Dalla Corte machines a tasteful design for a tastier espresso

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1 press releases 2012

2 Design and functionality Dalla Corte machines a tasteful design for a tastier espresso press release Dalla Corte experiences to be shared Swiss designer Thomas Liebe has created the new version of dc pro espresso machine by Dalla Corte a perfect mix of technology and design, now in new colours. Great functionality and design mix perfectly in Dalla Corte dc pro professional espresso machine. Its highly technological core is enclosed in a body designed by Swiss designer Thomas Liebe. It is pleasantly innovative, ergonomic and ecological it is made in aluminium and is 100% recyclable. With its bevelled shape and curved lines, it has been made with attention to the smallest details. It is meant to be pleasant to the eye, since the pleasure of a good coffee actually starts from design. Similarly, design itself starts from good coffee! The machine body is not just a dress, but rather the result of a complex and hard process states Thomas Liebe. First of all, I had to fi gure out what an espresso is and how cafés work to better understand and meet users needs that s why I worked in a café for a period. It was really fascinating! Every single detail in the dc pro is the result of a teamwork involving technicians and baristas with their daily needs in terms of machine ergonomics and reliability. dc pro espresso machine is now available in three different versions: Classic Aluminium with its surface-treated, oxidationproof aluminium body; Industrial Titan for those who want a more aggressive look; Dynamic White for more classical but also dynamic environments. Technological core. dc pro espresso machine is based on the original multi-boiler technology ideated by Dalla Corte in 2002, where espresso brewing groups are independent of the steam boiler and therefore ensure a constant temperature with a precision of one tenth of a degree, essential to obtain excellent espressos. The parameters of each brewing group can be calibrated separately and work independently of one another: this allows users who extract several blends or single origins to set the right temperature for each type of coffee and obtain the best results. dc pro can also dialogue with the new Dalla Corte dc one ondemand grinder, also designed by Thomas Liebe: once the right coffee extraction parameters have been set, the devices keep up to date with one another and automatically adjust grind and dose if necessary. Finally, an important innovation has recently been launched on the market: each group of the three-group dc pro can be connected to a different dc one grinder. This way, if different coffee blends and single origins are used, each one of them will be made the most of in each extraction by setting their right temperatures and grind parameters separately. Look and functionality: that s the ideal combination for cafés that want to offer the daily pleasure of the best proof of taste the concept summing up Dalla Corte s philosophy of excellence. Thomas Liebe aged 47 and graduated at the School of Art and Design in Zurich is an industrial designer. He has been working in the packaging (Tetra Pak and Kraft Foods), medical technologies and coffee industry sectors for 16 years. His cooperation with Dalla Corte started in 2005, when he designed dc pro professional espresso machine and dc one coffee grinder. dynamic white classic aluminium industrial titanium colori standard Colori personalizzati su richiesta standard colours Customized colours upon request acciaio stainless steel nero black bianco white acciaio stainless steel

