Unique Collection in Switzerland Offers a Look at Coffee’s Rich History

Unique Collection in Switzerland Offers a Look at Coffee’s Rich History

10 Minutes With Helena Oliviero: Part One

We talk with coffee champion and Q Grader Helena Oliveriero about her career, her life in Colombia, and what it means to be a young woman in the male-dominated coffee world.   BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Helena Oliviero Helena Oliviero, originally from Tuscany, Italy, is 28 years old, but already she […]


Toronto’s Pilot Coffee Roasters Acquiring Bridgehead Coffee for $3.6 Million

Toronto, Ontario-based specialty coffee roaster and retailer Pilot Coffee Roasters is acquiring Ottawa-based Bridgehead Coffee in a deal worth approximately US$3.6 million.  Bridgehead, which has 21 coffee shop locations throughout…


New AFCA Director Gilbert Gatali on the 20th African Fine Coffees Conference

As the African Fine Coffees Association (AFCA) prepares for the 20th iteration of its flagship event, the African Fine Coffees Conference and Exhibition, the group is operating under new executive…


María Andrée Is Honing Olfactory Skills in Antigua 

A sensorial class in Guatemala at Artista de Café teaches how to use your nose for the ultimate coffee experience. BY JORDAN BUCHANANBARISTA MAGAZINE ONLINE Photos courtesy of Arista de Café Walking into a specialty café in Guatemala, your nostrils are infused with aromas from the best coffees in the country. Your nose recollects the […]

Unique Collection in Switzerland Offers a Look at Coffee’s Rich History

A Recap of The Barista League’s Mystery Coffee Vacation in Colombia

The Barista League’s Mystery Coffee Vacation in Colombia is over, and we’ve got the scoop on all the fun! BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Vasileia Fanarioti and Juan Henao During the last week of February, the 2022 Barista League champions gathered in Colombia for this year’s Mystery Coffee Vacation. It was an […]


The Caripe Variety: A Groundbreaking Milestone in Venezuelan Coffee Farming

Today, we unveil the story behind the Caripe variety and its significance for the Venezuelan coffee industry. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Featured photo by Carlos Felipe Ramírez Mesa via Unsplash In the heart of Venezuela, nestled among the picturesque states of Monagas, Anzoátegui, and Sucre, lies a legacy deeply rooted in coffee cultivation. This […]


Brewing at Home and On the Road with Darrin Daniel

We check in with the Cup of Excellence executive director to learn his current coffee-brewing habits. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo by Emre…


Interest in coffee & health is rising – what do consumers need to know?

There is a wealth of scientific research available about the many health benefits of coffee – as well as the undesirable side effects of drinking too much. But like all fields of science, research about the impact of drinking coffee on human health is ever-changing as we uncover new findings.  Interestingly, the continuous discovery of […]

Unique Collection in Switzerland Offers a Look at Coffee’s Rich History

How do you roast coffee for milk?

It’s impossible to deny just how popular milk-based coffee drinks (such as the flat white, latte, and cappuccino) are in coffee shops around the world. According to 2020 data from Project Café USA, the latte was the most ordered drink in the UK, and the third-most popular beverage in US coffee shops. In line with […]


An In-Depth Look at Gruppo Cimbali’s Coffee Technician Wheel

The Coffee Technician Wheel is a new tool that helps technicians understand the complexity of coffee extraction. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Edgardo Ferrero and Espresso Academy Coffee technicians are responsible for a complex set of tasks related to the production and extraction of coffee. They manage customer requests and need to […]


Joven and Atucún Join Forces to Empower Young Farmers

The two brands have collaborated to create a unique coffee bar and support young farmers in the coffee and cacao industries. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Joven Coffee  For their first-of-its-kind bar, Joven Coffee and Atucún Chocolateria combined coffee beans, extracted cocoa butter, and organic cane sugar. Committed to supporting young farmers […]


Know Your Sweeteners: Agave: Part One — Indigenous Use

Known today primarily as a sweetener, agave can be traced back thousands of years. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo by Bruno Cervera via Unsplash Recently, we launched our brand new article series “Know Your Sweeteners,” where we’re discussing a variety of sweeteners and syrups, and analyzing the unique characteristics of each one. […]

Unique Collection in Switzerland Offers a Look at Coffee’s Rich History

Unique Collection in Switzerland Offers a Look at Coffee’s Rich History

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Unique Collection in Switzerland Offers a Look at Coffee’s Rich History

Anita Vietri’s Coffee Culture Collection chronicles the brew’s journey through 1,500 artifacts.

BY VASILEIA FANARIOTI
SENIOR ONLINE CORRESPONDENT

Photos courtesy of Anita Vietri

In the rich tapestry of coffee culture, there exists a hidden gem—an extraordinary collection that chronicles the captivating history of our beloved brew. Today, we meet Anita Vietri, an ardent coffee enthusiast and the driving force behind the Coffee Culture Kaffeemuseum in Hölstein, Switzerland.

