Hi, I’m Iacopo from “Le Piantagioni del Caffè” and in this video I ask myself: in Italy  do we drink the best espresso in the world?

Espresso is an extraction method dear to us Italians also because we invented it.
Perhaps it is for this emotional, cultural, and social attachment that often with a little lightness and arrogance we tend to consider ourselves the only ones able to make a quality espresso.
The quality of espresso is determined by many variables including the quality of the green
coffee used, the quality of the roasting process, the use and the proper maintenance of extraction equipment, and the training of the barista.
For example, in Italy, coffee roasters often use low-quality green coffee that they over roast to hide its defects and to crush the organoleptic profile on bitter hints as burnt.
In markets such as Northern Europe, North America, Australia, and the Far East, it is used
green coffee of average higher quality.
Italy also started late for the training and cultural information movement. Fortunately today we are catching up and here too we are starting to show greater interest in quality coffee and the professionalization of baristas.
Quality coffee can be achieved when the green coffee is well selected and roasted, the extraction equipment is well maintained and of quality, and the barista is trained.
In these cases, we Italians are certainly able to give the consumer an exceptional experience through an espresso coffee.