Coffee Culture helps understand traditions

Espresso in the spotlight at the Week of Italian Cuisine in the World in Amsterdam, between culture, history and tastings

Desk9 — Mon, 01 Dec 2025 23:59:31 +0000

On the occasion of the annual event dedicated to promoting Italian gastronomic excellence, the Embassy of Italy in The Hague and the ICE/ITA Office of the Benelux have highlighted espresso coffee as an identity symbol of Made in Italy. Below, we read the words of Massimiliano Marchesi, Coffee Trainer, on the subject.

Italian Espresso takes center stage in Amsterdam: culture, history, and tasting during the Week of Italian Cuisine
by Massimiliano Marchesi

AMSTERDAM – As part of the Week of Italian Cuisine in the World, the Italian Embassy in Den Haagand the ICE/ITA Office for the Benelux celebrated Italian espresso coffee in Amsterdam as a symbol of national gastronomic culture.

The event, held on November 11 at the SMEG showroom in Amsterdam, with the technical support of the Guida dei Caffè e delle Torrefazioni d’Italia, a partner of the “Italian Coffee Style” campaign promoted by the Ministry of Foreign Affairs and International Cooperation.

The initiative gathered a wide audience, including representatives from Italian and Dutch institutions, journalists, food & beverage professionals, and Made in Italy enthusiasts. Attendees welcomed the opportunity to delve deeper into the culture of Italian espresso, exploring its history, preparation techniques, and sensory potential with great interest and curiosity.

The event opened with a welcome by Matthijs de Rooij, CEO of SMEG Netherlands, who warmly greeted the approximately 150 guests in attendance, including diplomats, institutional representatives, and local stakeholders.

This was followed by a speech from the Italian Ambassador to The Hague, Augusto Massari, who emphasized the strategic value of Italy’s gastronomic heritage, describing it as a key driver of the country’s economy and a vital identity marker to be promoted abroad. Events such as this, he noted, provide the opportunity to spread Italian taste culture in contexts where it is still relatively unknown, thereby contributing to strengthening Italy’s image worldwide.

The program continued with a presentation by Tindaro Paganini, Director of the ICE/ITA Office for the Benelux, who highlighted—with supporting data—the significance of trade relations between Italy and the Netherlands. He also emphasized the crucial role of the ICE/ITA Office in supporting Italian companies in their internationalization efforts within the Dutch market.

The introductory speeches were followed by a symbolic live cooking session: chefs Giuseppe Tarantino and Lucia Antonelli prepared traditional meat tortellini following the classic recipe from Emilia.

The tortellini were served with a Parmigiano Reggiano cream sauce, offering guests an authentic taste of regional Italian cuisine — a true expression of tradition, craftsmanship, and quality.

Italy: enhancing cultural heritage through coffee

The event concluded with my talk focused on the cultural heritage of Italian coffee. I opened with a brief historical overview of the discovery of the Arabica coffee plant in Ethiopia, sharing the famous legend of the shepherd Kaldi, who noticed the energetic behavior of his goats after they had eaten berries from an unknown plant — a discovery that, according to the story, marks the beginning of coffee’s long journey.

From there, coffee culture spread first across the Arabian Peninsula, then into the Ottoman Empire, and eventually into Europe, giving rise to the first coffee houses. One of the most iconic of these is Caffè Florian in Venice, inaugurated in 1720 as “Alla Venezia Trionfante,” a historic symbol of this evolution.

The second part of my presentation centered on Italian espresso, the undisputed protagonist of modern coffee culture. I traced its key milestones — from the invention of the first espresso machine by Luigi Bezzera in 1901, to the game-changing Gaggia lever machines, and the launch of the iconic Faema E61, which marked the start of the modern espresso era and inspired all machines that followed.

I then offered a more in-depth look at the social ritual of espresso in Italy — when, how, and why we drink it. In Italy, espresso is far more than a beverage; it is a daily ritual, a cultural and social habit, and often an excuse to meet, talk, or share meaningful moments. It is an identity symbol deeply woven into everyday Italian life.

Finally, I dedicated the closing part of my talk to the moka pot — the iconic coffee maker invented by Alfonso Bialetti, which revolutionized home coffee preparation in Italy starting in the mid-20th century. Still a symbol of Made in Italy and widely recognized abroad, the moka became the most common domestic brewing method for decades, producing a result close to espresso — long before the rise of coffee pods and home espresso machines.

Three different tastings

The evening concluded with a tasting of three espresso coffees. The blends selected, all made from 100% Arabica beans, were chosen to offer guests a diverse and engaging sensory experience.

