PEACOCKS COFFEE IS PROUD TO HAVE THE “BEST ITALIAN BARISTA 2022”
On Monday the 14th of March Matteo Pavoni, head of coffee at Peacocks Coffee, won the 2022 Italian Barista Championship in Rimini at Sigep, event run by Sca Italy!
THE COMPETITION
The competition format consists in a 15 minutes presentation where baristas prepare top quality coffees to 4 judges. They must serve 4 espresso, 4 milk drinks and 4 non-alcoholic coffee cocktails.
THE EVALUATION
The evaluation form is complex and the regulations are too. The most points go to the baristas who can showcase technical skills as well as knowledge and creativity but very importantly they should explain to judges what flavours they are going to get in the cup and why.
THE ITALIAN BARISTA CHAMPIONSHIP
This year was our 2nd time on the national final stage for the Barista category (the 3rd in total considering our 2020 brewers cup final) and we couldn't be prouder of what we achieved!
ACKNOWLEDGEMENT OF OUR WORK
Panama Geisha from Finca Don Benjie
Competitions for us are incredibly important as well as frustrating in some regulation points, but they do mean a lot to us for the opportunity they give us to showcase our coffee approach to a broad audience.
This year we finally see the work and efforts we put into sourcing, roasting and sharing amazing coffees throughout these years awarded with the 1st place at national barista championship.
We are also extremely proud and honored we get the opportunity to represent Italy at the World Barista Championship in Melbourne later this year, it's a real dream!
For Italian finals we presented our Panama Geisha from Finca Don Benjie processed with a carbonic maceration.
Not only is this product exceptional but we decided to showcase it through a theme that would represent our day to day work at Peacocks Coffee.
We started investigating the impact that degassing time after roasting has on our experience of flavours and although we knew how important this topic is, we dug deep into a research from the Zurich University of Applied Science.
Great amount of insights can be found around this interesting topic but we focused on a graph made by Samo Smrke.
The paper showcases the intensity of 5 of the most impactful coffee compounds and their behavior at different degassing stages. These compounds are: Methanethiol, Methylpyrazine, Propanal, Butanedione and CO2.
Each of these compound has a huge impact on the way coffee will taste or feel as tactile sensation so after many experimentations we found the best version of our Finca Don Benjie Geisha when served at the following degassing stages:
Espresso course – 11 days old roast
Milk course – 22 days old roast
Signature drink – 5 days old roast
In the near future we would like to explain more to you about this research and the choice we made for the Italian finals, but for now we just want to say a huge thanks for your incredible support since we started Peacocks Coffee.
We feel overwhelmed by the amount of messages and congratulations we received in the last week, it means a lot to us because we always knew we were going towards a difficult but challenging direction, now we get to represent Italy at the World Stage and it feels incredible!
Exciting times ahead. Speak soon.