Welcome back to The Sprudge Twenty interview series! The Sprudge Twenty is an annual initiative by Sprudge presented in partnership with Pacific Barista Series that honors and amplifies 20 extraordinary individuals in the global specialty coffee community. You can view this year’s Sprudge 20 honorees here, and catch up on all our interviews to date.
Nominated by April Strogen
Chris Diskin is the lead engineer that developed the OXO Rapid Brewer and several other OXO coffee and tea brewers. His deep technical expertise, paired with a genuine passion for specialty coffee, led him to create something that is changing the way people enjoy coffee around the world. His idea was born out of making cold brew quickly but over time, coffee lovers took a different approach to the brewing method and “soup” was born.
The coffee produced from this brewer provides dramatically intense flavor and clarity, while also being quick and consistent. Developing the product required overcoming significant technical hurdles, from managing pressure and flow rates of multiple different grind sizes to ensuring consistent extraction and safe, repeatable use for the end consumer.
Chris led the engineering effort from concept to production, developing and evaluating countless prototypes. Early iterations repurposed components from an OXO wine opener and at one point he was even using bike pump parts as he tested pressure mechanisms and sealing approaches. Along the way, Chris did everything from mechanical sketches, CAD models, 3D prints, hand-assembled test units, attended focus groups and brewed and evaluated thousands of cups of coffee to fine-tune performance.
Beyond functionality, Chris tackled durability and longevity. He designed custom test rigs to lifecycle early samples, validating that the final design could withstand years of daily use. The Rapid Brewer’s success reflects not only its innovative brewing approach, but the meticulous engineering, problem-solving, and perseverance required to bring it to life, which wouldn’t be possible without Chris.
I’d like to nominate him for this aware as I’ve personally been in coffee product manufacturing for over 20 years and have never seen such excitement around a product and new brewing method and Chris is such a humble and passionate guy. I’ve seen so much love from the coffee community around this product and Chris’s effort should be rewarded.
The Sprudge Twenty feature series is proudly presented by Pacific Barista Series.
How many years total have you worked in the coffee industry?
10
What was your first coffee job?
I’ve only had one coffee job! Product development Engineering at OXO, focused on coffee makers, grinders, and kettles.
Did you experience a life-changing moment of coffee revelation early in your career?
When I started in coffee, I was a coffee drinker, but not really a coffee brewer. As an engineer, learning about brewing variables and their interconnections was fascinating to me. Pairing that scientific approach to coffee brewing with the human-centric approach to product development was a pivotal moment for me.
Is there a person or persons who served as your mentor early in your coffee career? How did they impact you?
I have learned so much from my OXO teammates over the years. Engineering, coffee, design, etc. I owe them a lot.
What is your current role in coffee?
I help create tools to make specialty coffee brewing more approachable, accessible, and enjoyable.
What facet of the coffee industry has changed the most during your career?
Access to information.
When I started out, there were far fewer resources for learning about coffee brewing than there are now. Growth of coffee platforms on Youtube, Social media, and online communities have made it much easier for enthusiasts and professionals to connect with one another, share their experiences, and challenge or learn from each other. To me it feels like home brewing has shifted from less of solitary hobby towards a social hobby.
What still surprises you today about coffee, or gives you joy?
I am still surprised how fun it is to work in coffee. The energy that comes from a passionate (and caffeinated) group of coffee people is really special. After working in very different industries, that energy is something I really feel grateful to be a part of.
What’s something about the coffee industry you’d most like to see change?
I want to see the specialty industry continue to grow. Selfishly, because I want the people in my life to love coffee as much as I do.
What is your most cherished coffee memory?
Drinking Egg coffees in Vietnam with my wife on our honeymoon.
Do you make coffee at home? If so, tell us how you brew!
Of course! Rapid Brewer (hot and cold brew), v60, espresso.
What is your favorite song/music to brew coffee to?
A Tribe Called Quest
What is your idea of coffee happiness?
Enjoying a really good coffee in a still moment.
If you could drink coffee with anyone, living or dead, who would it be?
James Hoffmann
What’s one piece of advice you would give someone getting their start in the coffee industry today?
There are different ways to be a part of the coffee industry. Some paths may be less common or traditional, but they are just as valuable. Follow whatever path feels right for you, and just be passionate about it.
The Sprudge Twenty feature series is proudly presented by Pacific Barista Series.
