Author: Silvia Risitano

“It is an opportunity that we cannot lose”, says Franco Bazzara, entrepreneur of the Trieste historical and homonymous roasting company based in the city centre and on the front line to support the candidacy. “Trieste, coffee capital, will play its part because our city, this territory is a scientific hub, it’s the sea, it’s the famous regatta Barcolana but it is also coffee. And coffee will contribute to the future development of the city, to its growth without forgetting it also contributes to its touristic development”.

Sociality, solidarity, equality, identity, universality, inclusivity, tradition, rituality, creativity and sustainability: these are the foundation of the rulebook of the Carta dei Valori which from the North to the South of Italy represent the ritual of Italian espresso coffee and that the representative communities, of which the Trieste Coffee Association is forerunner in our territory, signed last 26^th March in Rome in the Ministry of Agricultural, Food and Forestry Politics thanks to a signatures collection to support the candidacy of the Espresso coffee ritual as a UNESCO intangible heritage.

This candidacy has always been supported by Bazzara since the very beginning also in the name of the friendship between the company and the Earl Giorgio Caballini of Sassoferrato, promoter of the event. The project, however, does not stop here and after the decision of last year, they decided o try it again, proposing the candidacy another time. It is worth it to remember that every day 9.3 million coffees are drunk representing the Italian Espresso ritual.

Franco Bazzara, thinking about something which is particularly connected to Trieste but which should probably be connected to every representative communities in Italy, says that training has a key role in this project:

“Are you the owner of a coffee shop? Explain what is inside your blend and where it comes from. Are you a roaster? Send article about coffee to the media of your city. So, what shall we do? Over the last months we have always been in the front line, believing in this candidacy, proposing several possibilities that an important coffee city like Trieste can implement: designing the day where elderly and young people can taste a coffee for free; proposing a course to teach to the future of our city, i.e. young people, and not only how a good espresso or a good cappuccino are prepared and, more importantly, what is coffee, why it thrills our mind and how it can help create a good future as a career”.

Franco Bazzara also adds, “Other ideas can be helping the international exhibition which will take place in the city in its 11^th edition or putting the symbol of coffee, a cup, at the entrance of the city. Of course, we all must believe in this project, including media and institutions. We surely are living difficult moments, full of worries, but creating a sort of General States of coffee, which means networking (something that today is missing), would give a greater boost to a field that as affirmed many times by our company, could bring only benefits to our city. An example? Our biennial event, the Trieste Coffee Experts, programmed at the end of November this year, which has gathered around 50 among the greatest Italian experts of the coffee world in our headquarters in Via Battisti for a decade now to spread beauty, the strength of our city, not only in Italy but also abroad”.

Obviously, everyone can give a contribution: speaking of Trieste as “City of Coffee”, we invite all the citizens to click on the following link to support the candidacy of our beloved espresso as a UNESCO intangible heritage: https://www.ritodelcaffe.it

New job and training perspectives are soon to be found in Trieste: the Bazzara Academy launches its first new training project connected to the perfumery worls and it will open its doors, Via Battisti n.1 Trieste, on Saturday 28^th January from 2.30 to 5.30 p.m. With this innovative proposal by IPA “Italian Perfumery Cademy”, our company dives more and more in a typically Italian scenario, not only with the usual high level coffee courses, but also rediscovering another as old as fascinating art, promoting it in a modern perspective.

The course of the Italian Perfumery Academy focus on the creation, formulation, assessment and production of fragrances, but not only: the program is, indeed, enriched with a part dedicated to the flavour world, which will be considered in this case in the food & beverage sector, thus connected to the assessment technique of a beverage, providing a more comprehensive perspective with the objective of training new professionals. The responsible for this training program in the company will be Marco Bazzara, Sensory Project Manager and Academy Director.

The courses will be organised with the “camp” format, already tested in the Academy, especially for foreign participants and for those who, due to distance reasons, cannot take part in the local session realised one evening per week, so as to absorb the contents of the same week and practice for the next one.

Marco Bazzara, creative perfumer, explain the aim and concept behind this initiative:

“Bazzara has been working on the promotion of coffee since always. We are inside the production chain but, however in love with the product coffee, we actually focus on the 360° promotion of the Italian Beauty. This means that we focus on everything characterising this concept. If we think about perfumery as the art of blending oils and rare materials, the origins were in Italy and then the products were exported in France to be developed and inserted over the centuries in a more profitable and impacting context. The aim of IPA is to give value to the flair of Italian perfumery masters from a modern perspective, this way uniting the art of perfumery and the one of sommellerie: a new formula to have a comprehensive approach on a multisensorial level”.

