Meet Ivan Bilousov, a passionate coffee professional from Kharkiv in Ukraine. He is currently compelling new generations to drink specialty coffee through his work at Idealist Coffee Co. based in Kyiv. Ivan’s passion for brewing coffee, especially cezve comes from his childhood and his grandmother who is an avid collector of brewing gear. She has more than 50 cezves in her collection (maybe one day we should do a story about her as well 😉 ).
Meanwhile, Ivan elevated brewing coffee in cezve to the next level, he was three times on the podium of the Ukrainian Cezve/Ibrik Championship. In 2024 he represented Ukraine during the World Coffee Championships in Copenhagen and took 3rd place in the Cezve/Ibrik category. For many years he has been a huge advocate for this brewing method and traditions connected to it. We can’t wait for you to get to know his story and we are sure you will be inspired to try cezve coffee yourself!
Ivan, what is your first memory with coffee?
My first vivid memory of coffee is tied to home, family, and childhood. When I was little, my grandmother would brew coffee in a cezve every summer morning at our family house. The aroma and taste bring back warm, pleasant memories.
She loves ibrik coffee so much that her hobby is collecting cezves—she has over 50 from around the world. A few from her collection were passed down to me and now have a special place in my home.
In general, the tradition of brewing coffee in a cezve is quite common in Ukraine. Many people brew their morning coffee this way at home.
What inspired you to pursue a career in the coffee industry, and how did you get started? What did you do before coffee?
By education, I am a metro construction engineer and a train operator. I have a classic technical background that initially had nothing to do with coffee. As a child, I dreamed of a life connected to railways and travel. In college, during our final year, we had hands-on training in train operation. These practice runs usually lasted 10–12 hours, and coffee became our constant companion.
Later, I moved to Kyiv, and as a university student, I decided to get a job at a coffee shop. The workflow behind the bar and the team inspired me so much that I had no doubt—I wanted to stay and grow in this industry. Coffee has the power to inspire people, and passionate professionals help develop the coffee community. That’s exactly what happened to me.
As I worked behind the bar, I gradually advanced in my career, and my technical education proved useful. After all, coffee isn’t just about a delicious morning espresso—it involves a complex system of fine-tuned processes that often remain behind the scenes. The deeper you dive into the coffee industry, the more you realize how intricate it truly is.
My friends and I often say that the coffee community is like a state within a state. Every day, an incredible number of professions come together as a single organism to ensure that anyone—whether on a train, hiking in the mountains, or sitting at their favourite café—can enjoy a great cup of specialty coffee.
Where do you currently work, and what is your role?
For the past five years, I have been working at the fantastic coffee company Idealist Coffee Co. as a sales manager. Our company operates 10 coffee shops in Kyiv, has its coffee roasting facility, and runs the largest drip coffee production in Ukraine. Before the war, we also had a network of cafés in the airports of Kharkiv, Kyiv, and Zaporizhzhia, but for obvious reasons, those locations are no longer operational. Some of our airport cafés and even our coffee factory were damaged by a missile attack, but we remain strong!
My role involves working with partners who purchase coffee for their cafés, restaurants, and hotels. I am also deeply involved in the production side. Besides producing drip coffee under our brand, we collaborate with partners to package their coffee as well. Ukraine has a tight-knit coffee community, and during these difficult times, we strive to support each other. Many coffee professionals are now on the front lines, so we do our best to help them—regularly sending coffee to bring them a sense of home and care.
I love my job because it revolves around what I love most — coffee and people. My technical background has proven extremely useful, allowing me to assist clients not just with cuppings but also with equipment setup, bar design, and more. My work is typically 50% operational routine and 50% creativity — cosy meetings with clients, cuppings, and sharing experiences and emotions.
How do you stay motivated and inspired to keep improving your coffee-making skills?
The key factors behind my motivation are love doing what I do, clearly set goals, and the support of my team and friends. When I realized that working behind the bar every day was becoming exhausting, I started looking for new ways to grow while staying within the coffee community.
That’s how I first became a café manager and later moved on to opening new locations in airports. However, no matter what role I took on, I always had a deep appreciation for being a barista. I still occasionally take guest shifts behind the bar just to enjoy the process of making coffee and connecting with guests—those emotions are truly unforgettable.
