Curiosities and legends – Caffè Ernani https://www.caffeernani.com/en/ Acquista caffè di qualità a Tostatura Media Wed, 20 Mar 2024 15:09:14 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.4 https://www.caffeernani.com/wp-content/uploads/2019/06/favicon-caffe-ernani-70x70.jpg Curiosities and legends – Caffè Ernani https://www.caffeernani.com/en/ 32 32 What is the Master Coffee Grinder Championship? https://www.caffeernani.com/en/recipes/what-is-the-master-coffee-grinder-championship/ https://www.caffeernani.com/en/recipes/what-is-the-master-coffee-grinder-championship/#respond Thu, 04 Apr 2024 08:00:00 +0000 https://www.caffeernani.com/?p=32631 Today we are going to discover one of the most anticipated Italian coffee competitions, or rather grinding! MCGC is a competition started in Turin by Fabio Verona, a leading professional figure in the industry and recognized by everyone as an excellence: coffee expert, trainer, great bartender and much more. He wanted to create a competition […]

L'articolo What is the Master Coffee Grinder Championship? proviene da Caffè Ernani.

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Today we are going to discover one of the most anticipated Italian coffee competitions, or rather grinding!

MCGC is a competition started in Turin by Fabio Verona, a leading professional figure in the industry and recognized by everyone as an excellence: coffee expert, trainer, great bartender and much more.

He wanted to create a competition in which the focus remained fixed on education.

How to test it, how to really test a bartender?

Analyzing the regulating ability of the coffee grinder and espresso recipe to obtain the beverage with the flavor profile required by the judges.

The grind championship thus becomes a transposition of every barista’s daily work, or rather what any barista, technician or coffee lover should do: set the grain size of their coffee to be able to bring to the cup the aromatic and sensory characteristics expected by the roaster.

The race

This year the race is now in its third year, confirmed by the great enthusiasm of both competitors and sponsors old and new.

  • Specifically, contestants will be faced with a highly professional espresso machine with all the useful tools, an ondemand coffee grinder, and Specialty coffee beans.
  • The judges will give them a full description of the drink they would like to taste.
  • The contestant must then in 15 minutes come up with the right espresso recipe, modifying temperatures, doses and especially the coffee particle size, to obtain exactly the drink described above.

This is a seemingly trivial task but one that has challenged many experienced competitors in previous editions in no small part, as it is not simply a matter of extracting a good drink, but of being able to demonstrate to the judges and especially to oneself, to know and understand coffee, to know what interactions take place with the equipment, cups and recipe for the success of the espresso that truly represents the coffee used. And again, the bartender must also prove to be a skilled taster, able to tell at the first sip what is missing and the flavor notes just tasted.

Interesting isn’t it?

The figure of the bartender

We say it again and again: today the barista can no longer be just that stereotypical figure of the operator who makes coffee and talks about soccer.

Customers are increasingly demanding and, above all, informed; they expect to have precise answers to their questions. Therefore, it has become essential to raise the cultural level within bars and to recognize the bartender as a complete and knowledgeable profession.

Not to mention the enormous role the barista plays along the coffee supply chain.

A very long chain ended by the final link: the one who prepares and serves the drink.

A year’s work, starting on the other side of the world, can be completely ruined in the last 25 seconds of extraction.

The bartender cannot just push a button, he must know the product in his hand and how the raw material should be processed to extract only the best and offer his customers true moments of pleasure.

There is no point in searching for quality, expertly roasted beans if you do not know how to grind them or how to create a recipe for the selected coffee.

That’s why Master Coffee Grinder Championship was born, and every year it shows how this professional figure is becoming more and more trained and prepared.

The themes of the championship

As we have said, the first and central theme is training.

However, it is not useful to know without also considering the impact of one’s work.

Therefore, the second theme discussed is sustainability.

Before, during, and after the actual event there is an opportunity to participate in talks and workshops to understand the two topics described above, such as:

  • The importance of millstones used for coffee grinding, this year with the help of Keber technicians;
  • The presentation of IWCA Italy, the Alliance of Women in Coffee, by the current sole Italian importer: Alessandro Spiga, of Spiga trading. IWCA Italy is the body dedicated to increasing women’s empowerment along the coffee supply chain, promoting the building of a global network that brings gender equality in the social and labor spheres;
  • Talks then organized by SCA (Specialty Coffee Association) to discover what coffee is and tasting to touch on what they are talking about.

The stages

The first stage has just been discussed in Turin, Italy, at Lingottofiere during HorecaExpo.

In fact, Fabio Ferrara won on Sunday, March 17, moving directly to the finals to be discussed in Milan toward the end of the year.

Instead, second place was won by Ilaria Izzo, thus gaining access to the semi-finals.

The next stages will be held instead:
  • Sunday, June 16, in Florence, at the Eureka plant.
  • Instead, in September we will go to Sicily, more specifically to Vittoria, hosted by BrazilCafè
  • Finally towards the end of the year we will go up to Milan for the semi-finals and finals!

Membership

So if you want to test yourself, experience the world of racing and demonstrate your skills and knowledge, sign up for the next stage in Florence, there are still 3 places available!!!

Iscriviti qui!

Sponsors

There are so many sponsors and they are all critical to providing the best possible experience.

  • Dalla Corte’s Studio multiboiler espresso machine. With this, the bartender will find extreme ease of use by means of the convenient dispensing lever and a constant serving temperature;
  • The new Eureka grinder, on the other hand, will enable an extremely consistent dose at all times regardless of the filter used, thanks to the innovative patented Instant Grind Weighing Technology mounted on the silent Atom W75. The contestant will only have to worry about choosing the grain size through the use of the intuitive continuous micrometer adjustment knob;
  • All this is complemented and made even more valuable by Keber millstones;
  • The participant will also be able to change the filter, thanks to IMS’ filter equipment, expanding the extraction possibilities;
  • This is combined with cups in two different sizes produced by IPA Porcellane – Made in Italy;
  • Consistency in water quality will always be guaranteed thanks to Brita’s filtration systems;
  • And equipment cleaning taken care of by Pulycaff;
  • What is new, however, will be the equipment made available so that they can work at their best, through products made by Metallurgica Motta;
  • E DVG De Vecchi Giuseppe;
  • Instead, the fine coffee beans for the first leg were provided by Costadoro – B Corp, all strictly Specialty Coffee and IWCA certified.

