Four Seasons Hotel Guangzhou Showcases the True Flavour of Italian Espresso at Dolcetto

Dolcetto at Four Seasons Hotel Guangzhou debuted a coffee class collaborating with illycafé. Originated from Italy, illycafé has been developed as a worldwide well-known coffee roasting company reflecting high quality and standard of coffee.

Special guests were invited to the class to experience the true taste of Italian espresso. illycafé Asia Pacific Region Barista trainer Fabrizio Aqué conducted the class and introduced what is supreme coffee. During the class, he also presented the technique of making espresso and other classic Italian coffee.

Dolcetto chose illycafé as its exclusive coffee bean supplier because of its high-quality products from Italy. The illy blend is composed of nine distinct highest-order Arabica coffees spanning four continents, purchased directly from the growers. Dolcetto also selected one of best espresso machines in the world, La Marzocco. Every machine is handmade in Florence, Italy, and endowed with the latest technology of coffee brewing.

In Dolcetto, the belief is that the perfect coffee is not only defined by the perfect beans or perfect machine, but also the service that a passionate and skillful barista brings. There are two qualified barista in Dolcetto - one holds the certificate of EHS (European Hospitality Solutions Academy), and the other is certified by illy university as Elite Barista. Dolcetto Manager Elle Wang says, “Like sampling a dish, a cup of nice espresso can be recognised in three aspects: by seeing the crema, smelling the complex aroma and tasting the balance of subtle citrus, roasted toast, flower and honey.”

From now till March 21, 2017, Dolcetto offers a light meal combo: CNY 65 for a cup of Latte Macchiato and a homemade sandwich. Dolcetto brings in one of Italian’s favourites, latte macchiato, to coffee lovers. “Stain the frothing milk by preferable quantity of espresso is the appropriate way to enjoy a glass of latte macchiato,” Elle says. “What people taste in Italy is what they taste at Dolcetto.”