Think a little lemon slice is espresso’s crowning touch? Giorgio Milos, illycaffè’s Italian Master Barista, says an emphatic “no,” and is coming to the U.S. to explain why, serving up a potent blend of coffee knowledge to consumers and leading hotels, restaurants and cafés.
Milos will spearhead illy’s drive to set the record straight on espresso and other coffee preparation, demystifying and debunking myths, and taking Americans’ coffee knowledge to new heights through hands-on training, expert tasting sessions and more.
Milos is a 36-year old leading coffee expert with barista training dating to his teens, starting in illy’s catering division. He is a Specialty Coffee Association of Europe-certified Master Barista, a top finisher in the World Barista Championships and on faculty at illy’s Università del Caffe (UDC), where the world’s leading restaurants and cafes come for by-invitation-only master coffee training. On loan to the U.S. throughout the year, Milos is bringing UDC’s principles and practices to America’s leading gourmet retailers, restaurants, hotels, cooking schools, and top independent cafés that serve illy.
The consumer-facing side of the program, under the Master Barista Series banner, will offer Milos-led instruction in preparation and tasting. The focus is hands-on, learning how to best enjoy and prepare fine coffee, simplifying and demystifying the process, and banishing a myth or two (lemon peels: not on Milos’s tasting curriculum).
Milos’s first stop is The Food Network South Beach Wine & Food Festival (February 25-28), debuting a version of “Be Your Own Barista,” a course for consumer coffee enthusiasts giving hands-on training in areas like espresso preparation, milk steaming and specialty beverage making, with healthy doses of coffee history and agronomy, essential to any budding home barista. “Coffee Sense,” focusing on tasting, and “Coffee Aficionado,” covering tasting and preparation in more depth, round out the consumer series, to be presented at gourmet retailers across the U.S. throughout the year.
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