Philips Saeco and Lavazza event at Eataly

Philips Saeco co-hosted an event with Lavazza at New York City’s famed Eataly to present a history of espresso and technology. It was an intimate gathering of professionals who specialize in food, design, coffee, and Italian heritage. 

Salvatore Foto of Lavazza

The day was full of information about the fundamentals of coffee, including the brewing process, and the regions of the world where it is produced. There was also a special presentation made by Salvatore Foto from Lavazza, a company that is the number one coffee selling brand in Italy.  Each attendee received a gift bag that included Qualita Oro, an aromatic, medium roast coffee made with 100 percent Arabica beans from Central America, and the highlands of Africa.  I’ve used it in my Syntia machine, and consider it a delightful late afternoon treat.

Isaac Cohen with the Syntia Brew Group

Isaac Cohen from Philips gave an informative presentation of the history of the company’s espresso machines and its numerous design innovations.  In 1985, the company premiered the first brew-to-cup machine.  He also gave a detailed overview of the Philips Syntia Focus espresso machine, and explained the function of the brew group, a patented feature that is considered the heart of the fully-automated machine.  The device allows the machine to tamp, brew, and dispense coffee in one cycle.  Alessandra Rovati, who edits the blog, Dinner in Venice, closed the afternoon with a lively discussion of the history of coffee and café culture in Venice, Italy.

The evening was capped off by a visit upstairs to La Birreria at Eataly, a rooftop restaurant and brewery.  The restaurant has a retractable roof, with unparalleled views of some of Madison Park’s most iconic skyscrapers, including the Flatiron building. 

 A special menu was prepared for the occasion, and below are a couple of photos of the delectable meal.  The restaurant served the most wonderful tiramisu that I’ve ever had.  Overall, it was a joyous occasion, full of fantastic food, and the unprecedented opportunity to gain more information about coffee.  It is not something that I will soon forget.  I’m very grateful to all for the extraordinary experience.