Living Coffee with James Morrison and Will Young

March Episode

March Episode

WHEN THE BARTENDER MEETS LATTE ART -curs latte art

pentru mai multe detalii descarca : when the bartender meets latte art

In spatele titlului , se afla  importanta cunoasterii acestei modalitati de exprimare a oricarui barman—latte art. Cursul va prinde forma prin imaginatia a 4 cursanti ( 4 steamere, 4 tampere, 4 portafiltre, 8 latiere), pierduti intr-o stare de concentrare timp de 12 ore, impartite in 2 zile. Orele exista in aparenta, pentru ca cei prezenti vor uita sa se uite la ceas 

 read more: http://www.moretto.ro/when-the-bartender-meets-latte-art-curs-latte-art/

Barista School

Barista School -prima editie
Curs Barista organizat de SCAE Romania .
Diplome acreditate international SCAE EU
Pentru inscrieri si detalii : Barista School

La Pavoni – Moretto Distribution importator si distribuitor pentru Romania

La Pavoni spa a fost fondata in Milan in anul 1905 de catre Desiderio Pavoni .

Prima inventie a fost patentata de Luigi Bezzera la 1 septembrie 1902 , pentru ca in anul 1903 sa ofere primul espressor “profesional” numit IDEALE

Cu o istorie de peste 100 de ani in fabricarea espressoarelor profesionale dar si cu aceasta mare pasiune La Pavoni nu mai are nevoie de multe prezentari.

Acum si in Romania La Pavoni prin Moretto Distribution.

Foarte curand firma va lansa si un site dedicat cu informatii de specialitate:

www.espressoare-profesionale.ro

Momentan site-ul este in constructie .

Pana atunci nu ezitati sa ne contactati si va promit ca veti fi surprinsi de calitatea dar mai ales de nivelul preturilor .

http://www.moretto.ro/comenzicontact/

Recipes- Chai

Cube coffee
Ingredients:

•ƒn2 well loaded coffee cups
•ƒn4 teaspoons sugar
•ƒn2 teaspoons cocoa soluble

Preparation:

• Mix all the ingredients when coffee is still hot.
• Leave to cool and pour into a bucket.
• Ice cream once serve with milk or cold.

Crown of ice cream coffee

Ingredients:

•ƒn1/2 litre of chocolate ice cream
•ƒn1/2 litre of vanilla ice cream
•ƒn4 teaspoons of soluble coffee
•ƒn200 g whipped cream
Preparation:

Pour into small individual wells a layer of chocolate ice cream.
• Pour above one of vanilla.
• Garnish with cream Crown-shaped clay.
• Sprinkle the café in the center of the window.

Iced coffee

Ingredients:

• 4 tablespoons of ground coffee
• 8 teaspoons of sugar

Preparation:

• A long coffee making and let it cool.
• Pour into a tray of cubes and freeze in the freezer.
• Stir the preparation completely to break the glass and return to the freezer.
• Repeat this operation twice more and save until serving time.
• Pour into glasses and serve.

Coffee and chocolate ice cream

Ingredients:

• 3/4 liter of chocolate ice cream
• 4 teaspoons of soluble coffee
• 200 g whipped cream

Preparation:
Mixed ice cream with coffee.
• Pour into glasses and garnish with cream whipped.
• Unfrozen.

Chestnut coffee ice cream

Ingredients:
•ƒn1/2 litre of vanilla ice cream
•ƒn1/2 kilo of chestnuts
•ƒn100 g sugar
•ƒn4 teaspoons of soluble coffee
•ƒn4 tablespoons whipped cream

Preparation:
• Peel the chestnuts and boil in a pot half a litre of water with the sugar until almost reduce water.
• Grind chestnuts and Add coffee. Cool in the refrigerator.
• Mix, once cold, chestnuts with ice cream
• Pour into a container and then freeze in 30 minutes. Back to beat and serve with a tablespoon of cream on top.

sursa: http://www.harvestsoftheworld.com

Iced Coffee with Alcohol Recipes

Espresso Martini This Espresso Martini is just one of many coffee-like Martini recipes being made today. I like this one because it actually uses chilled espresso that gives that caffeinated kick you just can’t duplicate with coffee liqueurs. This is a fantastic before or after dinner drink, happy hour cocktail, or, really, anytime you desire a great coffee flavored cocktail.
Ingredients:
1 1/2 oz vodka
3/4 oz Kahlua coffee liqueur
1/4 oz white creme de cacao
1 oz cold espresso

