Grandson of the ‘father’ of espresso says he drinks filtered coffee in the morning – 01/30/2024 – Café na Prensa

Italian businessman Andrea Illy, global president of Illycaffè and grandson of Francesco Illy, pioneer of automatic espresso machines, says he drinks brewed coffee in the morning and that both methods are “equally great.”

Illy tells Coffee in the Press that different preparations can coexist and that espresso is an elixir, an “aroma concentrate”.

“The difference between espresso and filtered coffee is very compatible, because there are two ways of enjoying coffee, as an elixir, which is an espresso, aroma concentrate, or as a hot drink, which can be a substitute for tea. But both ways of enjoying coffee are equally great. I like it, I always drink filtered coffee in the morning”, he says.

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Italy is the motherland of espresso, thanks in large part to the pioneering work of Andrea’s company. Francesco Illy founded illycaffè in 1933. Two years later, he invented the illetta, considered the model for modern espresso machines.

The iconic drink then revolutionized the preparation of coffee outside the home and was largely responsible for the spread of the coffee shop phenomenon around the world.

“Authentic Italian espresso, cappuccino, latte, all preparations, were the trigger [gatilho] for the differentiation and launch of specialty coffee in the world”, says Andrea.

Today, however, several specialized establishments see consumer interest in filtered preparations growing.

The businessman states that this search for different methods is part of a trend towards gourmetization of coffee. “Coffee is becoming more and more like the wine market. The quality is higher, a lot of diversification, differentiations between one producer and another. Focus on the producing regions, the way of cultivating, the single estateat the vintage…all the things that can yield single bottle, as they say, wine, a unique product. The same trend is developing in coffee,” he says.

Despite this, espresso continues to have a stronghold in contemporary coffee shops. Not only because of its practicality and agility, but also because, as it is more concentrated, it is capable of revealing certain aromas and flavors of the grain more intensely.

After all, espresso, defines barista and researcher Maxwell Colonna-Dashwood in his “The Coffee Dictionary”, “is essentially an intense, highly concentrated coffee drink in a short measure.” Or, in Andrea’s words, an “elixir.”

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