Why am I telling you about this race?

Because this year it involved me personally! No, I did not participate in any competition, but I was the social manager of the event.

I had a great time all day, met many figures in the industry whom I respect enormously, and met new ones.

It was intense and full of excitement, I can’t wait to participate in the second one!

See you in Florence in June!

L'articolo What is the Master Coffee Grinder Championship? proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/recipes/what-is-the-master-coffee-grinder-championship/feed/ 0 IWCA – L’alleanza delle Donne nel Caffè Italia https://www.caffeernani.com/en/curiosita-e-leggende/iwca-lalleanza-delle-donne-nel-caffe-italia/ https://www.caffeernani.com/en/curiosita-e-leggende/iwca-lalleanza-delle-donne-nel-caffe-italia/#respond Thu, 22 Feb 2024 09:00:00 +0000 https://www.caffeernani.com/?p=32251 Due giorni fa, ossia martedì 20 febbraio 2024, abbiamo commemorato la Giornata internazionale per la Giustizia Sociale.  In questa occasione non potevamo che parlare dell’associazione che si occupa proprio di questo, della quale siamo soci e che certifica tutti quei caffè che offrono ai produttori ed agli acquirente una filiera equa e sostenibile per tutte […]

L'articolo IWCA – L’alleanza delle Donne nel Caffè Italia proviene da Caffè Ernani.

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Due giorni fa, ossia martedì 20 febbraio 2024, abbiamo commemorato la Giornata internazionale per la Giustizia Sociale. 


In questa occasione non potevamo che parlare dell’associazione che si occupa proprio di questo, della quale siamo soci e che certifica tutti quei caffè che offrono ai produttori ed agli acquirente una filiera equa e sostenibile per tutte le figure interessate. 


Sto parlando della IWCA global, ma più nello specifico della IWCA Italia, ossia l’Alleanza delle Donne nel Caffè con sede nazionale. 

 

Che cos’è?

L’idea che ha portato alla creazione di IWCA nasce nel 2003: alcune donne di Costa Rica, Nicaragua e Stati Uniti si unirono per migliorare tutti gli aspetti dell’industria del caffè, supportando l’empowerment femminile.


IWCA si impegna per consentire alle donne coinvolte nella coltivazione, lavorazione e distribuzione di caffè di raggiungere mezzi di sussistenza adeguati e sostenibili per sé e per le proprie famiglie.
Questo ha di conseguenza un impatto virtuoso su tutta l’economia globale perché una filiera etica genera un’economia circolare virtuosa e consumatori consapevoli.

Come abbiamo appena accennato Women in Coffee Italia è l’associazione italiana riconosciuta da IWCA global: la rete globale a sostegno delle donne lungo tutta la filiera produttiva del caffè, che ad oggi raggruppa 29 realtà. La stessa promuove partnership con organizzazioni come African Fine Coffee Association (AFCA) e International Coffee Organization (ICO), National Coffee Association (NCA), Specialty Coffee Association (SCA) e World Coffee Alliance (Alleanza mondiale del caffè) e simili.

Ogni stato aderente ha il suo capitolo nazionale, e quello italiano è stato fondato nel 2022 e ne siamo davvero orgogliosi!

In Europa siamo la seconda associazione del network, insieme alla filiale in Germania, con la quale si lavora congiuntamente per agevolare e promuovere l’importazione di un caffè etico e solidale in Europa. Ogni filiale locale aderisce al Protocollo di Formazione ufficiale di IWCA e implementa le proprie attività secondo le esigenze e i modelli economico-culturali locali.

Noi di Caffè Ernani abbiamo deciso subito di aderire, senza neanche pensarci. 

In più da quest’anno, nello specifico io, Martina, mi occupo anche della gestione dei social della stessa associazione. 

Il contesto

Il caffè è una bevanda fondamentale della nostra cultura e tradizione italiana, tanto da essere un elemento costantemente presente nella nostra quotidianità. Raramente però ci soffermiamo a pensare al lungo percorso che intercorre fra una drupa di caffè e la bevanda fumante della nostra tazzina. 

Anzi, alcuni di noi credono addirittura che il caffè cresca in Italia e soprattutto che nasca già marrone e pronto al consumo! (no, non è un’esagerazione ma una storia vera).  

Quindi hai mai pensato a quanti passaggi ci siano prima di poterti gustare una buona tazza di caffè? Semina, raccolta, lavorazione, essiccazione, selezione, trasporto, tostatura, confezionamento, distribuzione, macinatura ed estrazione.

Partiamo con il dire che il mondo del caffè è enorme, ed il settore ha un’importanza economica mondiale non indifferente. Ecco alcuni dati per comprenderne la vastità: 

  • Il caffè è la seconda materia prima più trattata al mondo dopo il petrolio
  • E la seconda bevanda più bevuta al mondo dopo l’acqua 
Ecco però un altro dato molto interessante: la maggioranza della forza lavoro della filiera è rappresentata da donne. 

Infatti il 70% degli addetti alla produzione è donna e circa il 25% delle aziende agricole sono gestite da imprenditrici.

Altrettanto spesso però la parità retributiva e sociale è ancora molto lontana. 
Per questo nasce IWCA: per sviluppare un network globale che unisce tutte le donne che hanno un ruolo attivo nella filiera produttiva del caffè con l’obiettivo di promuovere migliori condizioni di vita per loro stesse, le loro famiglie e la loro comunità.
Approfondisci meglio qui

Gli obiettivi 

L’associazione supporta l’autonomia professionale e finanziaria delle donne che lavorano in tutte le fasi della filiera del caffè. Lavora per la loro emancipazione, affinché possano migliorare le loro condizioni di vita.


Come?

