Meet Sylwia Rachwalska, a true fighter in the Polish coffee scene. Sylwia started working in coffee almost 16 years ago, left a few times to pursue other careers but always came back. As a barista, trainer, and coffee roaster – her passion for coffee never faded. And as she says herself, the only thing that was left that could fulfil and allow her to finally work on her own terms was to create her brand. That’s how Focusy was born.
Sylwia during her extensive career took part in many coffee championships. She was 2nd in both the Polish Dalla Corte Cup and Vergnano Cup and 1st in the legendary latte art throwdown Proinfuzja. Most recently she became the first woman ever to be the finalist in the Polish Coffee Roasting Championship!
After a few turbulent years, Sylwia finally found her happy place and we can’t wait to see more successes on her new delicious path!
Sylwia, what is your first memory with coffee?
When I was little, 6-10 years old, my mom would meet with her friends every day for coffee at our house—classic Polish-style coffee (simple immersion in boiling water) with sugar and sweet cream. I still remember the taste of that sipped coffee when she wasn’t looking!
What inspired you to pursue a career in the coffee industry, and how did you get started?
Right after high school, I decided to sustain myself, moved to Warsaw, and found a job in the hospitality industry. I really liked this field, and the contact with people, and I stayed in it. After a few years, I found a job in a local cafe-pastry shop and liked the atmosphere of the place.
Interestingly – I didn’t even drink coffee then because I didn’t like it. However, the creative part of my soul wanted to learn the art of latte art to serve beautiful coffee to guests, and that’s how my coffee passion began.
I dreamed of training in this art, and I received it as a birthday present from my (as it turned out) future husband. After the training, I was invited to cooperate with an event company and that’s when I met a lot of people connected with coffee. I was a volunteer at the Championships, and my mind was opened to other flavours in coffee, which I fell in love with and still love today.
You’ve worn so many hats – barista, trainer, roaster – how has each of these roles shaped you?
Above all, I didn’t treat any of these areas as work, but as a huge passion. I put my whole heart into my duties and gave 200% of myself. Surprisingly, I wanted to develop and learn new things myself, not the owners of the workplaces. It was even the case that they stopped me from developing, which was no longer compatible with my character. I can’t sit still and do something against myself and my conscience.
Can you tell us about the most important events in your career that have cemented your position in coffee?
I think this whole period has shaped me, and now I have the impression that everything I’ve experienced and worked for, I did so that Focusy – my coffee brand – could be created.
Starting your own micro-roastery is an exciting venture. What inspired this fresh start and what does the name “Focusy” mean to you?
My advantage and, at the same time, my biggest disadvantage has always been that I focused on many things at once, never 100% dedicating myself to one chosen one. I managed to focus more on three passions that shaped my life.
Pastries: I love combining flavours and textures in cakes and desserts. I have taken dozens of training courses to do it well, and I simply have good taste, so it has always come easily to me. Thanks to this, I have supplied hundreds of events with my pastries.
Photography: This has been my passion since my youth. I love observing the world through the lens, of changing and distorting it. I love going back to old photos, their smell and the emotions that come with them.
Coffee: My professional focus, which I have gone through in all possible positions – barista, roaster, marketing, trainer, head barista, manager, warehouse worker, salesperson, customer service… I think I wasn’t just a technician… but I could be!
Focusy is, therefore, a collection of all my passions combined into one, my sense of taste and intuition, former clients who have become my friends and support me the most in the world, my experience and my eye, enclosed in a style inspired by the colourful 90s. I associate these times with the carefree nature of childhood and that coffee sipped secretly from my mom.
Behind me is the worst mental year of my life, I experienced a breakdown and I don’t know what I would have done without the people around me and my “focuses”, which always helped me escape. Focusy is my only chance for a new start.
And what can pull us out of a dark place more than focusing on something good?
The coffee industry, like many others, can have its challenges. What systemic problems have you encountered, and how do you intend to solve or change them with Focusy?
The biggest challenge in the industry right now is the record high stock market and coffee prices, problems with transport, climate change, greater demand than supply, politics… We have no influence on this, but it has an impact on the entire industry. I hope that my eco-activities will bring at least a little relief to Mother Nature.
The world of coffee can sometimes seem intimidating. How do you intend to make coffee more accessible and inclusive with Focusy?
Specialty coffee still intimidates me…! I approach it with respect because thousands of people before me are responsible for it. I only refine by roasting what has been developed on farms at origin, and I try to do it the best I can. Let’s not forget that for the final recipient and consumer, coffee is often just coffee, it should be warm and stimulate action. It is me and my conscience that make me work with the best, transparent product and offer it to my customers. And if someone wants to learn something about where it comes from and what I do, that’s wonderful!
What are the current trends in cafes in your region? Are there any trends that you are promoting?
The confectionery part of my heart is closely watching the development of sweets, the combination of textures and flavours, and new trends in it. I dream of organizing patisserie pop-ups, and pairing Focusy coffee with a cake from my recipe and… I will do it!
In your opinion, what quality should a barista or roaster have and why?
From my own example, I will say that for me the most important quality should be listening to the target customer and their needs. Somewhere in the industry, the thought of who we are really doing this for has been lost…
You have amazing achievements in coffee championships! Can you tell us more about them?
As I mentioned earlier, I had a longer professional break from roasting coffee. Participating in the Roasting Championship in 2023 was my return to what I really liked, testing myself and my intuition. I entered the competition in a male-dominated field and with roasters who do this every day, without the support and greater experience, and suddenly I took 7th place, right behind the finals – it reminded me why I liked roasting coffee.
I promised myself that I would compete next year too. This time I prepared myself, Focusy was almost ready, and in the end, I took 5th place – a pre-premiere success and the first woman in the finals of the Polish Championships, I am probably most proud of that. Right after the Championship, my coffee offer premiered… I can’t believe it’s only been two months!
What advice would you give to other women who want to forge their own path in industries where it is often difficult to find yourself?
Be strong, act according to your conscience, and listen to your intuition. It will lead you to the top!
What coffee challenges are you looking forward to? Any new collaborations?
Give me a moment to catch my breath and find a warm corner for myself in the specialty market, and I will certainly come up with new challenges for myself, haha!
Quick Fire Questions for Sylwia Rachfalska:
Would you serve filter coffee with milk if asked for it?
Yes!
Do you ever take sugar with your coffee?
No.
Espresso or Filter coffee?
Filter coffee.
Milky or Black?
Black.
Do you aim for Sweetness, Acidity, or Body?
YES.
Slurp or Spit?
Slurp.
Cake or Pastry with your coffee?
YES!
Hobby besides coffee?
Photography.
The number one coffee shop in Europe that every coffee geek should visit?
You tell me 😉
What’s your favourite city to have a specialty coffee tour outside of “your city”, why?
Stalowa Wola! I would never have thought that my small childhood town would develop so much in terms of coffee. Now I go back there out of curiosity for new cafés and longing for the first one!
