{"id":134831,"date":"2025-03-24T12:57:50","date_gmt":"2025-03-24T11:57:50","guid":{"rendered":"https:\/\/www.bbs.unibo.it\/?p=134831"},"modified":"2025-03-24T12:57:50","modified_gmt":"2025-03-24T11:57:50","slug":"company-visit-to-accademia-del-caffe-a-journey-through-aromas-and-tradition","status":"publish","type":"post","link":"https:\/\/www.bbs.unibo.it\/en\/company-visit-to-accademia-del-caffe-a-journey-through-aromas-and-tradition\/","title":{"rendered":"Company Visit to Accademia del Caff\u00e8: A Journey Through Aromas and Tradition"},"content":{"rendered":"

For the students of the <\/span>Food and Wine track<\/b> of the <\/span>Global MBA<\/b><\/a> at <\/span>Bologna Business School<\/b>, the visit to <\/span>Accademia del Caff\u00e8<\/b> was a true <\/span>sensory exploration<\/b> into the beating heart of one of the world\u2019s most beloved rituals. <\/span><\/p>\n

Emily Elizabeth Rose<\/b>, a participant in the Master\u2019s program, walks us through the experience, sharing insights and reflections gathered during the guided tour led by expert <\/span>Massimo Battaglia<\/b>.<\/span><\/p>\n

 <\/p>\n

The Hidden Magic Behind a Cup<\/b><\/h3>\n

Anyone approaching the <\/span>world of coffee<\/b> quickly realizes that behind a simple <\/span>espresso<\/b> lies a universe of unexpected <\/span>complexity<\/b>. The visit allowed students to uncover each phase of this fascinating transformation.<\/span>
\n<\/span> \u201cSeeing coffee only as a final product is limiting,\u201d Emily explains. \u201cThe opportunity to follow each step from <\/span>plant to cup<\/b> completely changed my perception.\u201d<\/span><\/p>\n

During the final <\/span>tasting session<\/b>, one particular experience caught the group\u2019s attention:<\/span>
\n<\/span> \u201cWe tasted a coffee made from beans dried <\/span>inside the fruit itself<\/b>. The <\/span>sensory impact<\/b> was surprising \u2013 the aroma and taste evoked a <\/span>cherry pie<\/b>. The contrast between knowing we were drinking coffee and the feeling of sipping a <\/span>fruity tea<\/b> clearly showed how individual <\/span>production choices<\/b> can completely transform the final result.\u201d<\/span><\/p>\n

 <\/p>\n

The Invisible Bean of the Global Economy<\/b><\/h3>\n

Massimo Battaglia\u2019s presentation<\/b> shed light on lesser-known aspects of this ancient <\/span>industry<\/b>.<\/span>
\n<\/span> \u201cBefore this experience, my understanding of the <\/span>coffee industry<\/b> was superficial,\u201d Emily admits. \u201cAs consumers, we tend to overlook the complex web of <\/span>decisions and actions<\/b> that bring a product to our table.\u201d<\/span><\/p>\n

One fact in particular struck the participants:<\/span>
\n<\/span> \u201cIt was eye-opening to learn that <\/span>coffee is the second most traded commodity<\/b> in the world after <\/span>oil<\/b>, with transactions taking place on the <\/span>London and New York stock exchanges<\/b>. And yet, <\/span>farmers<\/b> receive only <\/span>4%<\/b> of the final profit. For every euro spent on an espresso, just <\/span>four cents<\/b> reach the people who grew the beans. This <\/span>disparity<\/b> highlights a broader issue in the <\/span>global food system<\/b>, where those who produce our food are often at the <\/span>lowest rung<\/b> of the economic chain.\u201d<\/span><\/p>\n

 <\/p>\n

Human Connections Around a Cup<\/b><\/h3>\n

The experience also sparked deep reflections on the <\/span>social and relational value<\/b> of coffee in contemporary society.<\/span>
\n<\/span> \u201cComing from <\/span>Seattle<\/b>, I see coffee as an almost <\/span>sacred daily ritual<\/b>,\u201d says Emily. \u201cEvery corner, just like in <\/span>Bologna<\/b>, has a caf\u00e9 with a <\/span>barista<\/b> who becomes part of your routine, someone you know by name.\u201d<\/span><\/p>\n

One <\/span>design detail<\/b> particularly stood out to her:<\/span>
\n<\/span> \u201cMassimo showed us a <\/span>La Marzocco espresso machine<\/b> designed to be <\/span>built into the counter<\/b>, removing the <\/span>visual barrier<\/b> between barista and customer. It\u2019s a perfect example of how <\/span>design<\/b> can enhance the <\/span>human element<\/b> in the coffee experience. This principle will guide my future professional vision: how can we <\/span>rebuild the network of connections<\/b> between <\/span>producers and consumers<\/b> in a system that constantly tries to separate them?\u201d<\/span><\/p>\n

The visit to <\/span>Accademia del Caff\u00e8<\/b> left participants not only with a deeper <\/span>technical understanding<\/b>, but with a renewed <\/span>awareness<\/b>: behind every cup lies a world of <\/span>stories, people, and choices<\/b> that deserve to be acknowledged and understood. A lesson that goes far beyond coffee, and one that is fully applicable to the entire realm of <\/span>contemporary gastronomic experiences<\/b>.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

For the students of the Food and Wine track of the Global MBA at Bologna Business School, the visit to Accademia del Caff\u00e8 was a true sensory exploration into the beating heart of one of the world\u2019s most beloved rituals.<\/p>\n","protected":false},"author":132,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[207,92],"tags":[],"rubrica":[],"class_list":["post-134831","post","type-post","status-publish","format-standard","hentry","category-news-en-2","category-news-en"],"acf":[],"yoast_head":"\nCompany Visit to Accademia del Caff\u00e8: A Journey Through Aromas and Tradition | BBS<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bbs.unibo.it\/en\/company-visit-to-accademia-del-caffe-a-journey-through-aromas-and-tradition\/\" 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