Hi, I’m Sasha Pavlovich, co-founder and editor of CoffeeHow.co.
I’m a former professional barista turned coffee educator, writer, and reviewer. I’ve been working hands-on in the coffee industry since 2011, beginning behind the bar in independent café environments and continuing today through structured coffee testing and equipment evaluation.
Coffee isn’t a hobby for me. It’s a craft I’ve practiced, studied, and refined for over a decade.
Since 2011Professional Barista BackgroundCoffee EducatorStructured Testing
My early career in cafés provided daily, real-world experience in:
Espresso extraction and precise dialing-in
Milk texturing and latte art during service
Pour-over and alternative brewing methods
Workflow efficiency in busy café environments
Sensory calibration through repeated preparation
Working behind the bar taught me how coffee and equipment behave under real pressure, not just in theory, but during consecutive extractions, high-volume service, and constant adjustments.
Over time, I expanded my expertise beyond bar service into roasting fundamentals, sensory evaluation and structured tasting, and green coffee analysis.
This progression, from barista to deeper coffee study, shapes how I approach content at CoffeeHow today: grounded in testing, repeatable methods, and practical evaluation rather than abstract theory.
Espresso extraction and dialing-inMilk texturing and latte artManual brewing and sensory practice
From Café Work to Coffee Education
After years of hands-on café experience, I transitioned into coffee education, writing, and structured product evaluation.
Today, my work focuses on:
Testing and reviewing specialty coffee
Evaluating espresso machines and grinders
Analyzing brewing variables and extraction behavior
Publishing practical guides for home enthusiasts
Translating technical coffee concepts into usable advice
Based out of Rome, Italy, I have direct access to European espresso equipment while reviewing products that are widely available in the United States market. My goal is to combine traditional espresso standards with practical guidance for the American home user.
How I Approach Coffee Testing
I’m known for being detail-oriented, especially when it comes to grind size, extraction variables, and the small adjustments that influence the final cup.
Everything I publish is based on:
Personal experience
Repeated testing
Structured evaluation criteria
Practical brewing scenarios
CoffeeHow’s testing model reflects this philosophy, combining hands-on assessment with transparent research when needed.
Sensory evaluation and coffee cupping during testing.
Certifications and Areas of Expertise
I hold certifications in:
Coffee Roast Master
Green Coffee Analytics
Sensory Cup Taster
My areas of expertise include:
Espresso systems and extraction science
Milk-based drink preparation
Manual brewing methods such as AeroPress, Chemex, V60, and French press
Coffee bean evaluation and roast analysis
Equipment performance assessment
These certifications complement years of practical experience and support my work as an editor and reviewer.
Coffee Roast MasterGreen Coffee AnalyticsSensory Cup Taster
A Personal Note
Coffee is still a simple ritual for me.
The smell of freshly ground beans, the quiet moment before the day begins, and the satisfaction of dialing in a precise shot are details that never lose their appeal.
While I personally prefer black coffee, mastering milk texture remains an essential skill in any coffee environment. Latte art, extraction balance, and repeatability are crafts built through patience and repetition, and I emphasize that same mindset in my guides.
Outside of coffee, I value balance, travel, movement, and time spent exploring different cultures. Visiting coffee-producing regions and specialty cafés continues to shape my perspective on sourcing and preparation.
