Really interesting video, would like to see more like that. In fact I have been to Ditta Artiginale In Florence this summer, the coffee was very good, so it is even more interesting to hear Francesco talking.
Thank you for your insightful videos! I think much of the traditional Italian style was introduced post WWII to countries with comparatively blander styles, such as the Anglo traditions in Australia, UK and USA. The 'foreign' style took a while to spread through to the mainstream (in Melbourne, cafe bars really started taking off in the 1980s...) and then the Italian style became esteemed, culturally advanced, romanticised... Most of the population has now become used to this as standard, but will still drink instant, will still add sugar and milk, will use pods and mix-all sachets and will generally either steer clear of speciality or have no idea what speciality might be. I'm interested to see where the fourth wave might come from and how it'll look... and taste. Personally, I'd like to see the environment and the socio-economic needs of the growers and workers continue to be given priority over the whims of people in rich countries with too much time and money... while still producing high-quality fruit. Not exactly how the profit-led, consumer-driven system would like it to be... But as the climate changes and the tensions between nations increases, businesses and governments might be forced to change their systems...
Great interview, I was surprised that Sth Italy uses ~ 70% Robusta . now I know that my Espresso Blend is a traditional Northern Italy style of 30% , not Southern style. Also agree that the Robusta tastes better after 2-3 weeks resting , not within first week.
Really interesting video, would like to see more like that. In fact I have been to Ditta Artiginale In Florence this summer, the coffee was very good, so it is even more interesting to hear Francesco talking.
Thanks for your kind feedback
Thank you for your insightful videos! I think much of the traditional Italian style was introduced post WWII to countries with comparatively blander styles, such as the Anglo traditions in Australia, UK and USA. The 'foreign' style took a while to spread through to the mainstream (in Melbourne, cafe bars really started taking off in the 1980s...) and then the Italian style became esteemed, culturally advanced, romanticised... Most of the population has now become used to this as standard, but will still drink instant, will still add sugar and milk, will use pods and mix-all sachets and will generally either steer clear of speciality or have no idea what speciality might be. I'm interested to see where the fourth wave might come from and how it'll look... and taste. Personally, I'd like to see the environment and the socio-economic needs of the growers and workers continue to be given priority over the whims of people in rich countries with too much time and money... while still producing high-quality fruit. Not exactly how the profit-led, consumer-driven system would like it to be... But as the climate changes and the tensions between nations increases, businesses and governments might be forced to change their systems...
that's super important and should be a priority of all companies working in coffee. But change is very slow in my opinion.
Great interview, I was surprised that Sth Italy uses ~ 70% Robusta .
now I know that my Espresso Blend is a traditional Northern Italy style of 30% , not Southern style.
Also agree that the Robusta tastes better after 2-3 weeks resting , not within first week.
Great Job and thanks , the learning journey is what its all about. Kudos to you both for providing the knowledge and spreading the love for coffee.
Thanks a lot, Michael 😊
Thank you for sharing. Currently, I'm dipping my toes in roasting. Do expresso roasts get oily on the darker side (FC, FC+)?
Yes, but that would be over roasted. Also, the oils can turn rancid.
yes, that's happening after second crack.