Uniscono diverse realtà che operano nel settore del caffè e in quello dell’empowerment femminile, in modo etico e sostenibile: 
  • Incrementando il commercio in Italia di materie prime provenienti dal network IWCA, come il nostro Caffè delle Donne Brasile – Specilaty coffee 
  • Offrendo formazione professionale, certificata e agevolata alle donne lavoratrici
  • Sviluppando attività culturali e di informazione rivolte ai consumatori, per favorire la cultura del caffè nel rispetto dei diritti umani e della tutela ambientale
  • Promuovendo, sostenendo ed organizzando progetti volti all’incrementare l’empowerment femminile
  • Donando una parte dei proventi derivanti dalla vendita dei Caffè delle Donne alle stesse piantagioni, per innalzare sempre di più la qualità della materia prima e rinnovare stabilimenti, macchinari, attrezzature e/o migliorare le condizioni abitative e di supporto alle lavoratrici


I valori

  • Rispetto: l’identità di ogni persona è unica e ha valore, per questo si rispettano le idee di ognuno.
  • Sostenibilità: si sostengono azioni che promuovono l’armonia ambientale, sociale ed economica.
  • Equità: si incoraggia con azioni concrete l’equa allocazione delle risorse nel mondo. 
  • Integrità: si prendono tutte le decisioni rispettando i principi di onestà e integrità.
  • Collaborazione: si pensa che il modo migliore per dare un sostegno concreto alle comunità locali sia attraverso la collaborazione e la partnership.
  • Empowerment: si supportano le donne affinché realizzino il loro pieno potenziale.
  • Inclusione: si crede che attraverso la collaborazione di tutti si possa ottenere un cambiamento positivo per lo sviluppo di comunità autonome.
Una donna indipendente è libera e felice.

Le azioni concrete

Le attività di IWCA si sviluppano intorno a questi ambiti principali.

  • Visibilità del mercato, amplificata per produttori di caffè, importatori ed esportatori, torrefattori e rivenditori, accademici, esperti di qualità, leader aziendali e di comunità.
  • Partnership strategiche con realtà che promuovono soluzioni sostenibili e che guidano in modo significativo il cambiamento nell’industria globale del caffè e nelle comunità locali.
  • Sviluppo della leadership attraverso il coinvolgimento di collaboratori che operano a livello locale e che sono coordinati a livello globale.
Diventa socio qui!

Se invece vuoi scoprire il nostro Caffè delle Donne, Brasile, clicca sul prodotto qui sotto! 

Buon caffè! 

L'articolo IWCA – L’alleanza delle Donne nel Caffè Italia proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/curiosita-e-leggende/iwca-lalleanza-delle-donne-nel-caffe-italia/feed/ 0 Filtro carta VS metallo: qual è il migliore? | CAFFÈ ERNANI https://www.caffeernani.com/en/curiosita-e-leggende/filtro-carta-vs-metallo-qual-e-il-migliore-caffe-ernani/ https://www.caffeernani.com/en/curiosita-e-leggende/filtro-carta-vs-metallo-qual-e-il-migliore-caffe-ernani/#respond Tue, 13 Feb 2024 14:03:22 +0000 https://www.caffeernani.com/?p=32097 L'articolo Filtro carta VS metallo: qual è il migliore? | CAFFÈ ERNANI proviene da Caffè Ernani.

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L'articolo Filtro carta VS metallo: qual è il migliore? | CAFFÈ ERNANI proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/curiosita-e-leggende/filtro-carta-vs-metallo-qual-e-il-migliore-caffe-ernani/feed/ 0 Long and short coffee are wrong extractions! https://www.caffeernani.com/en/recipes/long-and-short-coffee-are-wrong-extractions/ https://www.caffeernani.com/en/recipes/long-and-short-coffee-are-wrong-extractions/#respond Thu, 08 Feb 2024 10:00:21 +0000 https://www.caffeernani.com/recipes/long-and-short-coffee-are-wrong-extractions/ Let’s get back to talking about espresso coffee in all its forms. Today’s task is very difficult, as I would like to disprove two false myths: Restricted coffee: the world’s best coffee, thick, creamy and caffeinated Long coffee: delicate, light and perfect in the late afternoon Addressing the topics from both gustatory and technical extraction […]

L'articolo Long and short coffee are wrong extractions! proviene da Caffè Ernani.

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Let’s get back to talking about espresso coffee in all its forms.

Today’s task is very difficult, as I would like to disprove two false myths:

  • Restricted coffee: the world’s best coffee, thick, creamy and caffeinated
  • Long coffee: delicate, light and perfect in the late afternoon

Addressing the topics from both gustatory and technical extraction perspectives.

Let’s start right away, however, by saying that both long and short coffee are nothing but erroneous extractions.

But let’s better understand why!

Extraction in its phases

Without going too much into technicalities and dwelling on what extraction is physically and chemically speaking, let’s get straight to the point.

Watch the video to see how we did this experiment:

Extraction has several stages:
  1. In the first part, that is, in the very first seconds when we see the drink come out, we extract the most water-soluble and heavy substances. These thus make for a very intense, full-bodied and aromatic drink in which sweetness and acidity take center stage;
  2. In the middle part, on the other hand, we begin to lose a tiny bit of body, as most of the substances that were supposed to “dissolve” as the water passed through and into the cup have already been extracted in the first stage. In addition, we now begin to feel more bitterness, which will balance the sweetness and acidity of the first phase.
  3. In the final part, also referred to in the jargon as the “tail end of the extraction,” the drink arriving in the cup is very drained, as there is more water than coffee, and the bitterness also begins to be more persistent.

The drink, having different weights at different stages of extraction, becomes stratified. Reason why, even if we don’t put sugar we always have to stir the coffee with a spoon!

But back to us.

It is very easy to guess that if we want to have a balanced drink, both in taste and in body, we must give the water time to perform all three of these steps.

The ristretto coffee

As can be guessed in the ristretto coffee, by first blocking the extraction, we “cut off the tail.”

So we will have a much more concentrated drink, that is, with less water relative to the amount extracted from the coffee.

It will also be pushed toward greater sweetness and acidity, while bitterness is consistently reduced.

