I come from a very different background, mainly in private equity, but I had a few good contacts and experiences in the food business. And as for coffee, I knew what I liked but I didn’t really know all the technicalities of coffee itself. When you really look into it, you discover that it’s actually even more complicated than wine. So, I started buying all kinds of coffee from the cheapest to the most expensive and just learned everything I could. I had to figure out what cupping was, which devices worked best. During the whole process, my kitchen was pretty much turned into a coffee lab. For the fabrication process itself, I sourced the best roasters and specialists to join my team so that we could deliver a really good product.