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Barista Stories: Andrei Alexandru Tecau of SCA Romania and Guido, Bucharest

Meet Andrei Alexandru Tecau, a seasoned coffee professional and educator, hailing from Brasov, Romania. Andrei is the Sales Manager at an accomplished Bucharest-based specialty roastery GUIDO and an Authorized SCA Trainer in brewing.

Andrei’s involvement in the Romanian specialty coffee community goes beyond just enthusiasm as he recently got elected as the National Coordinator of SCA Romania. When we chatted with Andrei before the voting was over, we were mesmerised by the passion Andrei has for coffee education and the initiatives he had in plans once elected.

We keep our fingers crossed for Andrei and his Committee and hope to see the Romanian coffee community – both professionals and enthusiasts – grow even more and get empowered with concrete education and know-how!

Barista Stories are sponsored by PUQpress.

Andrei, what is your first memory of coffee? 

It is from a long time ago, when I was 6-7 years old. I would pretend to serve coffee to my parents and grandparents.

​​​​​What inspired you to pursue a career in the coffee industry, and how did you get started? What did you do before coffee?

I first got the taste for specialty coffee in September 2013, at Origo in Bucharest. I remember the vibe in the coffee shop, the good coffee, the people gathering around and the feeling I left with. Before coffee, I worked in different companies and various sectors: banking, telecommunication, and logistics. And I mostly had sales roles.

Tell us a bit about the place you work at. What is your role there?

At GUIDO I am handling sales, B2B orders, consulting for new businesses, coffee training and sometimes espresso machine and grinder maintenance. I think it’s important to know every step in the coffee-making process.

Congratulations on your new role as the National Coordinator of SCA Romania! What inspired you to take on this leadership position within the coffee community?

Thank you very much. We needed a change in the specialty coffee industry in Romania (regarding the SCA committee) so that inspired me to get involved in the selection process and advocate for that change. We need to get more people involved in the coffee industry – baristas, technicians, roasters and more, there are many roles that one can have in this beautifully growing industry.

As someone deeply involved in the specialty coffee industry, what are your primary goals and visions for advancing the coffee culture in Romania?

I have set for myself a few objectives: coffee workshops and presentations every 3 months throughout the country, inviting coffee professionals such as barista champions, roasters and brewers in Romania to have lectures on their experiences and last but not least having a better communication of the SCA research, available information and coffee knowledge.

In your opinion, what role does the Specialty Coffee Association play in shaping the coffee landscape, both nationally and globally? How do you envision collaborating with the SCA to further enhance Romania’s rich coffee culture?

With the current committee members, I have had meetings every 2 weeks in order to align our visions, goals and objectives. SCA needs to better understand the specifics of every country and how to communicate better to the public in that country. Globally SCA has a strategy and we can see what they envision for the coffee industry. Nationally we have to communicate better to our audience both professionals and passionate about this industry, in Romania, we aim to get more people involved in our industry.

As a coffee professional and trainer, how do you plan to leverage your expertise to support the education and skill development of coffee enthusiasts and industry professionals in Romania?

For the next 3 years of mandate, I plan to have meetings and small workshops all throughout the country in order to get more people interested in coffee, our courses, becoming technicians and future generations of trainers.

And how do you stay motivated and inspired to keep improving your coffee-making skills?

Every 2-3 months I do a personal evaluation and I look at where I paid attention and where I invested time, energy and money. I always try new brewing methods, and new coffees (not just from our roastery) and try to improve my sensory skills. I think that for example, Barista Hustle is a very helpful resource. 

Building a vibrant and inclusive coffee community is essential for long-term growth. What initiatives do you have in mind to foster collaboration and cooperation among coffee professionals and enthusiasts across Romania?

Together with the current SCA committee, I plan to have better communication of the SCA Romania vision. We hope to get more of the coffee professionals and enthusiasts involved in the coffee scene via workshops, live meetings and coffee festivals.

What coffee challenges are you looking forward to?

I really want coffee-passionate people to have a better understanding of the science involved in our industry (regarding roasting, technicians, Q graders and baristas) therefore I aim to have at least 300 people trained in the next 3 years by all AST professionals in Romania. Knowledge is power.

Quick Fire Questions for Andrei Alexandru Tecau:

Would you serve filter coffee with milk if asked for it?


Do you ever take sugar with your coffee?


Do you aim for Sweetness, Acidity, or Body?


Milky or Black?


Slurp or spit?


Espresso of filter coffee?

Definitely filter coffee.

Cake or Pastry with your coffee?

I prefer a good pastry.

Favourite brewing method? 

Definitely Syphon.