Carlo glad to see you here
Can not wait to have a long discussion in person on your last email - we are very much on the same page - My mail was more about prepertion not the beans roasters are now using in blends

Blending, as roaster, is my main concern of course, but then what should I be doing all that work for, if there were no experienced baristas to transform my blend into a great cup? My work terminates in the cup at the bar, when the final customer takes his last sip of my coffee, not just when I have sold my coffee to that bar!
Blending is the art for the mainstream industry: not everybody can afford COE selections and in my opinion even among the COEs you will not so often find what you need to obtain a well balanced cup of espresso.
Like in cooking the ingredients have to be good ones, but what turns them into a great dish is their combination and the art of the cook... So I am not looking for COE brasilian Arabicas, just looking for the best "interpreters" of what I think a brazilian arabica should perform, and I often use more than just one of them in a blend; so is for all the african, central american, indian or indonesian Arabicas and Robustas You can get .
And of course I am not an Arabica "purist"; I don't believe that the only fascinating women are the white ones; I have seen breathbreaking black or creole women in my life! In the same way you can find some (rare) fascinating Robustas to make blends with...
A wise blending can create what some rare, selected coffees can perhaps offer all alone but... where are these star coffees? How much of them is really available? How much would they cost?
"Formula 1" , like COE , is the right territory of confrontation for these coffees and it is very good and desirable that such competitons exist to boost the research for a better quality in production, but when it is about making a product that can give very good and consistent results for everyday's espresso and cappuccino job.... then you need top be a good blender, with first line players and ....reserves in case one of the new lots is not quite as it should have been (by the pre-shipment sample..)...
I will like to talk more in depth and in person with you; ..but I have already been too long in this message

ciao

Hi Carlo,

Sorry for the trouble joining the roaster group. I looked into and all I can suggest is trying again.

Grazie, Boun Natale!

Welcome aboard, viva Italia!

Thanks Matt

Natale is now gone so.... happy 2008.
I will try again

ciao

Ciao Carlo
Just a fyi your kind email to Kris today made her smile...
Hope to see you in Europe this year... Bruce

Ciao Carlo, thought I would say hello. Will be in Italy November, would love to wranggle an invite to come and see how things are being done in Napoli.

Hi Carlo,

I operate a 3-group Lever La Pavoni in my shop. My team of baristi and myself love it, but not the entire industry. We pump 200 coffees in an hour during lunch easily with it. I noticed that the settings for the lever machine is set to pull 20 ml of espresso as a default standard when it arrived from italy. Any reason for it? I love ristrettos and based on international standards (SCAA and SCEA), its only 15ml which will should occur ideally in the first 15 seconds of extraction. Why the different standards all over?

Last but not least, what's the best way to clean the group heads for the lever machine since it does not allow a backflush.

Cheers!

Hallo Signore

You know Carlo, my trip to Italy really convinced me that the use of Robusta in some blends was not at all a bad thing. I enjoyed somne fantastic espresso in the North as well as the South that had anywhere from 5% to 50% robusta content. One of the very best I tried was an Indian washed robusta, blended with Indian, Ethiopian and Yemenese Arabica. Ciao

Hello Carlo, sadly I was in Italy when you were busy... hopefully next time you will be around. My love affair wih Italy is gathering steam and I am real sure I will be back this year. I am sure Milan has a coffee show later this year right? i LOVED the south. It is so very different from the north of country in every way. Lever machines are the norm down there, and as in your post once you go lever you never will go back! Let me get back to you about coffee... we were sucessful in Trieste with some of what we brought over. Ciao my friend!

I will most likely be at the SCAA. But almost for sure I will be at Milan. I hear it is a great show, lots of fun as well! I will keep in touvh and let you know when plans are firmed up

Ciao Carlo,
I would like to know three or four of your favorite Italian red wines, per favore.
Also, do you own a Ferrari, a Lamborghini, or a Duccati? #8-)
Ciao, bella la vida! Ciao=-chow (pronounce)
Arriverdercci

Ciao, Signore Carlo
i try to edit my pic but can't, myb ilater i put the other Picture.
which one do you like, Arabica or Robusta ??
which one the Best according to you Signore.

have you ever been in Indonesia ?
if you come to Indonesia, please Visit in my office in Bali.

really, you're gonna love phils. but i have to prepare for your coming and see you at my work place..

