Paolo Scimone main character in the new MUMAC Academy Talks

Paolo Scimoneborn in 1983, is the main character in the sixth episode of MUMAC Academy Talksthe first format dedicated to stories about coffee professionals and their professional, technological and training experiences.

Among his goals and accomplished goals, Paolo owns IIAC Italian Express Taster License (International Institute of Coffee Tasters), of which he is also a lecturer. Moreover, it is National Sensory Judge for WCE competitionsresearch consultant for Scentone (South Korean company leader in the production of Sensory Kit), and founder and owner of His Majesty the Coffee (special coffee roasting company based in Italy) and We Roast (joint roasting based in London – UK).

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 single origin 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 face different realities, from the smallest roasting company to the multinational. I consider myself very lucky as in this way I am able to have a very broad and updated vision of the market which otherwise would not have been closed in my laboratory. The inquiries from customers range from the simple frying process to the development of new mixtures that pass through the frying profiles to be arranged “.

To date, do you find yourself recommending a traditional or super automatic machine more?
“I’m a big fan of super-automatic machines, so I can seem biased, but I do not think we can generalize: I would recommend both technologies, as the needs are never the same. Just to simplify my thought in a few words: where the core business is not coffee, then in hotels, restaurants, bistros, lounges, trains, ships and offices, I would recommend a super vending machine as LaCimbali S15 as you tend to lack resources and time to invest in constant training of dedicated staff. If, on the other hand, we are talking about a reality where the bartender still makes the difference, in those cases it is the traditional machine that is the master, and the customer will choose the place for the professionalism and experience he wants to go to live ”.

What properties should the machines have?
“For me, a coffee machine (traditional or super-automatic) must be a tumult of technology! Thanks to my studies, I have always had an engineering approach and for me there is nothing empirical: everything must be based on certain numbers and as far as possible supported by technology in “Anything that can help the bartender to be consistent in his work is welcome.”

In 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 great skepticism about these solutions, which are perceived as vending machines. I believe it is a cultural issue that may change with the new generations. Instead, the spread outside our beautiful country is 360 degrees. I dream of seeing one special coffee shop that exclusively serves coffee with a super automatic … we 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 ”.

What, on the other hand, is the use of the super-automatic machine from the micro-roaster’s point of view?
“For a micro-roaster, a super vending machine can be the keystone. We must undoubtedly concentrate on the final product without dwelling on the typical technicalities of the ‘nerd’ barista, which are very useful in other circumstances but absolutely counterproductive in reality, such as offices or other places where we go to propose it. superautomatic “.

How important is training for you in the companies where the super-automatic machine is used?
“Training is always important, in this case we say it could take a different turn, as we should not teach the baristas a series of mechanical movements, but rather make them become small technicians who control all operations on super-automatic, without ever forgetting the cleaning of the machine itself “.

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