Мене звати Філіп Беньо

і в наступних кількох рядках я коротко розповім про свою кавову подорож.

Записатися на курс бариста, не знаючи точно, куди ви йдете, — це сміливо.

У мене це теж колись було саме так, але я хочу, щоб ви приходили на курс з усмішкою та впевненістю, що перебуваєте в руках людини, якій справді важлива ваша освіта.

Я особисто проводжу кожен курс. Принаймні, якщо це не змагальне латте-арт — для цього в нас є інші хлопці. 🙂

Everything has changed in year 2015 when I sent the aforementioned rich CV to a beginning a start-up coffee roastery called Goriffee. I remember the interview and the first espresso in detail.

Back then I found it sour as hell, but now I would call that tasty fruity 🙂

They picked me. Into a small café “in the hallway” of the library in Goethe-Institut. 

It was, and still is, a project aimed at the support of education of students at high schools. With better education students get the opportunity to enter the labor market. With my severely limited education I was supposed to come up with a course program, learn the basics and be able to fluently explain and teach those. You get it?

Teach! I was scared stiff, as I was riding a tram trying to memorize wet coffee processing method, while crowd of students was already waiting for my arrival.

I bet you wouldn’t want to trade places with me. Luckily, they found latte art to be the most interesting part of my lecture 🙂 

After my pedagogic experience I returned to Goriffee.

The world of gourmet coffee was opened to me again, at first directly from Rwanda, later on from the entire world.

I became a head barista, and started travelling for coffee, searching for cafes, quality coffee and giving it my all.

One day I suddenly got an idea. Make it better. A service aimed at helping cafes and bars getting better.

At firs I had no clue how to do that, how to make people aware of me, how to offer my services, etc. So over time I forgot about that, the excitement dropped.

Later, one of my friends approached me and asked me if I could teach him latter art. It was my first individual course. Other than taking place at night in a closed café, it went really well.

Make it better found its way and individual barista courses became my priority.

In Bratislava.

And it was worth it. Every course is original, the only strict rule is the number of course participants (in particulars two participants), so the quality can always remain paramount.  And even though it is basically a course without rules, I guarantee that you will get to know everything important. You may find Facebook reviews here.

Filter coffee. If you were ever under the impression that coffee is just an espresso, I will help you get your facts straight quickly. The combat task of the barista is to choose the method of processing, properly grind the coffee, fuse the coffee with treated water and afterwards filter it at the right time using chosen technique.

It sounds fairly easy, right? In fact, there’s an entire science behind it.

Micrometers of grinding, water composition and temperature, brew ratio, extraction and its time, taste and above all taste! This course is called brew it better and it is going to teach you how to prepare filtered coffee, be it at home or in a real specialty café.

I don’t want to scare you, but a couple of times I was afraid that something will pop out at me from inside of the 10 years old coffee machine 🙂 However without doubts I can guarantee you that you will definitely feel the difference. Even though I underwent quite a couple of external courses, be it at restaurants, hotels, or cafes, it was always an interesting experience.

After all, we always keep on learning.