The first, named Golden Sack, is a blend dominated by Brazilian Arabica, known for its pronounced sweetness and notes of honey, baked biscuits, and cereals.

The second, Organic Coffee, features a fresher and more delicate profile — a well-balanced cup where pleasant acidity blends harmoniously with a subtle bitter note, offering elegance and a clean finish on the palate.

Lastly, Mama Africa is a blend of Arabica beans sourced from various African countries, roasted darker to enhance its full body and long-lasting aromatic persistence, with a distinct hint of fresh licorice in the aftertaste.

The three blends, deliberately chosen for their contrasting origins, roast levels, and flavor profiles, were selected to let guests experience the remarkable variety of flavor, texture, and aroma that espresso can offer.

To accompany the tasting, another great icon of Italian pastry was served: Sicilian cannoli filled with a ricotta and coffee cream — a perfect way to conclude the tasting journey on a sweet note.

Experiences like this confirm the extraordinary potential of coffee as a vehicle for promoting Made in Italy, paving the way for new opportunities in collaboration and international outreach.

Massimiliano Marchesi

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Café Brûlot: New Orleans’ flaming holiday tradition returns to warm the season

Desk3 — Thu, 27 Nov 2025 23:24:14 +0000

NEW ORLEANS, LA, USA – As the holiday season settles over New Orleans, one of the city’s most beloved and dramatic culinary rituals once again takes center stage: Café Brûlot, the flaming coffee drink born of French Creole tradition and still served tableside in select historic restaurants throughout the city.

This ceremonious blend of coffee, brandy, orange peel, clove, cinnamon, and spectacle has been cherished for more than a century. Traditionally prepared in a silver Brulot bowl and ignited before the guests’ eyes, Café Brulot is equal parts craftsmanship, history, and theater — a ritual as uniquely New Orleans as the wrought-iron balconies that overlook the French Quarter.

A Fiery Tradition with deep creole roots

Introduced in the late 19th century and popularized in storied French Quarter restaurants, Café Brulot (“burnt coffee”) was inspired by a combination of French holiday customs and Creole hospitality. The drink was originally served after elaborate dinners, intended to warm guests late into the night and extend the evening’s conversation.

Today, the ritual remains a hallmark of New Orleans’ culinary identity, particularly during the holiday season, when the city’s dining rooms glow with garland, candlelight, and the spectacular blue flame of brandy swirling around citrus peel.

A tradition described in words — and fire

Many writers have attempted to capture the essence of New Orleans cuisine, but few have done so with the flair of Mark Twain, whose famous observation resonates especially with Café Brulot’s seasonal return:
“New Orleans food is as delicious as the less criminal forms of sin.” — Mark Twain

While Twain may not have known Café Brulot by name, the quote encapsulates the sensory indulgence and spirited elegance that define the drink’s legacy.

Where to experience Café Brulot today

Throughout December, visitors and locals can find Café Brulot prepared tableside in several traditional French Quarter establishments, each honoring the original ritual with subtle variations. The performance typically includes:

The carving of a long, continuous orange peel
The slow pour of brandy over aromatic spices
The ignition of the alcohol to produce a glowing arc of flame
A ceremonious pour of the hot elixir over dark coffee
The result is an intoxicating blend of fragrance, flavor, and theatricality — a quintessential New Orleans holiday moment.

A Cultural Experience Beyond the Cup

More than a beverage, Café Brulot remains a symbol of winter gatherings, Creole heritage, and the city’s characteristic blend of elegance and exuberance. Whether enjoyed as the finale to a Réveillon dinner or as a singular culinary experience, the flaming ritual offers guests a rare glimpse into the traditions that continue to shape New Orleans’ identity.

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Roast CCx hosts French Consul General for an Indo-French culinary exchange in Hyderabad

Desk3 — Thu, 27 Nov 2025 23:15:58 +0000

HYDERABAD, India – Roast CCx, Hyderabad’s flagship specialty café and one of India’s most advanced culinary destinations, hosted the Consul General of France, Mr. Marc Lamy and Ms. Maud Miquau, Director of Alliance Française, at its Banjara Hills flagship outlet.

The visit comes shortly after Roast CCx appointed Michelin-Star Chef Joakim Prat as its Corporate Pastry Chef, marking a significant Indo-French collaboration in Hyderabad’s food and beverage landscape.

The French delegation toured the Roast CCx flagship – a multi-level, 60,000 sq. ft. café and production space featuring India’s first Loring S70 Peregrine air-roasting setup, a 15,000 sq. ft. pastry laboratory, a private theatre and a dedicated coffee education studio.

