(Interview originally in Italian)
What does the Q-grader do exactly?
The Q-grader is a taster able to objectively evaluate the quality of a coffee. They must be able to analyse both green and roasted coffee as well as be able to describe its profile.
How do you become a Q-grader?
You need to follow a training program by the Coffee Quality Institute (CQI), a non-profit organization created with the aim of improving the quality of coffee and the life of producers. You become a full Q-grader only after passing the exams - more than twenty - in which you are tested on general notions and various other aspects such as sensory analysis. It is a path that gives a lot of satisfaction, but that requires commitment and passion. There is undoubtedly also need of a good basic knowledge and experience acquired in the field to face the exams.
When and why did you decide to become a Q-grader?
When I realized that the Q-grader system was the only global language used for the analysis of coffee by all the players in the supply chain: producers, exporters and roasters. Knowing it means being able to compare with the other figures in the system.
When you select coffee in the countries of origin, what characteristics do you look for?
I want it to be "specialty" at 360 degrees, from seed to cup: sustainability along the entire supply chain, respect for the environment, fair price for the producer. Also, the quality in the cup is fundamental, but sometimes, if individual of the potentialities in a coffee that has a score lower than 90, I still invest in its production. Working closely with the manufacturer, we improve the profile to obtain a high-quality coffee.
What's the best coffee you've ever tasted?
The world of coffee is so varied and complex that every day I fall in love with a different coffee. If I had to name only one, however, I would say our Costarica El Diamante, which is anaerobically processed because it respects all the parameters of "perfection" in the cup: cleanliness, aromatic and gustatory complexity, well-defined aromas and hints, which remain constant over time - the so-called " consistency ". To produce it, we resorted to an anaerobic fermentation in steel barrels, as is done for wine. In the absence of oxygen and water, during the fermentation of the coffee the temperature and the pressure increase rapidly inside the cask, acting as accelerators of the fermentation itself. This anaerobic process gives the coffee very clean and distinct notes of cinnamon and apple in the cup.
Is it better to be alone or in good company when drinking a coffee?
Always in company. Coffee was born, above all in Italy, for social moments. Even today when we meet, the first thing we say is "let's go get a coffee!"
You recently travelled to South America. Did you go to select new coffee for the company?
Yes. Spending a few months a year in the countries of origin in direct contact with growers and producers is an integral part of my job, as well as training the baristas. The barista I trained this summer in Ecuador won the "Ecuador Barista Championship" and will now go to the World Barista Championship in 2019! This is another of the many satisfactions of being a Q-grader and trainer ...
Tell us about Ditta Artigianale’s roasting profile?
We have only one profile, which we apply to both the espresso and the filter method. We have recently developed a new espresso blend though called "Mamma Mia", sweet and with low acidity - how Italians like it. Thanks to a careful roasting, we managed to obtain the perfect balance between acidity, sweetness and bitterness.
Have you insured your nose?
Yup! Nose and also palate, both fundamental for the activity of Q-grader.
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Who do you recommend completes the Q-grader course?
First, those responsible for the quality control of laboratories and coffee roasters, coffee producers and buyers who have to evaluate different types of coffee for work. I also recommend it to expert toasters and baristas, above all to deepen the analysis of raw coffee and roasting profiles.
Are there any basic courses for beginners in tasting?
We make courses for coffee lovers; they last a couple of hours. They include tastings and explanations on sensorial analysis and coffee preparation methods, so that everyone can then put into practice the knowledge acquired and prepare a perfect coffee at home.
Have you already chosen the three single origin coffees for CMx™ - Italy?
Let’s just say that my trip to South America this summer was inspiring ... All will be revealed by myself and the other two roasters, Rubens Gardelli and Paolo Scimone, at The Milan Coffee Festival. We have been busy selecting the finest coffees for the competition.
Francesco Sanapo is the owner of Ditta Artigianale in Florence, barista trainer, organizer of the Barista and Farmer format - a training program for baristas in producing countries - as well as a great promoter of quality coffee culture in Italy. Recently it has also created a shared platform for buying raw coffee, to allow even small Italian roasters to buy directly from their countries of origin.