We contacted Espresso Academy because we wanted to improve the level of the coffee shop in our restaurant in the very center of Budapest.
The main goal was to create true Italian standards, with recognizable recipes for a large clientele, both Hungarians and tourists, who know the taste of Italian coffee.
The consulting process began with some calls in which we defined with the managers of Espresso Academy the level from which we were starting and the elements we wanted to improve.
At that point EA prepared a menu and an operating manual for us, with recipes, step by step procedures, food costs and with photos of what the final preparation served to the customer should look like. A precious document that we continue to use after three years (and that we constantly update with the Espresso Academy group).
Simone, from EA, then visited us in Hungary, for a training in the field for our baristas. It was also an opportunity for our staff to learn latte art in depth. Another important value for our restaurant.
We named our microroastery Coffee & Records because our coffee rocks, just like the rest of our life, which led us to travel for work supporting many rock bands mainly in their trips to Central America and we guarantee we used to drink lots and lots of coffee then. Going from coffee drinking to coffee roasting isn’t easy for anyone but it definitely was and still is a journey full of good emotions. After participating in a number of courses in Florence with Espresso Academy, some of which private, we found space for our project in Edmonton close to a University but of course this was only the beginning. From there the real work began and our trainers of Espresso Academy had a crucial role in it! Maybe the most fun part was being able to tweak our roasting profiles with Marco through some online cupping session with samples that we sent him, a great way of using technology at it’s best in our consultancy 3.0!!
When we started to get interested in coffee, our group Chef’s Cut already had years of experience in teaching and consulting in the cooking industry. One of the main parts of our business was organizing food related tours around the world and during these travels it became more and more clear that coffee has become really important in many cultures and has become central in the food industry. From these observations we decided to start offering training and consultancy in the field of coffee and to get started we chose to include Espresso Academy in this project (we already knew Gabriele Cortopassi) and with their help we took our first steps: building a training center in our school in Antwerp, organizing field trips to experience the production in coffee plantations and being able to offer an extra “coffee” section in our normal work as consultants. With the pandemic we made our offer list even longer by adding a catalogue of videocourses created by Espresso Academy which we now sell in full partnership with them. A collaboration with mutual advantages that we are maintaining over time.