They interacted with Roast CCx’s Founder, Hanumanth Rao Naineni, acknowledging his vision in bringing world-class talent like Chef Joakim Prat to India.

Speaking on the visit, the delegation highlighted Roast CCx’s role in strengthening Indo-French culinary ties, particularly through its commitment to modern French pastry, specialty coffee and international training standards.

Chef Joakim Prat, globally known as the ‘King of Éclairs’ and a veteran of nine Michelin-starred restaurants, is currently leading Roast CCx’s pastry program.

Under his guidance, the brand is integrating French techniques with India’s evolving café culture creating new pathways for culinary innovation, pastry education and experiential dining in Hyderabad.

The visit further cements Roast CCx’s position as a pioneering café brand in India, bringing together air-roasted coffee, advanced pastry production and international collaborations that push the boundaries of craft and technique.

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Xinhua Silk Road: Minhang District in E. China’s Shanghai strives to boost dev’t of featured coffee industry

Desk3 — Mon, 24 Nov 2025 23:40:17 +0000

BEIJING, USA – Minhang District in east China’s Shanghai Municipality has striven to build a coffee hub and cultural streets highlighting both Minhang style and Shanghai style, by gathering coffee shops within the district and blending coffee culture and daily life into a space-inspired setting around the “aerospace Minhang” theme, etc.

It launched the “Minhang’s fine coffee market” at the 2025 Shanghai International Coffee Culture Festival held in May this year.

Serving as the debut site for the “First Cup of Coffee Upon Arriving in Shanghai” project, the “Minhang’s fine coffee market” brought both project experience and promotion to the main venue of the festival at the North Bund, inviting visitors to enjoy their “first cup of coffee upon arriving in Shanghai” hand-brewed by champion baristas at an interactive “aircraft cabin” zone.

Meanwhile, the district continued its “fine coffee partner program”, offering customized boarding passes for city builders, volunteers, community officials, and other groups and inviting them to the “Minhang’s fine coffee market” for free coffee.

At the market, different coffee shops from Minhang District showcased forest coffee, ancient-town coffee, and garden coffee, etc., yielding more possibilities for coffee consumption and coffee lifestyle with the “coffee +” model, such as “beer + coffee”, “specialty coffee + community service + cultural heritage”, “art + coffee”, etc.

At this event, Minhang District connected the production and consumption sides by setting up a live-streaming studio at the “Minhang’s fine coffee market” and hosting a sharing session of award-winning coffee beans, strengthening exchanges among industry players and promoting the prosperity of the coffee sector.

The district also joined forces with the core commercial areas of the Hongqiao International Central Business District and launched a series of events from May to July this year, including cultural and tourism promotion, a youth love festival, a coffee vocational skills competition, and a photography contest, etc., offering a range of immersive “Minhang’s fine coffee” experiences.

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Fabrizio Polojaz in Saudi Arabia as Italian Coffee Ambassador: “Coffee is a universal language”

Desk7 — Sun, 23 Nov 2025 23:45:04 +0000

Fabrizio Polojaz, president of the Associazione Caffè Trieste and owner of the Primo Aroma roasting company, took part, as the Italian coffee ambassador selected by the
Guida dei Caffè e delle Torrefazioni d’Italia, in two days of meetings for the Week of Italian Cuisine in the World, held in Jeddah and Riyadh, Saudi Arabia, at the invitation of the Italian Embassy in Jeddah. Below, we read about his experience.

Italian espresso and Arabic coffee: a cultural and culinary dialogue between Italy and Saudi Arabia

by Fabrizio Polojaz

Polojaz: “On the occasion of the Week of Italian Cuisine in the World, I participated as an Italian Coffee Ambassador, selected by the Guida dei Caffè e delle Torrefazioni d’Italia, in two days of meetings and events dedicated to coffee culture, within the broader Italian Coffee Style promotion program.

The mission took place on November 12 and 13 in Jeddah and Riyadh, Saudi Arabia, at the invitation of the Italian Embassy in Jeddah.

This mission further expanded the scope of collaboration between the Italian Ministry of Foreign Affairs and the Trieste Coffee Association. In fact, I departed for Saudi Arabia in my current role as Vice President of the Association, just as my colleagues were engaged in a similar initiative with the ICE Office and the Italian Embassy in Ljubljana, Slovenia.

The initiative is part of the integrated promotion campaign for Made in Italy coordinated by the Ministry of Foreign Affairs and International Cooperation, and it represented an important opportunity for cultural, economic, and gastronomic dialogue between two countries with very different coffee traditions, yet both sharing a strong central role of coffee in daily life.

