“The future is what we have forgotten. Tradition is the most modern thing I know.” Coffee, the common thread of our journey with so many exceptional people, for an emotion that combines tradition and personalization. For free thinkers only.
Can we really replicate at home the recipe of a coffee-based mousse by Davide Scabin? Multi-awarded chef breaks the ice talking about taste, manual skill and automation together with Andrea Pozzolini, CEO of Rhea, and Claudio Valdetara, Marketing Director of Rhea.
From the quality guarantee of the product, to the concept of sustainability and value of time. Automatic machines offer a series of advantages, such as precision and customization. Davide Scabin gives his opinion on the future of automation, which is oriented to an intense, and mindful taste experience.
Andrea Pozzolini, CEO of Rhea, and chef Davide Scabin analyze the trend of automation in restaurants, a new valuable resource boosted by the pandemic. Davide Scabin would welcome a hybrid crew in his kitchen, made of men and machines, where moving from manual to an automatic mode may guarantee quality while aiming at an increasingly ethical community.
Two great masters, Davide Livermore and Davide Scabin, invited by Rhea to think about the future between tradition and contemporaneity. The importance of the present moment in the true quest for the time to enjoy coffee, which is so very Italian, where the machine becomes the projection of what we desire.
Everything that is already in the future with the heritage of the present, in the words of Davide Livermore and Davide Scabin. Experience and emotions at the table, in a deep relationship with the unconscious. Even an industrial machine for a timeless product such as coffee has its own time for experience and extraction, intimately involving the senses.
The story of coffee trainer Andrea Lattuada, who conquered the Chinese market by creating a demand for espresso. In Italy, we always think we know everything about a 'national' product like coffee or pasta, then we interpret it. In China, people get information, learn it and apply it: today you can find every segment of the espresso market, from specialty shops to large chains, where acidity is preferred.
Andrea Lattuada reveals what a machine should do to break into the Chinese market: meet strict quality standards and focus heavily on training store managers. In a China increasingly in love with Made in Italy.