Fueled by a desire to preserve the essence of coffee, Anita has meticulously curated a treasure trove of more than 1,500 artifacts. This collection weaves a narrative spanning the evolution of coffee from its discovery to the present day.

Anita’s sensory mastery goes beyond coffee, extending to the realms of beer, sake, spirits, tea, and water, as a certified sommelier in each.

The Collection’s Origin Story

Anita’s journey into the world of coffee began unexpectedly with a serendipitous encounter during her pursuit of knowledge in food sensory analysis. Following her engineering studies in food technology in 2008, she stumbled upon a “Coffee Sommelière” course at the Austrian Institute for Coffee Experts in Vienna. Little did she know that this would be the first sip into a lifelong journey.

During the course, a single antique roasting pan displayed in the training room sparked her imagination. “I thought it would be nice to someday find such a roasting pan and use it as decoration in my office,“ Anita shares. Little did she know that this would be the catalyst for a collection that would transcend a mere office ornament.

A glimpse into the diverse artifacts meticulously curated by Anita, showcasing the evolution of coffee makers, roasters, grinders, and more.

“After completing the course, my interest in the world of coffee was piqued, and I wanted to delve deeper into the subject,“ Anita reflects. This led her to the “Coffeologist“ training at the Coffee Consulate in Mannheim, Germany. “I completed the course in 2009, and from that point on, there was no turning back. I have since undertaken numerous education courses in the coffee sector and other sensory areas,“ she says.

Growing the Collection

It started as a quest for a single decorative piece, but it evolved into an extensive collection of coffee makers, roasters, grinders, packaging, books, advertisements, and more. Anita’s dedication to preserving the rich history of coffee is evident in the diverse array of artifacts she has gathered. The collection, financed and assembled since 2010, reflects the evolution of coffee over decades, showcasing changes in design, form, color, and materials used.

“The collection shows the powerful impact that coffee has had since its discovery. It illustrates numerous preparation methods that have developed over time, as well as the outstanding craftsmanship embodied in these exhibits,“ Anita emphasizes.

Anita highlights the outstanding craftsmanship of the exhibit items, illustrating the powerful impact of coffee since its discovery.

Facing Challenges

Preserving such a comprehensive collection comes with its challenges. Anita faces the daunting task of finding a suitable permanent home for the Coffee Culture Collection, as the current location necessitates downsizing to reduce rental costs. Anita seeks a 250-square-meter-minimum space that not only accommodates the collection but becomes its “forever home.“

To address these challenges, Anita initiated a crowdfunding project on WeMakeIt. “The goal is to cover rental costs until 2024 and allow me to focus on the collection and search for space and financing solutions,“ Anita explains. The project aims to secure the future of the collection, and also involves purchasing packaging materials for a safe relocation.

The role of the collection in fostering cultural and knowledge exchange is central to Anita’s vision. “The collection will serve as the centerpiece and connecting element at the new location. We will rebuild our small museum roastery and coffee service, offering changing exhibitions with various themes accompanied by seminars,“ Anita envisions.

Beyond the sheer number of artifacts, the Coffee Culture Collection weaves a tale of cultural exchange, knowledge sharing, and a vibrant worldwide community centered around the love of coffee.

The Path Forward

As Anita navigates the challenges of finding a new home for the collection, she emphasizes the community’s role in supporting the project. “I would appreciate it if people take a look at the project and, if they find something they can use, consider making a purchase. Simply sharing the project would already be a great help,“ she says.

Anita’s Coffee Culture Collection stands as a testament to the enduring legacy of coffee. It is not merely a collection of artifacts but a living, breathing narrative that invites enthusiasts to savor the rich history, culture, and craftsmanship woven into every cup. As Anita continues her quest for a permanent home, the coffee community has the opportunity to be a part of this remarkable journey, ensuring that the story of coffee is preserved through this collection for generations to come.

ABOUT THE AUTHOR

Vasileia Fanarioti (she/her) is a senior online correspondent for Barista Magazine and a freelance copywriter and editor with a primary focus on the coffee niche. She has also been a volunteer copywriter for the I’M NOT A BARISTA NPO, providing content to help educate people about baristas and their work. You can follow her adventures at thewanderingbean.net.

Subscribe and More!

December 2023 + January 2024 Issue cover

Out now: It’s the December 2023 + January 2024 issue! Read it for free with our digital edition. And for more than three years’ worth of issues, visit our digital edition archives here.

You can order a hard copy of the magazine through our online store here, or start a subscription for one year or two.

The post Unique Collection in Switzerland Offers a Look at Coffee’s Rich History appeared first on Barista Magazine Online.

Unique Collection in Switzerland Offers a Look at Coffee’s Rich History

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Unique Collection in Switzerland Offers a Look at Coffee’s Rich History

Shopping cart0
There are no products in the cart!
Continue shopping
0