That said, ristretto coffee is not really a wrong extraction, but “incomplete.”

The cup will be unbalanced, not having bitterness to counteract sweetness and acidity.

It is certainly enjoyed immensely by many of you reading, but it does not fully reflect the parameters of traditional Italian espresso taste, which in fact calls for a drink balanced between sweetness, bitterness and acidity.

P.S. There is also less caffeine in ristretto coffee!

This is because caffeine is a water-soluble substance, which therefore dissolves with the passage of water. By passing less water through the grounding cake, we will have less caffeine in the cup.

The long coffee

Long coffee, on the other hand, is just the wrong extraction, because it is over-extracted coffee.

Over-extraction means that we have extracted too much from our coffee, thus bringing too much from our ground coffee into the cup, which compromises the final taste of the beverage.

In particular, we lengthened the final part of the extraction, the part that is now drained of flavor, bringing only further bitterness to the cup.

In addition, the hot water, being in contact with the coffee for so long, is likely to burn it, making it even more bitter.

P.S. Long coffee also has more caffeine than a ristretto, although it seems like a “more unloaded” drink.

Again due to the fact that caffeine is a water-soluble substance, so if water flows through the ground coffee for a longer time, it will bring more caffeine into the cup.

So how should one make a proper long coffee?

As simple as it may seem strange–adding hot water on the side!

So it would be much better to brew regular coffee and add hot water in the desired amount separately.

And I already know what you are thinking, “so he becomes an American and I don’t drink slop!”

Actually, no!

First of all, because there is much more water in the American, secondly–try it to believe it!

As soon as I found out about this I was the first to be skeptical, precisely because I am not a lover of American. But I tried anyway, and since then I can’t help myself!

It really has a better taste: it is more aromatic and expresses a pleasant bitterness.

In summer then it is even better, because I add cold water directly, but just a drop, and the drink immediately becomes more thirst-quenching.

So if you don’t believe me, try it and then let me know!

L'articolo Long and short coffee are wrong extractions! proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/recipes/long-and-short-coffee-are-wrong-extractions/feed/ 0 False myths and many curiosities about coffee at the bar https://www.caffeernani.com/en/recipes/false-myths-and-many-curiosities-about-coffee-at-the-bar/ https://www.caffeernani.com/en/recipes/false-myths-and-many-curiosities-about-coffee-at-the-bar/#respond Thu, 04 Jan 2024 08:38:28 +0000 https://www.caffeernani.com/recipes/false-myths-and-many-curiosities-about-coffee-at-the-bar/ Let’s start the year with a light and fun topic–all the false myths and misconceptions I hear from customers inside bars! 1. Ginseng coffee is healthy Nothing could be more false! Ginseng coffee is a concentrate of milk powder, sugars, thickeners, coloring agents, artificial flavors, emulsifiers, and the list goes on much longer. P.S. On […]

L'articolo False myths and many curiosities about coffee at the bar proviene da Caffè Ernani.

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Let’s start the year with a light and fun topic–all the false myths and misconceptions I hear from customers inside bars!

1. Ginseng coffee is healthy

Nothing could be more false!

Ginseng coffee is a concentrate of milk powder, sugars, thickeners, coloring agents, artificial flavors, emulsifiers, and the list goes on much longer.

P.S. On the topic I made a dedicated video on our social profiles!

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The only part of coffee we find in “Ginseng Coffee” is a paltry 10 percent instant coffee, so the highly processed kind, which is found in the presence of hot liquids.

So it seems to me to be a nonsense not to take espresso coffee because it is bad for you, but then to take the one that is much more processed and has nothing natural about it at all!

And the only part of ginseng present in “Ginseng Coffee” is an even more paltry 0.5 percent (only in the really good ones do we find 1 percent Ginseng). This is because above 2 percent Ginseng is considered medical and therefore sellable only in pharmacies.

It is even more of a nonsense then to take a ginseng drink, when what we are drinking for 85 percent and more is sugar, milk powder and other artificial things…

When I broach this subject, however, admirers of ginseng tell me, “It actually gives me more energy, though, how do you explain that?”

With all that sugar you obviously have a lot of energy afterwards!

But wouldn’t it hurt less to eat a sugar packet directly at this point?

2. The “regular coffee”

To us in Torrefazione Ernani in Milan this episode will surely happen more often than in other places, but let’s explain.

The customer comes in and asks for “coffee.”

Now you may already be wondering, “What’s wrong with this request?” the wrong part is that the sentence ends right there….

But exactly what coffee would you like?

I know it’s still not clear what the concept is–I’ll get right to it: we are so used to thinking that coffee is one and only one that we don’t even know what coffee really is.

The term “coffee” is a hatched term that encompasses the different fruits and drinks in all its possible combinations, extractions, origins, blends, etc.

What at most you would like to ask the barista is “one espresso, please.”

Moreover, we, having as many as 4 different coffees in the machine available to customers, happen to ask “which coffee?” and the answer is almost always “the regular one!”

But which one is the normal one for you?

You are used to drinking robust, so for you normal is super bitter? Or are you used to drinking very mild coffees, so for you the normal one is the fragrant and sour one? And so on.

In Italy, online, in supermarkets, stores and coffee shops, there are more than 2,500 different roasters, which in turn produce many different coffees from all over the world, from ever-changing plants and varieties.

What then is normal coffee?

Then I understand why we say “normal coffee,” I know it is an Italian cultural convention, but if we already start eliminating the word “normal” in speech, our minds will open to so many new interpretations of coffee and we will begin to understand that it is not one and only one!

3. Decaffeinated coffee is not real coffee

Why is this said?

Not everyone thinks so of course, but many do!

Decaffeinated coffee is for all intents and purposes coffee; it always comes from a specific plant and its fruit called drupe.

It simply had its caffeine removed by specific processes.

So it is no longer coffee for this?

Decaffeinated coffee is coffee, and there is also very good coffee, just select quality coffee!

4. The goodness of an espresso depends only on the skill of the barista

True, but not 100%.

Of course, a brazita’s ability to work can make an incredible espresso as undrinkable, so relying on the right professional is really very important.

It is also true, however, that we may be looking at the best barista in the world, but if that barista uses poor raw material, the espresso can never come out right!

So be careful to select the venue based on:

  • Cleanliness and orderliness of the room and equipment
  • Bartender skills and professionalism
  • Quality of coffee used

5. Espresso with high crema is the best!

Last but not least is the espresso crema.

How many times have we heard in coffee shops the famous “sugar test,” which is that quality cream must be able to keep sugar afloat. Consequently, therefore, the espresso will also be of excellent quality.

Nothing more wrong!

Crema is most important for espresso, because it is the cap that keeps aromas and flavors in the drink until tasting.

But it is also true that this must have the following characteristics to be of quality:

  • Hazel-colored
  • Compact
  • End
  • Tightly knit
  • Without micro and macro bubbles
  • Silky
  • Shine
  • Smooth
  • With slight darker streaks
As you can see the sugar test has nothing to do with it at all, and above all, a good espresso should be drunk without sugar!

We have also talked about this extensively on our social profiles!

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Do you know any other false myths you would like to disprove? Write them in the comments below!

L'articolo False myths and many curiosities about coffee at the bar proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/recipes/false-myths-and-many-curiosities-about-coffee-at-the-bar/feed/ 0 New offline event between coffee and books! https://www.caffeernani.com/en/recipes/new-offline-event-between-coffee-and-books/ https://www.caffeernani.com/en/recipes/new-offline-event-between-coffee-and-books/#respond Thu, 09 Nov 2023 09:50:07 +0000 https://www.caffeernani.com/recipes/new-offline-event-between-coffee-and-books/ Get ready everyone because a new offline event has arrived in collaboration with Another Coffee Stories. This time the innovative publishing house has really outdone itself, and we look forward to presenting the whole day! Literary Stations: Author Destinations The entire day is designed to take you on an extraordinary journey through three different literary […]

L'articolo New offline event between coffee and books! proviene da Caffè Ernani.

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Get ready everyone because a new offline event has arrived in collaboration with Another Coffee Stories.

This time the innovative publishing house has really outdone itself, and we look forward to presenting the whole day!

Literary Stations: Author Destinations

The entire day is designed to take you on an extraordinary journey through three different literary themes, stimulating all five senses!

But how exactly?

In the refined setting of the Cabinet Art Gallery in Milan, Another Coffee Stories, the Milan-based publishing house offering the innovative concept of synaesthetic reading, promises to combine art and literature, and of course our Ernani coffee, in an unprecedented experience.

The event represents a unique combination of the fascination of words and the beauty of the synaesthetic approach, which will transform the world of literature into a tangible reality.

Synesthesia
Mutual contamination between the senses. It occurs when stimulations from one sense induce experiences, automatic and involuntary, in a second sense.

For example, the robustness of a coffee might remind one of a gory, unforgiving plot.

Inside the Gallery there will be three tracks with historic carriages, which will take you to unique literary worlds through different settings and atmospheres dedicated to three authors who have made the history of world literature-Doris, Gulliver, and Holden.

Each author will then be the keeper of a special track-a setting that reflects his or her work.

Choose the track and style that best represents you and enjoy the opportunity to immerse yourself in these worlds, where art, good food, coffee, and literature come together in one immersive experience.

The role of Café Ernani

We will stimulate the sense of taste!

You can taste as many coffees as you like, prepared through brewing methods, i.e., coffee extraction methods alternative to espresso, such as V60 and Aeropress.

We will have three different single-origin Specialty coffees with us to discover three different flavors of coffee and fully appreciate their aromatic range and the incredible aromas they give off.

So take your coffee and savor it during the book presentation to welcome all the senses into one experience.

Books presented

Track 1
Petricore – Ivana Ferriol

Petricore is the smell of rain beating on the earth.

Petricore is the scent of something good that Eva wants to return to. Fresh, new water, bathing her skin, making her feel that she is still alive. The scent of a new desire, that of starting over…

Petricore is a story about violence, guilt, and Eva’s desire to love herself again, despite everything.

Black Wheat – Paola Migliacci

When she was only 10 years old, Alice, a perfectly healthy child, was abandoned by her mother in Treviso’s Sant’Artemio asylum. Katrin, a psychiatrist full of firm discipline and icy beauty, longs to become a mother. When it is confirmed to her that she is infertile and is therefore left by her husband-a fanatical fascist hierarch-she comes to terms with the same patient madness by devising a diabolical plan so as not to lose her man and her position. Upon the arrival of the new director, Ottavio Mastrelli, Alice will have a chance to try to break free from the enforced confinement that threatens to truly drive her to madness. But, the madness, is not only inside the asylum: outside the war is raging and Treviso is being bombed. Alice fights not to give in to the desire for revenge by showing that it is possible for each of us to keep our humanity unharmed, even when everyone around has inexorably lost it.

Wild Violet – Lisa Guerrini

‘Wild Violet’ is a story of strength and resilience, of realignment with one’s authentic identity. This engaging and touching novel will appeal to anyone who has faced life’s challenges, offering a fascinating portrait of human inner struggle and the ability to rise from the ashes of self-doubt. An invitation to be carried away, to discover hope and to find oneself in the pages of this extraordinary narrative.

Freedom to the robin – Matilde Gallo

“The impact had smashed her, and they had taken care to carry the pieces away. Nothing was left of her. Only the memory of a crash. If you try to fly you should be sure to succeed because there are no second chances. She had tried. Like a clumsy little bird she had flapped her wings hard, hoping that at least the power of the blow could keep her up, but flying doesn’t work that way. It takes technique. And luck.”

Track 2
The Breath of the Stars – Rudy Pesenti

“I pause in the silence and imagine myself in a weekʼs time, facing a beautiful sunset with a huge ball of orange light in front of me. I ask myself, what is left when all the noise weʼre used to fades away? And I answer myself: I am left. With my thoughts, my uncertainties, my living with my sails unfurled in the wind, the circumstances that got me where I am, the people I met by chance, the good emotions and the images that move you when you replay them in your head. When all the noise is gone, in the end, everything remains.”

Saga of the Phoenix – Alessio Signoriello

“I was surprised how the two events, of the book and the poster, had happened so close to each other, and something snapped in me. I felt as if chained, a slave to a fate I had not decided, so I decided to leave. I was going to be an adventurer, I told myself. […]”

A phoenix rises from the ashes of a forgotten fate.

Hidden West – Gabriele Cesena

1 week. This is the time that Aaron, as if suddenly awakened from a long period of torpor, takes to try to put the pieces of his life back together. During a business trip to Lisbon something brings him back to another trip he made to the same city years earlier together with Geneva. But where is she now? Why did their story end and, more importantly, when did it happen? Aaron decides to set out in search of Geneva and the truths he seems to have taken away with her. But will it be enough to plot movements on a map to reach the place where something has gone into hiding?

Blue eyed Tokyo – Mattia Pinna

Amidst the noises, smells, and different stories possible to trace in a pulsating underground Tokyo of attractions, a nameless young woman wanders like a shadow. Or rather, by many names. No one really knows her. And anyone who thinks they know anything about her is wrong. But there is one detail he cannot hide: his almond-shaped blue eyes, more unique than rare. In pursuit of a personal chimera with an abyssal gaze, J.T. Ross, a middle-aged New Yorker writer whose successful novels keep his utterly unsuccessful private life afloat, will choose to hunt down the very woman with a fluid, elusive identity, like a wave of the sea.

The follies of fate – Marco Motta
Track 3
Serene is the Night – Edith Maria Frattosi

Daniel, Claudia, and John are shining candles with the dreams and complications of every teenager. Each is a protagonist in the common story that intertwines their paths. In the provincial town where they live-prison and salvation-they come to terms with life and deal with love and death. Adolescence is like the night: tumultuous, but also serene. And, like everything, the night ends, for better or worse.

The Secret of the Wind – Alessandra Montali

“Always remember that things never happen by accident; if it happened there is always a why, maybe hidden, but it is always there. Giorgio’s abandonment was indispensable for you to regain yourself.”

Francesca, after being abandoned by her partner for another woman, decides to move on and leave Como, moving to an ancient village in the Marche region of Italy.

It will be that very small town that will send back to her, carried by the wind, strange déjà-vu that seem to be linked to a past she does not even remember. Thus begins a troubled search for self and roots.

Siberian Love – Lilia Bicec

“History cannot be concealed! Truth can emerge through the bones that can surface from the earth at any time….”

A dramatic, never-unveiled episode from World War II: the case of the massacre of prisoners of war near Bălți, a town located in northern Bessarabia.

Vittorio Montini, an Italian-born prisoner of war, is one of the few survivors of the massacre, who managed to save himself by escaping from the mass grave.

Arriving in his late teens, he is no longer afraid of the authorities, and tells his granddaughter the truth about the thousands of military personnel, allies of the Reich, imprisoned in lager n. 33.

Metropolitan Solitudes – Laura Stolla

“Metropolitan Solitudes” is a collection of twelve short stories. These are not just stories, but lives that follow one another and intertwine, populated by diverse characters grappling with their own existential dramas. It is loneliness that is the mainstay of the entire narrative, the one that leads individuals to take actions that will have unexpected and painful consequences for themselves, and for others. But it is out of suffering, such controversial and frightening ground, that the flower that leads to change will be born.

Miscarried Lives – Claudia Ferretti

“Convinced that time was the only tool to fight pain, Robert increased his training sessions aiming each time to exceed his limits. He never stopped. Not even on the day he was suspended because he cleanly cut off two of his assistant’s fingers while amputating the right leg of a patient, who ended up bleeding to death.”

“The Smokehouses of Soho,” aired on the Yastaradio station, are twenty-five tales as real as they are surreal that turn the spotlight on the power of nonsense. These are stories of wacky and courageous heroes who are able to give an end to their existence by turning their mistakes into victories.

Adelina superstar – Alessandra Santisi

Useful info

  • When?

Saturday, November 11, 2023, from 11 a.m. until 7 p.m.

  • Where?

Cabinet Art Gallery, Milan, via Tadino, 20

  • Do you have to register?

The event is open to anyone, with or without registration.

If you want to arrive super prepared, take the literary station test and find out which one is most akin to your tastes!

Fai il test qui!
  • How much does it cost?

Admission and the day are completely free.

In addition, Another Coffee Stories will also offer a welcome glass, a rich buffet with themed dishes, and of course all the coffee you can drink!

See you on Saturday!

L'articolo New offline event between coffee and books! proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/recipes/new-offline-event-between-coffee-and-books/feed/ 0 All the questions about coffee in one article! https://www.caffeernani.com/en/recipes/all-the-questions-about-coffee-in-one-article/ https://www.caffeernani.com/en/recipes/all-the-questions-about-coffee-in-one-article/#respond Thu, 14 Sep 2023 07:37:19 +0000 https://www.caffeernani.com/recipes/all-the-questions-about-coffee-in-one-article/ You may be wondering how it is possible to summarize all the questions about the world of coffee and the related answers in a single article (that doesn’t require a thousand hours of reading). I guarantee you that it is much simpler than it seems! In the last eight years in contact with the public, […]

L'articolo All the questions about coffee in one article! proviene da Caffè Ernani.

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You may be wondering how it is possible to summarize all the questions about the world of coffee and the related answers in a single article (that doesn’t require a thousand hours of reading).

I guarantee you that it is much simpler than it seems!

In the last eight years in contact with the public, in fact, I have been asked several questions, from the most generic to those that wanted to get to the detail and the most hidden curiosity about the raw and toasted bean.

The most popular were:

  • Is arabica really better than robusta?
  • What grind is needed for espresso?
  • What is the best roast?
  • What extraction method do you think is the highest quality?
  • Is it true that espresso cream must pass the “sugar test” to be considered good?
  • Is acidity an advantage or a flaw?
  • Is decaf bad for you?
  • Is it true that you shouldn’t exceed three cups of coffee a day?
  • Is it true that single origins are more valuable than blends?
  • What dose of coffee should I use to make a chemex?
  • Does coffee have to be bitter?
  • Can coffee be sweet?

And these are just some of the most popular questions that came to mind.

And do you know what’s great? That there is one and only answer!

Or…

DEPENDS!

Yes, because coffee is not an exact science, or rather: coffee is a natural product, which constantly changes and transforms, as well as depending on countless factors, such as the climate and its changes, the surrounding environment and the harvest and processing. In addition obviously to the species and variety to which the plant and its grains belong.

Then comes the roasting, mixing, extraction and serving phase. Not to mention transportation and storage.

Finally, we must also consider our very personal tastes.
With all these variables, giving absolute scientific truths is not possible.

Let’s give some examples

To questions like:

  • Is arabica really better than robusta?
  • Is acidity an advantage or a flaw?
  • Is it true that single origins are more valuable than blends?
The answer is indeed “it depends”!

How do you like coffee better: more bitter or more delicate and fragrant? How are you going to extract it? With the mocha, in espresso or with the filter methods?

And again: do you have a commercial and often poor-quality coffee in your hands, or a selected, high-quality and defect-free coffee?

It is in fact true that in general arabicas are better than robusta coffees.

But if instead you have purchased a poor quality arabica, therefore full of raw, roasting and aromatic defects, perhaps even dark roasted, it will certainly be of lower quality than a premium robusta.

We can also talk about grinding.

The most important question is: what is the right grind for espresso?
Depends!

Each coffee must be ground differently from the others. PThen is it a blend or a single origin? What is the roasting level?

Furthermore, the exact same coffee may require different grinds in different climatic conditions or for different machines.

It also depends on the amount of ground coffee you are putting into the filter.

Not to mention that each grinder is different and therefore offers different grain size scales.

Then the espresso machine you are using is important and therefore you need to understand its featuresperformance and consistency over time.

There are too many variables to give a definitive answer in a quick message.

So how does a person get clear answers?

Be careful not to misunderstand me!

There are clear and concise answers to immediately get to the heart of the matter, but very often they are very useful guidelines to be able to start approaching, which will subsequently be experimented and modified to find the best solution for us.

Let’s take another example.

The recipes for coffee extractions, whether in moka, espresso, filter paper, etc.

The historical Italian recipe for espresso says:

  • 7.5g of finely ground coffee
  • in 25 seconds of extraction
  • to obtain 20 ml of drink in the cup.

It’s fine to start from this recipe, because it’s not wrong.

The point is that it is too generic, because the variables are not considered.

My advice is to start from the original recipe and then change one variable at a time:

  • First increase the dose slightly, taste and feel what has changed and whether you like it more or less;
  • Then increase or decrease the extraction seconds and taste again;
  • Then increase or lower the water temperature;
  • Change the extraction pressure;
    and so on until you find the perfect recipe for you and your coffee!

Conclusions

With this article I did not want to destabilize or create confusion.

My intent was more to reflect on the fact that coffee is not just that powder that we always find the same and ready for use.
Coffee is diverse and the industry is huge.
Above all, coffee is a natural “thing” and therefore dominated by variables and uncertainties.

Simplifying is fine to start with… you couldn’t do it any other way!

But let’s not forget that they are indeed simplifications!

So if you want to discover this beautiful and exciting world, continue reading our ABCoffee blog and get ready for all its “depends” and “ifs” and above all to experiment!

Good luck as you begin your journey of discovery!

Vai allo Shop Ernani!

L'articolo All the questions about coffee in one article! proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/recipes/all-the-questions-about-coffee-in-one-article/feed/ 0 A coffee for every occasion https://www.caffeernani.com/en/recipes/a-coffee-for-every-occasion/ https://www.caffeernani.com/en/recipes/a-coffee-for-every-occasion/#respond Thu, 31 Aug 2023 13:05:20 +0000 https://www.caffeernani.com/recipes/a-coffee-for-every-occasion/ Today we’re going back to talking about a topic that I really like: matching coffee to different moments of the day or to different occasions. So the best coffee for the morning, for the afternoon, for the conclusion of a nice lunch; or even coffee for a chat with friends, perfect for moments of “meditation” […]

L'articolo A coffee for every occasion proviene da Caffè Ernani.

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Today we’re going back to talking about a topic that I really like: matching coffee to different moments of the day or to different occasions.

So the best coffee for the morning, for the afternoon, for the conclusion of a nice lunch; or even coffee for a chat with friends, perfect for moments of “meditation” (a word stolen from the world of wine) and so on.

I really like it because, as a coffee enthusiast, limiting myself to just one flavor or one extraction method is too simplistic. Coffee is a vast world and there are hundreds of different ones, yet often when we start buying one we focus only on that, precluding other experiences or aromas.

Precisely for this reason we at Ernani have created 6 different blends, as well as 6 other single-origin coffees, all medium or medium-light roasted.

Here you can see just a few:

If you want to discover them all, click below and go to our online shop.

Vai allo Shop!

Now let’s get into the heart of the matter.

Different coffees for different hours of the day

Let’s start in the morning, in this case we need strength and caffeine, to be able to wake up completely!

So there are two options:

40% Arabica and 60% Robusta.

Knowing that Robusta has almost twice as much caffeine as the Arabica species, we need to opt for a blend that contains plenty of it. Vivace is therefore perfect for this occasion, while remaining aromatic and perfumed, thanks to the Arabica part.

100% Robusta

For those really looking for a lot of caffeine, combined with a mainly bitter taste, accompanied by a dense and enveloping body.

You can therefore immediately notice how each composition of the blends is modeled on the basis of our personal tastes and needs.

Then we move on to mid-morning and post-lunch coffee.

In reality, here you can vary a lot, but I prefer to limit myself to those that I would most recommend:

40% Arabica and 60% Robusta.

As mentioned before it can be indicated, thanks to the caffeine part given by the Robusta, for after lunch, helping us in digestion and reactivating the mind.

60% Arabica and 40% Robusta.

