Coffee that delights and pays off.
I make good coffee predictable, cup after cup, no matter who's on the machine. So your guests keep coming back and the numbers add up.
Working for and with
Services
§ 01- Location
- Berlin
- Experience
- 12+ Years
- Specialty
- Filter & Espresso
- Award
- Champion 2017
- Origin
- Venice
Consulting and Audits
Coffee quality can be measured, not guessed. And it isn't always the bean, often the fault sits in water, grind or setup. I check the whole chain on site and tell you clearly where it's going wrong.
- On-site coffee quality audit
- Sourcing advice
- Recipe and brew profile development
- Machine setup
Training and Coaching
A good recipe is worth nothing if nobody on the team holds it. I train baristas and whole teams hands-on at your machine, so every cup lands, no matter who's behind it.
- Barista training
- Team training
- Coffee corner concepts for modern offices
Event Barista
At trade fairs and corporate events, coffee is often the first contact with the brand. I set up the stand, brew live and represent the brand on site.
- Trade fairs
- Corporate events
- Product launches
- Brand representation
About me
§ 02"Coffee is a craft. You can talk about it, or you can just do it right."
I grew up in Venice. As an Italian, coffee has been in my blood since childhood, simply a given. In Berlin I then discovered the world of specialty coffee, which gave me a fresh appreciation for traditional coffee as well.
For me, coffee is more than a job: a moment of connection and exchange. What I enjoy most is helping people get a great espresso at home too.
Today I work as Head of Coffee and Trainer with a focus on filter coffee: clean process work instead of chasing trends. In 2017 I became Italian Brewers Cup Champion, and in 2018 I placed second.
- Base
- Berlin
- Origin
- Venice
- Focus
- Filter & Espresso
- Title
- Champion 2017
References & Press
§ 03Businesses I've worked with. Press that has written about me.
- 7Senders
- Contentful
- LaLemonVita
- Widynski
- Roick
- European Coffee Trip Barista Stories: a profile on the journey from Venice to Berlin
- Comunicaffe · EN Interview: coffee career and daily barista life in Berlin
- Comunicaffe · IT Intervista: the 2017 Italian brewing champion on everyday coffee life in Berlin
- Coffee Insurrection Interview: career path and the discovery of specialty coffee
- Berlino Magazine Profile on the 2017 championship title and the love of filter coffee
- Perfect Daily Grind International trade magazine for specialty coffee
FAQ
§ 04The questions that come up most before an inquiry, answered short and honest.
01 What does a coffee consultant do?
A coffee consultant makes sure a good cup of coffee is never left to chance, but becomes a repeatable result. That includes green coffee, recipe, brew profiles and machine setup: all measurable and traceable. I've been doing this for over twelve years for roasteries, hospitality businesses and brands.
02 Who benefits from a coffee audit?
Any business that serves coffee and isn't sure why the cup is right some days and off on others. The audit checks the whole chain: water, grind size, recipe, machine and team. At the end there's a concrete action plan, not a general recommendation.
03 Do you offer barista training for whole teams?
Yes, team training is a core offer. Content and pace depend on the team's experience level and the machines on site, from the basics to fine tuning recipe and brew time. Suitable for hospitality teams as well as companies with their own coffee station.
04 Can I book you as an event barista for a trade fair or corporate event?
Yes, event barista bookings for trade fairs, corporate events and product launches are part of the offer. Besides the coffee, I bring experience with equipment and brand presentation. Best to inquire early, with date, location and an approximate guest count.
05 Do you also work with offices on coffee corner concepts?
Yes, that's part of the training offer. At its core it's about the right machine, matching beans and a setup that delivers reliably good results even without a barista on site. Useful for offices that see coffee as a fixed part of their work culture.
06 What does a consultation cost and which region do you work in?
Prices are individual and available on request, depending on scope. I'm based in Berlin, and also work nationwide for trade fairs and events.
07 Can people even taste the difference?
Yes, and measurably so. In the audit we often do a blind tasting before and after. The difference between "inconsistent" and "right every time" registers with your guests too, usually before they can put it into words.
08 Is it worth it on our margins?
That's exactly where it starts. Less waste, consistent cups and guests who come back for the coffee pay off faster than the consulting costs. It's not about pricier coffee, but about more from what you already have.
09 Our staff turns over constantly, does training even help?
Especially then. The goal is a standard that outlives individuals: clear recipes and a setup anyone can run in a short time. So the next change of staff no longer costs you quality.
Contact
§ 05Request a project, get a reply, get started.
Whether it's an audit, training, event or a question beforehand: a short message is enough. I get back to you directly.