Which kind of brewing Ecuadorian espresso is suitable for the flavor characteristics of Ecuadorian coffee?

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Are you ready to be blown away by espresso?

Some cafes surprise you. Hidden in the dark streets, they are humble on the outside and humble on the inside, suggesting nothing different. It is only after the first sip that you realize that you have got a good cup of coffee. Isveglio (meaning Awakening) is not one of those cafes.

Please also see: are you a specialty coffee lover or a coffee lover?

Isveglio is the cafe where you want to be blown away by espresso. Sitting on Isveglio is like sitting down and watching The Fast and the Furious 7, or even a real muscle car: you know when you know you're riding crazily; the only question is, are you ready?

I didn't know about myself on my first visit. When I walked in, I thought the sign was a vague reminder of the Empire in Star Wars (to be fair, if the death Star had a specialty cafe on the officer's deck, it would be like Isveglio). The interior is fashionable and modern. Prints hanging along a wall-ingenious cappuccino coffee, Seattle skyline-make the place an international air.

Ecuadorian coffee

Three coffees, but there's actually only one choice-try all three.

But this is an Ecuadorian cafe, and when you sit down, the barista will show you the current products-washing, honey and natural processes, all based on three different varieties, regions, elevations and, most importantly, three completely different flavors, but all from Ecuador. This is why Ecuadorian specialty coffee is separated from regions such as the United States or Europe. In the latter, however, cafes may offer three different types of coffee from different parts of the world, and it is very rare to find coffee outside the border in coffee-producing countries. This is not a weakness, which enables specialty cafes in the country of origin to explore all the different factors that can turn the output of a county into a changing world. I found out.

Coffee menu

Isveglio's menu

Is Ecuadorian specialty coffee still in puberty?

On the other hand, it is worth mentioning that the default difficulty level of Isveglio is undoubtedly set to "advanced". At this time, the story of Quito specialty coffee is the story of Quito specialty coffee education, but there are three kinds of coffee in front of you, and then describe the acidity and fruity, have a high familiarity with coffee. Obviously, Isveglio is more concerned with boasting than holding your hand-and their credibility, they're doing well.

Quite simply, Isveglio is a coffee shop for baristas. Owner DavidMa ñ o is honored to be Ecuador's first ever national barista champion (to let you know the age of Ecuadorian specialty coffee in 2012) and has his own barbecue in addition to Isveglio. Coffee, and do professional barista training. He believes that his current and former students are all kinds of baristas throughout the city (including Duler í a Colonial's Diego Escobar) as well as several national barista champions and finalists.

Any talk about Ecuadorian specialty coffee will inevitably turn to how to develop and develop the sport, which is still in its adolescence, if not a nascent stage. Educating the general public is a common talking point, lamenting the hard struggle with dark barbecues and almost sharing the stories of clients who add one or two or even three tablespoons of sugar to their cappuccino coffee. However, David has different and not surprising opinions on how to grow Ecuadorian specialty coffee. Barista competition.

Continuing to promote the development of baristas is his contribution to Ecuadorian specialty coffee, as well as his competitive attitude, ultra-precision style and laser-like focus, it is not difficult to see that he has quickly achieved his goal of competing and winning at the international level.

Ecuadorian espresso

"Yes, before I became internationally famous, I tried David's Ecuadorian coffee."

Taste the flavor of Ecuadorian coffee

Although David may focus on his coffee glory and domestic recognition of his country, that doesn't mean he's not a friendly, outgoing person. He proposed to prepare a cup of espresso for me with Finca Maputo Tipica honey, which already enjoys an international reputation and is enthusiastically sought after by the locals. He asked me if I was interested. My palms began to sweat and I felt blushed. Will I personally prepare a cup of the best Italian coffee for me to Ecuador's first barista champion? I managed to say something positive.

I was not embarrassed to admit that I was in fanatical mode because David pulled a cup of espresso. When he gave me the cup, I moved it myself. Was I scared by the prospect of stepping on the ring, knowing that I would be hit in the mouth by the taste of a mouthful? Yes. But sometimes you have to swallow your fear and swallow your drink. I took a deep breath and took a sip. Impressive syrup, delightful sweetness and strong acidity: the best feature of the tingling sensation is electric. I managed to keep it together-almost none-because I had the last sip and was happy to survive, but it was a pity that it ended so quickly.