Stefano Cevenini’s coffee story starts with a single espresso in Bologna. One cup was enough. Sweet fruit notes and a clean, biscuit-like finish. That moment flipped a switch and turned curiosity into obsession. Hospitality school came next, followed by his first National Competition win in 2017, where it became clear that coffee wasn’t just a job. It is his element.
Eight years later, Stefano is a consultant, trainer, and co-owner of Full Service Training Lab and Pump My Moka. He won the World Espresso Championship in 2019, became Italian Latte Art Champion in 2025, placed 8th at the World Latte Art Championship as the best-ranked European and… Stefano has just defended his Italian Latte Art Champion title!
What drives Stefano is evolution. New processing methods, filter coffee alongside espresso, and educating customers without limiting their choices. His focus stays simple: keep learning, train others, compete with purpose, and build a deeper connection between coffee, people, and origin.
Stefano, what is your first memory with coffee?
My first memory of coffee dates back to when I walked into a coffee shop and sensed an aroma unlike any other. Then came the taste, how could I ever forget that espresso? An explosion of sweet fruity notes, with a light toasted biscuit-like aftertaste. From that moment, my journey of studying and appreciating this extraordinary product began.
What inspired you to pursue a career in the coffee industry, and how did you get started?
I have always worked in coffee. I attended a hospitality school, and in 2017, I took part in a National Coffee Competition alongside hospitality schools from all over Italy, where I won first place. From that moment on, my desire to cultivate and further develop my passion for this industry continued to grow, pushing me to improve my skills, deepen my knowledge, and pursue excellence within the coffee world.
Tell us a bit about your work. What are your roles there?
I began my career as a coffee shop manager in the hotel industry, and by the age of eighteen, I was already running a coffee shop near Bologna. Then I continued my professional development, eventually becoming a trainer and a trusted point of reference for companies in training and consulting. I co-own a company called Full Service Training Lab, and I am a co-inventor of Pump My Moka.
What kind of experience do you want your people to have when they try your coffee?
My goal is to ensure that the customers of the coffee shops I am fortunate to collaborate with are always served first and foremost with a high-quality product and genuine hospitality. I want the experience to leave a lasting impression, encouraging them to return and to grow in their understanding and appreciation of coffee.
How do you stay motivated and inspired to keep improving your coffee-making skills?
In my view, the world of coffee has been evolving rapidly in recent years. I am fascinated by discovering new processing methods, tasting and studying them, and finding ways to introduce them in coffee shops, as well as supporting companies in developing their products and services.
What are some common misconceptions about our industry that you’ve encountered, and how do you address them?
Drinking cappuccino after 12:00PM or adding sugar to any coffee, whether espresso or filter, are common misconceptions that can affect the quality of the experience. As a barista, my role is to inform the customer that these habits may alter the flavour and quality of the coffee, while of course leaving the choice entirely up to them.
If there were one piece of knowledge about coffee you’d like everyone to know, what would that be?
Not just one: I would like anyone tasting coffee to have at least a basic understanding of the processing methods, the different origins, and the sensory characteristics each one offers.
What are the current trends in cafes in your region? Are there any trends you promote yourself and would like to see more often in other places?
I always strive to introduce alternative brewing methods beyond espresso, promoting the world of filter coffee and Pump My Moka, an innovative product created and developed together with Simone Previati.
You have some amazing achievements in championships. Can you tell us more about them?
I have participated in several competitions, winning the World Espresso Championship in 2019 and the Italian Latte Art Championship in 2025, where I placed 8th in the world, the best European result. Just a few days ago, I defended my title of the Italian Latte Art Champion. For me, competitions are a valuable tool to improve, learn from others, and discover new techniques from fellow competitors.
How did it feel to represent Italy and compete on the World Stage?
For me, representing Italy in a competition was a true honour and a deeply meaningful responsibility. It was a magical experience, filled with pride, emotion, and motivation, one that strengthened my passion for this industry and my desire to keep growing as a professional. It is an experience | truly hope to be able to repeat in future events, continuing to represent my country with dedication, commitment, and respect for the craft.
Where in Bologna do you find your best inspiration?
Well, usually a place that has nothing to do with coffee but inspires me a lot is San Luca. For us Bolognesi, it feels like a refuge: when I need to reflect on thoughts or important decisions, and I’m not travelling around the world, I love going there.
What coffee challenges are you looking forward to? Any new projects or collaborations?
Well, my goal is certainly to keep learning and constantly improving, while also training and inspiring as many people as possible within the world of coffee. I aim to collaborate with companies and professionals across the globe, sharing knowledge, experiences, and values.
At the same time, I want to continue competing, as competitions represent an essential opportunity for growth, challenge, and innovation. And, if time allows, I hope to keep visiting coffee plantations, deepening my understanding of coffee at its origin and strengthening the connection between the product, the people, and the culture behind it.
Quick Fire Questions for Stefano Cevenini:
Filter coffee or espresso-based?
Ahhhh difficult question… all!
Milk coffee or black coffee?
First black, then with milk.
The most underrated coffee drink?
Any coffee cocktail.
The most underrated coffee brewer?
Kalita dripper.
Hobbies besides coffee?
Football, basketball & other sports.
How do you make coffee at home?
Usually with Hario V60 or Switch, Brewista Tornado or of course with Pump My Moka!
What’s your dream place to have a coffee tour?
I particularly appreciate Aroma Coffee Shop, Allegra, Meleè Caffè, and Antico Bar Fiat, near Bologna, more precisely in Imola, for their professionalism, the quality of their products, and their hospitality.
