Gennarro Pelliccia, an Italian Mechanical Engineer turned Master of Coffee, is not just your ordinary coffee connoisseur. He is the man whose tongue has been insured for a whopping £10,000,000!
His long history with London’s favorite coffee shop, Costa Coffee, brings him all over the world to taste-test and ensure that each batch of Costa Coffee’s renowned “Mocha Italia” blend is to the highest standard.
Read on to find out a little more about what we’ve learned from the Master of Coffee…
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COSTA COFFEE: Everything You Need to Know about @CostaCoffee in Manila! #LondonStyle
COSTA COFFEE PHILIPPINES
Ground Floor, One World Place, 32nd St., Bonifacio Global City
Citywalk 1, Eastwood Mall, Quezon City, Philippines
Facebook: Costa Coffee Philippines
Instagram: @CostaCoffeePH
Twitter: @CostaCoffee
Website: http://www.costa.co.uk
Gennaro’s tongue was insured by Lloyd’s of London (the only company in the world that insures body parts) to insure the day his tongue may lose the ability to taste.
As the Master of Coffee, Pelliccia imparts his knowledge through his Master Classes where he teaches Coffee Cupping, Skimming, Espresso-making, and a variety of Coffee terminology.
The students are provided with a “Master Class Kit” consisting a barista apron, nametag, cupping spoon, notebook, and pencil.
It’s best to meditate and keep hydrated before the coffee tasting starts. The purpose of Coffee Cupping is to detect the good and bad qualities of a coffee roast.
We were presented with three single-origin coffees such as the Colombian, Kenyan, and Indonesia Arabica.
Each roast has its own unique aromas and tastes, though we learned it took a very well developed nose to detect the subtleties!
The Colombian grounds were the most familiar to us from scent alone as we learned it is the most common scent we associate with coffee.
The Kenyan beans had citrusy, more acidic notes, while the Indonesian beans smelled woody and earthy.
Before you Cup the coffee, it’s important to stew the grounds in water that is 90°C, not boiling—allow it to sit for 5 minutes (while waiting, you can try smelling the “wet aroma” of the coffee and see if the hot water changes its characteristics).
Note: Over-stewing at the wrong temperature can bring out the undesirable compounds in coffee that can ruin the brew by making it too bitter or acidic.
One of the most vital things to remember is to make sure that all the coffee grounds are submerged in water since the ratio of water to the coffee ground is important to fully experience the coffee.
When the 5 minutes is up, you take a cupping spoon and “gently caress” the crust of soluble solids so they sink to the bottom; however, don’t over-agitate the grounds, as this could cause the solids on the bottom to emerge.
Master Gennaro uses a special cupping silver-plated cupping spoon—the silver is to ensure that heat from the liquid is evenly dispersed for a hassle-free tasting experience.
In this photo, Master Gennaro skims the coffee of leftover impurities by using two large spoons.
We will admit that this is a lot easier said than done. Master Gennaro cleared his coffee in two tries—we weren’t so lucky with our 5 attempts!
Once the impurities are removed, we take a spoonful of coffee and quickly slurp (but not swallow) to disperse the flavors over your 30,000 taste buds.
Gennaro’s slurping sounds were skillfully loud and crisp—a lot of us were a little too shy to let loose! Note: don’t forget to spit the coffee into the cup; these brews shouldn’t be consumed.
It’s easier to discern the coffee through scent than taste, since the cupping session left the audience searching for the right adjectives.
We suppose this is why Gennaro’s tongue is the most expensive tongue in the world!
The Colombian Beans left a slight flowery sweetness in the aftertaste, the Kenyan Beans had a strong, acidic kick, and the Indonesian Beans were full-bodied and very bitter.
Later into the course, we learn the Espresso basics and how different levels of extraction (the soluble yield of coffee grounds in water) times, temperatures, and yields affect the flavor and body of each shot.
Hotter temperatures increase the body of an Espresso and make it bitter, while cooler temperatures bring out the acidity of the coffee.
The Espresso’s concentrated nature is meant to deliver the most complex aromas and flavors, which are up to the skilled barista to tweak.
Every Espresso is measured based off of 4 characteristics: La Crema (the physical creaminess), aroma, the taste, and the aftertaste.
To make a Cappuccino or Latte, we must make sure to use the highest quality of milk and froth at the correct temperature.
Frothing involves adding steam to the milk to make it fluffy (make sure the temperature does not exceed 67 Degrees or the milk molecules break!)
Swirling and tapping the bottom of the milk container changes the consistency of the froth—do this to settle the milk.
Gennaro’s Master Class on coffee leaves us with a pleasant aftertaste. Its hands-on nature is reflective of his passion for the craft, helping us appreciate the level of artistry and heart that goes into a great cup of coffee!
RELATED POST:
COSTA COFFEE: Everything You Need to Know about @CostaCoffee in Manila! #LondonStyle
COSTA COFFEE PHILIPPINES
Ground Floor, One World Place, 32nd St., Bonifacio Global City
Citywalk 1, Eastwood Mall, Quezon City, Philippines
Facebook: Costa Coffee Philippines
Instagram: @CostaCoffeePH
Twitter: @CostaCoffee
Website: http://www.costa.co.uk
