Meet Tetiana Akastolova. a seasoned with 11 years of experience, coffee professional from Dnipro, Ukraine and she is just 27 years old! Tetiana is currently the Head Barista of a popular specialty café and patisserie – Tonka in Warsaw, Poland.
Tetiana keeps the coffee offering of Tonka top by introducing exciting new roasters, following the latest trends and also creating some of her own by experimenting with new ingredients and taste combinations in the seasonal menus. She is also very active in the competition scene always taking part in brewing and latte art throwdowns as well as national championships such as Cup Tasters. And it’s not because of a competitive spirit but to grow her skills, understand coffee better and bring good vibes to the community.
Tetiana, what is your first memory with coffee?
I think back to my first studies, staying up late to finish not one, but two final papers in a single night. I remember sitting in a dimly lit room, laptop screen glaring at me, while the clock ticked closer to morning. The only thing keeping me going was cup after cup of instant coffee—the kind you just pour boiling water over, no fancy brewing here. It tasted awful, strong and bitter, but it felt like survival fuel. That cheap coffee was practically the only thing holding me together through those hours.
What inspired you to pursue a career in the coffee industry, and how did you get started? What did you do before coffee?
It was actually a friend who first inspired me to dive into the coffee world. She worked in a café, and after college, I’d often hang out there, watching her make coffee. I was fascinated by how different coffee could taste compared to what I knew from home! It was a whole new experience—I’d never imagined that coffee could have so many flavours, aromas, and textures. This was back in 2012, and times were different then. Now, we can make amazing coffee at home, but back then, it was this café that opened my eyes to a new world.
I had already tried a lot of things in life by then. I’d finished school, graduated from the music academy, and I had also stopped going to judo. So, when college was all that remained, I started wondering what I could do in my free time that might help me support myself, too. That’s when I found myself spending time in my friend’s café after classes, watching her make coffee. Little did I know then that this curiosity would spark a passion and lead me into the world of coffee.
Tell us a bit about the place you work at. What is your role there?
I’ve been working as the head barista at Tonka Patisserie in Warsaw for over two years now. Tonka was originally created with a focus on the famous French-style mono-portion desserts, with coffee being more of an invisible side note. However, over the years, my team and I have strengthened the coffee side of things. We’ve introduced signature drinks, developed and deepened our knowledge of specialty coffee, and are constantly working to educate ourselves and our guests. Little by little, we’re building the coffee bar of our dreams!
You were an active part of quite a coffee change to Tonka. Can you let us know a bit more about it?
Since I started my coffee journey quite a while ago, there weren’t many resources or conveniences available for specialty coffee back then, and even if they existed, they were hard to access. So we learned to make good coffee on less-than-ideal machines. When I began working here, I knew that building something solid requires patience—brick by brick. It’s taken time, but I have a clear vision and can see the results taking shape. We’re definitely moving forward and excited to keep growing!
What kind of experience do you want your customers to have when they visit you at the café?
We’re known for our warm and welcoming service. I want our guests to experience not only the taste of great coffee and drinks paired with our incredible pastries—true works of art—but also an atmosphere of warmth and genuine attention. I aim to make every visit feel special, creating a space where people feel truly cared for.
Of course, there are times when the experience doesn’t fully meet a guest’s expectations, but I am always working on improving that. My goal is to keep refining our service, learn from each interaction, and strive to make every visit feel as cosy and enjoyable as possible.
What is your favourite part of the day in your café, and why?
My favourite part of the day is the morning, when people come in half-asleep and leave energized, ready to take on the day with a positive attitude after a coffee, a pastry, and a light-hearted chat. I also love those rare moments when the flow of orders is steady and balanced. It doesn’t happen often, but when it does, I can play around with coffee and latte art without rushing, creating each drink with care. In those moments, everyone’s happy, and I can enjoy the craft to the fullest.
How do you stay motivated and inspired to keep improving your coffee-making skills?
I could give the whole world a reason to never stop learning – lifelong learning actually lowers the risk of early dementia! And really, you don’t need extra motivation when you have a clear vision.
What are some common misconceptions about our industry that you’ve encountered, and how do you address them?
It’s incredible how differently people can view the same situation. Most issues in our industry actually stem from a lack of communication and clear guidelines. Addressing these challenges starts with setting clear expectations and keeping communication open, which helps create a smoother experience for both the team and our guests.
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?
I used to get laughed at for drinking espresso with pomegranate syrup. I also got a lot of criticism from people when I didn’t look down on customers who wanted to add milk or sugar to their filter coffee. But being open to new flavour combinations means being that “weird one” who eventually turns out to be right.
The path wasn’t easy for those who introduced espresso with orange juice to Europe, but now, in the summer, this drink is often more popular than espresso tonic. Lately, it’s noticeable that more specialty coffee spots are experimenting with sweet and creative drinks. The key, though, is using the highest quality ingredients to ensure that each drink turns out just right.
This is my third autumn at Tonka, and only now have I finally perfected a mix of spices and found the best way to prepare pumpkin for a pumpkin-spice caramel. Soon we’ll also have a drink with saffron. So, we’re not taking any shortcuts!
What do you think is the most important quality for a barista to have, and why?
In my opinion, the most important qualities are adaptability and a sense of humour. Being flexible allows a barista to handle different situations smoothly, and having a lighthearted approach helps keep the atmosphere positive, even during busy or challenging moments. These qualities make it easier to create a welcoming experience for guests and enjoy the work, regardless of what the day brings.
What are your passions and hobbies apart from coffee?
As I mentioned before, I’ve always been involved in a lot of different things — ADHD mood, you know! But for now, I’m laser-focused on my nursing studies, which keep me busy with clinical rotations, theoretical classes, and hands-on practice. Plus, work takes up a big part of my time too, with something always happening. And of course, I spend time with my two cats and keep my home cosy. I also really enjoy cooking and keeping everything organized. So, I’m constantly juggling all these parts of my life day to day!
What coffee challenges are you looking forward to? Any new projects or collaborations?
Right now, as I’m writing this, I’m on my way to the Cup Taster competition in Krakow! There’s always an interesting challenge to take on, though, and I’m definitely open to new projects. If you’ve got any ideas, feel free to reach out.
Quick Fire Questions for Tetiana Akastolova:
Would you serve filter coffee with milk, if asked for it?
Yes, why not make it the way the guest likes it?
Do you ever take sugar with your coffee?
Personally, I don’t like adding sugar to coffee, but if that’s how someone enjoys it, I’m happy to add it.
Espresso or Filter coffee?
Filter coffee— the crazier the anaerobic, the better!
Milky or Black?
Black.
Do you aim for Sweetness, Acidity, or Body?
With experience comes an intuitive sense of whether a bean has potential or not. Ultimately, I’m always looking for that perfect balance.
Slurp or Spit?
Slurp.
Favourite piece of barista equipment?
The Comandante grinder — absolutely worth a minute of praise!
Pastry or cake with your coffee?
OMG chausson aux pommes + filter coffee