3 dc campus dc campus - an international meeting press release Dalla Corte experiences to be shared A big success in participation and a keen interest for these two days of study and practice organized in Milan (Italy) by Dalla Corte for the finalists of World Latte Art and World Coffee in Good Spirits. Live, learn, share: this is the spirit with which ten Champions of Latte Art and Coffee in Good Spirits, met on September 14th and 15th in Milan (Italy), for two days of study and practice organized by Dalla Corte, with a view to the final competitions scheduled between the 1st and the 4th of November in Seoul South Korea. Inside the old Dalla Corte facility, three positions were set up, identical to those of the final championship, with the Dalla Corte espresso machine dc pro and the Mahlkönig grinder on demand K30 Vario. Details The LA 2012 national champions Anaïs Rebella (France), Chiara Bergonzi (Italy), Esther Maasdam (The Netherlands), Viktoriya Kashirtseva (Russia), François Knopes (Belgium), Miguel Lamora (Spain) and CIGS 2012 national Champions Francesco Corona (Italy), Ronny Billemon (Belgium), Stavros Lamprinidis (Greece), Floriana Vlaicu (Romania) participated to the Campus. Everyone took an eye on the 2011 World Latte Art Champion, the Greek Christos Loukakis. The day started when Sonja Björk Grant, head judge and Scae trainer, illustrated the competitions rules. The most obvious change consists in the fact that there is no longer a Latte Art test with an unusual container (for instance a minicup used for potato chips), but only with big cups and small cups. Furthermore, the taste of the preparation will be evaluated again. For the World Coffee in Good Spirits competition, competitors will no longer have to make a recipe with surprise ingredients, and cocktails conceived by the finalists in the Preliminary Round will have to contain Grand Marnier, the competition sponsor. Then, it was time for practice. In the afternoon Bruno - founder of the Dalla Corte company with his son Paolo - made his appearance and observed champions at work with evident satisfaction, wishing them to continue their professional career keeping quality in mind. Finally, a moment was devoted to Grand Marnier with his ambassador Serge Sevaux. possible to give the best prevailed and there was a particular tension: during Latte Art tests, pots often shook in the hands of finalists. WCIGS competitors were more uninhibited, even though there were some imperfections. Explosive soy So much work had to be followed by a playful moment, based on coffee again, but with a new ingredient, soy milk. The finalists, with the present baristas and Sonja Grant - always helpful and enthusiastic - competed using the Alpro milk For Professionals, excellent both for the realization of decorations and from the point of view of taste. The victory went to the mythical champion Loukakis. Recommendations to competitors As a conclusion, head judge and Scae trainer Sonja demonstrated to be very satisfied with DC Campus and optimistic regarding the future of WCE and its competitions: Starting from this year we can rely on a tight organization and WLA and WCIGS judges with a formal certification. We can focus the attention on every championship and give opportunities for instance speaking of Latte Art for every single nation to express its creativeness. A suggestion for finalists? First of all, to be happy with their own test. Judges immediately understand if the barista is not happy with his Latte Art creation or with the cocktail he just prepared. It is necessary to show oneself as being proud of what has been done, happy with one s own creativeness. Once stage lights were turned off, a certainty remained: DC Campus represents an important opportunity for growth at an international level; it is a meeting to be repeated. DC Campus was organized by Dalla Corte together with Mahlkönig, Urnex, Alpro, Monin, and with the cooperation of Grand Marnier, Durobor Group, d Ancàp, Centrale del Latte of Brescia and illy. Final contests tests Saturday morning, September 15th, was again dedicated to practice and, in the afternoon, there was a simulation of the last round of the competition. The deside to do what was

4 Dalla Corte S.r.l. Via Zambeletti Baranzate (Milano) Tel press release Dalla Corte experiences to be shared

5 SCAE World of Coffee, Vienna 2012 Dalla Corte at Scae World of Coffee - The success of a dynamic booth press release Dalla Corte experiences to be shared The new dc pro colours and the connection between an espresso machine and three dc one grinders one for each brewing unit played a protagonist role at the booth. Many national WLA and WCIGS champions trained with our dc pro for the Seoul world finals. Innovation, dynamism and professionalism three concepts that stood out at Dalla Corte s booth at Scae World of Coffee 2012 in Vienna, where a constant flow of visitors was welcomed. The annual event an actual must for coffee lovers combined the exhibition with the World Barista, World Cup Tasting, World Brewers Cup and Cezve/Ibrik championships, won respectively by Raul Rodas (Guatemala), Cory Andreen (Germany), Matt Perger (Australia) and Zoltan Kis (Hungary). Finally, a third spot was dedicated to taste. Davide Berti, owner of La Chichera Cafè in Mori (Trento, Italy), prepared hot and cold coffee cocktails that were tasteful and light. The Coffee Spritz proved particularly successful made with extra dry Prosecco, sparkling water, elderflower syrup and a cup of espresso: a unique, refreshing drink that is ideal for the summer season. The Working like a world champion t-shirts and the first 2012 commemorative cups created for World of Coffee 2012 were given to all visitors as a token. dc pro line colour range has now been widened. Besides the traditional classic aluminium version, two new looks have been created: industrial titanium for those who want a more aggressive look and dynamic white for those who prefer a softer and actually dynamic atmosphere. The latter version is going to be used in World Latte Art and Coffee in Good Spirits world finals scheduled for the 1-4th November in Seoul, South Korea, of which Dalla Corte is official sponsor. A first spot of interest was the dynamic white machine. Several Latte Art and Coffee in Good Spirits national champions took the chance of training with the machine and getting used to it, preparing perfect drinks and learning more about dc pro functions and stability. A second spot was represented by a three-group dc pro and three dc one on-demand grinders. Each grinder was connected with a brewing unit via the Grinder- Control-System (GCS). It s an important innovation, since it allows baristas to work with three different coffees and to keep the best extraction conditions constantly.