In a nutshell: ideal courses for coffee experts, but not only, because they help to enrich one’s smells knowledge and widen one’s perceptions. The IPA courses put together the technical and theoretical preparation of the perfumer’s nose, fundamental in the perfumery sector to detect and assess fragrances through the sense of smell, and the sensorial skills of the taster who is known to be an expert in the flavour analysis concerning its aromatic, tactile and taste features thanks to the knowledge and skills connected to the food & beverage since always.

“The Italian Perfumery Academy wants to represent a strongpoint in the artisanal perfumery, able to offer a unique training experience, dedicated to everyone. This is possible also thanks to the experiences I have made in the sectors connected to the coffee world, such as, wine, tea, spirits, honey, water, and chocolate. – adds Marco Bazzara – My aim ad certified perfumer is to give back to my city its value and a new perspective to make it a forerunner of a cultural movement: a renaissance for the artistic and creative perfumery. That is why on 28^th January we will open the doors of our Academy to offer to the citizens of Trieste and to everyone who wants it to spend a perfumed afternoon together with friends with the aim of experimenting and discovering the world of fragrances through a series of sensorial workshops which anticipate many of the topic dealt with in our courses”.

It is time for new projects at Bazzara and they will be presented at Sigep, on Tuesday 24^th January with two speeches by Marco and Andrea Bazzara. The 44^th International Exhibition of artisanal ice cream making, patisserie, baking and coffee will take place in the exhibition centre of Rimini at the end of January and is the reference point for the innovations in the sector of the Dolce Foodservice.

This international fair represents a gathering moment for high-level stakeholders: the ideal stage for Bazzara to let Marco Bazzara, Sensory Project Manager and Academy Director present IPA “Italian Perfumery Academy”, the new ambitious project of the Bazzara Academy with its new training offer and the services proposed by the Academy dedicated to the perfumery world. It will be an important moment also for Marco’s brother, Andrea Bazzara, Sales manager of the company, who will present the 6^th edition of he TCE and the recent reprints of the sought-after Bazzara coffeebooks “The Espresso Coffee production System” and “Coffee Tasting”, introducing the news in the two volumes, their new graphics and the new contributor who participated in the project.

The new perfumery courses

Since the very first moment Marco Bazzara became responsible for the development of the Academy, he always gave his personal mark to the training offer, using his rich knowledge background in the field of sensorial analysis. This is not limited to the secrets of the black drink, but it also concerns wine, spirits, chocolate, water, honey, tea and fragrances. Therefore, Marco Bazzara has designed a series of courses able to analyse the several aspects of the production chain also from new perspectives in order to lure and keep alive the attention of professionals as well as of those dealing with the sensorial world in a comprehensive way. The courses of the Italian Perfumery Academy focus on the creation, formulation, assessment and production of fragrances, but not only: the program is, indeed, enriched with a part dedicated to the flavour world, which will be considered in this case in the food & beverage sector, thus connected to the assessment technique of a beverage, providing a more comprehensive perspective with the objective of training new professionals. The courses IPA proposed by the Bazzara Academy put together the technical and theoretical preparation of the perfumer’s nose, fundamental in the perfumery sector to detect and assess fragrances through the sense of smell, and the sensorial skills of the taster who is known to be an expert in the flavour analysis concerning its aromatic, tactile and taste features thanks to the knowledge and skills connected to the food & beverage since always.

Bazzara CoffeeBooks

The presence of Bazzara at the Sigep in Rimini will also be the occasion to present the last publishing project of the Bazzara family and led by Andrea Bazzara. The books are already available online and very soon will be on Amazon and in the best academies. “The Espresso Coffee Production Chain” went from 216 to 300 pages, being thus enriched with 84 new pages. “Coffee Tasting”, on its side, went from 384 to 444 pages, adding 60 new pages. The books are now in their 6^th and 8^th edition but they still are very requested by the public. This new version, which is enriched with many new pictures and the update of some speeches, was designed with the contribution of many important entities, such as, Cimbali, Rancilio, IMA Petroncini and Club House, just to name some of them. This publishing project can, moreover, boast the support of international exhibitions such as, Internorga, Cafeex Shanghai, Thailand Coffee,Tea & Drinks, Cafeshow Vietnam and many more.

Among the great names, we can mention some just as examples. Giuseppe Biffi, who works for the digital transformation of companies at Siemens; the contribution given by Luigi Odello, President of the International Institute of Coffee Tasters and CEO of the Italian Espresso Institute and, Luca Gilberti, Commercial Director of the Group IMA Petroncini. It is worth it to name also Cosimo Libardo, Treasurer of the SCA Board of Directors. The perfect frame for these two books is represented by many wonderful high-level illustrations and pictures coming from the most famous coffee producing countries, especially designed graphics which contribute to the realisation of a publishing project involving several realities.

