First stop in Antigua, for visiting some coffee shops and tasting filter coffees brewed in Chemex and V60, roasted by domestic micro-roastery companies. Very good!
Then, I moved in Guatemala City for attending the “Producer & Roaster Forum”; a special occasion for meeting coffee producers from this area, sharing with them opinions and news, and meet new people.
After these PR actions, it was time for coffee cupping sessions! Some special coffees, very particular and rare for their great aromatic aspects. Once again, I realized how unique are these places for producing Specialty Cffees; terroir and altitude, but also the accurate production techniques are the real advantages for realizing special products.
From Guatemala City to Honduras, it takes a while (or just about…)! So, I took a ride from Arnold Paz and I visited once again his Farm (Finca San Josè) in Santa Barbara dept. It is always a pleasure to taste his coffees and know more about his enthusiasm for his work. I have a very good relationship with Arnold, not only for business (thanks to this, we receive from him some special microlots as exclusivities) but also a friendly relationship.
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.
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.
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!
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.
From 11 to 13 March, the Pitti Immagine fair-event dedicated to excellence in food and food culture returns to the Stazione Leopolda in Florence. The fair’s numbers and exhibition spaces are growing, with over 380 companies showcased, lots of new ideas and projects. In this 12° edition, a special focus is on coffee and its most contemporary trends.
More info: https://www.pittimmagine.com/corporate/fairs/taste.html