Tasty and pleasant journeys of taste with coffee: a new and captivating offer for places that want to surprise and satisfy with coffee. An invitation to pay greater attention to the "bean" for pastry chefs and restaurateurs: excellence must be all-round and embrace every aspect of the menu.
Those who attended Ristoamare, the fair dedicated to Food & Beverage for Sardinia, were able to learn about new solutions for working away from home, follow show cooking, discover new trends in mixology and also in coffee.
The Antonelli Specialty Coffees stand invited visitors to learn more and be surprised by coffee, where the owner, Andrea Antonelli, together with Carlo Masala, from the Cagliari-based Workup Academy, offered visitors an original sensory journey with Andrea Antonelli Roastery coffees. The event began with a filter extraction of a Costa Rican coffee in which hints of cocoa beans and ripe fruit were clearly distinguishable, and continued with a clean, balanced and flawless espresso, which thanks to this did not require the addition of sugar (which is almost essential to add to a bad espresso to “correct” the negative hints of a roast that is too dark or of a raw material with defective beans). Finally, a product that surprised with its origin and its pleasant and delicate taste: a cascara infusion, made with the dried peel of the coffee fruit (similar to a cherry), pleasantly sweet and aromatic; an excellent idea to create a new, original and “curious” proposal in view of the next summer season.
"Many operators visited our stand and appreciated both the products offered and the training that accompanies them - observes Antonelli -. We have demonstrated with facts the importance of an excellent starting raw material, but also of the right recipe to be able to make a really good espresso or a filter extraction. Those who followed the sensory path that we proposed were amazed and asked for information on coffee, on courses aimed at bars, hotels and restaurants and also consultancy. Often, in fact, there are nice places or qualified hotel facilities, which lack a correct organization, that setting of roles, flows, operations and responsibilities that allows you to work in a fluid and ergonomic way, therefore to offer a better service with a real smile on your lips and without stress". To achieve this goal, the Workup Academy team carries out inspections and courses at the facilities that feel the need for better organization.
