Coffee served in Colombian hotels tastes like "dirty water," French chef Bertrand Resnault boldly declared at a gastronomic conference in Popayan, Cauca.
World-reknowned chef and director of culinary schools, fellow Frenchman Paul Bocuse scrambled to clarify that Resnault's declaration regards only the coffee that he has tried in his lodging and is not a generalization of the way that coffee is prepared in the whole country.
Daily El Tiempo was infuriated by Resnault's claim and fired back: "Resnault does not explain how in his house in France, with Colombian coffee, he can produce a high-quality cup of coffee, while in Colombia where that coffee is planted and produced, the coffee is so deficient."
Resnault ("who learned his few culinary skills from his mother," sniped El Tiempo), said it was clear that training is required on how to adequately prepare coffee, and that producers should be responsible for such training, especially for the hospitality sector. For Resnault, "coffee is a noble product" that [deserves] respect, that merges science and mysticism.
Bocuse's school has a 'coffee-ology' center where apprentices learn how to prepare and savor a good cup. In countries such as Italy, there are schools that specialize in training baristas and making coffee. According to Resnault, the same should be established in Colombia.
"Since Resnault has only tried Colombian coffee in hotels," sneers El Tiempo, "there is still time before his flight back to France for some Colombian to invite him to his home and offer him a coffee, the best in the world, and, yes, prepared well."
CoffeLover
said:
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... Well, this is not the idea of Resnault, this is a vision of most French and Italian chefs and they are right. Colombia produce the best coffee of the world, but the masters in preparation are Frenchs and Italians. What Resnault wants to say is that Colombia, having the best coffee of the world, should be educated in preparation as well. It is not a question of putting hot water, pouring some spooms of coffe, some suger and finish! That is not talent. Coffee is an art. El Tiempo should ask him how to prepare a good coffee instead of trying to give a lesson to a master. |
MJ
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... I would take a great cup of Colombian coffee prepared Colombian style any day, over the mud that French and Italians call coffee!!! The Italians may know they're cheeses and the French may know the smell of there own Colitas, but Colombian prepared coffee is hands down the Best in The World!!!! |
MJ
said:
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... The exquisite flavors of pure Colombian coffee speaks for itself without having to be masked with so called "art". The Italians may know they're cheeses and the French may know the smell of there own colitas. But Colombian coffee prepared Colombian style is hands down superior to the mud The French and The Italians call coffee. |
Cesar
said:
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... I am not a coffee expert, but I understand what Resnault is getting at. Venezuela has a similar problem with chocolate -- they produce some of the finest cacao but very poor "fine" chocolate. It's different here, of course, because coffee can be prepared by the individual, but there is technique involved. Some people of course don't have it and it's wrong for Resnault to make such a blanketing negative statement, but it would be nice to have some sort of organized effort to make a better presentation of such a national product to improve the image and marketability. |
Bryan Wray
said:
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... I think it's important to note, especially in reference to the comment that the French and Italians make the best coffee in the world, that neither of these countries have ever placed within the top three at the World Barista Championship, which is kind of the make or break of coffee preparation. Actually, if any country was to brag about being "The best in the world," I think that Denmark has the right before any other country. A quick trip to www.worldbaristachampionship.com will let a lot of you that have no idea, see what the coffee industry is really up to in terms of coffee preparation. -bry |
Roger
said:
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... I find it quite remarkable that people will simply react defensively to such claims and ignore some basic facts. Historically most of Latin America coffee exports tended to be of the best quality, saving the seconds or less premium products for national consumption (sell the best for better prices). Being a Brazilian myself, and naturally loving the standard "cafezinho" that we have there, I have noticed the difference between the export and the domestic products. The coffee we use there, in much the same way as in other countries in the region, is, in my opinion, burned and bitter in comparison to the export grade. The two taste different, of course, and you can clearly notice it when you do not sweeten them - the coffee made with the domestic product is unbearable to most. We grow up with these tastes and have the tendency to think it is the best (I still love our "cafezinho" even if made from an inferior coffee quality) but you only have to point to the success of Starbucks and other high end coffee shops to see that we can all appreciate the other tastes as well. Colombians do know how to make great coffee, and export even greater kinds ... let's not get confused over what is preference and matters of taste, along with their economics, with what should fall in the flavors and quality categories please! |
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