What I do
My name is Andrej Godina, I was born in Trieste and for many years I have been working professionally in the coffee industry.
I provide B2B consulting for roasters, startups and companies in the coffee supply chain, offering strategic and operational support on product development projects, technological innovation, brand positioning and process optimization. My work integrates scientific expertise, hands-on field experience, and a vision oriented toward the future of coffee.
I coordinate research and development activities on coffee machines, extraction methods and new technologies for espresso, with a special focus on sustainability and the evolution of consumption.
Today, I chair Caffemotive srl, a research and development company focused on the evolution of espresso, founded together with professionals and entrepreneurs in the sector. Among our innovative projects, we patented a solid coffee tablet, later acquired by Lavazza and launched in 2025 under the name of Tablì: a 100% coffee and 100% sustainable format designed to revolutionize the single-serve segment.
At the same time, I am engaged in education and dissemination to promote a more conscious coffee culture.
Together with Mauro Illiano, I co-authored “The Guide to Italian Coffees and Roasters”, now published by Gambero Rosso, for which I also curate the coffee-related guides.
I collaborate with media and TV programs (including Report on Rai 3), participate as an expert at international events, and continue to develop content and tools to help coffee companies innovate, grow, and communicate authentically.
The terms “caffesperto” and “flavore” were born with me.
1MY BACKGROUND
My passion for coffee was born at a young age in my hometown, Trieste, historically known as the “city of coffee.” It was here that I began my journey in 1997, attending my first cupping course, and just three years later I became a member of the Specialty Coffee Association of Europe (SCAE), the international association that promotes coffee culture and quality. Today, I am an authorized trainer, with numerous certifications to my name.
Over the years, I have combined hands-on experience with solid academic training, culminating in a PhD in Science, Technology and Economics in the Coffee Industry from the University of Trieste. My research focused on sensory perception and espresso quality—an area that continues to guide both my research and consulting activities.
I was awarded Best International Trainer for two consecutive years, a recognition that confirms the effectiveness of my training method, based on scientific rigor, field experience, and the ability to transfer knowledge.
I also founded Umami Area, through which I promote training and sustainability projects in producing countries. Among these are the Umami Coffee Campus and the creation of a model plantation in Honduras, established to combine quality, ethics, and local development.
Interested in working together? Discover my services and contact me.
Choose the service that best fits your goals
1PROFESSIONAL TRAINING
Coffee training is one of my most requested services and covers all aspects of the coffee supply chain.
Since 2000, I have been an authorized trainer of the SCA – Specialty Coffee Association, qualified to deliver all modules of the Coffee Skills Program: Green Coffee, Sensory Skills, Coffee Roasting, Barista Skills, Brewing.
I offer targeted training courses aimed at enhancing the skills of professionals, particularly in the field of quality control for coffee roasters, with a focus on commercially graded coffees. My expertise also extends to the design, setup, and implementation of new cupping and quality control labs, including the technical training of staff in areas such as visual inspection of green coffee, sample roasting and tasting, and the use of lab equipment (moisture analyzers, roast curve monitoring software, colorimeters, etc.). Sensory analysis of coffee—whether prepared as espresso, moka, filter, or any other extraction method—is my true specialty. Over the years, I have trained hundreds of professionals in flavore, helping them, through guided learning, to become professional tasters.
My approach to training is tailor-made: together with my clients, we design personalized training paths, adapted to the specific needs of participants, while keeping final objectives in mind to optimize costs and make the best use of time available.
Training can take place either on-site at the client’s premises or at the numerous Coffee Academies I collaborate with throughout Italy. Would you like to join one of my courses?
Since 2000, I have been an authorized trainer of the SCA – Specialty Coffee Association, qualified to deliver all modules of the Coffee Skills Program: Green Coffee, Sensory Skills, Coffee Roasting, Barista Skills, Brewing.
I offer targeted training courses aimed at enhancing the skills of professionals, particularly in the field of quality control for coffee roasters, with a focus on commercially graded coffees. My expertise also extends to the design, setup, and implementation of new cupping and quality control labs, including the technical training of staff in areas such as visual inspection of green coffee, sample roasting and tasting, and the use of lab equipment (moisture analyzers, roast curve monitoring software, colorimeters, etc.). Sensory analysis of coffee—whether prepared as espresso, moka, filter, or any other extraction method—is my true specialty. Over the years, I have trained hundreds of professionals in flavore, helping them, through guided learning, to become professional tasters.
My approach to training is tailor-made: together with my clients, we design personalized training paths, adapted to the specific needs of participants, while keeping final objectives in mind to optimize costs and make the best use of time available.
Training can take place either on-site at the client’s premises or at the numerous Coffee Academies I collaborate with throughout Italy. Would you like to join one of my courses?
2CONSULTING AND R&D FOR COFFEE ROASTERS
My academic background from the University of Trieste, combined with many years of consulting and R&D projects carried out in Italy and abroad, allows me to support any company in the coffee supply chain—and especially roasters—on a wide range of topics related to processes and products.
What makes a roasted coffee product line unique? First of all, the quality of the raw material, which must be carefully and consistently selected. Secondly, the roasting process, which requires a specific roast profile for each coffee. On these two crucial process steps, I offer consulting services to improve green coffee purchasing strategies, optimize blend compositions, enhance flavore, and design new roasting curves that better highlight the final result.
In addition, I can help companies to introduce R&D projects on quenching to increase coffee sales profitability, create new product lines, and expand product ranges.
In parallel, I have collaborated on numerous R&D projects focused on inventing new single-serve systems and improving espresso equipment, including grinders and both professional and domestic coffee machines.
Would you like to collaborate with me and discover a new way to stand out in the coffee industry?
