Barista to continue voyage with coffee
While many enjoy a cup of coffee for their daily dose of caffeine, it is more than that for Seu Pil-hoon, 40, CEO of Coffee Libre, a coffeehouse that offers top-quality specialty coffees.
In 2008, he became the f i rst Korean to earn the Q Grader license from the Coffee Quality Institute in the United States and that authorized him to be an accredited coffee cupper who observes the taste and aroma of brewed coffee and identifies the coffee’s origin. One year later, he opened Coffee Libre.
His coffee shop offers more than 50 kinds of aeropressed single-origin coffees, as well as espresso-based drinks. Also, it was the first shop to serve specialty coffees in the country. Specialty coffees are varieties that grow in special and ideal climates and have distinctive tastes.
“Specialty coffees have the potential to grow more in coun- tries where many people come to appreciate great-tasting coffee,” he added. “In my opinion, Koreans are susceptible to changes in trends as much as they enjoy investing in themselves for self-gratification.”
Part of the money he earns goes to fund tuition and meals for schoolgirls in India and for kindergartners in the Republic of Honduras.
“I also receive help from those children in that I can keep my faith that what I desire to do is the right thing in making donations for them,” Seu said.
His coffee shop is quite successful. Since its opening, Coffee Libre has seen two-digit growth rate every year. Its success led to the opening of three more shops in three regions in Seoul — Mapo-gu, Jung-gu and Yeongdeungpo-gu — in the past few years.
He says he’s happy to be doing what he loves to do and be successful. His love for coffee came to him by chance when he was a college student.
Studying Western History at Korea University and then at its graduate school, he was once an aspiring scholar.
In search of his true passion, however, he began trying different things on the side and got an opportunity to work part-time at a coffee shop near his school.
“I was fascinated by coffee in that it moves people,” Seu said. “I decided to work with coffee for the rest of my life.”
Seu hopes more people will pursue the many varieties of ways of enjoying coffee.
“I will continue my voyage with coffee and want to spread specialty coffee to more people so they can feel happiness through it as I do,” Seu added.