Serving People Serving Coffee Since 2005
Issue link: http://baristamagazine.epubxp.com/i/659497
P U L L : E V E N T S In general, specialty coffee is still a getting a foothold in Italy. Though the country has a long and storied espresso culture, the vast majority of coffee is still sold as blends using commercial-grade coffees served as espresso or cappuccino. That is beginning to change, however, and SIGEP is one of the places where that trend is obvious. The audience at the packed barista competition, for example, listened intently as competitors discussed specifics of their coffees, why they chose them, how they tasted and were prepared, all the regular accouterment expected with competition. Wandering the two halls dedicated to coffee at SIGEP gave the attendees numerous additional opportunities to taste coffees and examine equipment, as well. For many Italians, SIGEP is the first chance they have to try great specialty coffee, and it was exciting to watch reactions as people had their first tastes of really exceptional brews. Attendees dropping in at the Le Piantagioni del Caffé booth, for example, could try a number of coffees brewed by hand or as espresso, and talk with roaster Prunella Meschini about her travels to origin, why she looked for specific coffees, and how they differed from traditional coffees on offer in Italy. Prunella talked at length about how she develops relationships with coffee growers, and how such a partnership helps produce superior coffees. Visiting SIGEP can expand horizons in several ways. One is to see trends that are moving through related industries. For example, numerous vendors were promoting gluten-free and vegan offerings, which is pretty new in Italy. At SIGEP two years ago, gluten and vegan weren't in the lexicon of the customers, much less the exhibitors. Yet both have rapidly become more important in retailing, as evidenced by the way the market has responded. Secondly, watching competitions in the various categories represented at SIGEP was inspiring, and something from which the coffee industry could learn a great deal. In one of the baking competitions, bakers worked with baristas to find coffees to complement their creations. Certainly it's a step toward mainstreaming specialty coffee, but also a chance for cross-pollination of ideas and the opportunity to forge new relationships. It's also always refreshing to be reminded of how seriously other professions take their skills and products, as well. SIGEP is one of the main sponsors of Barista & Farmer, the reality talent show dreamed up by repeat Italian Barista Champion Francesco Sanapo and Puerto Rican coffee producer and café owner Rebecca Atienza, which annually brings baristas to live and work on a coffee farm for two weeks as they learn, compete, and challenge themselves to the daily labor of coffee production. During SIGEP, Barista & Farmer hosted a press conference where Francesco and Rebecca announced the 10 baristas who were selected to participate in this year's event, which takes place in May at O Coffee in Brazil. As in previous Barista & Farmers, the participants range in age and ability, though this year's cast includes a couple of national barista champions: Puerto Rico's Daniel Rivera and Poland's Agnieszka Rojewska. One thing all 10 of the baristas share, however, is that this will be each of their first time to visit a coffee farm. Whether it's supporting cutting-edge projects like Barista & Farmer, providing a location for numerous culinary and coffee competitions, or simply allowing more and more Italians a chance to experience specialty coffee, SIGEP continues to be an interesting and engaging experience which only promises to continue growing. —Kenneth R. Olson CAPTION Top photo: Ice carving with chainsaws is just one of the many extraordinary competitions that take place alongside the Italian Barista Championship at the SIGEP event. Below, barista championship judges calibrate before the competition begins. 34 barista magazine