How is Italian coffee? Let's listen to him and the new way to brew coffee with the third place in the world championship

Italian barista Alessandro Galtieri, from Bologna, was third place in the 2019 World Coffee Brewing Championship and a two-time Italian Coffee Brewing Championship champion.

In a country that loves espresso, Alessandro Galtieri prefers hand-brewed coffee.

And this came from his encounter with Ethiopian coffee.

He said he never thought coffee could taste like this.

His coffee shop, Aroma, is also one of the first coffee shops in Italy to follow the concept of specialty coffee.

Don’t you think that Italians should appreciate his coffee?

However, this is not true. He has "cultivated" many of his customers to appreciate coffee.

Alessandro Galtieri said that when it comes to coffee tasting, many Italians are very conservative. They are used to going to the coffee shops they are familiar with and drinking their own fixed flavor of espresso. Many people cannot make good coffee at home, but they think that they are Italians and are born to understand coffee, so how can they not make good coffee.

Even some coffee shops do not appreciate the value of coffee. For example, they do not pay attention to employee training, quality improvement, let alone trying new concepts.

So, when his cafe appeared, it was a bit unique - "people didn't understand what we were doing":

Do you feel that this person is determined to educate customers?

In fact, in addition to running a coffee business, he is also a boutique coffee trainer. One of his important responsibilities is to promote the concept of boutique coffee.

What kind of coffee does he like?

Although he used a Geisha during the competition, he has feelings for many specialty coffees and cannot say which one is his favorite.

What he appreciates at the moment is coffee that simply relies on controlling oxygen, temperature and other aspects during the fermentation process to allow the coffee to better show its flavor and personality.

And his favorite brewing equipment, which he also uses in the Brewing World Championship, is actually the ordinary Hario V60.

In comparison, he likes to use the V60 resin filter because the water temperature does not drop quickly.

Here’s a quick breakdown of his World Series finals strategy:

Extraction parameters:

Coffee powder quantity: 20g

Powder-water ratio: 1:16.5

Water temperature: 92℃

Here comes the key point. In the process of hand-brewed coffee, he added a powerful "shake": Spin.

Take a look at the extraction process:

1. Put the coffee powder into the filter paper, hold the filter cup with both hands, and swirl the filter cup twice lightly and forcefully;
2. A large water column, quickly pour 4″ of water in the center, hold the filter cup and the sharing pot with both hands, swirl vigorously for nearly 4 seconds, and then steam for 40 seconds:

3. Pour 6″ of water for the second time. After two circles, pour water in the center with a large water column and quickly. After that, hold the filter cup and the sharing pot with both hands, gently rotate the cup 2-3 times, and let the extracted coffee drip into the sharing cup.

4. Fill the cup with 9″ of water for the third time, pouring water in a circle with a large water column to create a more powerful vortex, then gently swirl the cup for a moment.

He said that Spin has different purposes and functions at different stages of the extraction process.

Spinning before steaming is to adjust the time and contact area of ​​the flour and water.

During the coffee brewing process, Spin can create a swirl on the coffee surface and repair the vertical channels;

In short, Spin is designed to make coffee extraction stronger and more even, maintaining a balanced flavor.

What are you waiting for? Spin with the Italian pour-over coffee champion.