Now in its tenth edition, the Week of Italian Cuisine in the World is an initiative promoted by the MAECI to enhance the value of Italy’s culinary tradition on a global scale. The 2025 theme focuses on health, innovation, and culture—three pillars that also embody the value of Italian espresso, the star of numerous events held around the world.

In Jeddah, Italian espresso as a symbol of technology, tradition, and cultural dialogue
The event in Jeddah, organized in collaboration with the local association Call of Culture, offered a unique opportunity for dialogue between two very different coffee worlds: on one side, Italian espresso, a symbol of modernity and technological innovation; on the other, Arabic coffee, prepared with the traditional dallah, deeply rooted in local customs and hospitality rituals.

The mission of Fabrizio Polojaz (image provided)

The event took place in a prestigious setting—one of the most iconic historic palaces in Jeddah’s old city—and welcomed a large and diverse audience including industry experts, coffee enthusiasts, business professionals, and media representatives.

At the event’s opening, the Italian Ambassador to Jeddah, Dr. Roberto Cantone Costa, emphasized the strategic importance of Italian gastronomic culture as a vehicle for intercultural dialogue.

He also proudly announced the positive outcome of the technical evaluation of Italy’s nomination for UNESCO Intangible Cultural Heritage status, highlighting espresso as a central, identity-defining element of this culinary tradition.

In my presentation, titled “The Italian Coffee History and Culture”, I traced the evolution of Italian coffee, from its origins to the development of espresso culture, which today accounts for over 95 million cups consumed daily in Italy. I also introduced the educational model known as the “Four M” — Miscela (blend), Macinatura (grinding), Macchina (machine), and Mano (hand) — to illustrate how espresso represents a perfect synthesis of artisanal tradition, technological innovation, and social ritual.

The audience showed keen interest in both the technical and cultural aspects, actively participating in the Q&A session.

One of the most meaningful moments of the event was the live exchange with Arabic coffee experts, masterfully moderated by Mohammed Bakhrieba, founder of Call of Culture. This dialogue brought out both the similarities and differences between the two approaches: Arabic coffee, often spiced and served in generous quantities during ceremonial gatherings; and espresso, intense and concentrated, enjoyed in a few sips as a daily habit.

The discussion underscored how coffee can serve as a cultural bridge, rooted in mutual respect for each tradition’s identity and rituals.”

At the Riyadh Coffee Festival, Saudi coffee meets Italian espresso culture

“On November 13, I had the opportunity to participate in the Riyadh Coffee Festival, a national event that brought together key players in the Saudi coffee supply chain: local producers, roasters, baristas, industry professionals, and coffee enthusiasts.
The festival offered a wide range of activities, including tastings, hands-on workshops, brewing demonstrations, and a lively Latte Art competition.

Saudi coffee meets Italian espresso culture (image provided)

My contribution, focused on Italian espresso, was part of an international panel exploring different coffee cultures.

I presented the Italian perspective, illustrating both the sensory evaluation criteria and the cultural and economic values associated with espresso.

The audience showed particular interest in the technological evolution of Italian equipment and the commercial potential for espresso in the Saudi market.”

Italian coffee as a symbol of Made in Italy

“In both cities—Jeddah and Riyadh—Italian espresso was met with interest and appreciation, not only as a high-quality beverage, but as a true cultural symbol capable of creating connections, sparking dialogue, and opening new opportunities.
Coffee once again proved to be a universal language, able to bring together different peoples and foster the exchange of traditions.

Fabrizio Polojaz in Saudi Arabia (image provided)

At the same time, the Italian presence confirmed the strategic role of espresso and espresso equipment in the trade relationship between Italy and Saudi Arabia. Authentic Italian espresso — renowned for its quality and deep connection to the values of Made in Italy — represents a key asset not only for exports, but also for building new collaborations in training, hospitality, and cultural promotion.”

Fabrizio Polojaz

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Diageo partners with Tales of the Cocktail Foundation to shape American bartending excellence

Desk3 — Wed, 12 Nov 2025 23:30:55 +0000

NEW YORK, USA – For over a decade, World Class has celebrated the craft, creativity and excellence of bartenders across the nation, inspiring thousands of professionals to refine their skills, connect with peers and elevate the hospitality experience. This year marks the start of an exciting new chapter for the leading U.S. bartending program, with two trade industry leaders joining forces to launch Tales of the Cocktail Foundation Presents World Class Sponsored by DIAGEO.

With shared values rooted in education, mentorship, and community, DIAGEO North America and Tales of the Cocktail Foundation will shape the evolution of World Class U.S. to become a year-round program that empowers bartenders through professional development, connection and long-term growth. Together, both DIAGEO and Tales of the Cocktail Foundation hope to elevate the entire U.S. hospitality community for years to come.

