Paolo Scimone Coffee Roasting consultant

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 120 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

Bellwether  1,5

Bideli  1

Brambati  5 – 30 – 120 – 180 – 240 – 300 – 600

Bullet  1

Carmomaq  10

Coffee Tech  2,4 – 7

Coffeed  5 -15

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 – 60 – 140

Has Garanti  2

HB  0,6 – 2

Ikawa  0,05

IMF  0,3 – 1 – 2 – 5 – 6 – 15 – 30 – 60 – 120 – 240 – 420

Joper  25

Kaffelogic  0,100

Lilla  500

Link (Nucleus)  0,100

Loring  1,5 – 15 – 35

Mill City Roasters  0,5 – 6

MPI – Tempesta  1,2

Neotec Neuhaus  0,5 – 1 – 8 – 15 – 400

Officine Balestra  60 – 120

Officine Vittoria  10 – 12 – 30 – 60

Ozturkbay  1 – 2,5 – 15

Petroncini (IMA)  2 – 10 – 15 – 20 – 30 – 120 – 180 – 240 – 400 – 720

Proaster  0,2 – 1 – 6

Probat  0,1 – 1,2 – 5 – 12 – 22 – 25 – 45 – 60 – 75 – 90 – 120 – 240 – 360 – 600

Roest  0,100

San Franciscan  0,45 – 2,7

Santoker  0,5

Scolari  240 – 360

Selmi  6

STA  0,5 – 15 – 30 – 120 – 180 – 240

Stronghold  1

Sweet Coffee Italia  2

Typhoon  10

Toper  1 – 5 – 10 – 120

Trabattoni  5 – 10 – 30 – 60 – 120