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7 Fabrizio Sención Ramirez - 2nd place at WBC 2012 Top of the heap press release Dalla Corte experiences to be shared The precision and ease of use of Dalla Corte machines conquer the Mexican champion Fabrizio Sención Ramirez 2nd place at WBC 2012 After placing second at the WBC of Vienna, the Mexican champion visited Dalla Corte plant in Baranzate (Milan, Italy). How many aromas, tastes and personalities can an espresso have? Many, since many are the variables that can affect the final product characteristics. This reasoning was at the base of the performance of Fabrizio Sención Ramirez, 29, at the World Barista Championship of Vienna. The way he presented the Maragogype coffee of the Chiapas region (Mexico) was interesting and didactic. He offered the judges four espressos, served in four different ways: the first was given a normal coffee, characterised by a brownish crema and aromas of dried fruit, prunes and raisins; the second judge was offered an espresso in a cappuccino cup with which to play and where to perceive the coffee aromas again fruity with apricot scents, which better emanated from the wider drink surface; the third was invited to look for the dark side of the espresso, served in a cold cup to intensify its acid component; the fourth was given two cups and invited to pour the content of the first into the second: this way, the espresso and its crema mixed together, giving the drink a sweeter, rounder taste. With a coppola always on his head, smiling, cheerful and extremely outgoing, once the competition was over Fabrizio kindly accepted the invitation to visit Dalla Corte plant in Baranzate (Milan-Italy) and visited some coffee shops and bars in Milan outskirts, where the coffee-drinking style is very different from the 5pm coffee shop he manages with two friends of his in Guadalajara. In his coffee shop, open from 5 to 11 pm, customers sit down to drink and talk, and coffee is seen as a socialising occasion. In Italy, on the contrary, it is mostly drunk by standing customers in a rush. He unites his work at the coffee shop with his roasting activity at Café Sublime. I think that the espresso machine is the second most important element in a coffee shop after coffee itself. It should provide thermal stability (indispensable to keep the quality of coffee constant also when the coffee shop is crowded) and allow the barista to obtain the best results in each extraction. I have found all this in Dalla Corte machines, which also have another, just as important feature: the ease of use, which stands out even more when the machines are connected with dc one and DC II coffee grinders in an extremely effective system, where grinder and machine dialogue and adjust automatically. It s a very important feature for coffee shops like mine, where staff turnover is high: I don t have to organise long training periods and customers always get good espressos, no matter who prepares them. Fabrizio then served two teas: one made with coffee leaves and the other made with fragments of the silver skin that comes off the bean during the roasting process; the first had a pleasant, fruity, tea-like aroma; the second had a more intense, herbaceous and fruity taste, with a woody and tobacco aftertaste. Judges tasted them separately and then combined them with the espresso in a drink that was very aromatic, with a pleasant acidity and a fresh taste.

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9 World of Coffee Barcelona Trieste Seoul, an intensive autumn in the world of coffee press release Dalla Corte experiences to be shared From Hostelco to Triestespresso, up to the final world competitions of Latte Art and Coffee in Good Spirits: from mid-october till the beginning of November a series of events and meetings allowed for a better understanding of coffee and for tasting it in various ways. They will be reminded here to look for moments of common reflection and growth. A desire to learn A new facility, bigger and more modern, hosted the 2012 edition of Hostelco in Barcelona, international fair for restaurants and hotels, where the coffee area played an important part. On the Dalla Corte stand, the postings for Fabrizio Sención Ramírez, Mexican barista, who classified as second champion at the WBC 2012 competition and for Miguel Lamora, Spanish champion of Latte Art 2012, were always busy with operators who spent an exclusive half-hour with these two masters, especially suited to everyone whether at the very first beginning of their career, or willing to become champions. Barcelona surprised me for its beauty and vivacity in the field of the coffee, of which it constitutes a kind of capital. Here, unfortunately, traditional mixtures are not of a very high quality, but there are so many young people looking for a good coffee. These are the people I mostly met at the fair: people who work hard and want to do something new, understand new tendencies and improve the quality of what they serve every day at the cafe counter. My suggestion is to keep on experimenting and then ask questions, without being afraid, in order to learn from people with more experience. With them, Fabrizio detailed roast profiles, experimented proof of taste, so as to help them determine the proper extraction temperature for various blends, and he had them taste Mexican coffee, which he strongly supports. As regards Miguel Lamora, he focused the attention of those who love Latte Art, practice it or want to learn about it, by revealing them some secrets to get new rich decorations on milk cream to some of the visitors, and teaching basic techniques to the others. Finally, the stand was also visited by some managers of the many Spanish coffeehouse chains, who discovered the big advantages of the Dalla Corte system, i.e. the dialogue between the grinder and the coffee machine, which always ensures perfect distributions at any time of the day, whoever the operator is. A pleasant event on the fair outskirts was ensured by Barista Jamon: an old shed hosted a large number of operators having in common the desire of having a good time, eating tortillas together, as well as jamon (classical Iberian ham), drinking good beer and, obviously, willing to confront ideas on coffee. Paolo Dalla Corte told about the evolution of coffee machines, from the beginning of the XX century up to no. This was followed by friendly competitions of coffee tasting and milk art.

