I have worked as a barista, trainer, cafe manager, multi-site cafe owner, green buyer, and head of coffee. I was a co-founder of 2 of London's early specialty cafe businesses - Taylor St Baristas and Harris+Hoole, with 55+ sites between them at their height. I oversaw the training program for both businesses where over 1000 baristas were trained to professional standards. I was also a part of the leadership team in each business, responsible for strategy and business development in all the areas relating to coffee. In 2015 I won the UK cup tasting championship, and placed 2nd in the world tea brewing championships. I have trained my own curriculum in foundation and intermediate barista skills at the London School of Coffee. As a founding member of the SCA Barista Guild, I was Chair during 2018 and on the SCA Board of Directors representing the Guild. Since 2020 I have worked with the team at the Simonelli Group to develop the Coffee Knowledge Hub. I support the development and teaching of courses, platform development, content development and communications. Starting January 2021 I have joined the Board of the SCA for a 2 year term. I have been elected as 2nd VP of the Board and will President in 2026. In 2023 I became an Authorised Tea Certifier with the European Specialty Tea Association. Outside of coffee and tea, I do a bit of running.
Product manager and strategic advisor for the Simonelli Group focusing on the Coffee Knowledge Hub and supporting key accounts. Advisory roles and projects for Loop Coffee, Oro Molido, Tekoe Teas.
As Chair of the BGE I supported the Working Group to develop the strategy for the BGE We worked closely with the BGA and agreed to merge the 2 guilds into the Barista Guild As the Chair I was on the Board of the SCA during my tenure
WCE sensory judge in Gothenburg and Dublin
Developed the coffee strategy, and oversaw implementation, barista training, and coffee operations across the 50 sites
WCE sensory judge in barista championships in Vienna, and Melbourne
Head of coffee, accountable for all things coffee in the business from coffee buying to quality to equipment, training and operations
Thanks for the feedback Jim and Jay
Fully agree Dave! I have now seen the courses a couple of times and keep learning new things each time. This course was particularly good because of the practical exercises. I really hope design teams are thinking in terms of cross modality and Multisensory perception when designing packaging and spaces as well.
HI Culea, thank you for your feedback. We are looking for authoritative voices, and where necessary, references. You do not need to be a researcher or scientist though, you just need to be able to support your arguments. We are definitely not looking for influencers or video bloggers )
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