Myths and legends – Caffè Ernani https://www.caffeernani.com/en/ Acquista caffè di qualità a Tostatura Media Tue, 16 Apr 2024 13:12:03 +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 Myths and legends – Caffè Ernani https://www.caffeernani.com/en/ 32 32 Il caffè 100% italiano | CAFFÈ ERNANI https://www.caffeernani.com/en/video/il-caffe-100-italiano-caffe-ernani/ https://www.caffeernani.com/en/video/il-caffe-100-italiano-caffe-ernani/#respond Tue, 30 Apr 2024 10:00:00 +0000 https://www.caffeernani.com/?p=32936 https://youtu.be/sjWE8qV97rM

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L'articolo Il caffè 100% italiano | CAFFÈ ERNANI proviene da Caffè Ernani.

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Master Coffee Grinder Championship | CAFFÈ ERNANI https://www.caffeernani.com/en/video/master-coffee-grinder-championship-caffe-ernani/ https://www.caffeernani.com/en/video/master-coffee-grinder-championship-caffe-ernani/#respond Tue, 09 Apr 2024 13:01:12 +0000 https://www.caffeernani.com/?p=32780 L'articolo Master Coffee Grinder Championship | CAFFÈ ERNANI proviene da Caffè Ernani.

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L'articolo Master Coffee Grinder Championship | CAFFÈ ERNANI proviene da Caffè Ernani.

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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!!!

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.

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Tre libri sul caffè | CAFFÈ ERNANI https://www.caffeernani.com/en/video/tre-libri-sul-caffe-caffe-ernani/ https://www.caffeernani.com/en/video/tre-libri-sul-caffe-caffe-ernani/#respond Tue, 02 Apr 2024 10:00:00 +0000 https://www.caffeernani.com/?p=32361 https://youtu.be/7ajpjrtZNR0

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L'articolo Tre libri sul caffè | CAFFÈ ERNANI proviene da Caffè Ernani.

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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.

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.

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.

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IWCA: cos’è e di cosa si occupa | CAFFÈ ERNANI https://www.caffeernani.com/en/video/iwca-cose-e-di-cosa-si-occupa-caffe-ernani/ https://www.caffeernani.com/en/video/iwca-cose-e-di-cosa-si-occupa-caffe-ernani/#respond Tue, 20 Feb 2024 11:00:00 +0000 https://www.caffeernani.com/?p=32098 https://youtu.be/anCAoX4SwOI

L'articolo IWCA: cos’è e di cosa si occupa | CAFFÈ ERNANI proviene da Caffè Ernani.

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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.

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Il caffè lungo è un’estrazione sbagliata | CAFFÈ ERNANI https://www.caffeernani.com/en/video/il-caffe-lungo-e-unestrazione-sbagliata-caffe-ernani/ https://www.caffeernani.com/en/video/il-caffe-lungo-e-unestrazione-sbagliata-caffe-ernani/#respond Wed, 24 Jan 2024 11:00:00 +0000 https://www.caffeernani.com/?p=31469 L'articolo Il caffè lungo è un’estrazione sbagliata | CAFFÈ ERNANI proviene da Caffè Ernani.

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