PAOLO SCIMONE
Coffee Consultant, Qgrader Arabica & Robusta, SCA AST – Authorised Sca Trainer
My name is name’s Paolo Scimone. I was born in Italy in 1983 and my passion for coffee began showed up when I was 11 years old when I had yo having the chance to play with my first espresso machine. While Coffee stayed on hold for few years, while I was studying as Electronic & IT Engineer, coffee was put on hold.
Luckily, eventually, I had the chance to follow my passions in my life: Coffee, Cider, Beer. It took me to the UK, where I am now based.
2005
Start working in the coffee industry in London
2010
• Espresso Italiano Tasting License (IIAC: International Institute of Coffee Tasters)
• Master of Italian Blending, Sandalj Coffee Training Academy, Trieste
2010-2013
• Espresso Italiano Trainer IIAC
• Professional Master of sensory analysis and coffee science
(senses, brain, sensory analysis, sensory characterization of
single origins and blends, the science of roasting, the art of blending)
• Founder of His Majesty the Coffee
(specialty coffee roastery, based in Italy)
2014-2016
• Q-Grader Arabica and Q-Grader Robusta qualified (Coffee Quality Institute)
• AST – Authorized SCA Trainer for Roasting (Speciality Coffee Association)
• Italian Roasting School co-founder
2017-2021
• Roasting National Judge for WCE events
• Research Advisor for Scentone (South Korean Company, World leader of Sensory Kit)
• Coffee Science Certificate (Coffee Chemistry Institute)
• Co-founder of We Roast (co-roasting space and white label coffee roastery, based in London- UK)
2022-2023
• Roastipedia is born: a new hub of knowledge regarding coffee roasting
• Q-Processing Professional qualified (Coffee Quality Institute)
2005
Start working in the coffee industry in London
2010
• Espresso Italiano Tasting License (IIAC: International Institute of Coffee Tasters).
• Master of Italian Blending, Sandalj Coffee Training Academy, Trieste
2010-2013
• Espresso Italiano Trainer IIAC
• Professional Master of sensory analysis and coffee science
(senses, brain, sensory analysis, sensory characterization of
single origins and blends, the science of roasting, the art of blending)
• Founder of His Majesty the Coffee
(specialty coffee roastery, based in Italy)
2014-2016
• Q-Grader Arabica and Q-Grader Robusta qualified (Coffee Quality Institute)
• AST – Authorized SCA Trainer for Roasting (Speciality Coffee Association)
• Italian Roasting School co-founder
2017-2021
• Roasting National Judge for WCE events
• Research Advisor for Scentone (South Korean Company, World leader of Sensory Kit)
• Coffee Science Certificate (Coffee Chemistry Institute)
• Co-founder of We Roast (co-roasting space and white label coffee roastery, based in London – UK)
2022-2023
• Roastipedia is born: a new hub of knowledge regarding coffee roasting
• Q-Processing Professional qualified (Coffee Quality Institute)
During my working experience, I have roasted and profiled coffee on more than 100 different models of roasting machines. Here, hereby all are all the models brands I have worked on experienced (in alphabetic order):
Brand & Capacity (kg)
Atilla 5
Bideli 1
Brambati 5 – 120 – 300
Bullet 1
Carmomaq 10
Coffee Tech 7
Coffeed 5
CoffeePro 0,1
Diedrich 1 – 5 – 12
Discaf 0,5
Feima Coffee Roasters 1 – 3
Genio 3 – 15
Giesen 0,2 – 1,5 – 6 – 15 – 30 – 45 – 140
Has Garanti 2
HB 0,6 – 2
Ikawa 0,05
IMF 0,3 – 2 – 5 – 6 – 15 – 30 – 60 – 120 – 240 – 420
Joper 25
Kaffelogic 0,12
Loring 1,5 – 15 – 35
Lilla 500
Mill City Roasters 0,5 – 6
MPI – Tempesta 1,2
Neotec Neuhaus 0,5 – 1 – 15 – 400
Officine Balestra 60 – 120
Officine Vittoria 10 – 12 – 30 – 60
Ozturkbay 1 – 2,5 – 15
Petroncini 2 – 10 – 15 – 20 – 120 – 180 – 240
Proaster 0,2 – 1 – 6
Probat 0,1 – 1,2 – 5 – 12 – 22 – 25 – 45 – 75 – 90 – 120 – 240 – 360
Roest 0,12
San Franciscan 0,45 – 2,7
Santoker 0,5
Scolari 240 – 360
Selmi 6
STA 0,5 – 15 – 30 – 120 – 180 – 240
Sweet Coffee Italia 2
Toper 1 – 5 – 10 – 120
Trabattoni 5 – 10 – 30 – 60