Barista Tales: Natalia Cambiaggio of Sluggish Espresso Tenerife, Canary Islands

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Meet Natalia Yanina Cambiaggio, however her buddies name her Pitu. Pitu is 44 years outdated, however as she says herself (and that is so true!), she appears youthful than her age! She was born in Argentina and is of Italian descent. She has been dwelling in Spain for the previous 10 years, at the moment residing in Tenerife, the biggest island within the Canary Islands. 

Natalia is the co-owner and barista of Slow Coffee Tenerife, a small, lovely and fully fixated on the standard espresso café. Her first contact with specialty espresso was throughout a visit to Colombia, and he or she later took workshops and programs in Australia to enhance her brewing abilities. Pitu is a agency believer in protecting the mind lively by fixed studying!

Barista Tales are sponsored by PUQpress.

Natalia, what’s your first reminiscence with espresso? 

I at all times had a thought that espresso makes you journey in time to extraordinary locations and our reminiscences. As soon as I really feel the aroma I at all times journey again in time to my childhood, I used to go to considered one of my grandfathers each night after college. I do keep in mind him because of the espresso aroma, each single second takes me again there, to his kitchen once I had my espresso and milk with medialunas [Argentinian name for croissants – Ed.] whereas I used to be listening to his tales.

May you describe the second or state of affairs that made you resolve to turn out to be a barista and a café proprietor?

I’ve to recall some arduous instances from my life, they aren’t good reminiscences… Nevertheless, they’re obligatory to grasp why I made a decision to open Sluggish Espresso.

Travelling and cooking have at all times been my dream and an actual ardour. I’ve labored in a number of locations, even in a One Star Michelin restaurant in Spain and in addition overseas. In 2017 I used to be working in Puerto Pollensa, Mallorca. I spent there 8 months working with an enormous stress degree and workload. As soon as I had completed that season I made a decision to journey to my home in Granada with a view to lastly relaxation. After a few hours there I began to lose my eyesight so I ended up within the hospital. I needed to be there for an entire month till the docs managed to assist me and I might get well… That was my turning level and I made a decision I’ve to Decelerate.

I managed to assemble the power and need to have my very own method of placing into observe all the pieces I had learnt earlier than. Thus I give up the job that I had for 4 years and visited my household. I talked to my enterprise associate and we determined to begin our personal undertaking.

Inform us a bit extra about Sluggish Espresso Tenerife.

Sluggish espresso Tenerife is our little piece of coronary heart in El Puerto de la Cruz within the North of Tenerife. We spent virtually a 12 months on the lookout for a spot that might match our type and function. So it wasn’t a easy and straightforward begin. We solely serve specialty espresso and we should not have a meals menu. We focus purely on espresso.

If a profession in espresso was not an possibility, what job would you be doing?

I do consider I’d carry on being a chef nonetheless I’d attempt to enter educating as properly.

Do you’ve got an uncommon behavior or passion that you simply love? 

I do love jiu-jitsu, I’ve been practising it for a very long time. My different passion is studying… Nevertheless! I don’t have sufficient time to learn all of the books I wish to.

Natalia: “Filter espresso, at all times!”

What’s your piece of recommendation for anyone beginning a profession as a barista?

Nicely, this isn’t as simple as it might appear. I assume my piece of recommendation could be to search out your function. Like within the Japanese idea of Ikigai, a motive for being and doing all the pieces that you simply do with final ardour and dedication. For many who are beginning there’s a Spanish saying that claims: “In the event you develop properly you’ll harvest higher”.

What’s the commonest query you get requested behind the bar? How do you reply it?

Nicely, too many questions… We speak about espresso on a regular basis. Maybe one of the recurring questions could be: “How a lot espresso do you drink a day?”

And the reply is: “I don’t actually know. An excessive amount of I assume!”

Natalia, what is the one espresso cocktail that everyone ought to attempt? Why?

I’d attempt each cocktail which has espresso in it. For my part, kaffeost [a northern Scandinavian traditional drink/meal in which cubes of cheese are released into a cup of coffee – Ed.] is actually superb so you probably have the prospect simply go forward!

How has your life modified because you opened your personal café and began to work behind a bar?

I do really feel nice. Most individuals are merely fabulous. They’re all used to specialty espresso. We will share many issues as a result of most of them have nice information. We will speak about a selected selection or hearken to their experiences throughout the world of espresso. Now we have been lucky to fulfill skilled espresso individuals. Our recipe in Sluggish means loads to us, if our espresso is not ok, it’s made once more. It have to be excellent and thus most of our visitors do know what they take pleasure in. It’s espresso, espresso, espresso… however actually specialty!

What espresso challenges are you wanting ahead to? Any new tasks or collaborations?

We do have some challenges for this 12 months. Since we’re academics, our thought is a undertaking that features social insertion. By selling completely different actions each concerning espresso and never. Now we have already ready some workshops and we’re creating the following ones for upcoming months. Now we have been speaking with some native artists with a view to give some workshops at our place. We’d love Sluggish Espresso Tenerife to turn out to be a centre of the group and social affairs.

Fast Fireplace Questions for Natalia Cambiaggio:

Would you serve filter espresso with milk if requested for it?

If a buyer would ask me that, I’d do the filter and afterwards give the milk to him so as to add by himself.

Do you ever take sugar along with your espresso?

No, I don’t use sugar.

Espresso or Filter espresso?

Filter espresso at all times

Do you goal for Sweetness, Acidity, or Physique?

Acidity.

Milky or Black?

Black.

Slurp or Spit?

Slurp.

Sit in or Take Away?

Sit in.

Cake or Pastry along with your espresso?

Nothing. Espresso solely.

Favorite piece of barista gear? 

V60 dripper




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