The Post: Coffee Trainer, BWL Group
The Post Holder: Alex Christofi
A passion for the product helps coffee trainer, Alex Christofi to inspire others.
HOW I BECAME A COFFEE TRAINER
Give a brief outline of your career to date
I was 15 when I first got involved in the hospitality industry and I haven’t looked back since. I never expected to develop such a passion for coffee but when I moved back to Belfast, after working in various hospitality positions abroad, I discovered the science behind a good cuppa and have been lucky to make a career out of it. Striving for coffee excellence is what keeps me motivated. Being promoted to my current position of coffee trainer for the brands under the BWL umbrella – Synge & Byrne and O’Brien’s has given me the mantra that ‘if you love your job, it doesn’t feel like working’.
Did you go on to further/higher education, if so what did you study and where?
I wanted to have formal accreditations to back up my practical experience, so studied for a degree in Tourism & Hospitality Management.
How did you get into your area of work?
My father is definitely the reason. A true veteran of the hospitality industry with over 40 years experience. He is now enjoying his retirement but he used to be the regional manager for a very successful hotel chain, he started at the age of 15 as a chef and evolved with hard work and his stubborn character to support him along the way.
Is this what you always wanted to do?
Yes. It is fascinating how many people I’ve met through this role and gleaned insights into their personality, culture and tradition.
We all have good and bad days but work is part of our lives, and living is about overcoming daily difficulties so you can appreciate the achievements.
Were there any particular essential qualifications or experience needed?
Qualifications and experience are definitely strong cards to show but not the most important ones. I believe a positive attitude and daily commitment to overcoming the obstacles was what got me to where I am today.
Are there alternative routes into the job?
Of course. From coffee fanatics to kitchen perfectionists – anyone can find a role in this sector if they have a passion for the industry.
What are the main personal skills your job requires?
Patience and passion for training others. Thankfully the company I work for places a lot of emphasis on training, so the team know it is part of their role and are always keen to learn new skills.
What does a typical day entail?
With my job I need to be prepared for everything from carrying out group training to servicing coffee equipment. Typical responsibilities would be manning the mobile coffee unit for promotional events, coffee audits, trainings either in-store or advanced group trainings, equipment monitoring and preventative services – and of course working as a barista in one of the Synge & Byrne cafés.
What are the best and most challenging aspects of the job?
An ability to bring out a passion for coffee in others. People are key to this role, so to make the best coffee, you need the best people. You can only be the best if you have true passion for what you do, so just teaching someone on how to correctly extract a decent espresso wouldn’t be much of a challenge but to lead someone to discover their passion for coffee is.
That is only achieved with really interactive training and living and breathing what you teach. Just saying ‘this is what we do, the end’ is never going to inspire students. There is nothing more fulfilling than seeing other people working with passion and knowing you had something to do with it.
Why is what you do important?
In a few words: quality, consistency and development. To be successful in this industry you need these factors. Without consistency you have chaos and without quality, why even bother doing it? For me personally there is also an ethical reason as well. There is this big chain of hardworking people that do what they do in order for us to enjoy a cup of coffee. It’s not just ‘put the coffee beans in and press the button’. Coffee travels through a lot of hands of labour – from farmer to roaster and then the barista. Training baristas on how to properly make a coffee by treating it with respect, gives value to all the people for their hard work along the way.
What advice would you give anyone looking to follow a similar career path?
Never give up, never think you know it all – because you don’t – and always keep developing. No matter how well educated and experienced you are, there is always something you can learn or adapt. Be a sponge and absorb as much knowledge and information as possible because that’s what is going to make you the best at what you do.
If you weren’t doing this what would you like to do?
Woodworking, cooking or something that requires inspiration and manual labor. I also love being outdoors and have a real passion for sailing. I competed in several European championships, but had to give it up after a serious injury. If this was different, I would love a job on the water.
What is the one piece of advice you would give to yourself on your first day?
Actually nothing. Figuring out by myself, learning from my mistakes and creating experiences is what formed the character I have
towards work today.
Describe your ideal day off.
Anything outdoors. A day of hiking or barbequing in the wild is ideal – I could be the Belfast version of Bear Grylls!
And finally, what’s the key to any successful job search?
Intensive market research for the roles you want and apply for what you really believe will make you happy.