Internationality in the town of coffee: the WCIGS Champion delights everyone in Trieste!

Would beginning with “Dear diary…” be considered too cloying? Perhaps, but for us this one in Trieste remains an intense adventure, one which we must absolutely tell you about. As a matter of fact, from October 20 to 22 a large part of the Team Astoria transferred itself to the extreme northeastern part of Italy to best get ready for the incipient TriestEspresso, one of the most interesting and stimulating exhibitions on the coffee scenario.

In fact, the city hosting it has coffee traditions that are rooted deeply in the long past Eighteenth Century when, already then, the downtown streets were pervaded by the aromas brought by the ships mooring at the docks, loaded with their cargos of coffee beans, that prompted shops and concerns specializing in its processing to spread throughout the city.

Even nowadays, almost 30% of the coffee our Country imports goes through Trieste, also known as being a stimulating multicultural crossway.To amplify the international significance of the event, Astoria secured the participation of one of the most famous bartenders in the world, besides being the current World Coffee In Good Spirits (WCIGS) Champion.

Michalis Dimitrakopoulos has in fact spent three full days at the Astoria stand delighting all and sundry with his coffee-based cocktails, contributing toward creating an atmosphere both amusing and dynamic. In parallel with the exhibition, the Trieste Coffee Festival was taking place in the City center, an event now in its third edition, which included a series of highlights focused on spreading the coffee culture, above all to the public at large, that of families, students and even children.

Astoria chose to take part in this event as well with a presentation titled “How temperature affects espresso”, during which Michalis Dimitrakopoulos explained the importance of temperature in extracting coffee to an international public.

Increasing or lowering the degrees of temperature actually has direct consequences on the taste of the coffee: lower temperatures emphasize the coffee’s acid component, which instead gets attenuated at higher temperatures.

A special word of thanks to Michalis for his generous availability and to you all for having come to say hello and to enjoy a good espresso with us!