Iaryna Klak

Works as Production Manager at Nordic Approach, with responsibility for production planning, coordination, and operational structure. Originally from Ukraine and now based in Norway, her background spans coffee, brewing, wine production, sensory analysis, and food technology.

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Role and responsibility

Her role centres around production flow, coordination, and maintaining operational quality across processes connected to coffee preparation and logistics. The work combines practical production management with a strong sensory and technical background, including experience from brewing, wine production, and food manufacturing environments.

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Approach and ways of working

A central part of her approach is balance — both in flavour and in operations. With experience across multiple fermentation-driven industries, she places strong emphasis on structure, consistency, sensory evaluation, and quality control. Her background in food technology and production systems also informs how she approaches workflow, quality assurance, and continuous improvement.

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Experience and background

Before joining Nordic Approach, she worked across wine, brewing, and food production industries in both technical and leadership roles. Her experience includes work as a technologist-consultant at Lallemand, wine production work at Winery De Sas, and later as Head Brewer at Balder Brygg in Norway. She also served as General Manager of Sognasmak AS. In addition to production and operational management, she has experience with sourcing, sensory testing, wine cellar consulting, and fermentation-focused production systems.

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Industry exposure

Has worked across wine, brewing, and specialty beverage industries internationally, with experience from both Ukraine and Norway. Also attended World of Coffee as part of ongoing involvement in the specialty coffee industry.

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Perspective

Highlights balance as one of the most important qualities in a great coffee. Her broader background across wine, brewing, and sensory analysis also shapes how she approaches coffee evaluation, with strong interest in flavour structure, consistency, and how processing affects the final cup.

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Education & Certifications

Holds two Master of Science degrees within food technology and human nutrition.

Additional certifications and training include:

• WSET certification
• SCA Intermediate coursework
• ISO 22000 Food Safety Management Systems
• HACCP Internal Auditor
• Lean Manufacturing leadership training

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