Professional Training and book presentation

25 young coffee fans from different countries among them also particpants from Honduras, Philippines and Paraguay, have been together for one week of professional training in the coffee business at Mannheim. In this context coffee expert Andrej Godina presented even his new book "Barista in a Book".
This article:
Created: 
01.01.1970 / 01 Uhr
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Starkmacher, Fotos: Francesca Barbieri

Particpants came from Lithuania, Ukraine, Italy, Germany, Honduras, Bulgaria, the Philippines and Paraguay have had the chance to share their passion for coffee, thus increasing their knowledge in a professional and targeted manner. Different partner organizations work together, organize trainings, build business networks and learn from good practises.

Business plans and roasting training modules

The microroastery Agata was one of the fruits of this COFFEE project, built on complete training and professional skills. The program included an initial training on the business world, on business models available for the coffee industry, on economic projections and market analysis readings to produce a Business Model Canvas starting from an idea or a dream to present to a group of possible buyers with a pitch of 5 minutes. Following two days of professional training on roasting, based on the Roasting Foundation module of the Specialty Coffee Association's Coffee Skills Program.

New professional handbook for coffee fans

The international coffee expert Andrej Godina was also present and gave introduction to some professional modules according to the european standards of the Specialty Coffee Association.

Godina presented in this occasion his recently published book "Barista in a book" - a unique introduction and qualification handbook in the coffee business.

Learning from one another and benefit from synergies

Participants left highly satisfied and went home with plenty of new ideas and inspirations for their own business. One participant commented: "The added value of these training sessions, beyond the professional transfer of know-how, is the ability to bring together different cultures and professional backgrounds, thus creating useful synergies for the entire coffee industry".