The grains are planted on farms with specific climate and geography that help ensure their quality.
The Third Wave of Coffee
In a country where espresso coffee reigns, Cafezal Specialty Coffees sets out to show Italians a new way of consuming their drink in Milan by embarking on the so-called “third wave of coffee.” While the first wave refers to daily consumption and the second to the diffusion of large coffee networks around the world, the third values the quality of the beans above all, initially an Anglo-Saxon movement. Anyone who goes to Cafezal can be sure that they will consume delicious coffee-based drinks prepared in a meticulously and handmade way. And this care does not only happen in the hands of baristas. The grains are planted on farms with specific climate and geography that help ensure their quality. Then they undergo a rigorous selection to be roasted in the correct manner according to their type, ensuring a high level of taste to please even the most demanding palates. Those who love coffee now have a must-go address whenever they go to Milan.
The concept of specialty coffee starts based on coffee plantations with particular climate and geographic characteristics. The coffees harvest in those farms are meticulously processed and handled throughout the value chain up to the extraction to the cup. After the farming work, there is core attention during the roasting process of the single-origin coffees, where the roaster has the duty to know how to extract the best taste of each coffee. Another important element is the attention of the Barista during the extraction to the cup, either through espresso or filter/brewing methods. Factors as water pressure and volume, coffee gridding and water temperature are key for enabling a perfect cup.
Photos: Courtesy Cafezal