The chief barman of the coffee shop Ditta Artigianale, Fran- cesco Masciullo, won last January the title of Italian coffee champion at the fair Salone Internazionale Gelateria Pasticceria, Panificazione Artigianale Caffè that took place in Rimini. Masciullo will thus represent Italy at the World Championship for Barmen that will be held in Seoul, South Korea next November.
Born in the southern Italian area of Salento, in the region of Puglia, Masciullo beat six in a 15-minute final where he prepared four espressos, four cappuccinos, and four coffee-cocktails prepared with coffee beans from Kenya, Colombia, and Costa Rica.
“It was a great opportunity, a fantastic emotion, I still cannot believe it. However, I hate to say that often abroad the culture of specialties is better than here in Italy, even though, fortunately, in recent years things are changing and new realities are forming; specialists of great value are coming out.”
We asked Francesco something about his signature drink.
“My drink was based on the sl28 bean from Kenya, which has the characteristics of the sweet and acid Kenyan coffee, with its blueberry and red blueberry taste. So my idea was to combine all these elements, in particular I joined a reduction of blueberry and acacia honey with a reduction of strawberry with a lemon peel, the latter to recreate a bit of acidity. To recreate the phosphoric acidity, I used cream siphon adding to it a capsule of carbon dioxide to give a sparkling sensation, that’s it,” says Francesco.
Francesco may represent the epitome of Italian coffee culture to a country that is now opening its doors to Starbucks.
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