hi carlo...how are you doin?

my friend, im opening a roastery and a bar in a place of 250m2 just some 500m from my shop. ill make a bar concept, kind of a show room of how we roast and what coffee is. opening after feragosto. btw, i was on sicilia two weeks ago...hope you are fine and your family. salve

gracie...sicilia was great experience, but not good coffee as in napoli, after all, espresso is from napoli...
havnt meet any of camorra or cosa nostra...hahaha
miss you...

just added a new picture on my page. enjoy. forca napoli!

happy birthday my friend

Hi Carlo Grenci first thank Mr. yes and I know it is a course in Napoli, or even school to Barista of other countries ????? I am eager to know the view from nearby Italy and the passion of coffee !!!!!!

Ciao Carlo. Most of my Italian friends are away on summer break. Seems Italy truly closes down in August. Are you staying in Naples or vacationing as well?

I had a 36 foot yatch, a Swedish built Ballard design. Used to spend too much time in the engine room (it had an old Yanmar inboard- pain the butt!). However she was a nice boat to sail. That was here in Indonesia-sailing around the 1000 islands off Jakarta was nice.

Have tentatively planned a trip to Italy for October. I know its not the best month, but I think it will not be so busy so should be fine. Not sure if we will fly into Rome or Milan but either way will for sure come down to Napoli and say hello. As you know, you are always welcome to come over here.

Enjoy your summer, Ciao

Fantastic Carlo. I would be very keen to crew for you. I have been sailing since I was a nipper (NZ slang for a young kid). I have obviously never sailed on the Medditterranean but I am game to help out!

hi ! Mr. carlo i'm a barista/shift supervisor working for starbucks coffee at the UAE for 3.5 years .carlo i'm searchhing for a job in canada .can you please help me in finding a job please ...
thanks

I would love to visit and study over coffee in Italy, but my financial situation today does not allow. I need to know the values of cheap hotels and duration of the courses!! I really want to know the Italian Baristas!

Ciao Carlo, come stai?
Mio babbo è italiano, ma io no parlo niente... (but I went to Italy once, and definetely is one of the most beautiful countries in the world; it may not grow coffee, but you're still a very lucky man).
Thanks for your comment. Economics is a wonderful subject and although I've ended up taking another path in my career, I wouldn't change anything if I had the chance to start it all over again. And I guess coffee and economics are completly related, mostly in Brazil.
Anyway. You just made me realize how much I'm looking for to have 29 years of experience working with coffee. (No hurry though!) :-). I wonder how much knowledge you might have after so much work, it's just amazing. By the way, how did you go in Copenhagen on that Lever machine workshop? I wish I could be there.
Carlo, it's very nice to meet you. Hope to hear from your experiences soon.

Hey Carlo, nice article in the latest Cafe Europa magazine. I love the lever and your article did the machine and the skills needed full justice. Keep well, ciao!

Excellent videos thanks Carlo. I can show my staff exactly how busy a bar can be in Italy! We use the 3 lever Rapallo and not busy like Bar De.Ga. I agree, a well prepared and experienced barista on a lever can really make a lot of espresso in a short time! Ciao my friend

Carlo, can you tell me more about Caffe Freddo...from my understanding (and I have only been to Italy in winter) it is a summer drink- crushed iced espresso? Is that right?

Thanks Carlo, I am for sure going to try this. FREDDO has made that trans-continental leap I hope. Should be perfect in the hot climates of Asia. I will work on my prep skills and then make and post the video. Ciao

Got it Carlo-no problem. Its a very busy day at our International School Cafe today and I am going to spend the day collecting off shots and following your instructions. I am not sure if it will be a success first time around, but we will give it our best shot! Looking forward to tring the result. Ciao

happy birthday my friend

yes,see you in london

My name is miss angela desmond i saw your profile today and became interested in
you,i will also like to know you more,and i want you to send an email to my
email address so i can give you my picture, for you to know whom i am.
Here is my email address( ( angela5000desmond@yahoo.fr)
I believe we can move from here!
I am waiting for your mail to my email address above.
(Remeber the distance or colour does not matter but love matters alot in life)
( angela5000desmond@yahoo.fr)

Hello Mr Grenci,

I read an interview of you in Cafe Europa and like it very much. Thank you.

Best,
Suksit.

Yes. :-)
I hope to learn something new.