{"id":3990,"date":"2022-04-13T09:38:05","date_gmt":"2022-04-13T07:38:05","guid":{"rendered":"https:\/\/www.mumacacademy.com\/?p=3990"},"modified":"2022-04-13T09:38:06","modified_gmt":"2022-04-13T07:38:06","slug":"mumac-academy-talks-fabiano-bucci","status":"publish","type":"post","link":"https:\/\/www.mumacacademy.com\/en\/news\/mumac-academy-talks-fabiano-bucci\/","title":{"rendered":"MUMAC Academy Talks – Fabiano Bucci"},"content":{"rendered":"\n

MUMAC Academy Talks, the format dedicated to the stories of Italian coffee professionals is back: the third episode devoted to \u2018Coffee Mixology\u2019 with LaCimbali M200.<\/strong><\/p>\n\n\n\n

This episode stars Fabiano Bucci, ambassador of the Gruppo Cimbali brands, a trainer and professional bartender who is now designing new drinks and innovative \u2018coffee drinks\u2019. An expert in latte art and Coffee in Good Spirits, Fabiano has been a MUMAC Academy trainer since 2017. <\/em><\/em><\/p>\n\n\n\n

It was Fabiano Bucci who introduced the province of Rome to \u2018Latte Art\u2019<\/strong>, the sophisticated technique of transforming an ordinary cup of coffee into a small work of art using the colour effects produced by milk foam and coffee. Over the years he has gone on to win a number of prizes and awards, but his journey began with his studies to become an acrobatic bartender, quickly progressing from pupil to master. He gained experience with a long apprenticeship in the capital\u2019s nightclubs, becoming one of the most popular barmen in Rome.<\/p>\n\n\n\n

Today Fabiano is dedicated to designing new drinks and training professionals, but the challenges never end. One of Fabiano\u2019s goals is to (increasingly) mix his two great passions: cocktails and coffee<\/strong>. This fusion has resulted in new innovative \u2018coffee drinks\u2019<\/strong>.<\/p>\n\n\n\n


He is the star of the third episode of MUMAC Academy Talks, the first format dedicated to the stories of coffee professionals and their professional, technological and training experiences. <\/strong><\/p>\n\n\n\n

What is your experience of coffee mixology?<\/strong><\/strong><\/p>\n\n\n\n

\u201cI started out as a barman when, almost by chance, thanks to several events I attended during Sigep, I discovered the coffee world. At that point I decided to \u2018study coffee\u2019. After learning the right skills, I started to include coffee in the drinks in my bar and went on to take part in competitions such as the Gran Premio di Caffetteria Italiana and Coffee in Good Spirits, achieving excellent results. Today, coffee mixology is an integral part of my work and I have also created recipe books for very important companies.\u201d <\/em><\/em><\/p>\n\n\n\n

 You teach at a hotel management school. How do young people today view our sector?<\/strong><\/strong><\/p>\n\n\n\n

\u201cYes, I am a bar teacher at the Giovanni Falcone Institute in Colleferro (RM). In my opinion, young people still do not understand how beautiful and fascinating this world can be. Many are initially fascinated by cooking, which has much more exposure thanks to TV programmes. Young people think that \u2018dining\u2019 service is only about setting and clearing tables for 5 years; when they discover all the possibilities and facets that this world offers, they are fascinated and intrigued and many change their minds. I think there is nothing more rewarding for a teacher.\u201d <\/em><\/p>\n\n\n\n

How important is the combination of coffee and alcohol for younger generations?<\/strong><\/strong><\/p>\n\n\n\n

\u201cThere is definitely a growing demand for cocktails with coffee. In the bar where I work we have included several drinks with coffee for this reason. We have created a menu of snacks\/drinks and non-alcoholic and alcoholic aperitif cocktails. The response has been extremely positive \u2013 young customers are very curious and this makes them want to try new things.\u201d<\/em><\/em><\/p>\n\n\n\n

How has Coffee in Good Spirits evolved?<\/strong><\/strong><\/p>\n\n\n\n

\u201cUntil a few years ago, the only way to put coffee in drinks was to make an espresso and blend it. Today, an increasing number of baristas are experimenting with filtered coffees, searching for the best roasting profile and creating infusions. There is certainly more research.\u201d<\/em><\/em><\/p>\n\n\n\n

What impressed you most about the M200?<\/strong><\/strong><\/p>\n\n\n\n

\u201cThe first thing that struck me was the ability to make excellent filter coffee using the espresso machine. I liked the ergonomics, its meticulous design, the very convenient steam knobs in an ideal position to guarantee the barista total comfort, the tilted displays always facing the barista to make reading them as natural as possible, and finally the steam wand, ideal for making \u2018Latte Art\u2019 cappuccinos\u201d.<\/em><\/em><\/p>\n\n\n\n

How can automation facilitate a bartender\u2019s work?<\/strong><\/strong><\/p>\n\n\n\n

\u201cYou certainly need to know the rules of the game first and then, through automation, be faster and have consistent quality. The ability to automatically extract filter coffee allows us to offer this drink to our customers, including in mixology, without worrying about the \u2018slowness\u2019 of extraction.\u201d<\/em><\/em><\/p>\n\n\n\n

How important was it to be properly trained in order to make optimal use of the product?<\/strong><\/strong><\/p>\n\n\n\n

\u201cEssential \u2013 without the right training I would not have been able to exploit the full potential of this fantastic espresso machine.” <\/em><\/em><\/p>\n\n\n\n

What type of business would you advise to use this product?<\/strong><\/strong><\/p>\n\n\n\n

\u201cIt is a machine that can fulfil all the needs of even the most meticulous barista. It handles high volumes very well, allowing us to work at speed without losing quality. We can work with several types of coffee and create the most suitable recipe to achieve the best sensory profile.\u201d<\/em><\/em><\/p>\n\n\n\n

Would you like to suggest some espresso and filter coffee recipes?<\/strong><\/strong><\/p>\n\n\n\n

A first very interesting espresso-based recipe is the \u201cBlueberry Tonic<\/strong>\u201d, an excellent non-alcoholic drink. The combination of coffee and blueberry juice leaves customers pleasantly surprised.<\/em><\/em><\/p>\n\n\n\n

Ingredients: <\/em><\/em><\/p>\n\n\n\n