A coffee mug is something that always stands on my desk, irrespective of whether I am at home or at my workplace. I wasn’t a coffee fanatic until the caffeine rush hit me during my finals one day. And since then, it has been my favorite choice of beverage.
Growing café culture of Guwahati
While Guwahati is blooming in the different spheres of trade, communication, and lifestyle, advancement in its sub-categories, too are rising rapidly. In the last two-three years, Guwahati witnessed a massive growth of cafes, restaurants, and hotels. But often it is disheartening to discover that behind those gracefully crafted cafes, its visitors could barely track down a good cup of coffee. Only a spattering of cafes like 11th Avenue, Kalita Café, or Café brew bakes tends to serve an aromatic cup.
In the quest to procure a pure cup of caffeine, oftentimes, people here, dive in a puddle of pesticides and chemically preserved coffee. I realized, the veil draped by instant coffee is hard to tear, when my mother complained about the freshly grounded coffee packet that I brought from Nagaland. To my horror, she said she had replaced the packet with a Nescafe jar.
An aromatic entrant in the city
Beyond the flawed practices like brewing coffee in boiling water or drinking plain premixes, Guwahati brewed a neat aroma on 24th May. Lavazza, since 2008, has been cultivating better coffee brewing culture in India. Consequently, with a brisk upsurge of café trend in Northeast India, the company hosted its first of kind coffee workshops in Guwahati and Shillong.
Baristas, chefs, café owners, and coffee fanatics from the eight states, connected to brew an impeccable essence in the region. It was rewarding.
Coffee connoisseur and Training Manager of Lavazza, Mr. Abdul Sahid Khan, adroitly persuaded the participants to brew luscious aroma all over Northeast. He narrated how by playing with different techniques, procedures, and equipment, one can experiment and invent recipes of their own. Besides guiding to attain flawless shots of espresso, he also demonstrated on frothing milk and supervised on latte art.
Cooking with chemicals
Amid those numerous coffee recipes that he exhibited, what thrilled me the most was the molecular gastronomy technique. A concoction of my curiosity and fate mingled with astonishment when I ate espresso. Coffee Cavier is an exclusive recipe of Lavazza. It is prepared by converting liquid to a solidified state. This process is done using calcium chloride with alginate.
The workshop was a pure indulgence of bliss and contentment, in particular. This workshop was a much-needed grasp for the region that believes in pouring a fantastic cup of coffee.
Ruling since the last 120 years, Lavazza is one of the biggest manufacturers of coffee products from Italy. The company combines coffees from different parts of the world. These are then harvested, processed, mixed, and roasted to create several different and balanced blends, as well as satisfy the coffee-tooth of every fanatic.
Here are some of the pictures from the Guwahati as well as from the Shillong session.
Article link: http://silentwhispers.in/2018/05/27/lavazza-redefining-aroma-guwahati/
One Reply to “Redefining the Aroma”
I love the aroma of coffee. ☕️ Thank you for a most delightful post!
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