“We’re thrilled to partner with DIAGEO to continue growing the World Class U.S. program and welcoming bartenders of all backgrounds and experience into this expanded platform,” said Taylor Barron, Director of Partnerships at Tales of the Cocktail Foundation. “Tales has always been driven by the mission to educate and support the bar community. Working with DIAGEO North America will allow us to amplify that impact, offering American bartenders even more opportunities for growth, connection and recognition on both a national and global scale.”

Tales of the Cocktail Foundation Presents World Class Sponsored by DIAGEO will reimagine that renowned program to more boldly champion education, mentorship, community and innovation in the world of hospitality. This next chapter of World Class will introduce more ways for bartenders to connect and grow, from one-on-one mentorship opportunities linking participants with local leaders across the joint communities to expanded ways to participate as judges, mentors, coaches or trainees throughout the year, and even workshops in local markets that are designed to inspire and build community among current and aspiring competitors.

“We are proud to continue our legacy of supporting the trade and are thrilled to be sponsoring the Tales of Cocktail Foundation’s World Class U.S. competition,” said Erin Creighton, Director of Marketing for On-Premise at DIAGEO. “Our mission is to support and champion those behind the bar, creating opportunities to connect the best talent and training in the country to uplift the hospitality community to new heights.”

Starting November 12, 2025, applications will open for the 2026 competition cycle for bartenders of all levels and backgrounds nationwide at www.worldclassus.com. Participants will compete for the title of 2026 U.S. Bartender of the Year and the opportunity to represent the United States at the 2026 World Class Global Finals in Dubai.

As part of the new partnership with Tales of the Cocktail Foundation – and reinforcing the joint mission to elevate and mentor bartending talent – each of the Top 15 finalists will also attend Tales Of The Cocktail 2026. This exclusive opportunity includes a weeklong VIP pass unlocking immersive tastings, expert-led education and curated networking with some of the most influential voices and talent shaping cocktail culture today.

Key dates for the 2026 competition are as follows:

November 12, 2025: Applications open
January 12, 2026: Applications must be submitted by 11:59 p.m. PST to be considered for the 2026 Tales Of The Cocktail Foundation Presents World Class Sponsored By DIAGEO
Early March 2026: Top 100 Announced
Mid March 2026: Top 15 National Finalists Announced
Spring 2026: National Finals to crown the 2026 US Bartender of the Year
Summer 2026: The 2026 World Class Cocktail Festival and Global Finals will take place in Dubai

Full details on application guidelines and program updates are available at www.worldclassus.com.

You can also stay up to date by following @WorldClassUS on Instagram or @WorldClassUnitedStates on Facebook.

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Italian coffee conquers the Philippines with Andrej Godina in the program organized by the Italian Embassy in Manila

Desk7 — Mon, 10 Nov 2025 23:50:47 +0000

Andrej Godina, PhD in science, technology, and economics in the coffee industry, shares his reflections after participating in the coffee promotion program at the Italian Embassy in Manila. The events were also organized in collaboration with the Italian Chamber of Commerce in Manila. Let’s read his thoughts below.

The italian coffee in the Philippines

MANILA – “On November 4 and 5, I had the pleasure of actively participating in the first stop of the new Italian coffee promotion program “Italian Coffee Style”, promoted by the Italian Ministry of Foreign Affairs and International Cooperation. This strategic mission saw the Italian Embassy in Manila, led by Ambassador Davide Giglio, engaged in organizing two days of intensive cultural and educational activities, aimed at industry professionals, hospitality school teachers, media representatives, and local stakeholders.

Davide Giglio, Italian Ambassador to the Philippines: “I am particularly pleased that Prof. Andrej Godina began his collaboration with the MAECI here in Manila. The Philippines has a long-standing relationship with coffee, introduced by the Spanish at the end of the 18th century. The Italian coffee distribution chain has been steadily and successfully strengthening in the Philippines”.

Giglio: “The outlook for the sector is extremely positive: in Asia, Filipinos are second only to the Japanese in per capita consumption. Italian products — both roasted coffee and machinery — are perceived very positively in terms of quality. Certainly, this promotional initiative by the Ministry can open new paths of bilateral cooperation and contribute to a broader internationalization of Italian coffee in one of the most dynamic and fast-growing markets in the ASEAN region.”

My participation was requested as the editor of the “Guida dei caffè e delle torrefazioni d’Italia” and as an Italian Coffee Ambassador. My role was articulated in two main activities: a technical masterclass for hospitality school instructors in Manila, and an experiential lunch event titled “Italian Coffee Pairing”, organized in collaboration with the restaurant Grace Park.

