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Training
In Cafecom we are committed to ensure the best quality of our coffee until it reaches the consumer. Our clients (hotels, restaurants, coffee shops, other businesses) are our strategic allies and the channels through which our coffee is enjoyed by many consumers. The complexity of coffee requires good practices and detailed attention from plant to cup in order to guarantee quality and consistency. This is why we care about providing an appropriate and complete training to all of our clients so that they can serve a cup of coffee at its finest which enhances the best aromas and flavors extracted from our beans, a cup of coffee every customer will love.
Within our Cafecom team, we have SCA* and CQI** certified professionals in all disciplines: barista, roasting, cupping, and brewing. Furthermore, we have experience guiding new coffee businesses and projects.
*SCA: Specialty Coffee Association
**CQI: Coffee Quality Institute
Cupping
We love cupping! Our certified cuppers and knowledge are essential in order to work hand in hand with our coffee producers to achieve better coffee attributes. The experience we have, also allows us to guarantee standardization and consistency of coffee quality in our brands.
Cupping is a standardized procedure by which you can evaluate and perceive different coffee sensory attributes such as aroma, flavor, acidity, body, sweetness, and others. This procedure is a universal protocol established by the SCA (Specialty Coffee Association).
Cupping consists in analyzing these attributes from a significant sample of a given batch of green coffee roasted at a medium-light level which is the optimal level for better attribute perception. From this sample, we pick 5 cups with a 7 - 9 ounces capacity where each one is prepared with 0.055 grams of grounded coffee per milliliter of water. First, we perceive and evaluate its aroma. Then, we add water at 200°F creating a moist coffee surface over the cup. After 4 minutes of maximum extraction, we break this surface with a spoon allowing the grounded coffee to flow to the bottom of the cup. Finally, we wait for the temperature to drop to approximately 158°F and proceed to taste and evaluate all its sensorial attributes with our mouth.
Barista
In 2005 in an international coffee show, Vinicio Davila saw a barista for the first time. The barista and his techniques impressed him so much, Vinicio decided that he had to take this new profession to his country. Our passion is what has always led us to innovation and market trends. Barismo was still a new trend then, and our president did not want for our country to be left behind. This is why, a year later, we were the first company ever to bring a barista to Ecuador, Italian Master Barista Luigi Lupi to teach this amazing trait and certify the first Ecuadorian baristas ever. Since this first steppingstone, we now know the importance of a barista in every coffee related company.
A barista is the professional that knows how to prepare coffee drinks based on an espresso. But not just that, a barista knows everything there is to know about coffee machines, milk vaporization, and most importantly everything about the coffee which he/she is working with. A barista must also know about roasting, grinding and cupping.
In our Cafecom team, we have 4 certified baristas, who are key in all of our projects. With them, we can certify quality and excellent service to all of our clients.