Beyond 13 years of experience in more than 90 different models of bilar for roasting coffee (both cask and fluidized bed), 16 different nations (between Asia, Africa, Europe and the Middle East) where he worked as a consultant for various roastery companies, and many, many awards. Paolo Scimoneborn 1983, is the main character in the sixth episode of MUMAC Academy Talksthe first format dedicated to stories about coffee professionals and their professional, technical and educational experiences.
Among his goals and achieved goals, Paolo has the license of the Italian espresso taster from IIAC (International Institute of Coffee Tasters), for which he is also a trainer. In addition, he is the national sensory judge for WCE competitions, research consultant for Scentone (a leader in South Korean companies in the production of Sensory Kit), and founder and owner of His Majesty the Coffee (special coffee roastery based in Italy) and We Roast (space for roasting based in London – United Kingdom).
He holds a master’s degree in blending (at Sandalj Coffee Training Academy in Trieste) and another in sensory analysis and coffee science (senses, brain, sensory analysis, sensory characterization of individual origins and blends, the science of roasting, the art of blending) issued by IIAC .
What type of client do you usually interact with in your work as a consultant?
“Fortunately, my work leads me to different realities, from the smallest roastery to the multinational. I consider myself very lucky, because in this way I can have a very broad and updated vision of the market that I otherwise would not have been closed in “Inquiries from customers range from the simple roasting course to the development of new mixtures, which pass through the roasting profiles to be arranged”.
So far, do you think you recommend a traditional or super automatic machine more?
“I’m a big fan of super-automatic machines, so I may seem biased, but I do not think we can generalize: I would recommend both techniques, because the needs are never the same. Just to simplify my thought in a few words: where the core business does not is coffee, so in hotels, restaurants, bistros, lounges, trains, ships and offices I would recommend a closed machine like LaCimbali S15 with closed eyes, because you tend to have no resources and time to invest in constant training of dedicated staff. , if we are talking about a reality where the bartender still makes the difference, in those cases the traditional machine is the master, and the customer will choose the place of the professionalism and experience that he will go to live ”.
What properties must the machines have?
“For me, a coffee machine (traditional or super-automatic) must be a riot of technology! Thanks to my studies, I have always had an engineering approach and for me there is nothing empirical: everything should be based on certain figures and supported, as far as possible. “of technology in the form of automation. Anything that can help the bartender to be constant in his work is welcome”.
THEIn a previous interview, we discussed the perception of the super-automatic machine for the end customer, what is the perception that companies have when a super-automatic machine is offered to them?
“In Italy, there is still a lot of skepticism about these solutions, which are perceived as vending machines. I think it is a cultural problem that can change with the new generations. Outside our beautiful country, the spread is instead 360 degrees. I dream of seeing a specialty cafe that serves coffee exclusively with a super automatic … we’ll get there! Or if we do not get there, I open it with an S30, a machine that I have in my laboratory and to which I am very attached ”.
From the micro-rust point of view, on the other hand, what is the use of the super-automatic machine?
For a micro-roaster, a super-vending machine can be the keystone. Undoubtedly, we must focus on the end product, without dwelling on the typical technical characteristics of the “nerd barista”, which are very useful in other circumstances, but absolutely counterproductive in reality. like the offices or other places where we go to suggest the super-automated “.
How important is training for you in the operations where the super-automatic machine is used?
“Training is always important, in this case we say it can take a different turn, because we do not need to teach a series of mechanical movements to the baristas, but rather make them become small technicians who handle all operations on the super. -Automatic , without ever forgetting the cleaning of the machine itself “.
For more information: