Hey America, Georgio says “You don’t know ‘spro!”

Well, this guy might know what he's doing. But the rest of you? Not so much, says Giorgio Milos.

So I read this story from Salon a couple of days ago, and I just can’t resist posting a link to it here. Apparently we Americans are huge disappointments as baristas. Who knew? Of course the story is a bit over the top (Ok, maybe a lot), but it was still entertaining to read, if for nothing else the letters to the editor that follow. Basically, the story follows Giorgio Milos, former Italian barista champion and trainer for illy, around New York City, and documents his disappointment from one café to the next.

Give a read (if you want) and let us know what you think.

About Ken 256 Articles
Kenneth R. Olson (he/him) is co-founder and publisher of Barista Magazine the worldwide trade magazine for the professional coffee community. He has written extensively about specialty coffee, traveled near and far for stories, activities, and fun, and been invited to present on topics important to coffee culture. He is also an avid fan of the Portland Trail Blazers, the Washington Huskies, and public libraries.

3 Comments

  1. i cannot locate the WBC vids but did find he has several vids up on youtube.
    http://www.youtube.com/resultssearch_query=Giorgio+Milos&aq=f
    or search his name.

    meh.

    his technicals aren’t that great and the resulting extraction looks weak- but hey- it *might* taste good. who knows….

    he’s pretty closed minded. i’m curious if he’s ever pulled shots with anything but illy coffee. his brewing parameters seem pretty right on for “that” coffee, but you simply cannot apply the same exact standards for every single coffee.
    America coffee technique has definitely come a long way in the last ten years, but wow. just wow.

    “he who knows everything has nothing left to learn”

  2. “Another respondent pointed out that Milos hardly has room to talk. The last time he competed in the World Barista Championships “ which was won in June by American Michael Philips “ he came in 27th.”

    can we get a link to his presentation?

  3. Two things are all I have to say on this subject. First of all being; welcome to the United States Giorgio, we do things a little differently here than you do at home. Secondly, coffee (i.e. espresso) is both a bigger and broader term than you give it credit for, so try to enjoy it more than quantify it. Espresso is not the ‘be all, end all’ that you make it out to be. Enjoy it for what it is.

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