illy iperEspresso

In the old days, espresso was usually prepared in one single shot by pressing hot water through ground coffee. The Flintstones used to brew it solely with steam pressure, but that’s a different thing. Nowadays, drumroll please, we do have an option: it’s called iperEspresso and is brought to you by those fine folks at illycaffè. Ok, strictly speaking this is no fresh news for anyone, however it looks like a huge step forward in my typical coffee driven creative process, so I just want to make sure everyone knows about it.

Illy has spent nearly 70 years perfecting the espresso coffee process. So, if I were to ask someone about how to brew an excellent coffe, I’m sure I’d ask Illy himself, which incidentally is also much much easier for me, proivided there are alternatives and considering that I live in Trieste, as Illy does… curious, huh? Over time, I continue to be impressed—blown away is more like it—by the focus of illycaffè on excellence. It’s innovative iperEspresso method, in particular, leads to a far smoother and intensely aromatic coffee than regular approaches. Yet because drinking an iperEspresso is so different, the potential for misunderstanding is high. So the question is: “how the hell do they achieve such a terrific taste, why an iperEspresso shot is so different from a standard espresso, and why don’t I just put Andrea Illy through such a third degree, since he lives in Trieste as I do too? Yep, the answer to the last question is nice and short: I work hard all day long for International Talent Support, which is worth the investment of time. Everything after however is me enjoying some family time.

So, if you want to know any more, if you are an espresso addicted and want to try something new and different, I’m not very well able to tell you: follow the white rabbit instead, to claim your highest pleasure…