Rafael Motta Maggion: Coffee Insurrection Hero Chapter #52

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Rafael Motta Maggion: Coffee Insurrection Hero Chapter #52

Coffee Insurrection
1-Introduce yourself: who are you, where are you from, where do you work and what’s your job
I am Rafael Motta Maggion, was born in 1984 – in Sao Paulo, Brazil. My work comprehends investment funds in Brazil, but in 2017 I have entered the world of gastronomy as a hobby by doing a beer sommelier course. One thing led to another and eventually I got to know specialty coffee (I did not drink coffee at all, because it felt really bitter to me) and fell in love with it.  
2-When and why did coffee become important to you?
By the moment I tasted the first sip of specialty coffee, it became important. I wanted to know more so I have formed me as a barista and roasters (basic skills) and at the same moment, myself and Bianca, my girlfriend, were moving to Barcelona, and when here, begun to start having trouble in finding all the spots. So we created the map of BARCELONA COFFEE GUIDE!
3-Do you remember the first coffee you had that was more than “just a cup of coffee”?
Definitely! A Brazilian origin that tasted sooo good! The taste remained in my mouth for such a long time, and it was so sweet and pleasant! From that moment on – I never drank anything except specialty coffee.
4-What’s your favorite thing about going to work in the morning?
The routes of specialty coffee that I use to do here in Barcelona, and also when outside town! To do the whole networking is something I have always loved: talking to people – laughing – sipping coffee, of course.
5-What’s your favorite brewing method and why?
Espresso! I have learned that an espresso is a magnifying glass of the quality of the coffee and the extraction. The body of the extraction for me is great. As I do the specialty coffee guide, in Barcelona, and now expanding to the world, it is a very fast way to evaluate the quality of the coffee shop and roaster.
6-Which is the best coffee you ever tasted?
Tough question! Maybe an espresso of competition in . I was beginning to make the guide and did not have that experience on cupping coffee, but in my memory it was definitely great. And if I remain in doubt, I can always go back there to taste another sip.

7-Is there a country of origin that you tend to favor coffee from? Why?
Another tough question. But I am very interested in coffees from Burundi, that use to be very pleasant. But now with technology, and better ways of production, all the origins have amazing coffees.
8-Suggest us a roastery to check (not the one you working at/you use at work).
Go look two micro roasters of Barcelona that I love: and . They are very artisanal and do they roast to perfection with a lot of love to specialty coffee.
9-What’s the most important things you’ve learnt while working in the business?
Relationship with people takes a long time to be built. Our project began small but with constancy. Step by step we could build a great community and data base to help even more the specialty coffee lover.
10-How your work and the specialty coffee world are coping with Covid and the new challenges for hospitality?

I guess the worst phase has gone. But here in Barcelona, that relies a lot on tourism, the suffering was high! I guess one of the main lessons is this: built a local audience of your business. Built strong and short on costs businesses, so when something unexpected happens, it is easier to adjust.

11-How do you see the specialty coffee scene in 10 years?

The same way as craft beer in California. Achieving great participation in the market, getting a lot of space from commercial coffee, and following the trend of sustainability.

12- Where do you see yourself in 10 years?

Drinking great coffee, and having our webs as reference in the specialty coffee market. Our idea is to facilitate the life of the specialty coffee lover the most possible. To make the transition and the circulation in the specialty coffee market as smooth as possible.

13-Any last word? Any tip or suggestion you want to share with someone that want to start this path?

People tend to underestimate what you can do in a year, but overestimate what you can do in a day. Be constant when starting a new project. Time and effort do not have sex appeal, but is the only guaranteed way to success!

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