About Me

I’m Theo, a coffee trainer based in Chester, and I’m obsessed with helping people truly understand coffee.

I didn’t start in coffee. I started in science; nutrition and dietetics. I did my BSc in Dietetics, and MSc in Nutrition in London, then came up to Chester for another MSc in Diabetes. I didn’t know a lot about coffee, I was just using it for my long study sessions. Along the way I learned how systems work, how variables affect outcomes, and how consistency isn’t luck but a repeatable process.

Coffee found me when I wasn’t looking for it. I fell in love with extraction, milk chemistry, workflow, and the quiet joy of turning something complex into something you can teach someone in a way that actually sticks.

I’ve worked behind the bar in some of the best Chester’s specialty coffee spots. That experience taught me what works, what doesn’t, and how much unnecessary confusion there is out there. So I started training; first friends, then colleagues, then barista teams, then businesses. I stripped out jargon and focused on principles that make skills real.

I wrote Mastering Latte Art Principles because too many people chase shapes without understanding the mechanics behind them. Latte art isn’t decoration, its communication, it’s control, texture, temperature, and technique all aligned.

On and off the bar, my work is all about clarity, structure, and honest feedback. Whether you’re training your team or just trying to pour a smoother heart, I help you remove the guesswork and build repeatable skill.

Coffee is craft. But it’s also science, systems, and real practice. And that’s where I live.