Presentation of the TCE

And it is not over yet! Andrea Bazzara will also present the 6^th edition of the TCE (Trieste Coffee Experts) 2023. An event which will take place in Trieste, Italian Capital of coffee, and which gather the main characters of the coffee sector. On the occasion of the event, the most current topics concerning the entire coffee production system will be dealt with and it will be an occasion of reflection and sharing allowing, through dialogue, to detect and face the challenges of the market, as well as highlight the need of networking. This has always been a focus for the Bazzara family: unite the strengths of the sector and support the exchange of knowledge and experiences to increase the several professionalism. With this event, the company wants to give value to and promote the culture of high-quality espresso coffee, supporting the birth of new synergies among the protagonist of Italian coffee. An event dedicated to the needs of the coffee sector which looks towards the future with optimism always cherishing its history and bever forgetting innovation from a green perspective: objectives that Bazzara has been promoting for decades.

We wait for you in Rimini on 24^th January in the Coffee Arena!

The support to the employees against the high costs of living, even if normally present in big companies, also involves many small enterprises. This is the case for Bazzara, a small and historical roasting company in the heart of Trieste, which, in its welfare politics, gave to its employees from 1000 to 3000 euros each, for a total amount of more than 25.000 euros net considering employees and collaborators, distributed to the members of the group as fringe benefits usable as coupons for gasoline, grocery, Christmas baskets or refunds for the house energy bills. An important help which comes from the Trieste company to face the higher costs of living and to help the employees in going through the difficult historical period: the higher costs in the bills and the inflation of the last year. We should go back to he ‘80s to find such a high inflation. This is a news which makes Bazzara very proud. The company has always worked, indeed, to create connections among the people and it has always believed that keeping high the value of the job done by a team, benefits not only the company but it also allows to create a stronger bond among the employees.

Thanks to the new laws and as established by the Decreto AIuti Bis, to face especially the energetic crisis, it will be possible to use the money the companies decide to give also to pay the house bills connected to water, light and gas. This news makes possible for the companies to promote new solutions in the field of the company welfare. We are talking about already experimented actions, which however now want to deal with and emergency situation. This is a choice that Bazzara makes as the crowning of its sustainability course: a sustainability which is not only environmental but also social and economical to reach what is defined as common good.

It is worth it to remember that Bazzara became a Benefit Company in December 2021. The company included in its statute some specific aims connected to the common good, making stronger the basis for the long-term mission. As Mauro Bazzara, CEO of the company, says, “taking care of the common good is a responsibility of each individual and it involves also the ability of create value, not only profit, working to have a positive impact on the people and the environment”. A notary deed signed in the presence of the company board signed the important passage already forecast by some steps, such as the creation of an organic line, some recycling and reforestation actions with Treedom, as well as the interest given to people and positive energy politics. A change which is now finally concrete. In 2021 the company also got the certification Fairtrade and it started to work also for the Rainforest one. Today there are still many goals to work for with dedication also to get the certification as a BCorp. The Presidente Franco Bazzara explains, “we have the responsibility to define the future direction of the company. For this reason we established some fundamental action areas which we consider consistent and attainable compared to our current possibilities and the values which characterise us and in which we strongly believe”.

We want also to remember that among the aims for the common good, included in the company stature, some stand out, such as the work for the environment, declined in many different ways, the development of practices and sustainable innovation processes, as well as the intention of having a positive impact on people and supporting collaborations and synergies with the stakeholders.

“In Italy, In Europe, over the world, we perfectly know that every company, included the ones in the coffee sector, are living very difficult moments. In this context, many challenges are waiting for us and one of these is for sure the transition towards sustainability – stated Mauro Bazzara on the occasion of the Trieste Coffee Experts 2023 Preview – I have the point of view of the typical small-medium Italian enterprise. People are consuming more energy than the amount our planet Earth is able to recreate in one year. Of course, we trust in the governments as well as in the big public and private authorities, but companies have a fundamental role too. A role in this transition towards sustainability. That is why it is fundamental to go from a linear economy idea, which is extractive, where the created value is lower than the gained one, to a regenerating economy where the value created by the company is higher than the gained one. We are referring of course not only to the economical value but also to the social and environmental one, which every company around the world can contribute to, regardless the kind of proportion”.

Working for profits but aiming at a higher value for the society and the environment. This is the objective of the Benefit Corporations. This idea, these intentions, these values have been summarised by Bazzara in a private “Sustainability Charter” translated as “Coffee for Sustainability”, also represented by the company purpose: “Coffee for Pleasure, People & Planet”.

For the environment passing through people, the company decided to bet on its team: “a group in which we strongly believe. That is why we started an inclusion process towards the company goals: not only actions of general welfare, but also benefits, especially in this period of higher bills. Every action aims at the wellbeing of the people who work with us”.