How long have you been in coffee?
Which countries have you taught in?
Russia, U.S., England
What's your favorite coffee origin?
Just give a chance and every origin can fascinate you with amazing coffee, farms, diversity, experiments, passion and hospitality of producers.
What do you think are the benefits of taking the Q?
No matter what is your daily job in coffee industry: producer, or barista, or importer, or roaster. In long run everything begins and ends with cupping: to control and improve quality, to make choice, to give feedback, to describe flavor, to compare results and finally bring to customer amazing coffee. We all do the same thing on different moment of coffee bean life. Q system trains you to make a professional and objective evaluation, to have a common language and equal thinking with coffee experts all over the world, to trust your self and be precise with your senses , be fare and respect the job and sometimes Risks made by producers.
What languages do you speak?
Russian, English, some Spanish
What other activities do you do in the coffee industry?
I work in a chain of coffee restaurants. We have 300 specialist who brew coffee daily and another 300 hundred professionals who serve coffee daily. I choose green coffee, consult our Roastery, manage educational programs, control and train managers and stuff to achieve best results: brew, describe, assist customers , be honest and deliver feedback. Coffee-geekers can enroll in advanced programs: roast classes and cupper class. In charge of national roasting championships.
Anything else you'd like to add?
You have life before Q and after. And post-Q life is much brighter and full of science! You do not notice how, but you face more often great coffees to cup and to remember, keep on learning and sharing knowledge.