of two strategies.

Dry Approach

That is the easiest and most affordable solution where the harvested coffee cherries are laid out to dry inside the sunlight. They're left inside the sunlight for anyplace between 7-10 days and are periodically turned and raked. The aim getting to lower the moisture content from the coffee cherries to 11%, the shells will turn brown as well as the beans will rattle about inside the cherry.

Wet Approach

The wet procedure differs to the dry technique within the way that the pulp from the coffee cherry is removed in the beans within 24 hours of harvesting the coffee. A pulping machine is used to wash away the outer skin and pulp; beans are then transferred to fermentation tanks exactly where they could stay for anyplace as much as two days. Naturally occurring enzymes loosen the sticky parenchyma from the beans, which are then dried either by sunlight or by mechanical dryers.

The dried coffee beans then go through yet another procedure called hulling which removes all the layers. Coffee beans are then transferred to a conveyor belt and graded with regards to size and density. This can either be done by hand or mechanically employing an air jet to separate lighter weighing beans which are deemed inferior. Coffee harvesting countries ship coffee un-roasted; this really is known as green coffee. Approximately 7 million tons of green coffee is shipped globe wide annually.

Coffee Roasting

The coffee roasting approach transforms the chemical and physical properties of green coffee beans and is exactly where the flavour on the coffee is fulfilled.

Green coffee beans are heated working with significant rotating drums with temperatures of around 288°C. The rotating movement of your drums prevents beans from burning. The green coffee beans turn yellow initially and are described as having the aroma an aroma comparable to popcorn.

The beans 'pop' and double in size just after about 8 minutes that indicates they've reached a temperature of 204°C, they then start to turn brown resulting from coffee essence (inner oils) emerging. Pyrolysis would be the name for the chemical reaction that produces the flavour and aroma of coffee because of the heat and coffee essence combining. Anyplace in between three and 5 minutes later a second 'pop' occurs indicative in the coffee getting totally roasted.

Coffee roasting is an art kind within itself, coffee roasters use their senses of smell, sight and sound to ascertain when coffee beans are roasted completely. Timing is fundamental in the coffee roasting method as this impacts the flavour and colour from the resulting roast. Darker roasted coffee beans will have been roasted for longer than lighter coffee roasts.

As soon as roasted, coffee is packaged inside a protective atmosphere and exported globally.