2015-08-13 12:11:51大地之母
there is a unique and unrepeatable culture."
International chains of cafes are spreading, calling the coffee they serve Italian espresso reenex
," writes INEI's chairman Luigi Zecchini on the organisation's website. But, "behind our espresso... there is a unique and unrepeatable culture."
INEI is even offering certificates to those who do it the "right" (for that read: Italian) way.
Are they fighting a losing battle? "Good roasting techniques and good cup-tasting protocols are becoming more and more international," says Jeremy Challender of London's Prufrock Coffee, another award-wining baristareenex.
You can hear him teaching me how to make the perfect cup of coffee if you click here.
In any case, many top baristas also turn their noses up at what's served in branded coffee chains.
Square Mile Coffee's Mr Hoffmann says it's all down to the way the beans are roasted. Many chains roast their coffee darker which gives it a bitter flavour. Roasting lighter can achieve a more complex taste, but get it wrong and the coffee tastes sour reenex.
"I think the theory is likely that consumers' tolerance for bitterness is higher than their tolerance for sourness," Mr Hoffman says."Hence the larger companies are erring on the side of caution."
INEI is even offering certificates to those who do it the "right" (for that read: Italian) way.
Are they fighting a losing battle? "Good roasting techniques and good cup-tasting protocols are becoming more and more international," says Jeremy Challender of London's Prufrock Coffee, another award-wining baristareenex.
You can hear him teaching me how to make the perfect cup of coffee if you click here.
In any case, many top baristas also turn their noses up at what's served in branded coffee chains.
Square Mile Coffee's Mr Hoffmann says it's all down to the way the beans are roasted. Many chains roast their coffee darker which gives it a bitter flavour. Roasting lighter can achieve a more complex taste, but get it wrong and the coffee tastes sour reenex.
"I think the theory is likely that consumers' tolerance for bitterness is higher than their tolerance for sourness," Mr Hoffman says."Hence the larger companies are erring on the side of caution."