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Barista in a book – a book project by Medicea edizioni

23/03/2018

di Andrej Godina
ultimo aggiornamento 24/03/2018 14:42:24

The basic and intermediate level barista handbook, soon available also in english

barista in a book andrej godina - espresso.jpg
Ever since I was 18, I started working as a marine & cargo surveyor doing quality controls on goods that came from all over the world to the free port of Trieste and that had suffered damage during transport. Trieste is the coffee’s capital, its link with the green bean is ancient and dates back to when Maria Theresa of Austria established the Free Port in the city overlooking the Adriatic Sea, making it a very important mercantile pole for the entire Mitteleuropa area. My job has led me to deepen the coffee topics, first attending training courses offered by the Associazione Caffè Trieste, then continuing with the training courses of the Specialty Coffee Association of Europe, until arriving at the PhD in Science, Technology and Economy in the Coffee Industry at the Faculty of Economics of the University of Trieste.
The coffee fascinated me right away. The coffee production chain, the preparation of the espresso cup, somehow derives its origins from ancestral rituals that are still consumed today in Ethiopia, the birthplace of coffee, where women are dedicated to roasting the beans, grinding and brewing. The presence of an important company in the coffee sector in Trieste has undoubtedly influenced my professional and academic training, making sure that my training accent was exclusively directed to the highest quality in the cup. Espresso is a complex beverage, not only from a chemical point of view, but also in its preparation. The beginning of the espresso chain is marked by grinding process of the roasted beans that produce a powder with a specific granulometric curve. The ground weighted and compacted, inserted into the filter and hooked to the espresso coffee machine undergoes the forced passage of hot water at high pressure. The result in the cup is the quintessence of post-modern time, a restricted, concentrated drink, rich in chemical compounds that is the object of a social ritual that our culture has produced in more than one hundred years of history. After my academic career my consulting and training activity has developed in the field of espresso, which is a real specialization on how to control all the extraction parameters to obtain the best espresso. Despite the extraction technology of espresso in the last 20 years has definitely evolved, even today it is easy to extract an excellent espresso as it is also easy to ruin its quality.
 
The decision to publish this handbook for the barista comes from the reflection made in recent years and the many years of experience in the extraction of the drink: preparing a good espresso is easy but at the same time very complex. To obtain a high quality drink, knowledge, good sensory skills and a lot of practice are necessary. Today the barista must be able to manage competently all the variables that make an espresso a unique sensorial experience and at the same time transmit to consumer the culture of a specialty coffee. A coffee is not just a coffee, but it is a story made of people, countries, travels and so much effort, everything told in a couple of sips of 20-25 ml. Through this handbook the professionals can find the necessary information to complete a basic and intermediate level of training on coffee with an index that ranges from coffee plantations to roasting, from grinding to extraction in the cup, from cappuccino preparation to the relationship coffee and health. Like any good wine sommelier, even for the barista it is essential to know the product that prepares and serves the consumer. For this reason I started organizing training trips in the coffee countries with the Umami Area association, in particular in Honduras where the project for a sustainable coffee production born in 2017 named Umami Area Honduras - finca Rio Colorado.
 
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Commenti 1
Abdulwahab
06/04/2018 16:55:54
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