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

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

Know Your Sweeteners: Agave: Part Two—Environmental Concerns

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Study Shines New Light on the Complex Arabica Coffee Genome

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

Coffee News Recap, 26 Jan: Researchers create new genetic map to “future proof” arabica production, UAE & Italian Coffee Champions crowned at WoC Dubai and SIGEP & other stories

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Why it’s easier for wealthier producers to grow specialty coffee

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The coffee industry’s biggest competition: The story of the World Barista Championship

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4 Cool Cafés to Try Out in Bologna

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

María Andrée Is Honing Olfactory Skills in Antigua 

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

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Medium-sized farms play an important role in specialty coffee

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The Barista League Releases New Competition Calendar

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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.

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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

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