Triestespresso Expo is confirmed as the world capital of espresso

After the 4-year pause enforced by the pandemic, the tenth edition of TriestEspresso Expo went beyond all expectations thanks to the trust that operators placed in the event.

The world has changed since 2018, but the Chamber of Commerce's bet with coffee entrepreneurs has proved to be a winner. "Businesses and institutions have contributed to the success of this restart, " commented Antonio Paoletti, Chairman of Cciaa Vg.

The event in the Tcc organized by the Venezia Giulia Chamber of Commerce through its in-house company Aries, with the joint organization and contribution of the Municipality of Trieste, the Convention and Visitor Bureau and in cooperation with the Associazione Caffè Trieste, was attended by 10,000 operators, almost 13,000 in 2018. This result, achieved with the presence of 160 exhibitors and professionals from 42 countries (including Romania, Poland, Belarus, Ukraine, Slovakia, Georgia, Ethiopia, Morocco, Tanzania, Algeria, South Africa, Oman, Israel, Lebanon, Libya, Yemen, Jordan, Indonesia, South Korea and Brazil), proves that "Trieste, the coffee capital" is not just a registered trademark but an irrefutable reality, despite the numerous events dedicated to coffee that have been concentrated from April until today, after the reopening to the public of fairs without restrictions.

Over the three days of the fair, the rich calendar of events lined up a series of well-attended appointments.

Sustainability was a theme common to all events. At the round table organized by Area Science Park, the topic of sustainability was linked to that of the circular economy.

The coffee supply chain is focusing more and more decisively on circularity and zero waste, with the re-use in new industrial cycles of all processing waste, from harvesting to roasting and even decaffeination. One example is the case of Demus, a Trieste-based company that has been a leader in decaffeination, green coffee dewaxing and the production of natural caffeine since 1962, which, thanks to the Enterprise Europe Network - EEN, has found an industrial partner in the UK, Kerax, interested in using the waxes extracted from coffee beans in the textile sector, transforming them from waste to be disposed of into a second raw material.

In the coffee processing chain, another waste for which potential reuses have long been under consideration is coffee silverskin, a silvery film that protects the outside of the green coffee bean. It is partially separated in the field, during drying and removal of the coffee beans from the fruit, and partially during roasting. In order to assess the reuse of this waste, Area Science Park, as part of the initiatives of the EEN network and the ARGO system with the SISSI project, in collaboration with the Associazione Caffè Trieste and the Gruppo Italiano Torrefattori Caffè, organized a round table on Friday 28 October on the utilisation of silverskin. The workshop was part of the 10th edition of TriestEspresso Expo, the international exhibition of Italian espresso that was held from 27 to 29 October in the Trieste Convention Center.

Silverskin is a dry waste that can be easily collected and is generally not reused but disposed of as special waste. However, this material is rich in polyphenols, dietary fibres and xanthines, which make it suitable not only for use in the formulation of supplements and cosmetics as a matrix for fertilising soils, but also for obtaining cellulose, lignin, lipids and some phenolic compounds. These characteristics make it a sustainable material, able to meet the new demands of a market focused on circular economy processes.

"Raw materials under attack - how to resist increases and continue to talk about quality" was the title of the meeting organized by the Trieste Coffee Association, where Adriana Bustamante Romero, manager for sustainability and territory, spoke. She brought the experience of the Inloher company in Honduras where 4,000 families work, and where, she said, "in 20 years we have achieved the goal of being carbon neutral.

The guide "Il Camaleonte" (The Chameleon) was presented on Friday 28th. It is the first guide to Italy's coffee and coffee roasters. "Il Camaleonte", which includes more than a hundred Italian businesses, exists both in a printed version, published by Mondadori and available in all bookshops, and in an app version, for both iOS and Android. It is the first work that allows coffee lovers to discover coffee roasters and helps the reader get to know the ideal blend or single-origin among the thousands of references on the market.

At the summit, the most topical issues affecting the entire world of the coffee chain were addressed.

On the subject of sustainability, Michele Cannone and Edoardo Cucco, respectively Global brand director and brand manager of Lavazza Spa, spoke on “The evolution of the concept of sustainability: the case of La Resierva de İTierra! Cuba”, and Massimo Renda, chairman of Caffè Borbone, continued the discussion with the theme “Recycling and sustainability, clear ideas are needed”.

Mauro Bazzara, CEO of the roasting company, spoke at the preview focusing on the topic “Coffee: a new business paradigm”. The last speakers were Giuseppe Biffi, who deals with the digital transformation of enterprises for Siemens, with “Digital Factory in the Food Industry - Traceability and Production Efficiency” and Cosimo Libardo, on the board as Strategic Advisor of the World Speciality Coffee Organization and newly elected Treasurer of the International Board of the Specialty Coffee Association, who concluded with the topic “Emotional Turnover: Social Innovation and Economic Sustainability”.

As part of the Training pills organized by the illycaffè Coffee University, the Horeca market and its evolution were discussed.

At TriestEspresso Expo, there was room for competition. Trieste had a home win in the Leva Contest and broke the world record with the pair formed by Alice Cernecca and Ebe Sai Crescente. The previous record was held by the Neapolitan duo formed by Francesco Costanzo and Francesco Arcella with 703 espresso coffees extracted in one hour and was unbeaten since 2019 after their performance in Piazza del Municipio in Naples. The splendid result was surpassed by the two girls from Trieste with a new record of 714 cups extracted in one hour. The competition witnessed outstanding performances by many teams that often came close to the existing record, until it was finally broken at the last minute by the two young winners.

Similarly, the Leva Sensory quality extraction competition had impressive results, highlighting the growing passion for the Leva machine extraction technique. The winner was Robert Brinck from Tuscany, who was able to extract three pairs of top-quality espresso coffees.

La San Marco machines and grinders were used in all competitions, while the coffees were supplied respectively by Antica Tostatura Triestina for the speed competition and Lucaffè for the sensory competition.

The winner of the Master Coffee grinder championship final was Federico Cecconi. The event, devised by Fabio Verona, trainer of the Costadoro roasting company, with Grindie as main sponsor, saw six baristas challenging one another, who had to recreate the perfect cup of coffee but only being able to adjust the grinding of the coffee. All competitors had the same coffee blend supplied by Imperator, and identical machine settings. In addition to the many prizes provided by the sponsors, the winner will be able to compete with runner-up Andrea Faggiana for the first Italian title at the Milan coffee festival on 13 November.

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