fact, enables a coffee cake which is smaller but which is also thicker. This combination, in connection to a very efficient and stable
temperature control, optimizes the coffee extraction whether the
coffee is a mono-origin or a blend.
SA: Dalla Corte made history with DC Campus. What do you
hope it provides to the baristas who attend?
PDC: The main goal is to share our know-how with these
baristas who are the daily face of coffee. Furthermore, the
baristas attending to our campus are likely to become train-
ers or consultants, so it is even more important to follow the
slogan of DC Campus: Live/Learn/Share. On one side we
have to collect information on the existing different cultures
in regard to espresso and the different ways of preparing it.
On the other, we have to give an educational contribution to
those people, so that they have a more complete knowledge
in order to help them grow, professionally speaking, with the
aim of creating in the future a gourmet market segment that
is increasingly stronger.
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