What makes a roasted coffee product line unique? First of all, the quality of the raw material, which must be carefully and consistently selected. Secondly, the roasting process, which requires a specific roast profile for each coffee. On these two crucial process steps, I offer consulting services to improve green coffee purchasing strategies, optimize blend compositions, enhance flavore, and design new roasting curves that better highlight the final result.
In addition, I can help companies to introduce R&D projects on quenching to increase coffee sales profitability, create new product lines, and expand product ranges.
In parallel, I have collaborated on numerous R&D projects focused on inventing new single-serve systems and improving espresso equipment, including grinders and both professional and domestic coffee machines.
Would you like to collaborate with me and discover a new way to stand out in the coffee industry?
3COURT CAUSES
Since the beginning of my career as a coffee expert, I successfully passed the examination to join the Register of Coffee Experts at the Chamber of Commerce of Trieste, as well as the official list of Court-Appointed Technical Experts (CTU) at the Court of Trieste.
I provide specialized consulting services in cases of legal disputes related to any aspect of the coffee supply chain and its products. I have in-depth knowledge of scientific literature on the latest coffee research and existing bibliography. My decades of experience allow me to position myself as a highly authoritative technical consultant, with extensive scientific and technical expertise. My greatest strength lies in the quality aspects of all coffee production processes, including green coffee quality.
This latter area, in particular, has been enriched by my hands-on work at my coffee plantation in Honduras (Finca Rio Colorado) and my consulting support to the local coffee processing cooperative.
Do you need expert advice for a coffee-related legal case?
I provide specialized consulting services in cases of legal disputes related to any aspect of the coffee supply chain and its products. I have in-depth knowledge of scientific literature on the latest coffee research and existing bibliography. My decades of experience allow me to position myself as a highly authoritative technical consultant, with extensive scientific and technical expertise. My greatest strength lies in the quality aspects of all coffee production processes, including green coffee quality.
This latter area, in particular, has been enriched by my hands-on work at my coffee plantation in Honduras (Finca Rio Colorado) and my consulting support to the local coffee processing cooperative.
Do you need expert advice for a coffee-related legal case?
Discover the benefits of relying on a coffee expert who can assist you with training, consulting in Research & Development, and launching new start-ups in the coffee sector.
I can support you with:
- Optimization of quality control and roasting processes
- Optimization of product flavors and production cost efficiency
- Process and product innovation with new product lines
- Assistance and collaboration in developing business plans for new ventures and start-ups
- Research and development on new trends and innovative coffee extraction techniques
Coffee Plantation Trips
Visiting and understanding the production stages of coffee at origin is a must for anyone working in this industry—and also for true coffee enthusiasts.
As a coffee expert and passionate grower, I have always traveled to producing countries to explore their cultures and discover the finest coffees to import—whether for espresso blends, micro-lots of Specialty coffee, or Fine Robusta.
For Italian and European roasters, joining me on origin trips means:
• Hands-on experiential training directly on the plantation
• Corporate team-building journeys with educational and strategic value
• Support in gathering valuable content and establishing direct connections with producers
• Technical and consulting guidance from a supply chain expert
• Opportunities to develop customized and sustainable sourcing projects
My trips always include workshops on manual harvesting of ripe cherries, traditional and modern processing methods (natural, washed, honey, semi-washed, and new fermentations for Specialty), visits to nurseries, botany lessons, and tours of processing and sorting facilities for export. Plantation visits are enriched with multiple cupping sessions to deepen sensory knowledge of locally produced coffees, along with lessons on green coffee quality control and sample roasting.
My favorite destination, which I always recommend, is Honduras. As a co-founder of Umami Area Honduras—a project created to prove that high-quality coffee can be produced in an ethical, sustainable, and responsible way—I can guarantee that plantation training campuses create a direct connection across the entire supply chain: farmers, roasters, baristas, importers, and enthusiasts working together to value coffee as both a cultural asset and a driver of development.
Together, we can discover—or build—a transparent, traceable, and educational supply chain, one that helps you differentiate in the market while contributing to a positive social impact.
Are you leaving with me?
The Guida dei Caffè and other books
The Guida dei caffè e delle torrefazioni d’Italia - Camaleonte is the first Italian guide entirely dedicated to coffee and excellence in roasting. Over the years, its various editions have analyzed the entire supply chain, reviewing hundreds of different products across the four formats: espresso, moka, filter, and single-serve.
The project highlights and promotes Italian roasters, providing consumers with an essential tool to navigate this extraordinary world—a project that, starting in 2025, will become part of the Gambero Rosso publishing family.
The coffees featured in the Guide are described through Flavore®. Inspired by the English word flavour, it encompasses the full range of sensory perceptions experienced during tasting: aromas, flavors, and tactile sensations. This multisensory experience makes it possible to identify and communicate the characteristics of foods and beverages in a clear and consistent way.
1MY OTHER BOOKS
Over time, I have sought to highlight how a conscious culture of coffee—and of wine as well - is essential not only for enthusiasts but also for professionals in the coffee field.
This is why I have published several manuals, written both by myself and by colleagues and experts from the coffee world.Trieste. La città del caffè, Caffè verde in un libro, Barista in un libro. Manuale tecnico per il barista, Tostatura in un libro, Un caffè in Toscana. Storie, eccellenze, itinerari, Un caffè in Veneto. Storie, eccellenze, itinerari, Brewing in un libro. I metodi di estrazione del caffè, Zero caffè. Il diritto alla felicità, Espresso: a user guide, L'assaggio del caffè in un libro, Espresso: istruzioni per l'uso. La tecnologia al servizio del barista, Roasting in a book. Special edition Petroncini. Available in store and online.
