Domagoj has been part of Franck's barista team since 2016. He stepped in the world of coffee for the first time as a student in college, when he also worked as a waiter, and the term "barista" was completely unknown to him at the time.
Domagoj has been part of Franck's barista team since 2016. He stepped in the world of coffee for the first time as a student in college, when he also worked as a waiter, and the term "barista" was completely unknown to him at the time.
Domagoj honestly admits that his love for coffee was not "love at first sight", but at another, while today it is very strong. For him, coffee was initially an ordinary beverage that he believed that if the raw material is of good quality and the appliance is good, it does not depend so much on the hand that makes it. But over time, he realized the complexity and power that coffee possesses.
Domagoj started building his professional path as a manager of a well-known city café where, as he points out, only the ideal cup of coffee was allowed to come in front of the guest. Then he realized that anyone can learn to wait or cook, but only those who truly understand food and raw materials and master all the elements around it can be a real chef or barista.
Over the years, Domagoj gained knowledge wherever he went, learned from famous Croatian baristas, attended a coffee school in Trieste and then completed barista training in Turin.
As a consequence of his fanatical dedication and striving for excellence in coffee preparation, in 2014 he moved to Lavazza and became the official training manager for Croatia, and then continued his career in Franck, where he still works today.
Domagoj points out that, thanks to Franck, he had the opportunity to participate in numerous barist competitions, fairs, events and receive the most prestigious Specialty Coffee Association (SCA) certificates in the fields of green coffee, roasting, brewing, sensory and barista skills. This is exactly what enabled him to upgrade himself and his skills, but also to pass on his knowledge of coffee to his colleagues, to whom he often holds trainings.
