From what I saw, the country was clean and tidy, welcoming and hospitable. Coffee harvesting businesses are still a bit behind the times, trying to adopt the most advanced modern production methods, but are still in the research phase. For this reason, various cooperatives led by women have also cropped up with the goal of expanding the industry. For example, I met Maggie Kagimbayi from a company called SACOF, in the Gisenyi quarter of Karambi Village. Courageous women like Maggie are seeking to lead companies thanks in part to the support of the IWCA (International Women’s Coffee Alliance), which promotes the growth of farming projects by providing insurance coverage to workers and offering educational opportunities to their children. The aim is to promote Rwandan coffee in international markets and to sell it at the right price point.
The Rwandan people are incredibly strong, which I realised after visiting the Genocide Museum in Kigali. It was truly moving and difficult to see the atrocities of the genocide, even 20 years after the fact. However, it also offered insight into how Rwanda has managed to rebuild after the devastating massacres it endured.
Taking on Peru’s high altitudes to reach the coffee plantations was the hardest part! From 1600 to 1700 metres above sea level, with some crossings going up as high as 4300 m, travel was complicated due to trails and roads that were often unpaved. In an off-road vehicle, it can take an hour or more just to cover five miles! Road conditions are a big problem for small cooperatives, which generally use mules to transport coffee cherries from high-altitude plantations to the nearest beneficio (the location on the coffee farm where freshly-harvested coffee cherries are brought to start the first step in the process).
The people are generous and welcoming and, despite their rather modest homes, they welcome you with incredible dignity, always happy to share a meal with guests. In exchange, I taught them how to use a moka coffee pot, something they had never used before. I was in Cusco, at 3400 m above sea level. Reaching 2400 m to admire Machu Picchu was the biggest thrill of all. It was astonishing – it literally takes your breath away!
Italian-style espresso is true, concentrated coffee which delights and pleases consumers.
Intense pressure and high temperatures make it possible to extract the majority of the beans’ flavours and aromas. All of our blends are best suited to use in an espresso machine, but for something truly special, we’ve created Arabica Cru. Italian espresso preparation is undoubtedly the most technically complex method, as it requires a high degree of professionalism and training and absolute respect for the rules governing the equipment used (espresso machines and coffee grinders).
Only the right methods will result in the perfect cup of espresso.
First and foremost, espresso is made exclusively with professional machinery that can tolerate 1-1.2 bars of boiler pressure, making it possible to reach a supply temperature of 90-92° C, associated with a 9-bar output pressure.
The coffee beans should be ground to order so that, once measured, 25 ml of coffee is produced in 25 seconds as the result of uniform, robust pressure.
Home-brewed coffee has come on leaps and bounds in recent years. You can now recreate the taste and pleasure of espresso at home thanks to innovative automatic or semi-automatic “bean-to-cup” coffee makers.
We are talking about a real ‘barista-style coffee experience’, using fresh whole beans purchased in small quantities from high-end specialists to allow you to brew espresso to your personal preferences or to whip up a great cappuccino just like they do at your favourite local café, ready in a few seconds but from the comfort of your own kitchen.
Thanks to technological advances and increasingly attractive design, coffee-shop espresso can be enjoyed at home in just a few easy steps, without a large time commitment and without the need for barista training or the unnecessary waste generated by coffee pods.
Bologna, 31 August 2005
The watercolours of a young painter from Bologna are just the trick for an exhibition with a dual purpose: to gather all of the artist’s work for the first time in an unusual ‘art gallery’ in an industrial area, and to create an occasion to open the doors of an artisan laboratory to the public, setting up an artistic space in its production facility.
Thus, the event scheduled for 3pm on Saturday, 17 September was born: Mostra in Torrefazione – Torrefazione in Mostra (On Display at the Roastery, the Roastery on Display). Spend an afternoon at the gates of the city to discover the ‘flavour of colour’.