10 press release Dalla Corte experiences to be shared Intensive rhythms From October 25 to 27, at the Triestespresso fair, Dalla Corte was busy on two fronts: with the many proof of taste tests on the stand and, every morning during the fair, with appointments in different places every day respectively Confectionery Sanna, Cafe Ferrari and Cafepiazzagrande to taste a super-breakfast prepared by Fabrizio Sención Ramírez using a coffee machine dc pro. Although a very experienced barista, the latter was surprised by the intensive work rhythms in Italian cafés. On the first day, after three hours of work, he had used three kilos coffee, while in his coffee shop he sells half this quantity in a whole day! And then he had to deal with the many demands of Trieste people: nero (black coffee), capo (small cappuccino), capo in b... (small cappuccino in a glass) which make it difficult to find the proper rhythm. Working at the cafe counter in Italy was an exciting experience he said at the end of these three intensive days. I found a positive climate, but above all a great capacity of working as a team. The barista has to be extremely fast, precise, smiling... it is complex to maintain such rhythms together with a good quality level. I learned a new work method. As regards the operators who helped him, they were amazed by the attention he paid to details in the case of every single preparation: cleaning of the steam lance each time he used milk, cleaning of the filter after he emptied it, so as to remove fragments of coffee left on the walls, attention paid also to the way of pouring cream on the cappuccinos: it takes too much time, was the remark made, but once all the team movements were tuned at the cafe counter, work went on without problems. Therefore, rapidity can be associated with a scrupulous service, when using a grinder on demand as dc one that always worked in harmony with the coffee machine dc pro, ensuring the proper degree of grinding in a constant and completely automatic way. Again, organization was important: during grinding, the barista had time to position saucers and teaspoons, then return to the preparation of the espresso always made of freshly ground coffee, i.e. under conditions allowing for the best possible expression of its qualities in the cup. What do you think of the world of Italian coffee? In this field, it probably represents the greatest industry having the most ancient tradition in the world continues Fabrizio. Here, I heard people speaking of small coffee roasters producing over a ton per month... I toast 400 kilos! I think nevertheless that here also there should be more offers as regards mono-origin coffees and clearer roasted coffees. And again he suggested looking around at everything with curiosity, so as to learn something, because the world of coffee is constantly changing and nobody should remain stuck to traditions without considering the new trends in this field. Finally, one remark about the dc pro machine: I like working with this espresso machine because it is easy-to-use and makes it simple to teach the barista how to use it and get the best possible result. I also like to vary temperatures, to determine the various aromatic profiles that each temperature expresses in the cup, so as to reach the most suitable one according to the coffee that I have in the grinder at the moment. It allows for experiments, but also ensures safety as regards the result in the cup.

11 press release Dalla Corte experiences to be shared Korea loves coffee The fact that South Korea loves coffee is nothing new. It is actually a very lively market, but above all very demanding as its people pay attention to quality. This is why the main coffeehouse chains, such as Coco Bruni and Caffè Bene adopt the Dalla Corte coffee machines, as they appreciate their precision and the constant temperature, as well as the great effectiveness of the system consisting of the espresso machine + grinder. And Seoul hosted the final competitions of World Latte Art and World Coffee in Good Spirits that, as every two years, took place outside the WBC World Barista Championship circuit of Scae. From November 1 to 4, the large structure of the fair Cafe & Bakery Show hosted competitions which, as mentioned by Antonella Cutrona, Client Relationship Manager, have been an actual event inside the event and were very successful. The area that hosted the stands and the coffee competitions was visited by hundreds of people: an attentive and active public, apart from competitions. In our stand, the two dc pro machines with 3 groups were always available to operators and also to finalists, so that they could do some testing, training... As soon as someone used the machine, curious people gathered and started an orderly queue to patiently wait for an espresso coffee or a beautifully decorated cappuccino. Not only many people involved in the field of coffee, but also average people, families with children... I feel that a widened public that does not consist only of experts in this field can be positive for these competitions, but above all for the world of quality coffee, that has to take advantage of any opportunity to reach the final user. The stand was also a place where friendly meetings took place between the many finalists coming from Europe, who had met in September at the DC Campus, during the two days of study regarding the rules of these competitions and tests with dc pro, the machine officially sponsoring the event. Together, they got rid of competition tensions by chatting, joking and, obviously, training. There was also a lot of interest for the course held by Fabrizio Sención Ramírez, that covered various topics from the espresso machine to proof of taste, showing to a numerous and attentive public what the influence of a varying temperature on taste is like.

