Very often, at least in Italy, coffee is synonymous with the espresso: when you ask for a simple “coffee” at the bar you’ll be served an espresso by default.
But beyond the espresso coffee there’s a world of different ways of making coffee. Beyond the two basic elements of water and coffee the variations are endless. From the origin of the coffee to its aromatic characteristics to the degree of roasting and grinding and method of preparation. Ever heard of decoction, percolation or infusion? What about cezve or hybrid, Chemex, V60?
In ten-minute round-the-woruld journey we’ll see how coffee is made in Turkey, Japan, Northern Europe, the United States and of course Italy, to discover all the different techniques and profiles on offer.
Event languages: IT, EN