Hey peeps,
Hope y’all had a great Easter and some well earned down time.
Back in early 2002, Gab and I decided to sell our cafe and move to Italy to learn the artisan skill of how to make a good espresso coffee.
Although we had been serving coffees for near on 6 years we actually had no formal training apart from an entry level appreciation session in Canberra which by the way was insanely eye opening and the shift we needed to make the call to book flights and go!!
We also had realised then and there that we had absolutely no idea how good coffee could potentially be... if made properly... together with a solid understanding of the bean quality, the grinder and of course the person making the coffee.
That person making the coffee is now well known throughout the world as a BARISTA.
The word "Barista" did not exist at the time in the English vocab.
So Gab and I decided on the drive back to our humble country cafe in Young, that we seriously needed to do some more "barista" training.
But nobody was doing formal coffee training or barista schools at the time.
It wasn’t even a thing!!
That was no drama.
“Let's go to Italy and get trained by the people who invented this incredible skill!” I suggested.
"Ok"... was Gab's reply... "Let's"
It was also fitting that at that time Lavazza Australia were running a National Cafe of The Year Competition and the prize was a trip to Italy all expenses paid which included a chauffeured trip to the Lavazza factory in Turin.
And guess what??
Yes you guessed right!!
We WON the ultimate prize as Lavazza’s Cafe of the year Australia wide!
Dude... we were taking this seriously... This just added fuel to our fire filled coffee souls!
We were meant to go to Italy... The true home of espresso coffee!!
Decision made, flights booked, no idea, off we go like two happy little vegemites on our first school excursion!
So we arrived in Turin, the home of Giuseppe Lavazza.
Couldn't really think of a better place to start to be honest.
As we enter the incredible coffee roasting plant, we are welcomed by grand old images of the Lavazza legacy.
We then make our way to the barista training centre located somewhere in the acreage of the coffee roasting plant.
"Barista - Artist, Technique and Tradition of preparing and serving Espresso coffee" read the sign on the wall.
I think we're at the right place!
I won't get into detail of the training session but I can say it was wholly intense with a passionate nod to art, technique and tradition on a scale I would never had even contemplated.
“The Barista is the final link in the very long chain from plant to cup. You have a duty of care to the coffee growers, the coffee roasters and ultimately the consumer” Massimiliano told us.
No pressure!
This is going to be so much fun!
Then we were invited to join the team for lunch.
I cannot recall ever seeing such an extravagant layout of cured meats, aged cheeses, fresh baked ciabatta, olive oils, figs, nuts, olives, semi dried tomatoes... the food was next level!!
Gab and I feasted like a couple of happy foxes with eyes way to big for our bellies.
Then chef Stafano comes out, introduces himself and hands us a pasta menu for us to choose for the sit down luncheon.
Wait... I just ate and I am so full!!
That's ok... they tell us.
The wine will assist with digestion.
"There's wine too?"
"Si, Si. Vino per la pasta"... "Yes, yes wine for the pasta"
"It is matched to the choice of your preferred pasta".
I am about to want to have a nap after my antipasto "mains" and these guys are ready for wine and hand made ravioli with slow cooked sage butter and Reggiano parmesan with splash of Sangiovese to cleanse and rinse the palate.
The experience was certainly above average.
The ham and cheese toasty with can of Solo Lemon served in a glass with ice and a straw back in Canberra just didn't cut it after this food fashion show!!
So back to Italy, we not just got trained in the art of espresso but in the art of living life to its maximum pleasure of the senses.
The role of the barista is holistically sensory.
The lunch session was simply another part of La Dolce Vita in Italia.
Coffee is number 1 on the Italians list of daily rituals together with kissing each other upon greeting.
Gab and I for the first time ever in our lives were given the privilege of tasting Fresh Roasted Coffee.
That moment was the shift.
The sliding door moment.
The catalyst.
The seed of Art of Espresso fresh roasted coffee.
Upon our return to our beautiful “Tuscan villa” (home) in Greenethorpe, we decided we MUST recreate that taste so we can share the true essence of who we are and not just by name.
Art of Espresso transformed from a mobile coffee cart business name to a fully fledged brand of coffee!
The caterpillar grew wings and became the butterfly we know it is today.
In honour, the colour Blue was chosen.
Blue representing the Italian heritage colour, the NSW colour, and Blue blood... Royalty... respect to bloodline, history and culture.
Our first ever blend was created and hence named "The Caffe Royale"... "The Royal Coffee".
The Caffe Royale became the coffee we begun using on all our coffee cart events earning its reputation on the front line.. the consumer.
From events as diverse as Mardi Gras, Fashion Week, Sydney Uni Orientation week, 2003 Rugby World Cup launch at Luna Park, RM Williams City store opening, Flicker Fest at Bondi Beach, Donna Hay Masterclass, The Bird Cage at Melbourne Cup Carnival in Flemington Vic, all William Inglis thoroughbred auctions, Tamworth Country Music Festival, Henry Lawson festival, Iandra Castle open days... to name drop a few.
The Caffe Royale was also our first ever wholesale account coffee blend used.
To this day, Toby Bowering of Jail Brake Inn in Junee, continues to use the Caffe Royale as his signature coffee with pride.
We salute you Toby and thank you for your love and on going support.
In 2005, I decided to enter our coffee blend in the coffee competitions available at the time around the country.
In fact The Caffe Royale won several Bronze medals in 2005/6 in Mudgee and Melbourne Food shows as well as The Sydney Royal.
But it was in 2007 at the National Golden Bean Coffee competition that The Caffe Royale had its spotlight moment when it went on to win the Gold Medal !!
Pregnant Gab and I were totally blown away with this achievement voted on by our industry peers.
I drank her champagne as well on behalf of us two and a half.
The celebrations continue as always.
And to add celebratory flavour to the Caffe Royale we are celebrating its 20 years of gold medal winning existence.
For the month of May through to the June long weekend (the Royal King's birthday weekend) all subscribers to our newsletter can receive 10% off the Caffe Royale Blend and any orders of 2kg or more will also receive a complimentary 200 grams of our brand spanking new 30 year anniversary blend (to be released very soon), for a sneak “peek a boo” taste test.
To receive your 10% anniversary discount, be sure to subscribe to our newsletter if you haven't already (see footer area on our website), hit the link HERE and place your order today, then apply the discount code CAFFEROYALE10 during checkout.
Join us in celebrating this beautiful coffee and grab yourselves a Gold Medal winning coffee delivered direct to your door!
With care, love and thanks for all your encouragement and support.
Stay beautiful
Stay true blue
Adrian.
