Barista in a book – basic and intermediate barista handbook
Being a barista is probably one of the most difficult professions in the food and beverage field. A barista does not only need to be good to brew the best espresso and cappuccino but also have a relational, entrepreneurial and managerial skills for table service, personnel and suppliers management, visual and social marketing skills. “Barista in a book – basic and intermediate barista handbook” is a compendium for barista training. The handbook is a comprehensive manual that brings the reader in topics related to the whole espresso supply chain, from grinding to brewing, from equipment’s maintenance and adjustment, to useful barista tips to recognize always a high quality coffee. Moreover, a professional barista can find useful information about coffee history, coffee brewing methods, green coffee market, recipes, food and coffee pairings, coffee and health. Andrej Godina, Phd in Science, Technology and Economy in the Coffee Industry – University of Trieste, with a research about “How the consumer perceive the quality of the espresso beverage”. He is a member and authorized trainer of the Specialty Coffee Association – www.sca.coffee and an international coffee expert specialized in coffee sensory analysis. He is active in the dissemination of specialty coffee culture through Umami Area whose president.
Trieste The coffee town
The granting of the status of free port by Charles VI of Hasburg in 1719 can be considered as the beginning of the history of coffee in Trieste. At that time, the Austrian Empire was among the most important empires, politically and commercially; as a continental state, the choice of Trieste as the main merchant port was a great fortune for the city. Andrej Godina, born in Trieste, he began his job as a marina&cargo surveyor at a young age; in 2000 he joined SCAE and soon became one of the first authorized trainers for the Coffee Diploma System certifications. He achieved the PhD in Science, Technology and Economy in the Coffee Industry, University of Trieste with a research on the espresso sensory analysis. He is currently a coffee expert, professional taster, SCA Authorized Trainer and a consultant for many coffee roasters.

Thanks for your subscription!

We are sorry, there was an unexpected error…

Retry.