At the 40th edition of SIGEP, the international food fair, our Jessica conquered the third place in the Italian Brewers Championship. We reached out to her for a quick interview where she unveiled all of her secrets. The first of them? Never stop experimenting..
Dear Jessica, you reached the third spot of the podium in the Italian Brewers Cup Championship. How deos it feel like to step up on it? It feels great! Besides the feeling of victory, it represents a professional growth for me, I perceived it as a personal victory: in each round you are fighting with your fears and I think I made it!
How did you train for the championship? It took me a month and a half of training, during which we went through several tests. I have to confess that training is one of my favorite moments because I have the chance to experiment, to try out new things and to make mistakes. It´s a beautiful journey that takes you all the way to those fateful ten minutes.
What were the main difficulties that you encountered in your challenge? To be able to repeat the same speech without making it meaningless. Because in the beginning it comes out of your heart, but then you have to remember it without making mistakes or letting the emotions fail you!
Would you suggest to use some tools instead of others? My suggestion is to try. I don´t think that there´s a method that´s definetly better than the other. In these last years the level of technology has increased dramatically and that helps a lot. But the final result is still originated by the coffees that we are going to use, each with its own features that makes it unique. The extraction method that I used is the V60 by Hario, with Brewista servers and a Comandante hand grinder. All of these tools are distributed by Caffè Corsini. Let´s try to be more specific.
How do you choose a blend over another one? And which one did you use for your championship? During the challenge I used a Panama single origin, a botanical variety called “Geisha” coming from Ethiopia. This plant´s features are very accentuated sweet and floral notes, derived by the fact that this plant produces less fruits which are richer in aromatic substances.
How did you get in touch with the world of coffee brewing, the filter extraction method? I´ve always worked in the catering field and since 7-8 years I started to become more expert on the coffee subject. When I had the chance to visit a roasting house I understood that there´s a world hidden behind every cup and this is why I wanted to develop my skills. Then came brewing which, more than a novelty, represented the rediscovery of an already-existing method to produce coffee, if we consider that, anyway, the espresso machine is an invention that goes way back to the beginning of the ´900.
What would you suggest to those who are approaching to this world? I would suggest them to taste as many coffees as possible, to keep researching and to not limit themselves only to the espresso. Open up the mind to the world of coffee. When you start to understand the differences between blends, and to realize that its taste changes depending on how it´s produced (just like wine does) you don´t see coffee as a medicine any longer. If I think of where it´s cultivated and about all the people committed in its production, then I see it as a way to travel the world.