I am a barista, roaster, competitor, and author with over two decades of experience pushing the boundaries of coffee craftsmanship.

I’ve had the honor of representing Denmark on the world stage multiple times and have spent much of my career refining the art and science behind espresso and filter coffee —both on stage and in the cup.

My Philosophy

Great coffee is about more than precision—it’s about emotion, storytelling, and the pursuit of balance. In every competition and every cup, I aim to connect origin, chemistry, and sensory experience. Whether it’s measuring the pH of a signature drink to heighten sweetness or crafting custom roasts to bring out the voice of a farm, I believe in a complete, uncompromising approach to quality.

Author & Educator
I am proud to be an author of a book on espresso, where I share the techniques, science, and creative philosophy that have shaped my journey. The book explores:
How to build and evaluate a perfect espresso
Advanced extraction theory and tactile flavor mapping
Signature beverage development for barista competitors
Stagecraft, storytelling, and sensory presentation

I also coach baristas at the national and international level, with a passion for mentorship and a strong belief that great performance begins with curiosity.

What I do
Roaster & Founder at Stiller’s Coffee
Consultant & Competition Coach
Public Speaker & Educator (Coffee festivals, training camps, masterclasses)