Saturday 28 January 2023

Caffè Corsini to host “Q processing” classes – subscriptions are open

A journey to the origin of coffee, from the processing methods to the final taste in the cup

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FLORENCE, Italy – How much and in what way do the processing and brewing methods influence the final taste of the coffee in the cup? Today, Tuesday 23 October, the subscriptions for the “Q processing” class with 1st level certification by the Coffee Quality Institute will open, the first class in Italy dedicated to roasters, baristas and coffee lovers who want to deepen their knowledge over the processing methods and the gustative aspects of coffee.

The classes, in collaboration with Ditta Artigianale, a line of specialty bars and microroasteries, will take place Wednesday 28 and Thursday 29 of November at Caffè Corsini’s (via del Sembolino 62-64, Badia al Pino, AR), from 9am to 5pm.

The course wull be introduced by Francesco Sanapo, multiawarded italian barista champion, creator of the Ditta Artigianale brand and owner of the two florentine stores, while Luz Stella Artajo Medina, doctor and researcher in economy and science of coffee and member of the CQI, the auditor authority in terms of quality in the coffee world, will take care of the more technical subjects.

“The goal of these two days is to let the coffee professionals understand how important it is to learn to recognize the processing and brewing methods of coffee – declared Sanapo – with Ditta Artigianale we are among the first ones in Italy to create this kind of event, a class that will take the participants all the way to the origin of coffee, up to the point of evaluating all the key aspects that have a major influence on the final taste in the cup.”

The masteclass will focus mainly on cupping but will also provides lessons and group activities. Among the sbujects: history of the coffee processing methods, bean anatomy, comparative tasting of the main processing methods, an in-depth course on brewing, coffee drying, problems and challenges of the future, starting from social and climatic issues.

At the end of the two-day class, a preparatory exam is planned in order to receive a first level “Q-Processing” certification. For infos and reservations: francesco@dittaartigianale.it – limited places.

Doctor Luz Stella Artajo Medina achieved a degree in food engineering at “Universidad de Caldas” in Manizales in Colombia and a Phd in food technology at “Universitat de Lleida” in Lleida, Spain. She started her professional activity in laboratories dedicated to the analisys on olive oil in the research & development and quality control areas.

She later joined the coffee world in 2007 as auditor of the Cup of Excellence (COE) one of the most prestigious competitions in the world. She is a long time collaborator with the Coffee Quality Institute (CQI) as regional coordinator in South America and today she acts as a consultant for several different projects.

Doctor Artajo is a Q instructor (Q selecter and Q Processing) and has trained international ‘cuppers’, mostly in Colombia and in several other countries as well such as Peru, Brazil, Mexico, United States, Spain, France, Myanmar, Philippines, China and Burundi. She also obtained a master in Coffee Economic and Science at the “Università degli Studi di Trieste” and a master in International Business Management.

She is an inspector of the Specialty Coffee Association (SCA) Campus, and her experience is appreciated in the field of specialty coffee processing, working in close contact with the agronomists from the origin countries.

Ditta Artigianale is the first italian line of specialty coffee shops (dedicated to coffee of particular taste value), directed by the award-winning champion baristas Francesco Sanapo, who chooses the best blends and single origin in the production countries, directly from the farms. It is also a micro roasting, and the coffee, toasted and served fresh, are available for purchase also on www.dittaartigianale.it.  

The history of Caffè Corsini is made up of ideas and people. It ‘was founded in 1950 in Arezzo, by Corsino Corsini, who from a small workshop of coffee processing has created one of the largest coffee roasters. Currently, under the leadership of President Patrick Hoffer, the company’s spokesman made in Italy in the world, present with its products in over 60 countries. Caffè Corsini is particularly attentive to the preservation of the production areas, the protection of the environment and local people working coffee. Care direct business relationships with small producers in the southern hemisphere, recognizing them equal dignity and opportunity for autonomous development. At its base is a philosophy ‘green’, that respect for workers and consumers, the environment changes around us. A philosophy that combines passion, quality, innovation, ethics and research continues. www.caffecorsini.it

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