coffee consulting | toasting | tasting | green coffee | roasting |
I am Marco Cremonese, an Accredited Trainer at the Specialty Coffee Associatin (SCA) in the subjects Green Coffee, Tasting and Roasting. I attend regular refresher courses and seminars, continuing my research activities Licensed Q Arabica Grader. Avaliable for coffee consultancy services for roasting companies and Roaster machine factories.
After obtaining a degree in Economics at the University of Verona, I carried out various business activities for several years. I have been working in the coffee business for over 15 years, starting with oversease marketing of roasted coffee, produced by Italian roasting businesses. Growing in this industry, I further developed skills in the technical specifics relating to coffee. In 2003, I completed consultancy activities related to cofeee roasting, developing the various stages of production, performing green bean selection, making blends and tasting.
In the years 2007-2009 I worked as a coffee roaster in collaboration with a famous chocolatier. Since 2010, I have continued development of my consultancy services to roasting businesses, also tasting and organizing tasting panels. In 2012, my main interest has been teaching and carrying out as accreditation for the SCA in green coffee, tasting and roasting. I attend refresher courses and seminars, continuing my research activities and providing consultancy expertise to the coffe industry across the world. “From the year 2014/2016 I was appointed responsible for organizing the Italian roasting championship for entry into the world coffee roasting championship”.
Staff training is a strategic function for the success of a company. As training we mean the progressive acquisition, through study and experience, of specific skills according to proven and effective methods.
Continuative Professional Education is linked to the concept of lifelong learning, an English term that indicates the training of the individual throughout his life. In fact, today continuous learning is recognized as a permanent component not only of one’s work activity, but also of one’s personal development.
I offer a decade of experience to transfer knowledge, motivate and accompany the staff to quality control processes to ensure the company the highest quality standards, in the green coffee, roasting, tasting and sensory analysis sectors.
I LOVE COFFEE
My various activities are very closely linked with the research and development of coffee, improving the coffee product to compete in the global coffee market. I am confident in dealing with advising on the green coffee buying process and very competent in the stages of tasting, coffee evaluation and the techniques of the production chain. Making blends, using coffee roasting technology and supervising the manufacturing stages requires a deep knowledge of the industry. Processing coffee beans and ground coffee requires different principles and unique and specialized knowledge.
I have developed good abilities in group work and collaboration with the professional figures that contribute to carrying out and marketing the final coffee product. I often work on product launches, or organizing coffee tasting sessions / panels for clients and/or the press. Also included is the daily collaboration with the production, quality assurance and product development teams.
A HISTORY OF COFFEE
The beginning of coffee history most probably dates back to Medieval Times, around the 10th or more presumably towards the 15th century, but with possible precedents in a series of relationships and legends that surround its first use. The Coffea tree (the native non-domestic species ) originates in the province of Kaffa/Kefa (whence its name) situated in the southwest of Ethiopia, near Gimma; the most widespread legend tells that a shepherd from Abyssinia noticed the tonic effect of this shrub on his herd of goats grazing in the surroundings. The cultivation spread early in the near Arabic Peninsula, where its popularity took advantage of the Muslim prohibition of alcoholic drinks. It was named “K’hawah”, that means “reinvigorating “.
The first evidence of an existing coffee shop, and of the relevant knowledge of the plant, dates back to the 15th century, in the monasteries of Sufism in present Yemen. In the 16th century it had already reached the rest of the Middle East, southern India (Kodagu District), Persia, present Turkey, the Horn of Africa and North Africa. Through the Ottoman Emperor it then spread to the Balkans, the Italian peninsula and the rest of the European
continent, to the Asian southeast and finally to America. Because of its rarity it was very expensive in Europe, at least until the first third of the 18th century. Later on its cultivation was developed either in the French colonies or the Dutch ones overseas, followed by the big coffee maker in the General harbour office in Cuba, in the reign of Brasil, in Venezuela, in the Dutch East Indies and in British Ceylon during the 19th century.