Coffee Break: Exclusive interview with Eduardo Vastolo, Barista Trainer for illycaffè

Ah, don’t we all yearn for that cup of caffeinated goodness every morning to start our day?

Coffee is touted as one of the most favoured beverages in the world, and judging from the increasing number of coffee joints popping up around our island these days, we’re not surprised. Be it cappuccino or an espresso, the brew serves as an ideal pick-me-up at any time of the day.

To all coffee aficionados – treat yourself to a major feast for the senses from now till August 2nd as renowned Italian coffee label, illycaffè, brings you two fascinating exhibitions which will showcase its rich history, culture and art. For the first time ever, you’ll be able to take a look back at the 80-year journey of its iconic packaging and discover how illy coffee cups and cans have become timeless icons since having the works of famous artists incorporated onto their signature white coffee cups (thus forming the illy Art Collection).

Aside from the visual spectacle, you can also partake in a series of interactive workshops. Take your pick from the coffee tasting, learning how to create latte art or even dabble as a barista for a day. For more information and a list of workshop schedules, click here.

In light of the thriving coffee scene, we spoke to Asia Pacific Barista Trainer, Eduardo Vastolo to gain insight on how to appreciate a good cup of coffee. Keeping in mind his passion towards the craft, Eduardo, now based in Hong Kong, represents illycaffè and Universita Del Caffè as he travels all over Asia, imparting both knowledge and experience to every java connoisseur he meets.

Marie France Asia: What do you think makes Italian coffee stand out?

Eduardo Vastolo: As the beverage has become an essential part of the Italian culture, I would say the style of drinking our Italian coffee, as it has now become a sort of symbol for social gatherings. So now when we Italians meet our friends, we would instinctively settle at a cafe for a cup of espresso. It is a concept that we are trying to inculcate in other parts of the world as well.

MFA: How do you think coffee culture has changed over the years?

E.V.: If you’re referring to Southeast Asia specifically, there’s a big change because in the past, people’s tastebuds were accustomed only to local coffees. At present, more diverse types of coffees are taking centre stage as people are starting to appreciate them.

MFA: On the difference between the consumers’ taste in Asia Pacific and Italy over a cup of coffee…

E.V.: To me, taste is a really subjective thing. Different cultures and weathers would for sure affect a person’s taste. For countries like Singapore where it’s constantly humid, people tend to drink their coffee cold. But if you’re living in a city with all four seasons, your preference would naturally switch depending on each. Also, people in Asia prefer sweeter coffees and are used to adding sugar or milk, as compared to drinking it like the Italians – the espresso way.

MFA: So it’s safe to say that a good cup of coffee is best enjoyed hot, and without sugar (pure black coffee)?

E.V.: Yes, definitely. But a large variety of people here still enjoy their cold brews, so we try to find the best ways to serve them, which is to chill the coffee recipes directly without adding ice cubes. Ice cubes would only dilute the coffee, masking its original taste.

Also, sugar masks the organic aroma of the coffee beans. I understand that adding milk and sugar is currently the norm here because mostly robusta coffees are produced (which tend to be slightly bitter), and I feel people do that because they perceive all coffees as being bitter. So we try to impart knowledge for people to dig deeper and find out that the coffee beans actually embody sweet and sour-ish flavours too.

MFA: Any tips on how to enjoy a good cup of coffee?

E.V.: It kinda works the same way like when you’re eating pasta – you think the cheese is not enough, you add more till you’re satisfied with its taste. If you love the cup of coffee you’re having, then of course you can have it on its own, otherwise adding more sugar or milk is entirely at your own discretion. And if you’d like to pair your coffee with a dessert, I say go for chocolate-based ones like the tiramisu!

MFA: Research has shown that a coffee a day keeps the doctor away. Do you agree? And how many cups do you think one should drink in a day?

