Brewing a perfect cup of coffee involves much more than a machine and a man behind the counter. Proof: 36-year-old Francesco Viarizzo, brew master and master trainer with Lavazza.
In town to introduce Italian coffee giant Lavazza’s range of coffees, iPiaceri del Caffe, in Barista, Viarizzo gave a live demonstration and spoke about all that goes into making the perfect brew.
Focus on flavour
“A recipe must be original and creative and focus on flavour, volume and texture,” he says, giving the example of an espresso. He said, “Espresso has a proud personality. We have to respect its flavour and fragrance and yet combine it well with other flavours.” In the demo, he infused espresso with orange syrup.
The main actor in a cafe is the bean roaster.. the barista.
He points out the importance of the equipment used, calling it as vital as the human hands involved in the process.
“There’s a very intimate relationship between a barista and his machine,” he said. “With it, we can get particular textures, temperatures and layering.”
Viarizzo made all six brews from Lavazza’s new range — the cappugiro, marocchino, cappuccino aroma, ice bianco espresso, espresso crema shakerato and ice cappuccino.
Which among these is his favourite? “All my recipes have a meaning for me,” he smiled, “but I’m partial towards the orange-flavoured cappuccino aroma.”
The Italian’s passion for coffee is evident not only in the flair with which he makes the brews but also in his enthusiasm to share it with those around him. He himself drinks 10-12 espressos a day. As he puts it, “It’s my life blood.”