David Veal, Executive Director, Speciality Coffee Association of Europe (SCAE). Lives in Essex, United Kingdom. Holds more than 32 years of experience in the coffee industry in the United Kingdom, ran for 17 years his own speciality coffee wholesale business named-  Café Sienna, served as Judge in the UK Barista Championship and in the French Barista Championships.

SCAE aims to assist and encourage coffee professionals and enthusiasts to cultivate and share their knowledge through innovation, education, research by communicating with each other and by that to reach coffee excellence.

How do you take your coffee?

Black, unless it is a flat white.

How many coffee cups do you drink on an average day?

6.

Do you enjoy having your coffee with pastry alongside, and if so, what is it?

I don’t usually, bit if i do it is a Portuguese tart.

Do you have a favorite Single-origin coffee?

No. There are many fantastic speciality coffees from most countries of origin now.

What was the most unusual or experimental coffee you tasted?

Raw egg with espresso when i was judging at the French National Barista Championships.

What is your favorite coffee shop and what makes it enjoyable?

There are now so many fantastic speciality coffee shops around the world it is impossible to choose. High on my list though would be the coffee shop at San Alberto farm, Buena Vista, in the Quindio region of Colombia. They only serve the best that the farm grows, make it with care and passion, and the views are to die for.

From your experience, what is the most important factor when it comes to making good coffee?

Buy a speciality coffee and be prepared to pay a high price for it. Beyond that clean and change your grinder blades, keep your equipment clean and well maintained and change your water filter regularly.