The longer I work with coffee, the more I see how vast this industry is. Almost anyone can find a place in the coffee community, whether they’re an engineer, a lawyer, or an IT specialist. For me, the driving force behind staying in this industry has always been the sensory experience. Coffee is a unique product that creates new rituals, brings new meaning to life, and sets new goals. That’s why it’s deeply connected to every aspect of my life. One of my biggest inspirations right now is the Cezve/Ibrik Championship.
I love this craft and want to share my experience with others. Competing gives me the chance to showcase my skills, present my innovations, and share a delicious cup of coffee with my friends.
Can you share a memorable moment from your coffee journey that deeply impacted you?
One of the most memorable experiences in my career was launching drip coffee on the Ukrainian railway network. It was truly a revolutionary step—we introduced thousands of people to high-quality coffee in a convenient format, breaking old stereotypes along the way. Now, every day, thousands of travellers can enjoy quality Arabica coffee while riding the train. And who knows—maybe this one cup of coffee will spark someone’s curiosity about specialty coffee culture or even inspire them to join the coffee industry.
The second moment was my trip to the World Cezve/Ibrik Championship. Working in my day-to-day role, I always felt like a small part of a massive system. But stepping onto the world stage made me realize that we have the power to influence trends, shape the industry, and drive change. To me, championships are the voice of the industry, and the competitors on stage are the ones defining new meanings and raising important discussions that push us all forward. Behind every championship stands a huge community—people watching, learning, and transforming their inspiration into action.
I would be truly happy if my performances inspire others to appreciate the tradition of cezve coffee. My friends jokingly call me the ambassador of cezve coffee, and honestly, I take that as a huge honour.
What are the current trends in cafes in your region? Are there any trends you promote yourself and would like to see more often in other places?
In recent years, Ukraine has become more conscious about consuming coffee from local roasters. We actively support our roasters and manufacturers of coffee-related products. Despite the ongoing war, countless coffee shops are still operating, coffee roasteries are growing, and the demand for Ukrainian-roasted coffee continues to rise. Even in these challenging times, Ukraine hosts all major coffee championships, which is incredibly inspiring for the industry’s development. Huge thanks to SCA Ukraine for making this possible.
Another exciting trend is the unexpected presence of specialty coffee in places where you wouldn’t normally expect it. Today, finding a specialty coffee at a gas station, train station, or even a regular grocery store has become the norm in Ukraine. High-quality coffee is appearing more and more on supermarket shelves, which is truly inspiring for the industry’s future.
Personally, I see promoting cezve/ibrik coffee culture as my own mission. After returning from the World Championship, I’ve been actively participating in pop-up events, brewing lectures, and masterclasses every week. I love sharing my experience, and when I see that spark in someone’s eyes after tasting my coffee, it brings me genuine joy. I want to see cezve coffee prepared in cafés as often as other alternative brewing methods. It’s also exciting to witness the growing popularity of the Cezve/Ibrik Championship in Ukraine—it’s truly inspiring!
What are some common misconceptions about our industry that you’ve encountered, and how do you address them?
Right now, I see the biggest stereotype as the belief that high-quality specialty coffee is inaccessible to the average customer in Ukraine. We are actively working on introducing convenient brewing methods such as drip coffee and instant specialty coffee, so people can enjoy a great product anywhere. All Ukrainian roasters are working hard to popularize specialty coffee in our country by offering masterclasses, sharing recipes on social media, and hosting open cuppings.
The second stereotype is fighting taste stereotypes. Many Ukrainians don’t enjoy coffee with bright acidity. That’s why we work to introduce our guests to the diversity of the coffee world, explaining that specialty coffee is not just acidic filter coffee. By adopting a mindful approach to the product, anyone can discover an entirely new galaxy of sensory experiences.
As the Ukrainian Cezve/Ibrik Champion, what was the most challenging part of your journey to the top, and how did you overcome it?
The most challenging part is the work before and after the competition. Before the championship, I prepare my performance, trying to infuse meaning into my presentation and inspire people to embrace this brewing method. It’s hard, monotonous work that requires intense focus and attention. After the championships, the difficulty lies in actually being an ambassador for the discipline. A champion isn’t just someone who wins the Cezve/Ibrik Championship. A true champion is someone who popularizes cezve coffee and works to spread the tradition of specialty coffee in the ibrik to a wider audience.
That’s why I consider it my duty to be a guide in this world and inspire people to embrace the tradition of cezve/ibrik coffee. Even though I didn’t win the national championship in 2025, I continue my work. Right now, I’m focusing on my blog, holding masterclasses and open tastings to engage a broader audience.
