Our Food
Espresso is the soul of coffee; Chiasso Coffee Company is all about letting its soul speak for itself. At Chiasso we have painstakingly learned and refined the coffee process from start to finish to deliver our guests with the perfect espresso shot every time. There are four crucial elements to creating the perfect Chiasso espresso shot. To begin, we start with expertly selected and roasted coffee beans; second, we work exclusively with the perfect grind; third, we house the world's best espresso machines and last but certainly not least, we select the very best talent and provide our people with industry leading training and development. The result, coffee utopia.
The Artists
Our goal at Chiasso is to create experiences that enrich our guest’s lives. In order to accomplish this, we begin with the faces of the company. Chiasso baristi are not chosen by accident, it is a requisite that they have two things; an extreme passion for coffee, and the dedication to constantly learn more about coffee. Espresso is an art form and a career that requires skill, enthusiasm and commitment in all aspects. The Chiasso barista is a student of the bean, they spend time studying their machine and its operation, developing a body of knowledge, and becoming an ambassador into the world of coffee and espresso.
Becoming a Chiasso barista requires expert precision, a professional but creative attitude, patience and extensive training - above and beyond their previous level of knowledge on the craft of making coffee. Beyond having the skill and ability to consistently pull the perfect espresso, our baristi are trained on how to recognize the right blend, proper machine maintenance, where coffee comes from, cultivation and production, why fresh coffee makes a difference, achieving the optimal temperature of the milk to extract the perfect amount of sweetness, how to use all the barista’s art tools, the difference between a ristretto, caffe latte, cappuccino, etc. Once this knowledge is second nature and they can execute a perfect espresso shot every time, the barista can then learn to pour latte art, and develop their personal style.
- Chiasso baristi are not chosen by accident, it is a requisite that they have two things; an extreme passion for coffee, and the dedication to constantly learn more about coffee.
