“Anyone who stops learning is old, whether at twenty or eighty. Anyone who keeps learning stays young. The greatest thing in life is to keep your mind young.” We have decided to make this quote from Henry Ford come true because we believe in it.
And because we have an unmissable educational event in store for you: “A coffee with Edy Bieker” – a workshop on the origins, processing methods, defects and use of sugar in espresso coffee.
The event will be at 9:00 am on Thursday 3 May at Simonelli Group. During the workshop Bieker will help us to recognise the most common defects in an espresso, we will taste coffee from different processes that will give unexpected aromas and also understand how, when and why to use sugar in espresso. Afterwards Edy Bieker will be available for questions and curiosity.
For info and reservations contact firstname.lastname@example.org
About Edy Bieker
Born in Trieste in 1953, Edy Bieker started his career in raw coffee in 1976. In 1990 he joined the historic Sandalj Trading Company, specialised importers of high quality green coffee.
Here he became responsible for quality and training, created at the time by Vinko Sandalj, one of his great masters (today Bieker also sits on the board of directors of the Trieste company).
In a short time Bieker became one of the most competent coffee tasters known to professionals. In 2007 he was one of the first certified instructors of Scae AST (Authorised Scae Trainer) in Italy, in 2009 he obtained the title of Master of Work of the Italian Republic and in 2016 he received the “Life time achievement award” by SCAE.
Today Bieker is one of the most esteemed coffee connoisseurs in Italy.