Academia do Café

Power. Precision. Consistency.

Meet the Coffee-Tech Engineering Silon ZR7 – a professional roasting machine designed for roasters who demand complete control without compromising efficiency.

From precise heat management and responsive airflow to consistent batch-after-batch performance, the Silon ZR7 transforms every roast into an opportunity to unlock the full potential of each coffee.

Whether you're developing new profiles, producing specialty coffee, or scaling your production, the Silon ZR7 delivers the reliability and repeatability every professional roastery needs.

At Academia do Café, we're proud to represent Coffee-Tech Engineering, bringing world-class roasting technology closer to coffee professionals and helping roasters find the right solution for their production, backed by expert guidance, installation, training, and ongoing support.

☕ Precision roasting
🔥 Exceptional thermal stability
⚙️ Advanced control for consistent results
🌱 Built to highlight the unique character of every origin

Because great coffee starts with great roasting.

Interested in learning more about the Silon ZR7? Get in touch! We'd be happy to help.

A new chapter begins!

We are excited to share that our trainer, Sandra Azevedo, is now an Official Coffee Quality Institute (CQI) Post-Harvest Processing Lecturer.

This achievement allows us to deliver internationally recognised education focused on one of the most important stages in coffee quality: post-harvest processing.

And there's more...

New CQI courses will soon be available through Academia do Café, bringing science-based, practical education to coffee professionals looking to deepen their understanding of processing and its impact on cup quality.

Upcoming classes include:
☕ Introduction to Post-Harvest Processing
☕ Canephora for Arabica Lovers
☕ Coffee Fermentation: From Microbes to Flavors
☕ Yeast Inoculation in the Field
☕ Post Harvest Processing Good Practices

Whether you're a producer, roaster, green coffee buyer, quality professional or simply passionate about coffee, these courses are designed to build knowledge, improve quality, and strengthen the connection between processing decisions and cup excellence.

Stay tuned - course dates and registrations will be announced soon.

We are looking forward to share this journey with you.

The Coffee – The Black Drink of Clear Dreams by José Eduardo Mendes Ferrão.
This book is a reminder that coffee is never “just coffee”. It follows the journey from Ethiopia to the rest of the world, and shows how a single plant helped shape trade routes, economies, and everyday culture.

It also looks at the coffee tree itself, the places where it grows best, and the farming knowledge that has sustained it for generations.

Most of all, it highlights what we see every day in this industry: coffee is a story of people. From producers and traders to roasters and coffee lovers, it connects millions through one shared cup.

Available to purchase at Academia do Café!

“The more I learn about coffee, the more I realise how much more there is to explore.”

Sandra just completed the CQI Processing Generalist program with the Coffee Quality Institute, expanding her understanding of coffee processing, fermentation, drying, and the many post-harvest decisions that shape the final cup.

Continuing to invest in knowledge is one of the best ways to grow professionally and better support the producers, projects, and coffee professionals she works with every day.

On to the next challenge!

Meet Sandra Azevedo.

She's been in specialty coffee since 2011: teaching, cupping, and helping others grow in the industry.

Authorized SCA Trainer in Introduction to Coffee, Green Coffee, Roasting, Sensory Skills, Barista Skills and Brewing. Q Grader, Q Instructor and CVA for Cuppers Authorized Trainer.

A lot of years. A lot of passion. A lot of knowledge. A lot of coffee.

Some people leave before you're ready to say goodbye.

Dilver came to Portugal as a student and became something much more: a genuinely good barista, a hard worker, and a friend we'll miss having around.

He's now heading to Spain to chase the next chapter in coffee, and honestly, we couldn't be happier for him.

Thank you for everything you gave while you were here, Dilver. Go show them what you've got. ☕

¡𝘠𝘢 𝘵𝘦 𝘦𝘤𝘩𝘢𝘮𝘰𝘴 𝘥𝘦 𝘮𝘦𝘯𝘰𝘴!

Cultivar: A Practical Guide for Coffee Roasters explores how coffee variety influences roast behaviour, flavour development, and production decisions.
Rob Hoos shifts the focus from simply repeating roast profiles to roasting with intention, guided by variety, structure, and sensory feedback. It’s ideal for experienced roasters who already work with concepts like heat transfer, RoR, and DTR, and want to go beyond the usual origin assumptions.

Who’s read this book already? 📚☕

Ready to level up your coffee evaluation skills?
From first cuppings to professional calibration, our sensory courses are now open. Places are limited! For more information, contact us by email or send us a private message. Taste with precision. Evaluate with confidence.

This year, we’re expanding our training offer with new courses designed to deepen sensory skills and coffee knowledge.

From your first steps in cupping to advanced sensory evaluation and the Q Grader certification, these programs are built for professionals who want to understand coffee with greater precision, confidence, and consistency.

Course dates will be announced soon. Stay tuned!