A place to get to know your Working Group members!
Andrew has been a barista for 7 years (2005-2012), is a founding member of the BGE, and Co-Founder of Taylor St Baristas cafes and roastery where he has been working as Head Of Coffee since 2006.
Andrew has been involved as a judge in national and international competitions since 2011, alongside winning the UK Cup Tasters Championship in 2015, and achieving 2nd place in the World Tea Brewer's Championship in 2016. He was also a trainer at the London School of Coffee from 2009 to 2011.
What’s your position within the Working Group? Chair - responsible for coordinating the agenda and keeping everyone focused on the big picture.
What are your ambitions for BGE? I'm highly ambitious for BGE. It is the voice for European baristas. This means representing baristas' interests to the SCA board. We are building the barista community through events like CoLab in Berlin and Belfast as well as the exceptional Barista camp (venue announcement coming soon). We are also building the community by creating committees so that more baristas can get involved in the Guild and influence the issues that impact their lives. The committees are education, membership, events, and unification. Through the committees, we will address issues like technology's impact on the barista profession, managing your coffee career progression, developing the relevant skill set for your future, and linking job providers with job hunters. We are also going to continue our theme from 2016 - sustainability in specialty coffee. We need to define specialty coffee and also the standards that should be achieved from professional baristas.
What are your personal coffee ambitions for 2017? Learn more about the drivers of profitability in coffee farming.
Espresso...single origin or blend? Both can be very good. From a roaster's production perspective though, singles are a lot easier.
Jessie May Peters
Hello! My name is Jessie May. I have been working in the coffee industry for four years, and recently moved from behind the bar to the world of green coffee. I am the digital communications and European representative for Raw Material, a sustainable green coffee company which currently focusses on stable value chains in Rwanda, Colombia and Myanmar.
What’s your position within the Working Group? I am the current Chair of the Communications Committee, and Vice Chair of the Unifications Committee.
How did you get involved in the BGE? I first became involved with the BGE as a volunteer. I had heard about the first event in Greece and was interested by the opportunity that the BGE events bring, the chance to grow a widespread network across the European coffee community. I had just moved to Paris as a barista and wanted to grow a contact base, so Barista Camp was just the ticket. After the first event, I was hooked on volunteering and the value that the community brings. Shortly after I designed the Paris coffee tour map for the 2015 CoLab and went onto volunteer at the Roasters Camp in Estonia the following year. With volunteering experience under my belt, I decided I wanted to be part of the Working Group, and was elected as Communications Chair last year.
What is your favourite part about being involved in the BGE? Truly my favourite part is having the opportunity to meet so many people at our events. We are given the opportunity to connect with people that we wouldn't necessarily get to meet were it not for these shared few days during the year, and I consider that an enormous privilege.
What are your personal coffee ambitions for 2018? My personal coffee ambition for 2018 is to become a good qualitative cupper. I won't take the Q until I have plenty of experience, so this year is geared at attending as many cuppings as I can, to really ramp up my understanding of how we score and grade coffee in the industry. For the Barista Guild, my coffee ambition is to shine more and more of a light on the communities that we serve to represent in the Guilds. So if you want to be involved, and tell us about your own barista journey and local coffee scene, please shout out, we're listening!
Agnieszka has worked with coffee for 10 years now. Started in coffee chain by accident. Currently, she's a freelance AST in barista skills and brewing modules. In meantime she competes in various coffee competitions.
What’s your position within the Working Group? Education Committee.
How did you get involved in the BGE? I was asked by one of former people if I would like to join and then I enter the elections.
What is your favourite part about being involved in the BGE? Favourite part is the idea we can create for baristas that would give them a better start in the industry and help develop their careers.
Bio: Davide Cobelli is 41 years old and started out his career in a hospitality school many many years ago (too many). On June 2016 Davide opened a Coffee Academy in Verona (Italy) and is also the owner of the "StopBadCoffee Project".