Italian Ice Served in a chilled martini glass, shaken or stirred. It wasn’t considered too sweet by the males, or too potent by the people who didn’t want to taste the alcohol.
1 shot: Classic Italian Espresso coffee blend
1 shot: Kaluah
1 shot: Stoli Coffee
1 shot: Stoli Vanilla

Frozen Espresso Served in a chilled martini glass, shaken or stirred. This drink was sweet, mild, creamy and dreamy. The recipe is simple.
1 shot: Espresso Coffee blend
1 shot: Bailey’s
2 shots: Stoli Coffee vodka

Milk Shake w/ boost It’s a stronger, more coffee-centric version of the Frappuccino-like martini.
1 shot: Espresso Coffee blend
1 shot: Godiva Cappuccino
1 shot: Skyy Vodka

Coffee Twitch If you want the coffee taste to shine through, go with this recipe:
1 shot: Espresso Coffee Blend
1 shot: Godiva liquor
2 shots: Skyy vodka (chilled)

Nutty Coffeeman It has a golden glow to it and tastes very nutty.
1 shot: Espresso
1 shot: Frangelico
2 shots: Vanilla Stoli

Snowing in Jamaica An iced version of the popular Jamaican coffee cocktail. It’s a nicely creamy iced coffee, with the smooth warmth of dark rum and Tia Maria.
Ingredients:
1 oz dark rum
1 oz Tia Maria
3/4 oz heavy cream
4 oz chilled coffee
Crushed ice
Preparation:
Combine liqueurs, coffee and cream. Partially fill a wine glass with crushed ice, and pour mixture over ice. Serve.
Muddy River A coffee brandy beverage with a bit of cream. If you can’t find coffee-flavoured brandy, then mix equal parts regular brandy and freshly brewed coffee.
Ingredients:
1 1/4 oz coffee brandy
3 oz half-n-half
4 oz crushed ice

Mudslide A couple shots of Kahlua mixed with vanilla ice cream. The Kahlua adds the coffee flavour, and the vodka adds a bit of something extra. Try vanilla vodka for a sweet touch.
Ingredients:
1 oz vodka
1 oz Bailey’s Irish Cream
1 oz Kahlua
Vanilla ice cream
Shot of Espresso
Preparation:
Blend until smooth, and serve.

Wine Coffee Froth An unusual mix of Muscatel wine and coffee, in a chilled glass. The sweet wine makes this a nice drink to have after dinner along with some dessert.
Ingredients:
1 cup cold coffee
2 oz Muscatel wine
2 tsp sugar
1/2 tsp grated orange peel
Pinch of cinnamon
Preparation:
Whip all ingredients until foamy and smooth. Serve in chilled glasses over ice.

Recipes -Hot Coffee with Alcohol Recipes

Almond Coffee Cream A bit of almond liqueur (like Amaretto) goes well with the hot cream and coffee. The perfect winter cocktail for those who like rich and creamy drinks.
Ingredients:
3/4 cup hot coffee
1/4 cup heavy cream, scalded
1 shot of almond liqueur

Black Gold Now this is quite a coffee cocktail. You’ll need a stocked bar to make Black Gold. Five different spirits make for a powerful drink. It’s a bit sweet with a nutty taste, thanks to the Amaretto and hazelnut liqueur.
Ingredients:4 oz coffee, hot
1/4 oz Triple Sec
1/4 oz Amaretto
1/4 oz Irish Cream
1/4 oz hazelnut liqueur
Dash of cinnamon Schnapps
Whip Cream

Café Brulot the coffee features flambéed brandy, citrus peel and spices, mixed with hot coffee. For authenticity, serve it straight, without milk or a whipped cream garnish.
Ingredients:1 cinnamon stick
5 whole cloves
4 sugar cubes (lumps)
Strip of zest from 1/2 orange
Strip of zest from 1/4 lemon
1/2 cup brandy
2 cups freshly brewed, dark roast coffee

Café Nero An unusual recipe, and you’ll have to approximate the quantities for this coffee and Galliano cocktail. The flaming process makes this a dramatic cocktail for a party, though you might want to practice first.
Ingredients:Galliano
Sugar
Lime juice
Hot coffee

Carajillo
Ingredients:1 oz brandy
3 grains roast coffee
1 squeeze lemon
1 cup espresso coffee
Heat brandy, lemon and coffee grains for several minutes. Pour into coffee cup. Add 1 cup of espresso coffee.

