Graziano Chessa is native Italian who turned his passion into his profession. As a barista, he is an ambassador for the 4M philosophy: maximum quality is the result of the machine, the mill, the "mix" or blend and the "maker", or person making the coffee. Graziano sees personality, motivation and creativity as the most important aspects of the latter, human factor in this recipe for constant quality.

Learn more about our Piacetto Espresso Pro and see what surprise recipes he has in store for you this summer!

Are you active in any barista associations?
I’m a member of the SCAE and sit on the panel of judges for international barista competitions.

How did you become a barista?
I managed a bar, a restaurant on Sardinia with some friends – that’s where I discovered my passion for coffee. I’ve always enjoyed working behind the counter – communication is important to me!

What did you think you would grow up to be when you were younger?
When I was younger, surfing was my passion and catering was my hobby. Today, it’s the other way around and coffee is my life!

What is your dream job?
Being a barista trainer, in other words, exactly what I’m doing.

What can’t you live without, and why?
I can’t start the day without a delicious morning espresso.

What espresso recipe would you care to share with us?
For summer, Caffè Freddo: an espresso with four ice cubes, a spoonful of sugar, blended in a shaker and served in a Martini glass.

What do you consider to be "essential" equipment?
A tamper, shot glasses and a good attitude.