12 Dalla Corte S.r.l. Via Zambeletti Baranzate (Milano) Tel press release Dalla Corte experiences to be shared The final competition The final competition took place at the end of these four long days. The decorations by the young Russian Victoriya Kashirtseva, 20 years, student and barista at the Bakery & Cafè Bulka in Moscow deserved the maximum score. For two years and a half she has been working at the cafe counter and for two years, she has been practicing Latte Art, guided by big names in the world of the association Scae. The Italian Chiara Bergonzi was classified as seventh just by a short breath, so that she was not able to take part to the second round of final competitions. With a cold drink having a citrus aroma based on an espresso coffee, Grand Marnier, Palinka (typical Hungarian alcoholic drink with a fruity taste), lemongrass juice and litchi, the Hungarian Akos Orosz came first in the World Coffee in Good Spirits contest. He works as a barman at the Boutiq Bar of Budapest, which the magazine Drinks International included in the list of the 50 best cafes in the world, last October. Sixth position for Francis Corona, who presented the cold drink called Sirs Cold, made of an espresso coffee consisting of a mixture including two origins 80% Santo Domingo, 20% Ethiopia in which a Venchi gianduiotto chocolate was melted, mixed with myrtle liqueur, Grand Marnier, icing made of liquid avocado. As the sound track synchronizing the competition stumbled, he got late: he thought of leaving the competitions, but decided to try again. Finally, a prize was also attributed to the Finn Joona Suominen for his cappuccino considered as the best to the palate. To both winners, Dalla Corte gave a mini, the small machine with just one group, using the same technology as professional machines. Again there were compliments for everyone. For the first six people who were classified, the next appointment is in Milan at the beginning of year 2013, as guests of Dalla Corte and Mahlkoenig: we are working to offer all of them intensive and pleasant days.

13 Nordic Barista Cup 2012 Dalla Corte at the Nordic Barista Cup press release Dalla Corte experiences to be shared Competitions, tastings and lectures Around a single leading actor: coffee The rendezvous with the Nordic Barista Cup is invariably sold out for the event that is a mixture of theory and practice, scientific information and technical studies, competitions and a pleasantly informal environment where you can share experiences and have fun. Sole protagonist: coffee. Our corporate mission consists in the continuous search for quality; that s why every year we sponsor the event Paolo Dalla Corte states -. Each of the five workstations is equipped with a dc pro, that is particularly appreciated by the people who look for high quality in the cup thanks to characteristics such as maximum accuracy in the temperature adjustment and to the great thermal stability. As every year, the attention is on a producing country: Kenya, famous for its coffee with complex floral notes and marked acidity. The five teams competing for the trophy are Finland, Sweden, Denmark, Norway and Iceland; each of them is composed by three baristas from the country of reference and one from Kenya. Espresso and cappuccino, made with the Dalla Corte dc pro, and black coffee will be the protagonists of the contest in which the teams will have to compete on preparation, service and team work quality. The judges will be 190, that is the number of participants at the event. For the Nordic Barista Cup 2012, Dalla Corte has realized another commemorative cup in white porcelain and without handle, with the corporate and the event logos: a collection that, form event to event, recalls days hard to forget. Focus-country Kenya The appointment is in Copenhagen form August 9. to 10. and the calendar is rich in events: you can find the final program on the website www. nordicbaristacup.com.

