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Barista in a book to be presented during the Coffee Project training event

Coffee expert Andrej Godina

After two books dedicated to the diffusion of the coffee culture in Italy, particularly in Tuscany and Veneto, Andrej Godina, internationally famous coffee expert, launches his first editorial series of technical handbooks on coffee.

The first volume “Barista in a book – basic and intermediate barista handbook” is a basic compendium for the training of a professional barista, who knows in depth his job: from green coffee through the whole production chain, from roasted coffee to cup dispensing, then maintenance and adjustment of the equipment. And also: the preparation of cappuccino and latte macchiato, other coffee brewing methods, recipes, food and coffee pairings, advice on coffee and health.

“Barista in a book – basic and intermediate barista handbook” is the first volume that can be useful both to students (hotel schools as well as coffee training schools) and barista who already work, to improve cup quality. Being a good barista is probably one of the most difficult professions in the field of food and drink: the barista must not only be good at preparing a good espresso and an excellent cappuccino but must also have relational and entrepreneurial skills, manage his workstation and staff, be good at table service, organize supplying, visual and social marketing.

Espresso is the chemically more complex beverage a barista serves to its customers and many variables can affect its quality. Only a well-trained barista is able to meet these expectations: this volume offers the possibility to learn and improve your skills.

Barista in a book will be presented during the Coffee Project, Cup edition. Mannheim is the next Coffee Project location. Youth from Europe are going to meet to participate to the next Coffee Campus to learn about business models for coffee sector and specialty coffee roasting technologies.

Business models for coffee and roasting for specialty coffee

In collaboration with Agata coffee roastery and Umami Area the coffee campus is organized by Starkmacher in Mannheim, from the 13th to the 18th May 2018.

The objectives of this mobility are: to train youth about how to set up a coffee business model in coffee roasting and coffee shop business, learn how to roast green beans for filter and espresso, connecting youth with coffee experts giving the opportunity to attend the Coffee Skills Program certifications by the Specialty Coffee Association, to understand the whole functioning of the coffee value chain so that, the youth workers trained might be able to direct youth in their own countries towards the segment of the chain more suitable for them, to improve youth workers’ coffee knowledge and training techniques.

These objectives translate into empowered workplace opportunities as well as improved quality and recognition of youth work and non-formal learning, enhan- cing so complementarities with other education systems.

The mobility is first of all a chance for youth-workers and partner organizations to grow and strengthen their knowledge as well as their network.

Moreover, the program foresees the Specialty Coffee Association classes, which are unique education paths for those working in the coffee industry. It is a highly professional formation and a great chance for the participants, to attend them within a project financed by the European Commission.

About the Author

Andrej Godina, coffee expert, PhD at the University of Trieste in Science, Technology and Economics in the Coffee Industry. He is a Member of the Specialty Coffee Association, SCA authorized trainer certificated Basic Barista, Barista, Master Barista, Introduction to Coffee, Green Coffee, Sensory Skills, Coffee Roasting, Brewing and Barista Skills.

President of Caffemotive Srl, based in Trieste in charge of espresso R&D projects, president of Umami Area, member of the International Commission of SCA sensory skills.

Author of numerous articles and technical books on the coffee chain, is recognized as one of the most important professional coffee tasters. He has also organized events such as Io bevo caffè di qualità, Pausa Caffè Festival, Umami Barista Camp and Umami Coffee Camp.

“Barista in a book – Technical manual for the barista” is available both in Italian and English versions (pages 128, euros 12.00, published by Edizioni Medicea Firenze – www.edizionimediceafirenze.itinfo@edizionimediceafirenze.it).