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.

For years, Andrea Antonelli, who we can define as Cremonese by birth and Sardinian by adoption, has spent many days in Sardinia where he already serves some establishments with his coffees and where he teaches at the Cagliari Academy, which offers bartending, coffee-making and establishment management courses with personalized packages based on the particular needs of each establishment.

"I have been pleased to see the interest in coffee grow year after year - Antonelli continues -, and also to see the opening of numerous pastry shops that focus decisively on quality, which is recognized here and paid for at the right price; something that does not happen in all of Italy. But what would we say about a starred restaurant that offers only one wine and also of poor quality? If a place wants to offer quality it must do so in every part of its offer. Something is changing, some places have chosen good coffees, but I believe that too many owners underestimate the importance of this product. However, like sweet specialties, even the cup must offer a pleasant taste experience, which makes you perceive the difference between the quality product, pleasantly aromatic, offered in your place and the anonymous bitter espresso (to be "corrected" with sugar) of the nearby places. You can then go beyond the classic espresso and cappuccino, opening up to filtered coffees and new flavours such as cascara: this diversification will be particularly appreciated above all by foreign customers, accustomed to ranging between different flavours and extraction methods and also to recognising quality and paying the right price for a well-made extraction, with a quality raw material".

Anyone who wants to make this change, wants to learn more about the reality of carefully selected coffees, roasted with care to bring out their aromas in the cup, or begins a training path (essential for anyone who works in a dynamic sector such as bars, hotels, restaurants, pastry shops...) can contact Workup by writing to info@workupacademy.it or calling 349 4408253. You will receive a quick, but above all qualified response from someone who has been personally involved in the sector for years, who knows its reality and dynamics in depth and can help you make that leap in quality that is essential to be competitive and attractive: a step that cannot be taken by those who stop at the same old, oily (bad) coffee.

COFFEE IS THE RESULT OF CHOICES.

THANK YOU CAGLIARI!

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