Meet Nestlé Professional’s Coffee Expert and Barista

About our Coffee Expert and Barista

Jae brings a vast understanding of coffee in the out-of-home industry. Jae has mastered his craft in a variety of environments, from private luxury yachts in Mykonos to Starbucks in Toronto, as well as many local specialty coffee shops.

An Interview with Jae Teovanovic

What is your background and experience like as a Coffee Expert? 

I have had the privilege of working in various coffee shops, bars, and restaurants, both in Greece and Canada. My journey began in Greece, where I gained valuable experience serving coffee as well as crafting cocktails and mocktails. When I moved to Canada, my first job as a barista was at Starbucks. From there, I explored different local coffee shops, gradually finding my way into the world of specialty coffee.

While most of my training comes from learning from experienced baristas at work, I also completed a bartending course while I was in Europe. This course has been extremely useful in creating new coffee recipes that combine non-traditional ingredients such as sodas, fruit juices, or floral syrups. Additionally, I have pursued formal coffee education through the Specialty Coffee Association (SCA), specializing in coffee fundamentals and brewing skills.

How did your passion for coffee begin?

My true passion for coffee began during a cupping session aimed at training our palates to recognize different processing methods. The experience of tasting the diverse flavours and witnessing the exceptional quality of coffee left me speechless. Since that day, I have been on an endless pursuit of exploring the capabilities of coffee and pushing the boundaries of what can be achieved with this beloved beverage.

What does your day-to-day look like at Nestlé Professional as a Coffee Expert and Barista? 

 One of the things I love about my role at Nestlé Professional is that no day is the same. My responsibilities include the maintenance of equipment in our Customer Beverage Showroom, planning for client visits, and ordering appropriate samples for tastings. I also collaborate with the product development and technical applications group, facilitate and attend cupping sessions, develop educational material, and demonstrate our solutions at client office visits and food and beverage events.

What are your predictions for upcoming trends in coffee consumption outside of home?

I anticipate several exciting trends in the coffee industry. These include the rise of specialty instant coffee, the popularity of cold coffee variations such as cold brew and nitro cold brew, the emergence of smart coffee machines, and a growing emphasis on eco-friendly and sustainable practices, including bean to cup machines. To stay on top of these trends, businesses should actively explore and adopt these innovations. At Nestlé Professional, we have developed streamlined processes for cold brew to facilitate faster and more efficient production. Our diverse range of products and machines cater to the evolving preferences of coffee enthusiasts.

How do you find recipe inspiration? How can coffee menus be elevated beyond the classic cup of coffee? 

When it comes to finding recipe inspiration, I like to start local. I explore new products, produce, and flavours that can be leveraged in pairing with coffee to create delicious beverages. Being in a multicultural city like Toronto, I also enjoy experimenting with flavours I have never tried before. Social media is another great source of inspiration, as it allows me to see what other experts and coffee lovers are doing.

By incorporating unique ingredients and innovative techniques, coffee menus can be elevated beyond the classic cup of coffee, offering customers a memorable and extraordinary coffee experience.