And of course, the next competition of the 2026 season is ahead. Wish me luck!
How did it feel to compete on the World Stage?
It was an incredible feeling. I simultaneously felt excitement for such an important event in my life and a great sense of responsibility. Behind the scenes of my performance was the hard work of my team: my coach Tetiana Tarykina and my team member Ira Basko.
There was also the tremendous effort of the SCA Ukraine coordinators, organisers, judges, and volunteers at the World Championship stage. Being there in that moment, I felt that my voice mattered, and my love for coffee could inspire others. I wish everyone could experience that for themselves. There was no sense of competition at all. Every participant in the World Championship is already a leader in this category in their country, so you simply do your job, pouring passion, enthusiasm, and inspiration into it. Of course, it was also an amazing experience for me as a professional.
I was able to receive feedback from the judges’ team, and I got to taste coffee from competitors backstage. Those were probably the most delicious cups of coffee I’ve ever had. Events like this inspire me to grow, create innovations in coffee, and spread knowledge to the audience.
Which next championships are you preparing for?
My next championship is the National Cezve/Ibrik competition of Ukraine for the 2026 season. My dream is to show my new presentation again on the world stage and showcase what I do best — coffee in a cezve with a rich history.
Right now, I’m actively working on a new program. I want to demonstrate my progress compared to the previous year and make a revolution in this brewing method. I aim to connect the traditions closely with the modern achievements in the coffee industry. Ahead of me are 6 months of hard, challenging work and training.
What is in your opinion the most important thing to have in mind when you start to compete in coffee championships?
The most important thing before competitions is to focus on the process and understand that happiness lies not in the result, but in the process itself. In the preparation process, during the performance, and in life after the competition.
Think ahead about what you will do after the competition. How do you plan to develop your brand and be an ambassador for your coffee brewing method? This answer will help you truly understand whether you want to compete and if you’re ready to share your experience with others.
For me, competitions are a complex mechanism that helps improve the work of everyone in the coffee industry. The stage helps showcase innovations, and coffee trends, draw attention to industry issues, and spread new knowledge among consumers.
What is so compelling about ibrik/cezve for you and why do you love to compete in a championship mastering this brewing method?
Cezve/Ibrik has been my passion since childhood. My first experience with a championship as a visitor in 2019 had a profound impact on me. There, I saw my future coach on stage—Tanya Tarykina (she later became the world vice-champion in Cezve/Ibrik competition in Berlin). Her performance was the spark that motivated me to try competing. As I delved deeper into the world of coffee and improved my professional skills in coffee, I felt inspired to participate—and on my second attempt, I won the national competition in 2024.
I’ve always been fascinated by the complexity of brewing with a cezve, one of the most unpredictable methods out there. With an ibrik, countless variables affect the flavour in your cup. But master this art, and you’ll enjoy an unforgettable sensory experience. I encourage everyone to try brewing coffee in a cezve, and I’d love to hear your impressions.
What coffee challenges are you looking forward to? Any new projects or collaborations?
Currently, I am actively working with Idealist Coffee Co. on expanding contracts with new partners. At the same time, I consult people on opening coffee shops, host open workshops on cezve brewing, and occasionally write posts on Instagram about cezve.
Recently, I was offered the opportunity to become an ambassador for Bravilor Bonamat in Ukraine. I’m also involved in another collaboration, which I’ll be able to share more about soon.
After the championship, I visited my favourite Istanbul, invited by Soy Turkiye. I am truly inspired by what they do and the passion with which their team talks about their life’s work. This meeting was a real gift. It inspired me to continue promoting the culture of cezve coffee in Ukraine.
Quick Fire Questions for Ivan Bilousov:
Filter coffee or espresso-based?
Cezve!
Milk coffee or black coffee?
Black coffee.
What brewing method do you use at home?
Cezve, V60, Dotyk dripper, AeroPress.
The most underrated coffee drink?
Flat white.
The most underrated coffee brewer?
Cezve.
Hobby besides coffee?
Skiing, swimming, travelling, music and cooking.
Favourite piece of barista equipment?
My Comandante C40, Cezve Soy and Acaia scale.
The number one coffee shop in Europe that every coffee geek should visit?
Terres de Café in Paris – it is home to 2 World Champions of Cezve/Ibrik.
Favourite city outside your own for a coffee tour and why?
I recommend checking out the recommendations from European Coffee Trip, picking a city at random, and starting to explore it. Here’s to new adventures!