Chocolate Hazelnut An elegant coffee and chocolate cocktail, served in a warm wine glass. Share this with a partner for a relaxing drink by the fireplace.
Ingredients:10 oz brewed coffee, hot
1 oz chocolate liqueur
1 oz hazelnut liqueur
Preparation:
In a warm 12-oz wine glass, mix coffee and liqueurs. Top with a sprinkling of cocoa powder.

Colonial Coffee Kahlua and brandy make this a fine coffee cocktail to warm you up. Serve this after your next dinner party, to start a relaxing evening with friends.
Ingredients:
6 cups hot coffee
3/4 cup Kahlua
1/2 cup brandy
Whipped cream
Cinnamon, ground
Preparation:
Blend the coffee and liqueurs together and pour into 8 mugs. Top with whipped cream and a sprinkle of cinnamon.

Irish Coffee You can’t go wrong with this simple but classic recipe for Irish coffee. It’s usually served with a thick dollop of whipped cream on top.
Ingredients:1 cup hot coffee
1 1/2 oz Irish whiskey
1 tbs sugar

Liquor Mafia Coffee A potent mix of different tastes in this coffee cocktail. The recipe only serves one, but you’ll want to make more to impress your friends. Liquor Mafia is a popular party drink. Top with whip cream as desired.
Ingredients:3/4 cup coffee
1 1/2 tsp Kahlua
1 1/2 tsp Frangelico
1 1/2 tsp Grand Marnier
1 1/2 tsp Bailey’s Irish Cream

Night in Jamaica Tia Maria is always a fine addition to a cup of coffee, to add even more coffee flavor and a bit of vanilla sweetness. And a good shot of Jamaican rum doesn’t hurt either. Topped with freshly whipped cream.
Ingredients:5 cups hot coffee
60ml Tia Maria
30ml white rum
150ml thick cream, lightly whipped
Preparation:
Mix the coffee and liqueurs in a saucepan and heat through. Serve into brandy glasses and topped with cream.

New Orleans Coffee A flaming coffee drink that will impress at a party. Maybe a little too showy for your typical morning coffee, but a wonderful spiced recipe when serving coffee cocktails for a crowd.
Ingredients:1 cup coffee
1 orange
5 tbs cognac
5 tbs benedictine
1 tsp brown sugar
3 cloves, whole
Preparation:Strip off a large piece of orange zest, and poke the cloves into it. Place in the bottom of a mug, with the brown sugar. In a saucepan, mix the cognac and benedictine and heat through. Light the alcohol and pour (flaming) into the mug. Fill mug with coffee and serve.

Vermont Coffee Maple syrup and rum gives this drink a taste of the outdoors. Vermont does have some of the best maple syrup around, though Canadian maple syrup is in a class by itself.
Ingredients:1 oz light cream
1 oz maple syrup
2 oz dark rum
6 oz hot coffee

Spanish Coffee Tia Maria, rum and coffee. Nice and easy. The Tia Maria gives this cocktail some added coffee flavor. You can use light or dark rum, depending on your taste.
Ingredients:
1/2 oz Tia Maria
1/2 oz rum
1 cup hot coffee

Costa Rica Coffee History

by Stefanie Spencer

Seeing the lush, green valleys and beautiful mountains of Costa Rica from the air as we were landing in San Jose’ was not even the tip of the iceberg concerning the richness of this country. Home to roughly 5% of the world’s biodiversity and having the most number of species per 10,000 sq km in the world, hundreds of birds, mammals, reptiles and amphibians can be found here, along with a staggering 10,000 plant and tree species!

Costa Rica is also the habitat of a number of rare and endangered flora and fauna species such as the Scarlet Macaw, the resplendent quetzal, and the West Indian Manatee. [1] The rich volcanic soil, cool moist climate, and high altitude of the mountains, just part of the 12 different ecological zones, is the perfect place for growing excellent coffee. In the past some Costa Rican coffee was said to be too clean, too balanced, too mild, the “classic cup,” possibly just boring. However, today there are many farmers and micro-mills that take extreme care in every part of the process and produce a variety of excellent, diverse coffees.