Other credentials include - SCAE member since 2011; AST (Barista Skills, Brewing) since 2013; 2015-2016 Italy Education Coordinator; 2016 Board of Directors SCAE (Education Committee)
What’s your position within the Working Group? I’m Vice-chair of the BGE Education Committee
What are your ambitions for BGE? I’d like to see all the Baristas connected to each other and their amazing job and to be recognised as a professional part of the coffee industry. This means more quality, higher wages for Baristas but also more responsibility 😊
What are your personal coffee ambitions for 2017? Well, my coffee ambitions are more long term. I’m sure that as BGE we’ll continue growing the community, but personally, I hope to create my own training centre group around Europe. I already have a Coffee Academy in Italy and my dream is to open in few other countries around the world.
Espresso...single origin or blend? That depends on the situation, I’m mostly for a single origin.
What’s your position within the Working Group? BGE Education Chair Person
What are your ambitions for BGE? To help create meaningful and useful education and education support for barista's world wide. For example, a useful jobs board connecting baristas and employers.
What are your personal coffee ambitions for 2017? My wholesale company Espresso Italia producers of Infusion Coffee and Tea to obtain new packaging machinery and automate our packaging line and add 3 new employees. At Infusion Coffee and Tea our retail cafe we are opening a second location in the city center of Phoenix in the largest building on the 33rd floor this cafe will have a full bar, espresso bar and some food one half of the cafe is private for members and the other half is open to the public and tenants of the building, at 4PM the entire cafe opens to the public for happy hour with the best 360 views of Phoenix. For IBCA our school we are just about to add my wife Anca as an AST, we will start to offer more SCA education courses in our lab as well as continue to grow our training overseas, we are also adding 2 Q courses in 2017 and in July I start my Q Grader Trainer program.
Espresso...single origin or blend? I am a blend lover I have over 50 blends in our receive book and in our cafe we offer Push an amazing blend of Kenya, Ethiopia and Brazil, and Liquid Pie a blend of Kenya, Costa Rica natural and Ethiopia that taste like a lemon pie with strawberrys on top. But we also offer all 18 origins as Espresso, V60, Chemex, Areopress, Moka Pot, Syphon,and Ibrik!
Bartosz is currently Master Roaster at Harrods and supported the launch of the new Roastery and Bake Hall in 2017. Bartosz oversees the roasting, develope profiles, creates coffee blends and Q&C. In addition to his role as Master Roaster, Cipeaj trains Harrods Baristas’ on the necessary ways to prepare coffees to the Harrods standard level of quality across all 26 cafes and restaurants at Harrods.
What’s your position within the Working Group? Chairman of the Event Committee
What are your ambitions for BGE? To champion the work and innovation of Baristas across the world.
What are your personal coffee ambitions for 2018? I look forward to continuing my role managing the Harrods Barista Training Academy and watching new Baristas join the field and develop their passions within the world of Coffee. I wish to continue experimenting and developing new coffee blends at Harrods and introducing our customers to a variety of new flavours they have yet to explore. Aside from my role at Harrods, I hope to further develop my cupping experience to become the Juror for the Cup of Excellence. There are also some very interesting plans for BGE events next year which I am already excited about.
Espresso...single origin or blend? Single
My activity in coffee started in 2004, when I opened a coffee magazine in Eastern Europe.
After this, I started the SCA Romanian Chapter and I started to organize barista competitions.
In 2011 I open first barista school in Romania, I start to judge coffee competitions and I like to work with barista to help them in competitions.
I love to experiment with them, to give them power to discover them self.
I really love BGE project because is a new step to educate baristas.
Recently, I was invited to judge in origins countries – I really love these new experiences.
Tibor is a barista and a proprietor in Espresso Embassy in Budapest.
In 2013, he placed 6th in the World Brewers Cup and 3rd in the World Aeropress Championship in Melbourne.
Previous to his coffee life, Tibor was an environmental lawyer in a hungarian NGO, as well as a community organiser and activist.
Stuart Ritson (@sritson) works with his team at Café Imports Europe in Berlin. He’s been working in the coffee industry for the last 6 years as a barista, café manager, wholesale manager and now helping roasters around Europe to source the best coffees possible.
Serve on a Barista Guild of Europe Committee
If you are interested in getting involved, please consider joining a committee! The Barista Guild of Europe has four committees: Membership, Events, Communications, and Education. This is an application to serve on a committee as a volunteer member: