"Coffee is my blood." Coffee experts teach orthodox Italian coffee flavor

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Espresso Espresso, which originated in Italy, is the soul of Latte and Cappuccino, and still affects coffee culture all over the world. For Italians, coffee is not only a drink, but also life and art. Gianni Di Rosso is the international coffee ambassador of one of the three major coffee brands in Europe, specializing in imparting orthodox Italian coffee knowledge and training a new generation of baristas. Gianni believes that making coffee is not only his profession, but also his personal mission. He uses his enthusiasm and persistence to infect everyone around him to fall in love with coffee.

Gianni, who has been in the industry for 18 years, is the coffee ambassador of one of the three major coffee brands in Europe.

The blood of coffee

As one of the three major coffee brands in Europe, the international coffee ambassador feels high above. Gianni smiles that "coffee ambassador" is just a coffee consultant for the brand. He is full of enthusiasm and persistence in coffee, and knows a lot about coffee beans, roasting, grinding, brewing and other knowledge and methods, and even has in-depth research and understanding of assembling coffee machines, which is more specialized and careful than the skills of baristas and trainers.

Gianni admitted that he had never received any formal training or any professional qualifications, but he believed that he was bleeding from coffee. "Coffee is my blood." "

Gianni has trained hundreds of baristas and is willing to share his coffee knowledge. I hope every student will be successful.

Adjusting the grinder is an important part of brewing coffee, and the roughness of the coffee powder is enough to affect the time and taste of the coffee.

Flower drawing is a popular coffee art in recent years. Gianni hopes that students will learn the basic skills and then create their own patterns in their own style.

Be appreciated and poach.

Gianni, an Italian born in Australia, has learned to taste coffee from his Italian grandmother since the age of 5. When working for a coffee food company in Australia 18 years ago, he first formally came into contact with coffee expertise and received rigorous professional training from the company's coffee guru John Russell Storey to learn more about every step of how to select beans, roast, grind and brew, and how each step affects the taste and aroma of coffee. He learned while doing, and with his enthusiasm and talent for coffee, he gradually became a well-known expert in the Australian coffee industry. He has been in the coffee-related industry for only two years and has been recognized and poached by Luca Giorgella, then president of Australia of the famous European coffee brand Segafredo Zanetti, to become a coffee consultant for the brand.

Italians like to sprinkle chocolate on Cappuccino to enrich the taste of coffee with its sweet aroma.

In espresso, Espresso can taste different flavors and aromas, so it is necessary for someone to try to fine-tune before choosing the right coffee beans.

Coffee can be tasted in terms of taste and aroma, and the taste can be subdivided into sour, bitter, salty and sweet.

Pay attention to aroma and taste

Naturally, there are more new challenges in the new job. After Gianni joined the new company, he began to receive more specialized training in coffee. In order to become a professional barista of the brand, you must first learn about the production process of each type of coffee beans, then adjust the grinder to grind it into coffee powder according to the characteristics, aroma and roasting degree of each kind of coffee beans, and finally choose the right coffee machine. brew into a cup of espresso with the best taste.

Among them, Italian Espresso focuses on aroma and taste, while the taste is mainly divided into four parts, namely sour, bitter, salty and sweet. Sour taste can be subdivided into fruit acid and wine acid, and fruit acid is subdivided into strong fruit acid and spicy fruit acid, which also requires rich and hierarchical taste. Therefore, in order to make coffee with rich aroma and rich flavor, we should make use of the steam power of the coffee machine to extract the essence of coffee in a short time; therefore, Gianni, as a brand trainer, should also learn to assemble and install coffee machines, and use advanced coffee sets to brew out traditional espresso (Espresso), fresh milk coffee (Latte) and brewed coffee (Cappuccino).

Gianni said that many Hong Kong people like to drink fresh milk coffee or brewed coffee, and there is indeed a big difference in taste and level between the two. Although fresh milk coffee and bubble coffee are based on the same amount of espresso, the ratio of fresh milk to bubble milk is very different. The former pays attention to the smell of milk and smoothness, so the amount of fresh milk is twice as much as the latter. The latter pays attention to the balance between milk and coffee, so the ratio of espresso to fresh milk is 1: 1.

Although Gianni often teaches this coffee knowledge repeatedly, he still enjoys it. So far, he has trained hundreds of baristas and even participated in international coffee performances and activities from time to time. He feels that this is not only a job, but also an Italian mission to promote espresso, hoping that everyone can have a perfect coffee experience.

Different roasting degrees will affect the color, taste and aroma of coffee beans, the longer the time, the darker the color, the higher the caramelization.

Gianni from time to time to create their own flower patterns, in addition to animals, heart-shaped, there are different shapes of flowers.

The roasting degree of coffee beans is simply divided into Cinnamon, American Roast, City, Full City and French Roast. The color is obviously different. The lighter the color, the more sour the fruit.

Gianni said that the coffee machine that accurately brews the coffee should be important to ensure the accuracy of the taste and aroma of each cup of coffee.

Gianni said that the brand it works for has its own coffee garden, which is carefully taken care of by coffee farmers and monitored by coffee farmers, which can effectively ensure the quality.

Gianni, who is gentle in appearance, also has a wild side. When I was young, I liked to sing with Band.