(gentle music)
- Hey guys, Ales from
European Coffee Trip,
Ra-dip behind the camera
and right now we are standing
in front of Deutsches Museum in Munich.
And the reason we came is because inside
there is one of the biggest
coffee exhibition in the world.
It's called Cosmos Coffee and this is what
we're going to show you in this video.
(upbeat music)
We are meeting Sara who is a food chemist
but also creator of
Cosmos Coffee Exhibition
and she will tell us more about it.
- I think that's the main story
behind Cosmos Coffee actually.
The whole exhibition is
all about that we want
to show coffee in all perspectives,
like, show that people behind
the 20 million farmers,
the small holders, and also the roasters,
the baristas and the consumers as well.
So its not just about the farmers
but also about asking the global norms.
Yeah, that's the main thing.
Raise awareness but nevertheless
have fun drinking coffee.
- So this is very popular
part of the exhibition.
It's where people can simulate
what does it take to plant the coffee tree
and they can see it in the real time
during this visual reality app.
And right now I am growing my coffee tree,
and see, you can see my plant.
My production is about 469
grams of green coffee bean.
What means I get about 47 cups of coffee
(upbeat music)
- And here you can be a
scientist, like a chemist,
like me we have our coffee flavor
which is separated in
single flavor compounds.
So coffee aroma consists of 23 compounds
and every original
compound smells different.
So for example.
You have the coffee
flavor here you can smell.
And then you can, yeah.
And then you can separate
it for example to,
lets go on, my favorite one is this one.
Compound which smells like blackcurrant
and you can have a smell, and this is--
- Take it from there?
- Yeah, and its really,
I don't know if you can
see the blackcurrant?
- Wow, that's blackcurrant
- And that's the fruity thing,
like you can really see that coffee
is consisting of so much flavor compounds.
- So we're at very popular
part of the exhibition
is actually this roasting machine
where people coming to see it
can actually roast their own coffee,
wait until it cools down,
and then they can take it
with them as a present.
So this is really interesting.
Here you can see the coffee bean
and level of the coffee bean
from green coffee to brown one.
And you have also different
stages of the roasting.
To start with the green coffee
at around 222 degrees of
Celsium and you end up
with Italian roast at a temperature
of about 245 degrees Celsium.
And you can see the microscopic details
of the coffee bean here.
(upbeat music)
When you see the espresso
machine, you will think,
what is inside, and
right here you can see.
(speaking in foreign language)
The machine breakdown exploded.
So you can see all the
different parts there.
(upbeat music)
Which is the most special
espresso machine here?
- You can ask my personal opinion.
For me its the Biolete from
1933 that's over there.
It's the first prototype
Biolete Moka Can from 1933.
Handmade by Alfonso Biolete.
- [Ales] Wow
- Which seems so boring because it's just
like there's no electricity behind.
But you can see nowadays
everywhere on the globe
and back then, Alfonso
Biolete was so insecure
about the success of this maker actually
that he had like 20 years of hard times
to even make money with it
and now you see it everywhere.
And I think its a humble
little thing being so pretty.
But for the visitors I
think its the La Cornuta
in the middle, its a
famous machine by La Pavoni
made by Dupont and its worth 400,000 Euros
so its the most valuable
coffee maker worldwide.
- How difficult was it to convince
them to borrow you this one?
- Hard, hard, hard, hard.
Yeah and they want to
have it back next year.
But still for one year
you can see it in Munich,
its a unique masterpiece.
- So in this part of the
exhibition you can see
the development of the
coffee brewing over time.
So you start in 1450 with this espresso,
with this coffee maker.
And you continue over
several hundred years.
Until 2019.
(distant chattering)
It would be a pity to come
to the coffee exhibition
without having a chance
to actually drink coffee.
So I advise, there is a Science Cafe,
where Jana is usually
serving you a cup of coffee
that you can take with you
and enjoy the whole exhibition over there.
(upbeat music)
People come more excited about
coffee after they go around?
- They get really excited
when they go through
because then they always come.
Because then here they grow their coffees
and here they can taste
their coffees basically.
So, its quite a nice feature.
And people get more interested
because I always feel like as soon
as you have knowledge about something,
you're more, like, eager
to taste new things
and different things, so
I definitely feel that.
(upbeat music)
- So how do you want people to feel,
what would you think
that or would you wish
they would take away from the exhibition?
- I would wish that they
love coffee even more.
That they go out of this exhibition
saying now I want to try a coffee
or so that even they're
craving even more for a coffee
and that they appreciate it even more,
that they value it more and
pay a higher price for it
so the farmer gets a lot more.
And also that they have a
better coffee experience,
better quality, better tasting coffee.
So in the end it's all
about making it all better
for everyone in the supply chain.
- So we hope that you enjoyed this video.
There are so many things
that a coffee lover
can learn from this exhibition.
So if you have one or two hours in Munich
it's definitely worth your time.
Thank you again for watching,
And I hope to see you in the
next video very, very soon.
Bye bye.
