ERBIL, Kurdistan - An Italian coffee master is sharing his espresso expertise with Baristas in the Kurdistan Region. Damian Burgess, who has traveled across Italy in pursuit of the perfect tazzina, is in the Region for the second time, bridging cultures through passion for coffee.
Originally an expert with the Italian Trucillo Academy, Burgess says his country's coffee culture is not merely a drink, but an art form centered on the espresso.
"The espresso is our way, as Italians, of drinking coffee," he told Rudaw's Payam Sarbast, emphasizing that the "wow" factor of Italian coffee comes from the careful process of blending and roasting beans from around the world to create a unique flavor profile.
According to Burgess, the Italian coffee experience is a quick one, often enjoyed standing at a bar. The word "espresso" itself means "quick," a nod to the concentrated nature of the 25 millimeter shot. This small size, he explained, is key to its quality as it captures "the right combination of the flavors that the coffee can offer."
Burgess also argues that there is no single "best" time to drink coffee.
"For me, any time of day” is the right time for an espresso, he said, also debunking the idea that coffee must be consumed hot. "When the temperature drops, you may notice more sweetness," he noted.
During his workshops in the Kurdistan Region, Burgess introduced the concept of coffee cupping, which is a professional tasting method involving slurping. He argues that this technique is crucial for tasters because "80 percent of flavour comes from here," referring to his nose.
Asked about the local Qazwan "coffee" - a popular drink in the Region brewed from roasted seeds of the terebinth tree - Burgess said that he tried it and while drink is enjoyable, true coffee must come from the coffee bean itself, he remarked.
Beyond blends and brews, Burgess’s visit to the Kurdistan Region he says is a cultural exchange that bridges the rich traditions of Italian coffee with the emerging coffee scene in the Region.