14 Il design dà più gusto all espresso Nuovi colori e funzioni per la dc pro di Dalla Corte comunicato stampa Dalla Corte Esperienze a confronto Al classico alluminio si uniscono le colorazioni Industrial Titanium e Dynamic White. Quest ultimo sarà il colore della macchina dei campioni alle finali di Seoul, di cui Dalla Corte è sponsor ufficiale. I massimi concetti di design ed ergonomia abbinati alla più evoluta tecnologia per l espresso si trovano nella dc pro, la macchina di punta di Dalla Corte macchine per espresso: bella, funzionale e rispettosa dell ambiente, perché utilizza materiali innovativi, leggeri, riciclabili ed ecocompatibili, 100% made in Italy. A due anni dal suo lancio sul mercato, la macchina si evolve nelle finiture: le parti esterne sono ora trattate con uno strato di polvere di alluminio e un trattamento trasparente in superficie, al fine di preservare i materiali dall ossidazione in qualsiasi condizione d impiego. Alla versione Classic Aluminium si aggiungono le colorazioni Industrial Titanium, per chi vuole una macchina più aggressiva nel look, e Dynamic White, per i locali più classici, ma anche giovani e dinamici. Quest ultima sarà la protagonista delle finali mondiali di Word Latte Art e Coffee in Good Spirits in programma a Seul Corea dall 1 al 4 novembre, di cui Dalla Corte è sponsor ufficiale.ovviamente è stato adattato al nuovo look anche il grinder on demand dc one, firmato dal designer svizzero Thomas Liebe, come pure la macchina espresso. Alla nuova veste si accompagna un evoluzione aggiuntiva alla funzione GCS - Grinder Control System, il programma di gestione della macinatura che crea un vero sistema tra la macchina espresso e il grinder: impostati i giusti parametri di estrazione dell espresso, le macchine si confrontano ad ogni estrazione e, in caso di variazioni, regolano automaticamente il grado di macinatura e la dosatura. La nuova funzione riconosce autonomamente se il caffè erogato dalla macchina espresso proviene dal macinacaffè on demand dc one o DCII ad essa connesso, o da un altra fonte di macinatura (un altro grinder manuale per il decaffeinato, una bustina di caffè predosato o una cialda); in quest ultimo caso, il sistema di dialogo tra macinacaffè e macchina per caffè espresso non registra il tempo di erogazione e non interviene sul macinacaffè, variando il grado di macinatura. Infine, un importante novità da poco presentata al mercato: nella dc pro a tre gruppi, ogni gruppo può essere collegato a un singolo grinder dc one: se si utilizzano più miscele o monorigini, ognuna vedrà rispettati i giusti riferimenti di temperatura e granulometria del macinato ad ogni estrazione. Ancora una volta, la voglia di innovazione e la visione strategica di Paolo Dalla Corte regalano l eccellenza per preparare un espresso perfetto, all altezza della più esigente Proof of Taste. Thomas Liebe, 47 anni, laureato alla School of Art and Design di Zurigo, è industrial designer. Da 16 anni opera nel settore del packaging (ha operato per Tetra Pak e Kraft Foods), delle tecnologie mediche e della coffee industry. La sua collaborazione con Dalla Corte prende il via nel 2005: ha disegnato la macchina professionale per espresso dc pro e il macinacaffè dc one, in cui tecnologia e design si fondono al meglio. La carrozzeria non è un vestito, ma il risultato di un cammino complesso e impegnativo afferma Thomas Liebe -. Prima di tutto ho dovuto capire cos è un espresso e come si opera nel mondo dei pubblici esercizi, per comprendere e soddisfare al meglio le esigenze dell operatore; così ho lavorato in un bar. Questo settore mi ha affascinato! Ogni dettaglio della dc pro è stato messo a punto grazie a un lavoro di squadra che ha coinvolto i tecnici e il barista che ogni giorno la utilizza e deve trovare in essa ergonomia e affidabilità. dynamic white classic aluminium industrial titanium colori standard Colori personalizzati su richiesta standard colours Customized colours upon request acciaio stainless steel nero black bianco white acciaio stainless steel