The coffee Arabica plant was brought to the Central Valley of Costa Rica in the late 1700’s. Cultivation spread slowly and Costa Rica became the first Central American country to have a coffee industry. Coffee growing soon surpassed cacao, tobacco, and sugar in importance, and by 1829 it had become the major source of foreign revenue. As a nonperishable commodity in an age of slow and costly transport, coffee proved an ideal product and shortly thereafter became the nation’s major export, a position it has maintained until recent years. It created a producer’s wealthy elite that dominated the governmental circles all through the second half of the 19th century. [2]

read more: http://www.moretto.ro/costa-rica-coffee-history/

Super oferta – La spaziale s3 – 3 grupuri 1000 euro

Espressor  SH -La spaziale s3 -3grupuri 1000euro

Model : EK Automatica

Pretul nu include TVA.

Latte Art

Latte Art

sweet coffee disposition: In Romania creioanele sunt scumpe, visurile nu!

sweet coffee disposition: In Romania creioanele sunt scumpe, visurile nu!: "Acum putin timp am cunoscut cafeaua. Am aflat despre mine ca as putea sa fiu fericita invartindu-ma in diferite forme in jurul ei. Niciodat..."

Daca nu exista job pentru mine, inventez eu unul!

Bucuresti – oceanul urias plin de pesti uraciosi. Nu neg faptul ca iti oferta multe oportunitati, nenumarate tipuri de job-uri, scoli, cursuri, facultati, dar pentru tineri nu exista loc de munca care sa ofere spatiu si sustinere, cel putin morala, pentru a investi in pregatirea profesionala.

Cv-ul meu are mentionat ca si experienta profesionala postul de barman, nu indraznesc sa folosesc termenul de barista. Ma incadrez la entry-level/primii 3 ani de experienta. Problema mea nu este ca nu imi gasesc job, ci faptul ca nu exista job care sa satisfaca in primul rand cerintele mele. Angajatorii au omis acest lucru, oare ei sunt destul de buni pentru noi. Pai nu.

Nu o sa lucrez intr-o cafenea  orientala, unde fetele dau din buric, nu o sa lucrez la chioscul pe care French Bakery il deschide in doua mari licee, nu o sa lucrez la cafeneaua unde espresso dublu se face cu 9 grame, nu o sa lucrez la cafeneaua unde calitatea nu conteaza (ciorba sa fie cafeaua), dar sa primeze vanzarea. 

Uite un motiv sa plec din tara - lipsa de respect pentru meseria de barman-barista. Nu sunt intrebata ce calitati ma recomanda pentru postul respectiv, ci mi se spune direct: 7 milioane + tips…da sau nu? Deci nu imi permit cu banii astia o garsoniera decenta, dar la lucru trebuie sa  purtam masca zambetului. As intelege daca nu ar fi bani pentru salarii mai mari, dar ….asa putrezeste totul. Noi nu mai suntem dornici sa ne dezvoltam, nu exista beneficii, nu exista respect, nu exista calitate.

De unde atatea pretentii la 23 de ani? Pentru ca pot, gandesc si merit si cred ca nu trebuie sa treaca 6 ani de acum inainte ca sa primesc macar intrebarea ‘’Ce calitati te recomanda pentru acest post ?’’Inseamna ca pretentiile mele vor ramane in neant si eu tot fara job. Tata mi-a aratat prin exemplele lui proprii ca trebuie sa te ridici mereu cand viata iti da un sut. Nu o sa astept sa faca nimeni ceva pentru mine.

Job voi avea si nu pentru ca X sau Y au vazut potentialul si lucrurile pe care mainile mele le pot crea, ci pentru ca azi am terminat de conceput viitorul meu loc de munca. E un loc in care nu exista impresii gresite si figuri depravate, cu ochii innecati in bani. E un concept al cafelei in starea ei pura, imbracata in aura socializarii intre oameni care cauta calitatea, nu desfraul social. Aici, cafeaua nu va avea nume, ci doar trasaturi specifice, gust de citrice, aftertaste de nuci si aroma dovleacului.

In final, as vrea sa multumesc tuturor proprietarilor de cafenea care au inteles ca succesul in acest bussines  se datoreaza echipei-staff-ul,( PENTRU CA ASTA SUNTEM), foarte bine instruita.                                                                                                                                                                                                                                                        By Floriana Vlaicu
sursa: http://sweet-coffee-disposition.blogspot.com/2011_01_01_archive.html

When the rules are yours to master you will always be a champion

As fi vrut sa scriu in engleza, dar ceea ce simt e pur romaneste. 
23 iunie 2011,  in Maastricht, Olanda, intr-o sala imensa, mirosind doar a cafea proaspat prajita si a ustensile noi, in fata publicului, se formase un sir lung de  25 de oameni / tari, respirand pentru cafea si  traind inca in joc. Romania era printre ele. 

