Tasting is no longer a social journey, but individual and inspired by a deliberate hedonism. Spaces are redesigned to lead the moment of consumption to the counter, the place where the preparation is staged and the experience is created.
Innovation in this market is expressed in a backwards journey of discovery, safeguarding of diversity and sustainability. The most evolved brands offer generous information on the origin, choice and organoleptic characteristics of the beans (Taylor Coffee, Coffee Company).
Artisan Coffee in high-level restaurants
A passion which evolves into research and rediscovery of the past is the story of the Giamaica Caffè Coffee Roasting Workshop belonging to Gianni Frasi, an Italian coffee artisan, through his use of the direct flame method and manually-driven machinery.
For its espresso, Langosteria Café Milano has chosen Gianni Frasi’s “dignità del caffè” blends used with the doppiomedoto® machine, which combines a Neapolitan-style manual pump section with a volumetric section.
Monocle Café, the London spin-off of the magazine Monocle (2007).
Tyler Brûlé has extended the idea of the magazine Monocle to create a café concept which has, in less than a year, become one of the most “in” venues in the English capital.
The first Monocle Café opened in London in the Marylebone district in 2015. “We are not looking for volume. We want dedicated clients, searchers of quality, listeners, spectators. This is the most important thing for us”.
Instant coffee that you’ll really want to drink.
Sudden Coffee Start-Up of San Francisco seeks to change the image of instant coffee as a last resort when there are no other alternatives for a good cup of coffee.
A little shopping, a little espresso
Just a stone’s throw from Fifth Avenue, one can enjoy a relaxing coffee while they shop, with the idea of Domenico Vacca, in his new flagship venue, complete with barber’s shop, beauty salon and private club.
The “suspended” coffee
Over the last few years, an age-old Neapolitan tradition has found new supporters and users in bars throughout the world.
The “suspended” coffee (in Neapolitan ‘O ccafè suspes) is a philanthropic and charitable habit which was once an active part of Neapolitan tradition. It is (or was) carried out by the customers of Neapolitan bars through the paying of an extra cup of espresso for an eventual stranger in need.
Cristiano Mauri, Pasquale Di Meglio