The various hues of raw coffee beans, from the bright green of Arabica to the yellowish-green of Robusta, gradually darken when roasted until they reach the warm brown of a monk’s cloak, marking the complete explosion of all the aromas that coffee releases as it is heated. Each phase of the process comes with different olfactory sensations, first recalling hazelnut, freshly-baked bread and caramelised sugar. Artist: Leonardo Lelli Title: His kitchen, that is, the roastery
The thrill of watercolours is like poetry: impalpable in their chromatic fluidity but at times penetrating in their expressions of character and more decisive brush strokes. Colours evoke dreamlike images, sensations that, thanks to the versatility of the material, can even be considered aromatic. Artist: Paola Bosi Title: Daily sensations
Sight, smell and taste will be stimulated this afternoon, helped by the creations of another star as he holds court with his outdoor cooking display, the third artistic hub set up inside the roasting facility for a live show. Artist: Bruna Musso, cook Title: Small creations
The painting exhibition set up in the roastery will lead guests along a path paved with colours, sensations and flavours, guided by the starring artists. Chromatic experiences intertwine with aromatic evolutions, proceeding in step until the visitors’ palates are delighted by a tasting, engaging all their senses.
- Paola Bosi
Born and raised in Bologna, Italy, Paola Bosi is a graphic designer by day and painter in her free time, specialising in watercolours. Having learned the craft in the studio of Mara Guerrini, Bosi has exhibited in numerous shows since 2002: “La Donna e l’Arte Oggi”, Fornace di Rastignano, Italy; solo show, Banca Popolare di Bologna; Library Presentation and “Collective in Support of Human Rights with Amnesty International”, Loiano, Italy; “Acqua e Pietra”, Fornace di Rastignano, Italy; “Pensieri a colori”, Sala Città di Claterna-Cultural Centre of Ozzano, Italy. In May 2004, Bosi won the National Painting Contest in the watercolour category, organised by the Associazione Amici dell’Arte of Pieve di Cento, Italy.
- Bruna Musso, cook – Edibles & Wine
Based in Bomporto, Italy, Bruna Musso works as a cook in her catering kitchen, organising gourmet events, parties and private dinners. The quest for tasty and attractive things has put her in contact with different artisans who provide her with unique products that often end up in custom-decorated Christmas baskets. Efficiency and professionalism, a reliable team and their elegant, impressive and refined culinary creations have made her kitchen a benchmark for all.
- Leonardo Lelli – Caffè Lelli roastery
Leonardo Lelli has produced and sold his blends and 100% single-origin coffees under the I Caffè di Leonardo Lelli brand since 1996. His passion for the absolute best quality is combined with the utmost respect for traditional Italian artisan coffee roasting methods. Thanks to carefully selected raw materials from the best plantations around the world, picked exclusively by hand and wet processed, I Caffè di Leonardo Lelli offers a unique coffee drinking experience.
“Moliendo Cafè” is an important show case gourmet dinner where the celebrity guest is coffee. Different well-known Chefs on the international gastronomy stage are invited to create special dishes using coffee as a main ingredient, from the beginning to the end of their menu.
An idea of Leonardo Lelli in co-operation with Chef Igles Corelli (one of the most highly regarded and internationally renown chefs), Moliendo Cafè began in 2003 as an important occasion to display and enjoy “High Quality Coffee Culture” and to promote Lelli’s idea of coffee as ingredient in recipes.
During the dinner the guests have the opportunity to directly experience the versatility of high quality coffee. In these exquisite dinners coffee it is not merely an aromatic ingredient but a primary element which is selected to be combined with the other ingredients, to develop an original aroma and flavour. The combination of each single food element is carefully analysed when designing the menu; the result is a mouth watering dinner to stimulate your palette and delight your senses and emotions with the discovery of these unlikely unions.
In 2003 the first event took place with Chef Igles Corelli; in 2004 Chef Bruno Barbieri was the special guest alongside Chef Corelli for the second event. In 2005 a special edition was organized in Rome at the Wine Academy of Roma with a rich menu created by Chef Corelli in cooperation with Chef Andrea Fusco (Ristorante Giuda Ballerino, Rome) and Antonio Fusco (Ristorante Il Palazzetto, Rome). Chef Nicola Batavia (Ristorante ‘l Birichin, Tourin) was the guest of the 2006 edition with Chef Corelli. The final event in the series was held once again in Rome in 2007. Chef Massimo Bottura (3 Michelin Stars Osteria La Francescana, Modena) and Chef Corelli made an extremely special event for the Moliendo Cafè dinner at the Ristorante il Sanlorenzo. Each event was a collection of experience: each chef’s expertise regarding ingredients and cooking methods combined with the world of coffee in all its versatility and aromatic aspects.
