Barista Magazine

APR-MAR 2014

Serving People Serving Coffee Since 2005

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espresso with the dish, and the chefs would use coffee in their final offering. Two things stood out to me: one, how fab- ulous an idea it was to have a competition where chefs and baristas worked together; and two, the six different single-origin cof- fees they had to choose from. The rub is that these coffees—provided by the event's coffee sponsor—were, in fact, commercial grade. It is undeniable proof to me, however, that specialty-coffee culture is permeating Italy. Only a few years ago, the idea of single-origin coffee at all here would have been unheard of. At the 2014 Sigep event, it got play and promotion in front of tens of thousands of people. One of the Sigep activities I was especial- ly excited to see was the resolution of the Barista & Farmer Project that I had had the opportunity to experience in Puerto Rico in November (see "Field Report: Puerto Rico," December 2013+January 2014 issue). There, at the farm Hacienda San Pedro, 15 Italian baristas learned firsthand about life on a coffee farm, and they ended up harvesting more than a ton of cherry. In Rimini, these 15 baristas reconvened to serve that very coffee to the attendees, and The Italian Coffee Championships drew an enormous crowd of spectators to watch these masters of lae art, coffee cocktails, cup tasting, and barista performances square off on the dazzling stage. This will be the seing for the World Barista Championship in June, which will bring barista champions from more than 60 countries together to compete for the international crown. © 2014 F. Gaviña & Sons, Inc. From our beginnings as a small custom roaster, we've grown over four generations into a business that still values family and coffee above all. And we're honored to offer the kind of there-any-time-you-need-us service, equipment, support, expertise and advice our partners have come to expect. Because, like you, our business was built one cup at a time. Come visit us at SCAA Expo in Seatle, Booth 7005. gavina.com/cofeehouse 1.800.428.4627 /gavinacofeeco You pour your heart and soul into your business. The least we can do is help pour the cofee. he 45 www.baristamagazine.com B o o k 1 - 4 4 . i n d d 4 5 Book 1-44.indd 45 3 / 1 9 / 1 4 1 0 : 0 1 P M 3/19/14 10:01 PM

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