Two complementary moments designed to narrate the value, the history, and the uniqueness of the Italian coffee supply chain — a world that blends tradition, craftsmanship, innovation, flavor, and culture.

The masterclass (image provided)

The Italian Coffee and Roasteries Guide was chosen as a key cultural tool to highlight the complexity, history, and quality of Italian coffee. This editorial project, unique of its kind, reviews and selects the finest Italian roasteries, offering a comprehensive narrative of the production landscape and the industry’s excellence. It is precisely from this Guide that the Ministry chose to identify the Italian Coffee Ambassadors to be involved in international initiatives such as the one in Manila, entrusting knowledgeable professionals with the task of representing the many facets of Italian coffee culture through guided tastings and educational sessions.

Italian espresso in the classroom: training for Manila’s hospitality school teachers

The Italian coffee masterclass I conducted on November 4 at the Italian Embassy in Manila was a high-level educational experience. It was attended by teachers from some of the most important hospitality schools in the Philippine capital – a highly qualified audience selected to become multipliers of Italian coffee culture among the next generation of food and beverage professionals.

The coffee pairing lunch with the Ambassador next to Andrej Godina (image provided)

The event, strongly supported by Ambassador Davide Giglio and his team, took place in an atmosphere of authentic hospitality, with the Embassy transformed into a true immersive classroom, combining theoretical presentations and guided tasting sessions.

My lecture began with a historical journey, tracing the spread of coffee across Europe, from its arrival in Venice at the end of the 17th century to the opening of the first Italian coffee shops, the invention of the Napoletana pot, the Moka, and the lever espresso machine – the innovation that gave birth to the espresso we know today. We explored the evolution of coffee extraction technologies and how espresso became a central element of Italian 20th-century culture.

Alongside the traditional Moka – a domestic symbol still present in many Italian homes – I showcased the excellence of Italian technology and know-how in espresso extraction, emphasizing how Italy essentially invented a new beverage with its distinctive crema.

The practical tasting sessions guided participants through a sensory exploration of typical Italian coffee flavors.

We compared espresso extractions of blends made from Arabica and Robusta (Canephora) with Moka preparations, highlighting the art of blending, the importance of roast profiles, and the impact of extraction techniques on the final flavor.

I explained how the taste of Italian espresso is the result of historical and regional layers: lighter and more acidic in the North, more bitter, intense, and full-bodied in the South — a flavor balance that shifts from region to region.

The participants (image provided)

I also introduced the Guide to Italian Roasters, which was warmly received by the audience. Teachers saw its potential as an educational tool to use with their students for discussing coffee quality, flavor, and culture.

It was inspiring to see how much interest there is in our Italian model — not just as a final product, but as a cultural system to explore, study, and even replicate.

The session concluded with a lively exchange of questions and insights. We discussed coffee education, brewing recipes, sensory techniques, and roasting profiles. A strong desire emerged to build partnerships between Filipino hospitality schools and Italian training institutions — a bridge between cultures, forged through the shared language of coffee”.

Andrej Godina

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Robusta – Canephora: A Brief Guide to Loving It – The book inviting the world to fall in love with the Robusta coffee variety

desk2 — Tue, 04 Nov 2025 23:59:39 +0000

MILAN, Italy— Robusta – Canephora: A Guide to Loving It! is a groundbreaking new book that seeks to rewrite the global narrative surrounding Robusta coffee, a species long treated as a commodity and misunderstood in comparison to its more famous cousin, Arabica.

Written and curated by Polish coffee professional Mikołaj Pociecha of Chunky Cherry
Roasters in Amsterdam, known for his pioneering work with Robusta coffees, the book was originally intended to focus on roasting techniques—but quickly evolved into something far greater.

The result is a collaborative, independent work that brings together diverse global voices to explore the history, sensory language, cultural weight, and economic potential of Cof ea canephora.

From extraction methods and flavor evaluation to roasting theory, colonial history, and even
water design, the 280-page book offers a deeply researched and refreshingly inclusive take on Robusta’s role in today’s coffee world.

The contributing authors are: Isabelle Mani, Bhavi Patel, Judith Konsten, Reza Nurullah, and Rohan Kuriyan.

The book is available for purchase at this link and through selected resellers across Europe.

Mikołaj Pociecha about the book on Canephora: Your book begins with a very grounded premise: that Robusta has long been misunderstood not because of conspiracy or stigma, but because of its historical trajectory. What moment made you realize this story needed to be told differently—and told now?

