Coffee programs for cafés, restaurants, and hotels in Tbilisi and across Georgia. Twenty years at the bar — designing the systems behind every consistent cup.
Hospitality runs on systems no guest ever sees — the calibration of beans, machines, recipes, and people that turns a drink into a signature.
I build them. And I keep them sharp.
A single on-site visit. A full audit of the bar, equipment, sourcing, and team. Delivered as a written brief with prioritised next steps. The fastest way to understand what's working — and what isn't.
One to two weeks on-site. Espresso dialled in, recipes locked, standards documented, baristas trained to hold them. You leave with a coffee program your team can actually run.
A new venue's coffee program, built from zero. Equipment selection, sourcing, menu architecture, hiring, training, opening support. For founders who want to do it once and do it right.
Monthly visits to maintain standards, correct drift, and keep the team sharp. For venues where consistency is the brand — not a goal to chase, but a guarantee to keep.
From a Moscow bar at sixteen to a decade rebuilding coffee programs across Tbilisi. Every role, every shift in the industry, every machine.
Trained behind the bar at sixteen. Never left the industry.
Every role from floor to head of bar, trainer, and manager — across cafés and restaurants in one of Europe's most demanding hospitality markets.
Barista, head of bar, trainer, manager — building and running coffee programs across the city through ten years of its specialty boom.
On the floor of Europe's largest specialty coffee event — staying close to where the industry is moving next.
ViceVersa Coffee Academy · Cafe Museum (now Hotel Museum) · Caffeine by Workin
Earlier, across cafés and restaurants in Moscow's hospitality scene.
A bar can fake a lot of things. Consistency isn't one of them.
I've spent twenty years on the working side of the counter — in Moscow and Tbilisi, behind every kind of machine, in every kind of room. I've opened bars, trained teams, fixed programs that were quietly bleeding money, and built ones that paid back their owners many times over.
Today I work with cafés, restaurants, and hotels that want their coffee to be a reason guests come back. Not the loudest part of the room — the most reliable.
Tell me about your venue, and what you'd like the coffee to do for it.