15 dc campus dc campus - confronto internazionale comunicato stampa Dalla Corte Esperienze a confronto Successo di partecipanti e grandissimo interesse per la due giorni di studio e pratica organizzata a Milano (Italia) da Dalla Corte per i finalisti World Latte Arte e World Coffee in Good Spirits. Live, learn, share: questo è lo spirito con cui dieci campioni di Latte Art e Coffee in Good Spirits, si sono incontrati il 14 e 15 settembre a Milano (Italia) per una due giorni di studio e pratica organizzata da Dalla Corte macchine per espresso in vista delle finali di Seoul Corea del Sud, tra l 1 e il 4 novembre. All interno del vecchio stabilimento Dalla Corte sono state allestite tre postazioni identiche a quelle della finale con la macchina espresso dc pro di Dalla Corte e il grinder on demand K30 Vario di Mahlkönig. Nel dettaglio Hanno partecipato al Campus i campioni nazionali LA 2012 Anaïs Rebella Francia, Chiara Bergonzi Italia, Esther Maasdam - Paesi Bassi, Viktoriya Kashirtseva Russia, François Knopes Belgio, Miguel Lamora Spagna, e i campioni nazionali CIGS 2012: Francesco Corona Italia, Ronny Billemon Belgio, Stavros Lamprinidis Grecia, Floriana Vlaicu Romania. Ha avuto gli occhi puntati su di sé il campione mondiale 2011 di Latte Art, il greco Christos Loukakis. I lavori hanno preso il via con Sonja Björk Grant, capo giudice e trainer Scae, che ha illustrato il regolamento delle competizioni. Le principali novità 2012: non si farà la prova di Latte Art in un contenitore altro (ad esempio una vaschetta per le patatine), ma solo in tazza e tazzina e sarà di nuovo valutato il gusto della preparazione. Per la gara di World Coffee in Good Spirits, i concorrenti non dovranno più realizzare una ricetta con ingredienti a sorpresa e i cocktail dei finalisti nel Round One, la fase preliminare, dovranno contenere il liquore Grand Marnier, sponsor della competizione. Quindi, via con la pratica. Nel pomeriggio ha fatto la sua comparsa Bruno, fondatore con il figlio Paolo di Dalla Corte macchine per espresso, che ha osservato i campioni al lavoro, ai quali ha augurato un cammino professionale nel segno della qualità. Infine, una parentesi dedicata a Grand Marnier attraverso il suo ambasciatore Serge Sevaux. Prove di finale La mattinata di sabato 15 è stata nuovamente dedicata alla pratica e nel pomeriggio c è stata una simulazione dell ultimo round della competizione. La voglia di dare il meglio ha prevalso insieme alla tensione: durante le prove di Latte Art spesso i bricchi hanno tremato nelle mani dei finalisti. Più disinvolti i concorrenti WCIGS, anche se di nuovo non sono mancate sbavature. Soia esplosiva A tanto impegno è seguita una fase ludica, sempre a base caffè, ma con un nuovo ingrediente, il latte di soia. I finalisti, i baristi presenti e la disponibilissima Sonja Grant si sono misurati a colpi di Latte Soyart, con il latte Alpro For Professionals, eccellente sia in fase di realizzazione dei decori, sia da un punto di vista gustativo. La vittoria è andata al mitico Loukakis. Consigli ai concorrenti In conclusione il giudice capo e trainer Scae Sonja Grant si è mostrata soddisfatta del DC Campus e ottimista riguardo il futuro del WCE e delle sue competizioni: Da quest anno abbiamo un organizzazione capillare e giudici di WLA e WCIGS con una formale certificazione. Possiamo focalizzare l attenzione su ogni campionato e dare spazio alla creatività di ogni nazione. Un consiglio per i finalisti? Prima di tutto, mostrarsi soddisfatti della propria prova. I giudici capiscono subito se il barista non è contento della creazione di latte art o del cocktail che ha realizzato. Bisogna farsi vedere fieri di quanto si è fatto, appagati dalla propria creatività. Spenti i riflettori, rimane una certezza: il DC Campus rappresenta un importante occasione di crescita a livello internazionale; un appuntamento da rinnovare. DC Campus è stato organizzato da Dalla Corte macchine per espresso insieme a Mahlkönig, Urnex, Alpro, Monin, con la collaborazione di Grand Marnier, Durobor Group, d Ancàp, Centrale del Latte di Brescia e illy.

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17 comunicato stampa Dalla Corte Esperienze a confronto SCAE World of Coffee, Vienna 2012 Dalla Corte allo Scae World of Coffee - Il successo di uno stand dinamico e ricco di novità I nuovi colori della dc pro e la possibilità di collegare la macchina espresso a tre grinder, ognuno dedicato a un gruppo erogatore, sono stati protagonisti dello stand. Tanti campioni nazionali di WLA e WCIGS si sono allenati alla dc pro in vista delle finali mondiali di Seoul. Innovazione, dinamismo e professionalità sono stati i tre richiami dello stand di Dalla Corte, che ha accolto un flusso continuo di visitatori allo Scae World of Coffee 2012 a Vienna. L appuntamento annuale, irrinunciabile per chi vive e ama il mondo del caffè, al momento espositivo ha unito i campionati World Barista, World Cup Tasting, World Brewers Cup e Cezve/ Ibrik, rispettivamente vinti da Raul Rodas (Guatemala), Cory Andreen (Germania), Matt Perger (Australia) e Zoltan Kis (Ungheria). Notevole la prestazione dell italiana Cinzia Linardi, arrivata decima alla competizione Cup Tasting. La macchina per espresso dc pro ha unito alla tradizionale versione Classic Aluminium, le nuove colorazioni Industrial Titanium, per chi vuole una macchina più aggressiva nel look, e Dynamic White, per chi desidera un atmosfera più soft e come il nome stesso dice dinamica. Quest ultima versione sarà la protagonista delle finali mondiali di World Latte Art e Coffee in Good Spirits in programma a Seoul Corea del Sud dall 1 al 4 novembre, di cui Dalla Corte è sponsor ufficiale. erogatore, con il quale crea il sistema unico che permette di impostare la temperatura e di mantenere la macinatura sempre alla giusta granulometria, grazie al costante dialogo tra le due parti. Questa importante innovazione permette di operare con tre diversi caffè, riservando a ognuno le migliori condizioni di estrazione in modo costante. Per concludere l ultima postazione è stata dedicata al gusto: Davide Berti, titolare de La Chichera Cafè di Mori (Trento, Italia), ha preparato cocktail caldi e freddi a base di caffè molto piacevoli e easy, in linea con la filosofia Dalla Corte, che assicura al barista la massima semplicità d uso delle sue macchine, ma soprattutto una resa in tazza sempre perfetta. Ha avuto un grande successo il Coffee Spritz, composto da prosecco extra dry, acqua gassata, sciroppo di fiori di sambuco e una tazzina di espresso: una bevanda fresca e unica, ideale per la stagione estiva. La maglietta Working like a world champion e la prima tazza commemorativa del 2012 realizzata appositamente per il World of Coffee 2012, sono stati l omaggio per tutti i visitatori. Alla postazione dynamic white si sono alternati numerosi campioni internazionali di Latte Art e Coffee in Good Spirits che hanno colto l occasione per prendere confidenza con la macchina, preparando cappuccini perfetti e imparando a conoscere le funzionalità e la stabilità della dc pro. Un secondo polo di interesse è stata la postazione che ha mostrato all opera una dc pro a tre gruppi affiancata da tre grinder on demand dc one, ognuno collegato a un gruppo

