Being a barista is an almost intimate profession. You start as a total stranger when you first serve someone. But with every cup you offer them you learn more. With every cup you serve, the boundaries fade. The most interesting conversations come out of those encounters.

Today, going back to that first experience and exploring cocoa and chocolate drinks feels very exciting. It’s a territory that is still underexplored.

I truly believe that by pushing the limits we cannot just elevate drink culture but also address sustainability and gender equality.

I’m intrigued by the creative territory of drinks. Creating alchemy between ingredients, flavours, textures, and temperatures is my universe. And cocoa and chocolate are an intriguing territory that invites exploration.

Call me a free bird. I’m ready to explore my next journey with cocoa. Cocoa has over 300 active components which determine taste, aroma and smell. Understanding how to use them to create emotion in every sip is what I do

I’ve always wanted to craft with chocolate. It’s more than a job, really. It’s a way of life. I love it. And if you do it right, your customers will love it, too.