I had the great privilege to be born into a coffee family and to grow up around specialty coffee. From playing in the farm to extracting my first espresso, I can proudly say my life has always been surrounded by great coffee and amazing coffee masters, starting from my grandpa then to my father and to all the other amazing professionals I met along the way.
My family moved to the United States to open an importing company of specialty coffee from Brasil, I was then able to learn more about coffee, surrounded by another culture, language, and different points of view. I had the opportunity to start my journey with coffee with one of the best and most passionate professionals in the coffee industry: my father, Bruno. When I was 15 I had my first barista course with Kyle Glanville.
A few years later I came back to Brasil and after starting college I decided to study abroad in Barcelona, where I had the chance to work with coffee in El Magnifico, which was very good for me to realize how much I loved being surrounded by coffee. My parents opened Academia do Café in 2011 as a coffee school and roastery and when I was back to Brasil I was determined to work with them in specialty coffee. Ever since I have been studying coffee, trying to get better, each year getting more involved with my dad's production and quality, and falling more in love with coffee and all the possibilities it could give you!
Today I manage our two coffee shops, the school and am responsible for training our baristas!
]]>I started working in coffee roughly 5 years ago after developing an interest in it while completing my Master's Degree in English Literature. During this period I was also managing an Irish Whiskey bar, so I was already developing my palate and understanding of flavour. After this, I began working in the Freiburg's only specialty coffee shop, Cafe Marcel, in an attempt to learn as much as I could at the time. Soon I moved to Berlin and began working in Röststätte Berlin, home to Victoria Arduino.
Seeing the passion in both my co-worker Nicole Battlefield and in the city around me I began to become more and more invested in the product itself, and in competing, in particular, brewing which is why I entered my first competition under the Irish Brewer's Cup. At the end of 2017, I decided to take my passion elsewhere and moved to Toronto where I started working at Boxcar Social, where I now operate as Lead Barista and Coffee Program Manager for our 4 locations. Coffee has been a strange experience for me, I never tire of it, never lose interest in learning and improving and look at every day as a new challenge. This is why I continue to want to compete and learn and search for mentors to improve work and challenge myself in new ways.
]]>I started working with coffee in 2013 on a barista position within the Сoffee life coffee chain in the city of Dnipro. Then I went to the 3rd wave coffee shop named The Atelier, where I explored manual methods of brewing coffee and started to understand specialty coffee.
Last year I started to work at Kashtan coffee. Kashtan Coffee inspired me to even more significant development in the coffee industry. Working here, I clearly understood that I was confident in my knowledge and experience, and this gave me an incentive to participate in the Ukrainian championship. Which ultimately gave an excellent result (1st place 2019).
I hold this opinion: from the simple, it is necessary to do the incredible. You need to believe in the product that you work with, which you need to study in as much detail as possible. Only then can you achieve great results.
Right after my first experience in drinking speciality coffee, it automatically sparked my interest to learn more about this beverage. My journey started back in the farm level as I enrolled for a basic coffee farm introductory course two years ago and this was followed by a basic barista course, after taking these basic courses in our country, I pursued taking SCA-Training Courses in Singapore to learn more and to prepare myself before working behind the bar as a barista.
I together with 2 individuals launched a speciality coffee company with an objective of sourcing high-quality raw material locally and importing green coffee beans from some of the best coffee farms, and serve these coffees in our community. I am currently the roaster, green-bean buyer, quality director of The Good Cup Coffee Company. Joining this competition is pushing me to test the limits of my philosophy in coffee at a different level while learning from the process and I am also dedicating this hard work to my best friend, John.
]]>I started working in coffee as a business consultant 4 years ago and I quickly realised how complex coffee could be and how difficult it was to obtain reliable information and have access to quality education. In dabbled in different parts of the industry before being able to fully settle into coffee education.
I currently own and run a barista training company which aims at providing professional and affordable education for people who want to get their first job in specialty coffee. I'm a firm believer that education is the backbone of any industry and that it is essential to make it more structured and accessible to all.
]]>I’ve been lucky enough to work in coffee for over 12 years, in three different countries, with (at the time) vastly different coffee cultures. Australia, UK, and Germany. Working for some of the (in my biased opinion) worlds best coffee roasters, whilst also working for some commercial coffee roasters as well.
I’ve had roles ranging from barista, Training Manager, Account Manager, and now as Green Bean Trader. I started competing as a way to test out theories I have developed over the years and to push myself as a coffee professional. It’s also an unbelievable way to connect with other coffee professionals around the world. I also believe educating, and pushing ourselves constantly is the only way to help develop our industry around the world.
]]>In 2017, the team first competed for the first year in brewers cup and ended up the third for national. After the competition, we were a little bit frustrated with the resource we had and decided to join a green bean project called “Tri-Up.”
Nowadays, we manage to source some amazing coffee around the world. In 2018, I competed in the Brewers cup myself. Two years in a roll, I manage to consistently get second place in the tbrewers cup in Taiwan ;)
Nowadays, the team focuses a lot in finding the connections in the industry chain and hopefully to pay effort to improve every single part.
2017/2018 Taiwan brewers cup 2017/18 Taiwan Aeropress Championship
]]>I started as a barista and shop manager in my hometown in Italy, Verona, for two years, where I completed the three Sensory Analysis and Espresso Tasting modules with IIAC and approached SCA with Barista and Brewing foundation courses.
In August 2018 I moved to Portugal where I have developed into roles with more responsibility and challenge, I am now responsible for the public cuppings and events, the selection of coffee and maintaining/ increasing the quality of the coffee while managing the operations of the coffee shops.
]]>Since the first cup of filter coffee in Kaffee Alchemie in Salzburg in - I think - 2014 I am trying to improve my own brewing skills for getting the best possible out of coffee.
Competition Background:
2015 - 2017 Austrian Aeropress
2016 Austrian Brewers Cup 2nd
2017 Austrian Brewers Cup 1st
2017 World Brewers Cup 4th
2018 Austrian Brewers Cup 3rd
2018 Austrian Coffee in Good Spirits 2nd
2019 Austrian Brewers Cup 1st
2019 World Brewers Cup 22nd