In acele momente iti pierzi frumos identitatea, devii una cu poporul tau si trairile lui  se transforma intr-o grava emotie care cantareste mai mult decat propria greutate. Se anuntau primii sase cei mai buni barista in Coffee in Good Spirits. Locul 6 – Irlanda, iti slefuiesti auzul, locul 5- Germania, iti tii respiratia, te bucuri pentru ei, doar sunt buni, locul 4- am devenit tara mea. E imposibil , oricat te-ar fi dezamagit, sa nu te identifici cu ea, cei care nu te cunosc, o fac, iar daca ei te privesc cu bucurie, respect, inseamna ca trebuie sa fie ceva bun la mijloc.

Pentru mine, acum, Romania inseamna vointa.

Finala am simtit-o pe umeri…am adus acasa un trofeu pe care scrie marunt, dar important: “sixth place 2011 World Championship”. 

NU ne oprim aici, devenim si mai buni si vorbesc la plural pentru ca as vrea ca de acum inainte sa lucram impreuna si nu vreau sa creez decat o categorie-  a celor care au in fiecare zi timp pentru cafea .

Inchei cu un citat pe care l-am descoperit in cartea lui Gary Regan- The Joy of Mixology:

  “ If you find a job you love, you’ll never work another day in your life.”

 by Flori Vlaicu

Sursa: http://sweet-coffee-disposition.blogspot.com/ 

Super Oferta- K30 ES - Single Espresso Grinder

super oferta 900euro

K30 ES - Single Espresso Grinder

$ 2.250,00 

The All New MAHLKÖNIG^® Grind-on-Demand Espresso Grinder
Grind-on-Demand:
• freshly ground portion grinding directly into the port-a-filter

Portioning:
• electronically controlled (timer)
• variable programming
• grinding time is less than 2 seconds for a single espresso
   of 7 gram

Operation:
• grinder starts automatically when inserting the port-a-filter
• hands-free operation

Design:
• Red-Dot-Design Award 2005
• modular build-up
• illuminated display
• different colours and branding on request
• hopper adapter for individual barrels available

K30 ES:
• 21 grind adjustment steps

• electronical shot timer
http://www.moretto.ro/super-oferta-k30-es-single-espresso-grinder/

Un blog ce nu trebuie ratat: sweet-coffee-disposition.blogspot.com

Daca faci parte din aceasta minunata lume a pasionatilor de cafea , iti recomand cu caldura un blog ce nu trebuie ratat. Daca va spun ca Floriana Vlaicu - este locul 6 in lume la categoria   Coffee in Good Spirits cred ca nu trebuie sa mai adaug nimic ....enjoy
http://sweet-coffee-disposition.blogspot.com/

 Bilanţul competiţiilor mondiale de barista din luna iunie

La începutul lunii iunie, World Barista Championship 2011 a fost organizat pentru prima oară într-o ţară producătoare de cafea – Columbia. Concursul a avut loc în cadrul celei de a patra expoziţii naţionale pentru domeniul horeca, gazdele fiind Federaţia Columbiană de Cafea şi Asociaţia de Cafea de Specialitate din Columbia.

Alejandro Mendez, din El Salvador, este campionul mondial WBC. Campionul nostru naţional, Mihai Panfil, a avut o prestanţă deosebită şi a ridicat echipa României pe locul 34 mondial, din 52 de poziţii.
Următoarea provocare pentru câştigătorii Finalei Competiţiei de barista de la Bucureşti a avut loc în perioada  22-24 iunie, la Maastricht, unde barişti din toată lumea au concurat la probele de Latte Art, Coffee in Good Spirits, Cup Tasting şi Brewers Cup.

Oraşul olandez şi-a întâmpinat vizitatorii şi participanţii la competiţie cu o expoziţie grandioasă de cafea, cursuri de specialitate şi bineînţeles, cele patru concursuri.Pentru prima dată România a intrat în finala unuia dintre cele patru probe, Floriana Vlaicu ocupând locul 6 în cadrul competiţiei Coffee in Good Spirits, Paul Ungureanu locul 31 la competiţia de Latte Art şi Sherif Abdala locul 22 la competiţia de Cup Taste.

