Nespresso hosted a coffee master class in Dubai that aimed to explain the art of finding, preparing and enjoying the perfect cup of coffee
Nespresso, the premium coffee brand from Nestle, recently helped to the push the boundaries of Middle East coffee gastronomy by hosting the Nespresso Chef’s Academy, a 20 strong meeting of some the region’s most talented chefs, coffee sommeliers and culinary professionals.
The event was hosted by Nespresso Italian culinary expert, Giuseppe Vaccarini, and Nespresso coffee sensory expert Edouard Thomas, who led a series of workshops to explain the art of pairing coffee with food or other beverages to ensure the maximum impact on the culinary senses.
“Taking the time to understand how to complement the coffee you serve will enhance your guest’s overall experience. Coffee is usually the last thing a diner has before leaving, and that experience can leave a lasting impression on their memory of the evening. That is why having an expert on hand to guide and inform the customer is imperative,” says Thomas.
| Advertisement |
The taste of Home
“It is well understood that tasting coffee is as sophisticated as tasting wine,” explains Giuseppe Vaccarini.
“You must consider the appearance, smell and taste very closely. With enough practice, people are eventually able to specifically identify different sensory profiles, and understand how these elements interact to craft unique coffee tasting experiences.”
Vaccarini describes how each coffee bean can vary wildly in taste according to where and how that coffee bean was sourced. These differences are then further compounded by the huge variety of methods for processing, roasting, blending and grinding the beans, which has resulted in a near limitless array of variety and flavours.
“Even the appearance of the coffee depends on the degree of creamy lather, called crema, that rests on the top of each coffee cup. It produces the coffee’s particular aroma and can vary in colour from tones of yellow, amber, blonde, brown or black. The aroma can vary between scents of dried fruits, nuts, spices, tree resin, bitter chocolate, and sometimes a bit of an earthy note,” says Vaccarini.
“When you take your first sip, what you notice most will be your first impressions of the creaminess and fullness of the foam, followed by the balance of bitterness and acidity and the differences in finish and length of the taste.”
Article continues on next page ...
Search our database of more than 2,700 industry companies
