Coffee Insurrection Hero: Chapter #8 Elisa Urdich and Fabio Tiralongo
1 - Introduce yourself: who are you, where are you from, where do you work and what’s your job.
We're Fabio and Elisa from Treviso. We are the owners of a specialty coffee shop in Treviso, Taste Coffee & More, and we are proudly baristas.
2 - When and why did coffee become important to you?
For Fabio coffee became important when he started to work as a barista. He was looking at his boss making a cappuccino and she did an amazing latte art. From that day Fabio started to study and improve his coffee knowledge. Elisa won a coffee course at Sigep 2014 and from that day coffee started to be one of the most important thing in her life.
3 - Do you remember the first coffee you had that was more than “just a cup of coffee”?
Fabio: Burundi Kibuye cup of excellence 2014 was an explosion of red berries and honey.
Elisa: Ethiopia Washed. the most classic washed Ethiopia, super citrus and peach, with an elegant tea like finish.
4 - What’s your favorite thing about going to work in the morning?
What we love about going to work every day is the fact that we are coffee lover, and so we love our job, we love what we do. Plus, we have the opportunity to share what we do with a lot of people every single day, and this is amazing.
5 - What’s your favorite brewing method and why?
We both love V60 brewing method because it is a kind of ritual process. For us, this method helps people connect with the world of coffee. Obviously, it's not an espresso, but it's super aromatic.
But, first of all, it's also a slow moment to share with friends or simply coffee lover.
6 - Which is the best coffee you ever tasted?
Fabio : Panama Gesha 90 Plus 'Lotus' hot fermentation 2019.
Elisa : Ecuador Finca La Florida Catucai 2SL (Winning Coffee Italian Brewers Cup 2019) - Bolivia Gesha Takesi 2018.
7 - Is there a country of origin that you tend to favor coffee from? Why?
Generally we fall in love with Ethiopian and Kenyan coffee. They're an explosion of aromas and flavours, and also for their nice and brilliant acidity.
8 - Suggest us a roastery to check (not the one you working at/you use at work).
We suggest you a micro-roastery called Peacocks, based in Milan.
9 - What’s the most important things you’ve learnt while working in the business?
How to run a business, taking care of the quality. You need a lot of passion and you need to try with all of you to communicate and share all the values around coffee, from the farm to the cup.
10 - How your work and the specialty coffee world are coping with Covid and the new challenges for hospitality?
I think that if you have knowledge and expertise, you can continue to run your business, controlling better your incoming and especially your costs (always keeping fight for quality and sustainability of coffee world).
11 - How do you the specialty coffee scene in 10 years?
Specialty coffee in the world is increasing a lot. In 10 years we'll see more customers asking for high quality cup of coffee, with more awareness. Talking about Italy I hope to see at least 150 physical coffee shop where people will be able to drink, daily, amazing coffees.
12 - Where do you see yourself in 10 years?
We try to get better day by day, always studying, researching, knowing more and more about coffee world. We hope to reach our goals, be a kind of inspiration for Italy and, why not, expand ourself all around the world.
13 - Any last word? Any tip or suggestion you wanna share with someone that want to start this path?
Don't be afraid, open coffee shops with a specifically idea and with all of your passion. Study, study, study and communicate as good as you served coffe.