Paulo Posteral · Coffee & Mindset
What the coffee bar teaches about consistency
An excerpt from Paulo Posteral’s journey: daily work, learning and the small things that sustain a café over the years.
Café La Regence opened in Andradina in 2006. Technology offered one path. Poker offered another. Coffee became Paulo’s life’s work.
Thousands of days followed: pulling espresso, steaming milk, serving people, making mistakes, correcting them, training a team and opening again the next morning.
Small things, repeated
No degree can teach everything those years taught. A business is not built in a single leap. It grows through small things done well, over and over.
La Regence became a franchise in 2019. The pandemic brought closures and the need to start again in 2020. Its own roastery and barista school followed in 2022.
The APA Method grew from that experience: Ambiente, Produto e Atendimento — environment, product and service. Not simply how to make good coffee, but how to build a place people want to return to.
The craft continues
In 2025, knowledge that once reached only those coming through the door began reaching more people through social media. The counter became too small. The craft did not.
Perhaps the best image for this journey is neither an award nor an espresso machine, but the decision to start another working day.
Consistency is the thread through those chapters. Ordinary work, repeated with care, became the story.
Adapted from Paulo Posteral’s biography already published on Bambu.