CRAFTING COFFEE EXCELLENCE IN EVERY CUP

4 min

Baristas provide a variety of coffee experiences, to both consumers and NESCAFÉ® teams. They work with various people to bring these experiences – and many other initiatives – to life. We employ baristas to enrich the overall coffee experience. With a deep understanding of our history and the coffee-making process, they teach, guide and spread the passion we all have for coffee.

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Rogério de Oliveira

Rogério gives an inspiring account of his daily routine, and his love of coffee

A shared passion

Rogério de Oliveira, a master barista at our headquarters in the state of São Paulo, Brazil, discovered his passion for coffee while on an exchange trip to Dublin. Working in a coffee shop, he was amazed by the rich world of coffee and the transformative role of a barista. “That's when I fell in love,” he says. When he began working with NESCAFE^® he was immediately impressed by our shared commitment to quality coffee. “I discovered that NESCAFÉ^® cares for producers and ingredients, and has developed some well-crafted extraction and preparation processes,” he explains.

Rogério de Oliveira

Performing numerous roles

Rogério's passion for coffee runs deep. “I’m inspired to teach people more about this drink, and to help achieve the ideal flavour,” he says. He relishes being able to share the necessary expertise to properly "understand aroma, coffee body and how to really taste it" But that's not all, he also plays a guiding role in the organisation, where he passes on his knowledge of the entire history of coffee and how the story flows from tree all the way to cup. He is also instrumental in the creation of new recipes that enable coffee lovers to "take a good cup of coffee, anywhere"

Creating new recipes

“I discovered that NESCAFÉ^® cares for producers and ingredients, and has developed the best extraction and preparation processes.”

Rogério de Oliveira,

NESCAFÉ® Master Barista, the state of São Paulo, Brazil

Coaching and collaborating

Rogério is involved in two key initiatives. He trains up-and-comers at our Future Barista Program, sharing skills and passion. “It's about passing on knowledge from production up until the final product". There’s an entrepreneurial aspect to the program too, where future baristas are groomed as potential future business owners, like siblings Tamiris Abreu and Leticia Dos Santos Abreu who own Sister Coffee in Paraisópolis, Brazil. “I’m proud to play my part here too” he admits.

Many people think of NESCAFE^® as the soluble coffee they enjoy at home, but you can also find NESCAFE^® coffee machines in various out-of-home locations, like offices, universities and hotels. These machines are great if you want to grab a coffee on the go and the recipes are developed by a team who are assisted by Rogério, who ensures that consistency is maintained and that the delicious flavour and distinctive aroma are always present.

Sharing skills and more

Complex skills

Over time Rogério has fine-tuned his Barista skills and his impressive technical understanding, making him well aware that a quality coffee experience involves more than just brewing. “A cup of coffee is complex. It has an aroma and sensorial notes, and if you don’t do it right, you might not get it,” he says, before adding, “A simple cup of coffee can be so much more than that, it can be an experience”.

Knowledge in every cup

“A cup of coffee is complex. It has an aroma and sensorial notes, and if you don’t do it right, you might not get it. My goal is to share how to maximize that cup.”

Rogério de Oliveira,

NESCAFE® Master Barista, Brazil

FAQ

What is regenerative agriculture?

In line with the Sustainable Agriculture Initiative Platform, NESCAFÉ^® defines “regenerative agriculture” as an approach to farming which aims, through practice adoption, to conserve and restore natural resources, primarily soil, as well as water and biodiversity, while capturing carbon in soils and plant biomass, and to support farmers’ livelihoods. Key practices promoted under the NESCAFÉ^® Plan include efficient water use and optimised use of inputs.

Learn more: NESCAFÉ^® Plan 2030 Progress Report 2025