Meet Your Camp Trainers
Meet just a few of the amazing trainers we have lined up to lead classes at Roaster Camp this October 4-7. More profiles to come soon!
Independent | Romania
Teaching: Environmental Temperature
Bio: Alexandru graduated from the International Economics University in Bucharest before he discovered his love for coffee while working in his own restaurant. He now is a trainer and a consultant for coffee shops. Alexandru boasts several national and world championship titles including, National Brewers cup champion 2014; National Coffee Roasting Champion 2015 & 2016; World Coffee Roasting Champion 2016. He is also a qualified Q grader.
Logistics Manager, 32cup | Switzerland
Teaching: Basics Of Green Coffee Contracts
Bio: Aurelie, the daughter of a washing station owner and farmer from Burundi, is the logistics manager at 32cup a specialty coffee merchant company based in Antwerp Belgium.
Aurelie has been a part of the 32cup team since they launched in 2012 and has enjoyed the opportunity to be a part of their growth during the past 5 years. She is responsible for handling all of the logistics and trading admin, dealing with small and big roasters on a daily basis ensuring that Aurelie is highly knowledgable in coffee contracts and terms. Aurelie is also enrolled on the young talent program at Sucafina.
Owner, Lilla Kafferosteriet | Sweden
Teaching: SCA Roasting Foundation Level & How to
Bio: Based in Sweden, Filip has long been involved with SCA through teaching and a number of accolades including receipt of the SCAE Young Entrepreneur Award 2009. Filip has had a huge part to play in the development of the SCAE CDS roasting modules supported by his position as chair of the SCAE education committee. When he's not teaching or roasting you can find him promoting the international Roasting Championships!
R&D, Consonni | Poland
Teaching: Green Coffee Defects & How To Use The SCA Cupping Form
Bio: Born in 1978 in Poland. Filip majored in I/O & Political Psychology at Jagiellonian University in Kraków, Poland. He Since 1999, he has worked as a sensory expert and R&D supervisor at Consonni as well as being a green coffee buyer and roast master for Coffee Grange. Creator of leading coffee roaster brands in Poland and abroad. Coffee quality and roasting consultant. Certified Arabica and Robusta Q Grader, Assistant Q Instructor, SCAA Certified Lead Instructor. WCE certified judge (WBC and WBrC). Member and judge for Cup of Excellence. Member of Education Committee for Roaster Guild of Europe.
Coffee Extremist and Manager, Kaffikaze | Norway
Teaching: How To Build A Strong Brand In Specialty Coffee
Working with marketing in specialty coffee is all about recruiting more coffee extremists and infecting innocent coffee drinkers with coffee enthusiasm. That's a fun job. Ingrid is proud to say that her mom brews an Aeropress every day and thinks it's awesome.
Ingri is an Art Director/Designer/Event coordinator working with coffee since 2008 with some of the best Norwegian roasters. Her current title is Coffee Extremist and Manager at Kaffikaze. She preparing for a coffee festival in Oslo called Kaffikaze Coffee Festival on September 30th 2017 (she says you should come to that, too!). Ingri is founder of the Mile High Aeropress Club, an event manager for the Norwegian Aeropress Championship since 2014 and has competition experience from barista, brewers, cup tasting, roasting, alongside placing 2nd in the World Aeropress Championship 2012.
Owner, Drop Coffee | Sweden
Teaching: Roasting For Competitors
Bio: Born and raised in Borlänge in Dalarna Sweden, Joanna started working with specialty coffee in Norway about eleven years ago. She has been working at Swedish-based roaster Drop Coffee since 2010, starting out as a barista Joanna is now the Managing Director and owner. Joanna is proud of Drop Coffee and grateful to be able to do what something that she heartily loves.
I’ve also been competing a lot in barista and roasting championships and been winning the Swedish Roasting Champion (2014, 2016) and placed 2nd (2015), 3rd (2014) and 4th (2016) in the World Coffee Roasting Championship.
Lab Manager, Nordic Approach | Norway
Teaching: Sample Roasting: Single Barrel & Digital
Bio: I started working with coffee in September 2012 as a barista in Solberg & Hansen’s concept store in Oslo. After two years as a barista she started roasting coffee for Solberg & Hansen, before moving to Nordic Approach where she now is managing the lab.
As lab manager, my responsibilites revolve around training of new staff, developing profiles for incoming coffees, keeping track of all incoming and outgoing samples, assisting with QC and cuppings, and making sure the rest of the team don’t make too much of a mess!
Like we say in Norway, my job requires me to be a potato.
( This means that you can be used for alot of things, and you are versatile!)
When you can, always be a potato !
Coffee Trader 32cup | Belgium
Teaching: Colour Reading: How Colour Effects Flavour & Roasting For Different Brew Methods
Bio: Måns has been a trader with 32cup since 2015 alongside his business as a Roasting consultant, Måns Precision Roasting. Måns works closely with distributing Diedrich Roasters.
Owner, Coffee Mind | Denmark
Teaching: Flavour Development
Bio: Morten has taught coffee roasting at The London School of Coffee since 2007; developed and conducted barista training as the manager of Kontra coffee’s training centre taught research design and statistics for medical students in their final years of study for 5 years and recently used his experience and knowledge as a teacher and trainer to develop the roasting certification system for The Specialty Coffee Association of Europe. Morten was a part of the SCAE Education Committee from 2013-2016
He has regularly consulted with a variety of differently sized roasteries around the world as well as committing to a range of research projects with the SCA including conducting research on cappuccino foam chemistry, water quality, processing methods, starter cultures, sensory science, roasting defects, behavioral economics of consumer preferences, focus groups and roast degree preferences.
Independent | USA
Teaching: Heat Transfer & Flavour Development
Bio: Rob Hoos is an independent coffee roasting consultant as well as the director of coffee for Nossa Familia Coffee. He is also the author of the book "Modulating the Flavor Profile of Coffee: One Roaster's Manifesto." Rob feels lucky because coffee was a passion of his first, and now he is fortunate enough to work at something he loves every day. He is a SCA Specialized Lead Instructor for Roaster Level 1 & 2 as well as a member of the RG Education Committee. He also serves as a subject matter expert for the SCA.