This is the first in a series of profiles on “DC Coffee Pros”, Dalla Corte’s super experts taking part to Host 2015. This first profile is devoted to Sevan Istanboulian of Dalla Corte North America.
DC Coffee Proswill be available at Dalla Corte’s stand to share their knowledge about coffee and coffee making.
“Greetings from the beautiful city of Montreal. I consider myself fortunate to be in the dynamic, creative industry of specialty coffee.
Coffee is one of the rare products that involves interlinking nature, people, machinery, and technology in every aspect and stage of its making, via sensory communication.
I started my days in coffee at the very end of the chain, as a roaster retailer cafe.
My persistence to find better ways to roast and brew coffee consumed most of my days at work, and does until today.
This drive made me discover the deep interactions between roast development, water as a solvent of coffee compounds, and granular size effect in these time related interactions.
Eight years ago, I was fortunate to spend three days with Paolo Dalla Corte and discovered the DC technology with unbelievable thermodynamic stability and it felt like being a kid in a candy store without supervision.
For me, this was a turning point in my career. I finally had the tools to explore my coffee’s hidden sensory jewels. To educate my colleagues, my clients and my pallet on the nuances of taste by micro tuning brewing temperatures and repeating it .
Two years ago, when the DC Coffee Pro program was developed and I was approached to be one of the Pros, it was not hard to accept the challenge, as it was time to give back to the coffee community .
For me, being a DC Coffee Pro is all about sharing the wealth of knowledge accumulated over 20 years from green coffee to …brewing . It is all about the steps in the long chain and each link’s influence on the cup.
Every day, I start by tasting coffee with different parameters than the day before. Hoping to discover something new, I document it and share it with my team, and they, in turn, pass the knowledge down the chain.
It is all about education
I reach out on a daily basis to the local coffee community and challenge them to be open minded and to try new things. To push them out of their daily monochromic routine and discover other colors hidden in the mosaic of the coffee sensory experience .
I launched the DC lab in Toronto and now in Montreal where the lab is open to any barista, roaster or coffee enthusiast that wants to bring over their coffee, use the tasting lab, learn, discover and share with the world with transparency, no strings attached.
The Pro program also made me understand that no matter how big the world is , it becomes so intimate and friendly when one dynamic program like the DC Coffee Pro links up a few coffee professionals in one common principal: Live, Learn, Share.”
Baristas, roaster and coffee lovers are invited to meet Dalla Corte’s dc coffee pros at Host scheduled from 23 to 27 october at Host – Fieramilano in Milan, Italy.
Each dc coffee pro has dedicated his life to coffee; his identity, coffee knowledge and specialization makes him unique in the industry.
