![]() ![]() Working with them Alessandro received training from world-class baristas and realised there was a lot more to understand about making coffee. In 2016, Alessandro sold Roasting Warehouse and went to work with Veneziano Coffee Roasters, “probably one of the best coffee company’s in Australia”. While he felt he had learnt all he could about roasting and coffee making, he felt the extraction methods weren’t as sophisticated as they could be. But for Alessandro it was only part of the journey. This modern-day coffee roastery café was a one stop shop offering breakfast, retail and education. It was with Di Bella Coffee that Alessandro stepped out and opened The Roasting Warehouse in Fremantle. Getting closer to the source, seeing how coffee was roasted and refining his craft, Alessandro felt he was finally getting the answers to the questions he had all those years earlier and this was the turning point for his career.Īlessandro became the Business Development Manager for Phillip at Di Bella Coffee, one of the country’s top coffee suppliers and credits Phillip as being one of his main mentors in the industry, “in coffee roasting knowledge, he’s in a class of his own”. This is what resonated with Alessandro as he began delving into the world of coffee, learning as much as he could to catch up on an industry he had been away from for so long. No longer controlled by the large coffee companies, the industry had evolved to a more collaborative model where baristas were becoming coffee roasters and based their business models on coffee education the pursuit of excellence in coffee making and consumers were becoming more aware and selective in what they were spending their money on. By then, he had seen how the industry and society’s coffee culture had shifted. That day came many years later when Alessandro was offered the opportunity to be involved in a small café. And so, as a young man, disenchanted by an industry that lacked respect and knowledge he left for a spell, turning in a different direction, yet always believing that one day he would return to the industry on his own terms. Over time, Alessandro’s experience as a barista grew and so did his frustration at the lack of information about the craft of making coffee. “That’s where I started to get curious about coffee because I used to see the difference in results”. He noticed that even though the coffee was made the same way it always tasted different. Years later as a teenager, Alessandro began working at Old Papa’s saving for a pair of sneakers and he will tell you this is really where his interest in coffee began. Following his father into Fremantle’s Old Papa’s Café where he delivered fruit and veg, little Alessandro would be given a babyccino with just a sniff of espresso. The story of Nu Noir Coffee Boutique began many years ago, when owner Alessandro Cariotto was just a child. ![]()
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