Alessandro Galtieri
Italy
Aroma
Please tell us a little about yourself:
My name is Alessandro Galtieri, I am an independent Barista. I started many years ago, in 1994 in the cafeteria that I still run with my wife Cristina. It’s called Aroma, and it is in Bologna. I’m an SCA member since 2005, and an SCA trainer for the Barista and Brewers modules. I’m also involved in the SCA Brew Crew, to improve the level of the educational Brewers module of the Coffee Skills Program. I’ve always had a great dedication to my profession, over the years improving the quality of the coffees served, the equipment, and my skills to offer my customers the best. The best of what specialty coffee can give is a better quality supply chain, different ways to process, roast, and brew coffee; treating it for what it really is, a product of far greater value than most people think. On my path of growth and professional qualifications, the competition experience was still missing, so I got involved and I won the Italian Championship in 2018 and 2019 so… here I am once again!
What are you excited to do in Boston?:
I am incredibly happy to have a new opportunity to express myself at a world competition. In Belo Horizonte I had a technical problem and I could not give my best. That was a big annoyance for me and I was a bit frustrated. Boston is a second chance for me to offer a great experience to those who will judge me.
A world championship is an incredible experience and a unique opportunity for a brewer to grow. I did so much for my first world competition, I know that I will come back even more enriched by this new experience. I can’t wait for it!
How do you see the coffee industry changing in the future?:
I think that competitions are an important key to boost research about coffee processing. There are many experts sharing knowledge with farmers to obtain great coffees with high quality and value, and teaching sustainability best practices to give coffee a future. I hope that industry will not be blind anymore—there is a huge quantity of money in the coffee business, but it’s crucial that money will be used in the best way, and not just for profit. Coffee is crucial for the life of a huge quantity of persons fighting for a better future. We can do that by investing in scientific programs, education, and opening the eyes of consumers to coffee culture. As baristas, we have to promote coffee quality daily, and act as ambassadors of quality coffee against low prices and bad quality.
Where do you see yourself in five years?:
Teaching as an AST and promoting specialty coffee :)
What are your interests outside of coffee?:
Coffee is my dominant interest, for sure. I also like museums, films, gourmet food, and last but not least, great cocktails :)
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