Claudio Abbado said that “culture is a primary communal asset like water; theatres, libraries and museums are like aqueducts.”
Specialty does not only refer to micro batches of coffee meticulously processed in order to acquire extraordinary sensory profiles. Speciality also means a different experience, a sophisticated culture, attention to the customer and professional commitment.
Micro batches, meticulously produced beans with extraordinary sensory profiles. The term Specialty Coffee was coined years ago by Erna Knutsen to refer to coffee that goes “beyond commercial standards”.
Achille Castiglioni’s genius is celebrated in an extraordinary exhibition that also stars the only coffee machine to have won the Compasso d’Oro award and an early prototype of an espresso machine for family use
V60, Chemex, Aeropress, Cold Brew and Syphon: alternative extraction encompasses various, increasingly interesting techniques
The smell of coffee was ever present in the literary cafés that hosted the composers of the great operas of history, some of which are returning to the spotlight with special events nurturing classical music and espresso culture