“Approaching any situation from a negative standpoint will not yield positive results. Instead of extensively discussing all the faults and issues that exist or have occurred, I believe it is important to share a story rooted in a bit of optimism and, at times, blissful ignorance of the heavy stigmas surrounding this topic.

The timing of presenting this narrative feels perfect, don’t you think? I consider it perfect because we are alive, present, and working hard. That alone should be more than enough. We’re not waiting for the next generation to pick up the slack. When we’re finished, there will be some foundation—some evidence of our ef orts—for those who will one day fall in love with this topic, likely because of the work we have done.”

Mikolaj Pociecha, author and curator of the book, speaking during Amsterdam (photo granted)

Throughout the book, you weave together botanical, geopolitical, and cultural elements of Canephora. What were some of the biggest surprises or revelations you encountered while tracing its colonial, scientific, and market roots?

“The biggest surprise is just how recent this history is and the significant impact it has had. The influence of world economics and the political climate in consuming countries appears to have created a landscape where Robusta coffee plays an important role, leaving its mark on many cultures around the globe.

From the vibrant cof ee scene in Vietnam to the cramped, brutalist kitchens of Eastern Europe, Canephora is here to stay—and I couldn’t be more delighted.”

The book presents Robusta as a dynamic system—linked to climate resilience, rural livelihoods, and evolving sensory frameworks. How do you envision its role shifting over the next decade within the specialty coffee sector?

“To be honest, I have no idea! It’s quite interesting, though, because I believe the next decade will be very exciting, and Canephora may not be the only player in the spotlight. We are approaching a time where many voices from around the world are not only proud but also excited about the diversity of species found in various producing countries.

Natural decaf? No worries—South Africa has Racemosa. We also have Excelsa, Liberica, Canephora, Eugenoides, and Stenophylla. I have a strange feeling that this is just the tip of the iceberg!”

Rather than positioning Canephora in opposition to Arabica, your narrative frames it as its own language. What do you believe professionals and consumers must unlearn in order to fully appreciate this species?

“I’m not convinced that there’s anything I need people to unlearn, and I’m not sure I want to view it that way. The concept of unlearning feels challenging, bothersome, and somewhat negative. What I truly aim for is to create positive experiences with Canephora for those who have yet to encounter them. I would love for people to discover a few new things that they will find exciting and interesting.

You called this book a guide—not a manifesto. Yet it feels deeply intentional, from the tone to the citations. What do you hope readers will carry with them, both intellectually and emotionally, after reading it?

“This is not a manifesto because I dislike the idea of imposing definite opinions on anyone. Rather, it serves as a guide that encourages discovery. The most informative chapters in this book aren’t even written by me. People like Isabelle, Judith, and Bhavi possess far more knowledge than I do, and they have the backgrounds to prove it. As for me, I’m here to inspire and to show others that individuals like them are the driving force behind progress in our industry.

I want readers to leave with a sense of curiosity and a desire to create a slightly more inclusive and compassionate world than it was yesterday, embracing people, ideas, coffee species, and flavors they may not yet be familiar with.”

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Il Caffè: Classification, Tasting, Roasting — the fourth edition of the encyclopedic volume by ARC and Scolari Engineering

Desk9 — Thu, 30 Oct 2025 23:50:15 +0000

MILAN – The volume “Il Caffè. Classification, Tasting, Roasting” has reached its fourth edition. This marks a clear sign that ongoing education remains a priority for two leading companies in the industry: Aziende Riunite Caffè (ARC) and Scolari Engineering.

These organizations are behind this comprehensive project, curated by Valentina Barbieri. This publication serves as a compendium of detailed information covering every stage of the coffee supply chain, starting naturally from the origins. It offers an in-depth analysis of raw materials, including varieties, post-harvest processing methods (such as fermentation in all its variants—a somewhat novel inclusion alongside infused and flavored coffee, which are also covered), bean size, classification, and color analysis.

Coffee in detail: growing, harvesting, and tasting

The text is aimed at those who already possess some knowledge but wish to deepen their understanding, as well as at newcomers starting from scratch. ARC and Scolari join forces to shed light along the entire supply chain.

An interesting aspect is the harvesting calendar, which maps the optimal periods for each producing region, both for Arabica and Robusta coffee. Additionally, the book touches upon the phenomenon currently shaking the industry— El Niño and La Niña.

A meticulous overview then presents the characteristics of coffees grown in different countries worldwide. This analysis does not only focus on the major producers in terms of volume, such as Brazil and Vietnam, but dedicates equal attention to smaller producers.

