Giuseppe Fiorini, experto en café: “¡Para un buen café, hay que lavar la cafetera moka!”
Nuestro encuentro con Giuseppe Fiorini, campeón italiano de latte art de 2016, fue útil para desmentir un cliché y establecer las mejores características para un bar que quiera respetar y mimar a sus clientes, una oportunidad creada por el Bar Marena en San Cipirello (PA), conocido por sus inversiones a largo plazo en la formación de su personal.
Our meeting with Giuseppe Fiorini, 2016 Italian latte art champion, was useful for dispelling a cliché and establishing the best characteristics for a bar that wants to respect and pamper its customers, an opportunity created by the Bar Marena in San Cipirello (PA) known for its long-standing investments in staff training.
Giuseppe Fiorini, a Syracusan, has always been a lover of good coffee. It was precisely his passion for this beverage that prompted him to study and professionalize as a young barista, aiming to leave a positive impression on his customers and, at the same time, to empower his colleagues, creating a virtuous circle that can improve the industry.
First, our champion had to delve into the world of coffee, specialty coffees, and tastings—it all starts there, and then moves on. But once he got into latte art, the step to competitions was very short, an excellent way to improve and achieve his goals, perpetuating that "good memory" when he leaves the bar.
We asked Giuseppe Fiorini for some advice that could be applied to any bar, and he told us to choose small local roasters as coffee suppliers, thus prioritizing personal relationships, to prefer a lighter roasting, so as to preserve the aromas and flavors, and finally to select blends that best combine the typical characteristics of the two varieties of coffee, Arabica and Robusta, in respective percentages of approximately 70 and 30.
Concluding the interview, Fiorini explained one of the main causes of a good coffee ruined at the bar, regardless of the machine type and blend selected. This is due to coffee residue left in the grinder and in the glass. Over time, even just a few hours, and due to constant heating, these particles unfortunately tend to go rancid, irreparably contaminating even the best blends. For the same reason, both at the bar and at home, he strongly recommended washing the moka pot or other home coffee maker with a neutral soap, debunking the now widespread myth that has long accustomed us to not clean them. So, at home and at the bar, the key is "clean" in all the nooks and crannies of the equipment, followed by "drying" to prevent any deterioration of the coffee and unwanted bacterial growth.
Giuseppe Fiorini, drawing on his extensive experience, offers consulting services to anyone who needs it and wants to offer their customers greater service and satisfaction. He also fulfills his dream of making customers remember the bar and its products positively long after they leave.