Costurile deplasării echipelor la Campionatul Mondial de la Maastricht a fost sprijinit de Metro Cash& Carry, Philips Saeco şi Muller Dairy. Detalii privind regulamentul competiţiilor şi mai multe informaţii veţi găsi pe site-ul www.scaeromania.com.

http://www.moretto.ro/%EF%BB%BF-bilantul-competitiilor-mondiale-de-barista-din-luna-iunie/

Romania, participanta la World Barista Championship 2011

World Barista Championship 2011 s-a organizat pentru prima oara intr-o tara producatoare de cafea – Columbia. Concursul a avut loc in cadrul celei de a patra expozitii nationale de horeca, gazdele fiind Federatia Columbiana de Cafea si Asociatia de Cafea de Specialitate din Columbia.

Alejandro Mendez, din El Salvador, este campionul mondial WBC. Campionul nostru national, Mihai Panfil, a avut o prestanta extraordinara si a ridicat echipa Romaniei pe locul 34 mondial.

Urmatoarea provocare a inceput pe 22 iunie, la Maastricht, unde baristi din toata lumea vor concura la probele de Latte Art, Coffee in Good Spirits, Cup Tasting si Brewers Cup.

Pentru prima data Romania a intrat in finala uneia dintre cele patru probe, Floriana Vlaicu ocupind locul 6 la competitia de Coffee in Good Spirits, Paul Ungureanu locul 31 la competitia de Latte art si Sherif Abdala locul 22 la competitia de Cup Taste.

Costurile deplasarii echipelor la Campionatul Mondial de la Maastricht este de asemenea sprijinit de sponsorii nostril Metro Cash& Carry, Philips Saeco si Muller. Detalii privind regulamentele competitiilor si mai multe informatii vesti gasi pe site-ul www.scaeromania.com.

http://www.moretto.ro/romania-participanta-la-world-barista-championship-2011/

Viata e ca o ceasca de cafea

www.moretto.ro

Cursuri Barista

SCAE Romania va organiza in foarte scurt timp cursuri de formare- Barista.
Pentru mai multe informatii: office@moretto.ro
www.moretto.ro

Despre SCAE

SCAE este o asociaţie nonprofit cu un număr tot mai mare de membri in toata lumea care lucreaza, dezvolta, lupta pentru excelenta in cafea, pentru o piata corecta si pentru servicii la standardele cele mai inalte. SCAE are membrii în mai mult de 70 de ţări din întreaga lume, deţine informaţii necesare de pe piata mondiala a cafelei, noutati, opinii cu privire la ultimele evoluţii în cafeaua de specialitate si conlucreaza pentru o mai buna dezvoltare a acestui domeniu. SCAE are asociatii naţionale într-un număr tot mai mare, reprezentind principiile SCAE la nivel local pentru a satisface nevoile membrilor care lucrează si conlucreaza in cadrul propriilor lor tradiţii naţionale legate cafea. SCAE este recunoscuta de guvernele şi organizaţiile internaţionale. SCAE este o organizatie a carei poziţie apăra calitatea şi lupta pentru a asigura o tranzacţie echitabilă pentru toată lumea. Doreste sa fie recunoscuta ca o forta, de aceea in fiecare an organizeaza evenimente cu si despre cafea. SCAE a organizat prima Conferinţă Mondială de Specialitate despre cafea şi prima expoziţie în Monte Carlo si are o vechime de peste 10 ani. In Romania de citiva ani mai multi producatori si importatori de cafea doresc infiintarea acestei organizatii deoarece piata de cafea din Romania este in plina expansiune si dezvoltare, veniturile din acest domeniu fiind pe un trend ascendent. Apartenenta la aceasta asociatie demonstreaza ca membri inscrisi au inteles standardele ridicate la care aceasta tinde, demonstreaza ca produsele si serviciile membrilor este de cea mai inalta clasa, ca personalul este calificat pentru a putea prepara si servi cafeaua. Scae Romania a primit in anul 2010 licenta pentru a organiza primul concurs al celui mai prestigios campionat din domeniul cafelei. Campionii celor trei categorii vor participa la Campionatul Mondial de Barista de la Londra unde vor putea sa demonstreze calitatile de adevarati profesionisti.