This, on the other hand, is indicated both for lunch and for a mid-morning dose of coffee, as it provides a good energy boost, without however renouncing the sweet and chocolatey hints brought by the Brasiliamo Bom Chocolate, which makes up the entire arabica part.

70% Arabica and 30% Robusta.

Instead, this is perfect for those who wish to rediscover on these occasions, in which the coffee is usually consumed on its own (without milk or brioche), incredible aromas and fragrances, to better enjoy its pleasantness.

Starting from 16.00 onwards, however, there is only one type of coffee that I recommend, but which can be declined in a thousand variables: 100% Arabica.

Below you can find our single origins, together with our 100% Arabica blend, the Blue Diamond.

In fact, arabicas have a reduced caffeine content, but are rich in taste. Ricchi is almost a reduction to describe these wonders.

According to your tastes we can opt for coffee:

  • More sweet and chocolaty, like Brazil Bom Chocolate.
  • More acidic, fresh, fruity and floral. Then it ranges between the Ethiopian Sidamo, fresh and floral, or the Guatemala Huehuetenango, sweet and fruity or finally the Colombia la Meseta, delicate and fruity.
  • More intense, round and enveloping, for those who love Arabica but want something “strong”, like our Indian Kalledevarapura.

The Blue Diamond, on the other hand, is a skilfully studied blend that combines the advantages of all the single origins described above, with the exception of Guatemala.

Now we have understood that we can adapt the different moments of the day to the different existing coffees, taking from each one only the qualities and advantages shown.

So let’s move on to the second part of the article.

Different coffees for different occasions.

In this second part I will focus more on the different espresso extraction methods than on the type of coffee.

Just like for the tastes of coffee, limiting myself to its consumption only in espresso or with a mocha is limiting for me.

There will always be our favorite method or the one we use most frequently for simplicity, but that doesn’t mean we have to eliminate any other tool.

Here is how I see the type of coffee extraction based on different “events”:

  • Themorning I always go for something very intense, like an espresso or a moka, at most I use compostable paper pods.
  • Unless it isestate, a season in which I always have a bottle of cold-extracted filter coffee ready in the fridge.
  • WhileI work in a office instead I always have a mug with filter coffee, to sip it calmly during my hours at the desk and enjoy small moments of break. So even in the Laboratory each of us has his own thermos with his favorite filter coffee.
  • After lunch I in no way give up espresso, thick, creamy and intense, perfect for a caffeine dose after the start of digestion.
  • In theafternoon but it depends! If I’m alone in the company, I always prefer filter coffee on my desk, but if my colleagues are there too, I choose the espresso to take a break together and recharge my batteries to finish the day.

Not only…

  • If for example in theweekend I have guests at my friends’ house, every time I propose a coffee and a different method, to be able to chat calmly while we sip hot coffee and try new aromatic notes!
  • While whenI read a book I always choose filter coffee. I don’t know why, but on this occasion I really associate the French Press, I really see it as a “meditation” method.
Below I leave you all the videos we created to find out how to best use each tool:

Now all I have to do is wish you good experimentation!

For any question you can leave a comment under the article or write me on whatsapp at +39 3756879940.
See you soon!

L'articolo A coffee for every occasion proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/recipes/a-coffee-for-every-occasion/feed/ 0 Le domande dei nostri clienti PT. 4 | CAFFÈ ERNANI https://www.caffeernani.com/en/video/le-domande-dei-nostri-clienti-pt-4-caffe-ernani/ https://www.caffeernani.com/en/video/le-domande-dei-nostri-clienti-pt-4-caffe-ernani/#respond Tue, 27 Jun 2023 10:00:00 +0000 https://www.caffeernani.com/?p=27996 L'articolo Le domande dei nostri clienti PT. 4 | CAFFÈ ERNANI proviene da Caffè Ernani.

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L'articolo Le domande dei nostri clienti PT. 4 | CAFFÈ ERNANI proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/video/le-domande-dei-nostri-clienti-pt-4-caffe-ernani/feed/ 0 Le domande dei nostri clienti PT. 3 | CAFFÈ ERNANI https://www.caffeernani.com/en/video/le-domande-dei-nostri-clienti-pt-3-caffe-ernani/ https://www.caffeernani.com/en/video/le-domande-dei-nostri-clienti-pt-3-caffe-ernani/#respond Tue, 06 Jun 2023 10:00:00 +0000 https://www.caffeernani.com/?p=27988 L'articolo Le domande dei nostri clienti PT. 3 | CAFFÈ ERNANI proviene da Caffè Ernani.

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L'articolo Le domande dei nostri clienti PT. 3 | CAFFÈ ERNANI proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/video/le-domande-dei-nostri-clienti-pt-3-caffe-ernani/feed/ 0 Le domande dei nostri clienti PT. 2 | CAFFÈ ERNANI https://www.caffeernani.com/en/video/le-domande-dei-nostri-clienti-pt-2-caffe-ernani/ https://www.caffeernani.com/en/video/le-domande-dei-nostri-clienti-pt-2-caffe-ernani/#respond Tue, 30 May 2023 10:00:00 +0000 https://www.caffeernani.com/?p=27960 L'articolo Le domande dei nostri clienti PT. 2 | CAFFÈ ERNANI proviene da Caffè Ernani.

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L'articolo Le domande dei nostri clienti PT. 2 | CAFFÈ ERNANI proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/video/le-domande-dei-nostri-clienti-pt-2-caffe-ernani/feed/ 0 Le domande dei nostri clienti PT. 1 | CAFFÈ ERNANI https://www.caffeernani.com/en/video/le-domande-dei-nostri-clienti-pt-1-caffe-ernani/ https://www.caffeernani.com/en/video/le-domande-dei-nostri-clienti-pt-1-caffe-ernani/#respond Tue, 09 May 2023 10:00:00 +0000 https://www.caffeernani.com/?p=27953 L'articolo Le domande dei nostri clienti PT. 1 | CAFFÈ ERNANI proviene da Caffè Ernani.

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L'articolo Le domande dei nostri clienti PT. 1 | CAFFÈ ERNANI proviene da Caffè Ernani.

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