E.V.: I most certainly do. Caffeine is good for emicrania (migraine). It gives our body more resistance and is even used in sports. An average of 4 to 5 cups of Arabica coffee is good for almost everyone. That said, the amount of caffeine one can digest differs between individuals. I personally drink about 10-12 cups of espresso everyday and so far my body is able to digest that amount. Bottom line is, know how to limit yourself.

MFA: Is there any way one can tell if the coffee beans will taste good before even buying it?

E.V.: Yes, by their aromas. But in this case, it’s subjected to personal tastes. It goes without saying that people from different countries would prefer different types of aromas. Brazilian coffee exudes a more intense, chocolate aroma, while Ethiopian ones are slightly floral and fruity. I personally prefer the Brazilian or Indian coffee as it has a bitter taste, but in countries where the majority of the people are still tea drinkers or are not as accustomed to the bitterness, they would probably prefer the Ethiopian coffee that’s more delicate and sweet.

MFA: Were there any types of coffee you have tasted that left an impression on you?

E.V.: As I’m so used to drinking espressos, trying local coffees in countries around the Asia Pacific region has definitely left an impression. Another would be the recent launch of illy’s new product, the Monoarabica, which as compared to the harmonious blend of 9 Arabica coffees in one capsule, consists of 6 individual ones that make up the illy blend instead. Each originates from a specific part of the world (i.e. Brazil, Guatemala, India, Costa Rica, Colombia and Ethiopia) and offers really distinctive tastes for the coffee lover.

MFA: If you had to choose between a cup of coffee or a glass of wine, which would you have and why?

E.V.: It depends on the time of the day! If it’s breakfast, then definitely coffee. Then again, I pair all my meals with a cup of coffee and I take my last cup right before bed.

MFA: But wouldn’t having a cup before bedtime reduce your chances of falling asleep?

E.V.: Well, I think it’s all in the mind. Did you know that one cup of Arabica espresso constitutes the same amount of caffeine as coke? So if you can sleep after drinking a can of coke, why not after a cup of coffee?

MFA: What do you think it takes to be a good barista?

E.V.: Most importantly (and I cannot emphasise this further), a passion for the job. While skills and knowledge can be picked up along the way, passion cannot. People tend to have this misconception that since it’s just coffee, anyone can be good at it. But no, coffee making is not just about pushing buttons (on a machine).

MFA: You must be an expert in latte art then. Any tips on how to create the perfect latte art?

E.V.: Latte art is fast becoming the business card of coffee. People tend to perceive that if the latte art is good, then the coffee is good too, which is why quality of the coffee is often compromised. To create the perfect latte art – the trick is to make sure that the foam is elastic enough and not in liquid form. Do also keep in mind not to use a huge cup. Find the right balance by managing the size of the cup and picking a type of latte art that doesn’t undermine its quality. And of course, to keep practicing.

MFA: Any sound advice for aspiring baristas?

E.V.: To have passion, be curious and to drink lots of coffee. Ask ‘why’ at every step along the way and find the reason behind your questions. You would be surprised at how much you can actually discover by just blending those coffee beans into an espresso.

MFA: Do you still remember how it felt tasting your first cup of coffee?

E.V.: Of course I do! I started drinking coffee when I was about 5 or 6. You know how kids have the tendency to emulate adults? My parents invited some guests over for coffee. And when they left, I would take their cup, hold it up and drink whatever’s left of it – only to find that it tasted really bitter. Oh, but that didn’t deter me from drinking it.

MFA: Have you had the chance to try our local homemade coffees? What are your thoughts of it?

E.V.: Yes, I have. My tastebuds are more inclined to the Italian espresso so I’m not used to the taste of local coffees. But I wouldn’t mind having it once a week, though!

The two coffee exhibitions run from 1 to 12 July (Surrounding Coffee With Art) and 15 July to 2 August (Espresso Italiano) respectively, 11am – 9pm at Scotts Square, 6 Scotts Road, Level 1 Atrium. Admission is free. For more information, click here.

 Jinghui Lee

Photos: Scotts Square