An Italian coffee master is sharing his espresso expertise with baristas in the Kurdistan Region. Damian Burgess, who has traveled across Italy seeking the perfect tazzina, returned to the Kurdistan Region to teach coffee artistry.
Burgess, formerly of the Italian Trucillo Academy, says coffee in Italy is more than a drink—it is an art form centered on espresso. “The espresso is our way, as Italians, of drinking coffee,” he explained. He stressed that the unique flavor of Italian coffee comes from blending and roasting beans from around the world.
He also highlighted the espresso’s quick consumption style. “Espresso means ‘quick,’” Burgess said, noting that the small 25-milliliter shot captures the best combination of coffee flavors. He added that coffee can be enjoyed at any time of day, and cooler temperatures often bring out more sweetness.
During workshops, Burgess introduced coffee cupping, a professional tasting method involving slurping. He emphasized, “Eighty percent of flavor comes from the nose,” showing why aroma is crucial for tasters.
When tasting local Qazwan coffee, brewed from roasted terebinth seeds, Burgess commented that while it is enjoyable, real coffee comes from coffee beans.
Burgess’s visit goes beyond brewing tips. It is a cultural exchange connecting Italian coffee traditions with the emerging coffee scene in Erbil and Sulaymaniyah. His workshops encourage creativity, technique, and appreciation for coffee culture among local baristas.
Through hands-on practice and professional guidance, local baristas are learning how to craft superior espresso and understand the cultural depth behind each cup. The program strengthens both skills and cross-cultural appreciation.