Ostellato (Fe), 9 maggio 2003
Location d’eccezione è la Locanda della Tamerice, il cui chef e patron Igles Corelli è complice ideatore ed organizzatore della prima edizione di Moliendo Cafè.
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Ostellato (Fe), 28 maggio 2004
Moliendo Café giunge alla 2° edizione e si arricchisce per la presenza in cucina di Bruno Barbieri, chef dell’Arquade l’elegante ristorante dell’Hotel Villa del Quar, che duetta ai fornelli con Igles Corelli. Il trait-d’union di questo sodalizio è Leonardo Lelli; il palcoscenico di questa nuova rappresentazione è nuovamente la Locanda della Tamerice.
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Roma, 15 giugno 2005: la terza edizione varca i confini capitolini per debuttare nella prestigiosa cornice dellaInternational Wine Academy of Roma.
Uno straordinario team di chef compone le musiche della cena: il maestro Igles Corelli divide la scena con i nuovi protagonisti dell’evento Andrea Fusco, chef patron del Ristorante Giuda Ballerino a Roma e lo chef Antonio Martucci, padrone di casa del Ristorante Il Palazzetto.
Ostellato, 24 novembre 2006
Dopo il debutto nel 2003, la 4° edizione di Moliendo Cafè torna alla Locanda della Tamerice per rinnovare con il suo chef patron Igles Corelli, co-produttore della serata insieme a Leonardo Lelli, un appuntamento pieno di gusto.
Nicola Batavia, chef patron del Ristorante ‘l Birichin di Torino, ha interpretato alcuni piatti in menu lavorando in orchestra con Corelli. Un altro grande protagonista della serata: Teo Musso, del birrificio Le Baladin a Piozzo (Cn), che ha abbinato le sue meravigliose birre a ciascun piatto in menu.
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Roma, 18 settembre 2007 Ristorante ilSanlorenzo.
Massimo Bottura (Osteria La Francescana, Modena) eIgles Corelli (Locanda della Tamerice, Ostellato) conLeonardo Lelli presentano “Moliendo Cafè” 5° edizione.
Partner di questo nuovo evento sono Velier Spa, “la più dinamica e innovativa realtà distributrice di bevande alcoliche nel panorama internazionale”; Diadema Spa, importatore e distributore esclusivo per l’Italia di sigari Habanos.
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What better sign of a warm welcome than opening the doors of your house to host a guest? And with it, offering enjoyable company, amusement, entertainment and good taste? That’s the spirit of Ci Sei?!, when the old town of Riccione opens its doors to gourmets, tourists, and fellow citizens for two days of socialising in the name of good food. The businesses, shops and boutiques of Corso Fratelli Cervi will open their doors to host talented cooks as they whip up dishes with products offered by those very same shopkeepers. In the meantime, outdoors, along the streets and squares, passers-by can taste wine, coffee and other hand-crafted specialities, listen to great live music and take in a bit of entertainment. The simple, familiar essence of the old town will really be felt thanks to its architecture and the spirit of the people who live and work there. From 7pm onwards.
The 39th international trade show dedicated to ice cream, desserts, baked goods and coffee at the fairgrounds in Rimini, Italy.
Each year, this event gains increased importance for the world of coffee, to the point that it now hosts the Italian barista championships and other coffee-related events.
We will be participating alongside DM Italy, offering tasters of our coffee made using various methods: from espresso to filter coffee and percolator brews, using the equipment offered by DM Italia, the Italian distributor of the world’s most prestigious food service and hospitality industry brands.
Saturday 23rd Sept. from 10,30 to 12,30 at Panificio Moderno, Piazza Lodron 21 in Trento.
The greedy creations of Panificio Moderno, both sweet and salty, will be the celebrity ingredients of the tasting path along with you will test/taste different coffees, brewed by different methods with different bakery products. This lab is one of the meeting organized by Panificio Moderno on the occasioe of the 3rd edition of “Mercato al Ponte”, an event thais taking place on their first shop in Rovereto from Sept.15th to 30th.