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19 Fabrizio Sención Ramirez - 2 classificato al WBC 2012 Sempre al top comunicato stampa Dalla Corte Esperienze a confronto La precisione e la facilità d uso delle macchine Dalla Corte conquistano il campione messicano Fabrizio Sención Ramirez - 2 classificato al WBC 2012 Dopo avere meritato il secondo posto al WBC di Vienna, il campione messicano ha visitato lo stabilimento di Baranzate. Quanti aromi, gusti, personalità può avere un espresso? Tanti, e numerose sono le variabili in grado di influire sulle caratteristiche del prodotto in tazza. Da questa considerazione ha preso il via la prova che ha permesso al messicano Fabrizio Sención Ramirez, 29 anni, di aggiudicarsi la seconda posizione al WBC World Barista Championship di Vienna. Il modo in cui ha presentato il caffè Maragogype della regione del Chiapas (Messico) è stato interessante e didattico. Ai quattro giudici ha proposto un espresso servito con modalità differenti: normale per il primo, in cui osservare la crema tendente al marrone e cogliere aromi di frutta secca, prugne e uva passa; al secondo è arrivato in una tazza da cappuccino, con cui giocare e cogliere gli aromi, che si sprigionano al meglio grazie al maggiore diametro; il terzo è stato invitato a cercare la parte dark della bevanda, servita in tazza fredda per esaltare la componente acida; il quarto ha ricevuto due tazzine ed è stato invitato a versare il contenuto della prima nella seconda: così espresso e crema in superficie si sono mischiati, dando un prodotto dalle caratteristiche più dolci e rotonde. Con la coppola sempre sul capo, sorridente, simpatico e molto disponibile, conclusa la competizione, Fabrizio ha accettato di buon grado un invito allo stabilimento Dalla Corte a Baranzate (Milano-Italia) e ha visitato alcuni locali della periferia milanese, che hanno modalità di consumo molto differenti dal coffee shop 5pm che gestisce con due amici a Guadalajara. In questo locale aperto dalle 17 alle 23, il caffè si beve seduti e rappresenta un momento di socializzazione; in Italia, al contrario, per lo più il suo consumo è in piedi e molto rapido. Al lavoro al banco bar, unisce quello di torrefattore presso Sublime Cafè. Penso che, dopo il caffè, la macchina espresso sia l elemento più importante al bar afferma -. In essa cerco stabilità termica (indispensabile quando il locale è affollato e la qualità dell espresso deve rimanere costante) e la capacità e ottenere il meglio a ogni estrazione. Nelle macchine Dalla Corte ho trovato queste caratteristiche alle quali se ne unisce un ulteriore altrettanto importante: la semplicità d uso, che risalta ancor più quando ad esse si affiancano i macinacaffè dc one e DC II, che creano un insieme molto efficace, perché grinder e macchina dialogano e si regolano automaticamente. È una caratteristica molto importante per locali come il mio in cui il turnover di personale è elevato: non devo organizzare lunghi periodi di formazione e, qualunque sia la mano che lo realizza, il cliente riceva sempre un buon espresso. Ha poi realizzato due infusi: uno con le foglie della pianta del caffè e uno con i frammenti di pellicola argentea che si liberano dal chicco durante la tostatura; il primo dall aroma piacevole, fruttato, simile a un te; il secondo dal gusto più intenso, erbaceo e fruttato, con retrogusto di legno e tabacco. I giudici li hanno assaggiati separatamente, quindi uniti all espresso, realizzando un prodotto finale molto aromatico, dall acidità piacevole e con un gusto fresco.

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