Significant emphasis is also placed on the tasting process. The book details the calibration and evaluation procedures designed to ensure as balanced a sensory assessment as possible. It thoroughly describes the language used, the flavor wheel, tasting sheets, and various methods of performing tastings (not only in espresso but also in the Brazilian method), including illustrative examples.

Chapter on roasting

Naturally, a central part of the volume, conceived in collaboration with Scolari Engineering, maps out the evolution of roasting process. It highlights key parameters such as bean temperature within the drum, the temperature of the introduced air, and the percentage of air volume used, all within the context of technical advancements in equipment.

The chapter covers systems ranging from conduction to convection, from traditional open-cycle drum roasters to recirculating air units, and even fluid bed or turbo/fast roasters—tools highly suitable for managing large volumes of coffee swiftly.

This transformation process also includes the delicate (and sometimes underestimated) cooling phase, which is essential to manage with the right timing and techniques in order to successfully complete the roasting cycle.

A small look into the future

Sustainability is addressed through the GBPH pre-heater, a method that utilizes heat from exhaust gases to pre-heat green beans up to 90°C before entering the roasting drum.

This results in approximately 20-25% energy savings per batch and an increased productivity of about 20%. In recent years, artificial intelligence has been instrumental in optimizing this process by providing real-time adjustments, analyzing historical data, enabling predictive profiling, and detecting variability in the green coffee.

The ARC volume concludes with several interesting insights: from practical tips (though almost instruction-like, these are masterful teachings) on achieving the ideal extraction for espresso—demonstrating a profound mastery of blend formulation—to an overview of the influential manufacturers who have shaped the history of espresso machines.

The most valuable insights come at the very end, with particularly engaging digressions for industry insiders. Topics include green coffee insurance and access to data sheets featuring recent statistical updates.

“Il Caffè. Classification, Tasting, Roasting” spans 379 pages to read, study, memorize, and consult multiple times for a thorough understanding of this fascinating subject.

The book Il Caffè. Classification, Tasting, and Roasting, now in its updated fourth edition, is available for purchase in both Italian and English at the headquarters of Aziende Riunite Caffè, via Ippolito Rosellini 2, Milan. For more information: aziende@riunitecaffe.com, www.riunitecaffe.com, tel. +39 02 693021.

The post Il Caffè: Classification, Tasting, Roasting — the fourth edition of the encyclopedic volume by ARC and Scolari Engineering appeared first on Comunicaffe International.

Specialty Coffee Trends 2025: Consumers as Co-Creators & Global Coffee Cultures

Desk9 — Thu, 23 Oct 2025 22:45:02 +0000

The Specialty Coffee Association’s 25, Issue 24 delves into the evolving identities within the coffee industry. It examines how consumers are transitioning from passive buyers to active co-creators, how cultural traditions influence coffee pairings, the emergence of specialty coffee cultures in traditionally producing countries, and the importance of inclusive dialogues in shaping the future of coffee. You can read the full article in Shifting Identities in 25, Issue 24.

Beginning in Business, Kosta Kallivrousis investigates how digital natives are redefining their identity as coffee consumers—moving beyond passive purchasers to become active co-creators with their favorite coffee brands. Brand loyalty, he argues, emerges when businesses recognize and embrace consumers’ desire to become creative partners, and build both products (such as drink recipes or retail packaging) or experiences (including collaborative events) together.

In Insight, Anna Luiza Santana Neves shares results from a study on coffee and food pairing preferences in Brazil. Moving beyond coffee and cake to discuss pão de queijo (cheese bread) and tapioca, their study shows how these pairings reflect sentimental habits, cultural identities, and regional traditions, rather than just sensory compatibility.

Two authors further explore specialty coffee consumption in countries conventionally perceived as “coffee producing.” In Insight, Jordan Buchanan shares testimony from pioneering specialty café owners in Puebla state, Mexico, exploring their journeys into coffee and tracing their motivations and challenges as they grew the local scene. Also in Insight, Daniel Muraga explores a burgeoning café culture in Nairobi, Kenya. As urbanization literally blurs the boundaries between coffee production and consumption areas around Nairobi, Muraga describes how coffee competitions, consumer and professional education, and coffee tourism are increasing the perceived value of Kenyan coffee at home.

This issue encourages us to challenge binary definitions of “consuming” and “producing” countries and to reflect on the language we use to describe the interconnected coffee system. In Viewpoint, Alexa Romano and Vera Espíndola Rafael share their reflections on two dialogues on equitable value distribution in coffee, held in Mexico in 2024. They remind us to interrogate the cultural and linguistic norms of discussion and move toward intentional dialogues that disrupt power imbalances and truly center women coffee producers’ voices.

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