Meet Gabriele Limosani, a true Italian coffee professional from Monza. Gabriele takes care of education and events for Slayer Espresso. He is a Q grader and authorised SCA Trainer and constantly grows his skills and gets new knowledge and certifications.
We see Gabriele all around Europe at events, yet still he finds time to master martial arts. As he says himself, in such an intensive work style, taking care of your body plays an even more crucial part.
Gabriele, what is your first memory with coffee?
My first approach to coffee, apart from school, was in a coffee shop in the center of Monza called Il Caffè della Piazza. We were using an Italian blend 100% – Illy. All I knew back then was to extract 25/30 ml in 25/30 seconds.
What inspired you to pursue a career in the coffee industry, and how did you get started? What did you do before coffee?
I studied in a hotel management school, so I worked in many places in the Horeca sector, such as coffee shops, restaurants, and catering. In the absence of a job, I also worked in warehouses, as a painter, and I was also a piano transporter!
I started in coffee because I had the opportunity to join the Cimbali Group company as a coffee trainer, to learn about specialty coffee, teach others how to make it, and share knowledge—which I love. I was 21 years old back then. The opportunity to work for such a big brand motivated me a lot—the chance to travel, meet new people, and discover new cultures. I discovered myself, thanks to this.
What is your favorite part of your work, and why?
Being in contact with different people worldwide, staying connected with them, and sharing knowledge and experiences while growing personally. I’m a social animal, and those who know me understand how much passion I put into my job.
Can you share a memorable moment from your coffee journey that deeply impacted you?
My first trip to a coffee origin in 2019. I went there with IILA – Istituto Italo Latino America to conduct training for people working on coffee farms. In exchange, they took me (and some other trainers) to visit coffee farms between Quito and the Manta area.
How do you stay motivated and inspired to keep improving your coffee-making skills and knowledge?
I try to challenge myself every day with something new — new goals, activities, or training. We all talk about the same principle — how to make coffee better — but every market has a different approach or story to tell, from north to south and east to west. All of this enriches my knowledge.
Coffee education and martial arts are both demanding and require specific skills. What similarities have you found between these passions in terms of skill development and personal growth?
Despite being two different topics, my life revolves around teaching people to improve their skills or reach their goals. This is incredibly rewarding when they are happy to learn new things.
Dealing with people is not easy — it requires a lot of patience and psychology in a certain sense. I was very introverted and shy years ago, not very talkative. Thanks to these two passions of mine, I opened up and discovered myself.
Has your passion for sports had any impact on the way you approach health and within the coffee industry, either for yourself or your colleagues?
Definitely. With my “not-so-ordinary life,” I think I am one of the most consistent when it comes to sports. It was crucial for me before my current career, and it still is today.
You must respect your body—both mentally and physically—to be efficient at work and in life. I believe some of my colleagues have been inspired by my dedication to sports.
Can you elaborate on your personal approach to a healthy mindset in your intense work life?
Living the life I do is not easy at all. It’s very stressful and requires a lot of organization and sacrifices, especially in my personal life. Don’t get me wrong—I chose this life, I love it, and I would make the same choice a million times.
Since I practice Bruce Lee’s martial art, Jeet Kune Do, I follow his philosophy: “90% mind, 10% muscles.” So, to answer your question, it’s all about the mind — having the strength to face everyday life.
I do a lot of sports (every kind) to feel alive, stay in good shape, and boost my confidence, and most importantly, to release stress and maintain a healthy mental state.
What are some common misconceptions about our industry that you’ve encountered, and how do you address them?
I think people often judge without knowing the facts first. For example, many believe that an Italian blend can’t be a very good coffee, at least in a different way than what they expect.
I take this example because I have had many foreign coffee friends try excellent Italian blends, and they were impressed by the quality in the cup. I changed their minds — a little patriotism, I know!
What are the current trends in cafés in your region? Are there any trends you promote yourself and would like to see more often in other places?
I love it when baristas express themselves, using unusual extraction methods and presenting their work professionally!
I’ve seen baristas freezing the filter holders to reduce volatile compounds, using cryo-distilled milk to enhance coffee flavors, and even making filter coffee with espresso grind size and stronger flow rates. On the other hand, some use slow dripping methods with extended extractions.
This approach gives the final customer a 360-degree experience, adding a bit of humanity to the job. This is what I would like to see in every coffee shop.
What is the one piece of coffee knowledge you would like everyone to know?
How much passion, how many people, how much work, and how much time goes into making a single cup of coffee.
What coffee challenges are you looking forward to? Any new projects or collaborations?
I’m looking forward to becoming a professional judge in various competitions and associations — maybe even competing one day.
This segment is amazing because it’s so diverse—some people specialize in equipment, others in green coffee, milk, or plant-based beverages. There are always new tools and techniques to learn. And not just in the coffee industry — there’s always something new to discover. So yeah, I’m happy and open to new collaborations!
Quick Fire Questions for Gabriele Limosani:
Filter coffee or espresso-based?
50/50; it depends on the mood or time of the day.
Milk coffee or black coffee?
Black—I’m Italian, after all, come on! 🇮🇹
The most underrated coffee drink?
Mokapot coffee.
What brewing method do you use at home?
V60 mostly.
Hobby besides coffee?
Martial arts, gym, motorbike, skiing, football, playing drums.
Favourite barista tool?
Tamper.
The number one coffee shop in Europe that every coffee geek should visit?
There are many I love, so nobody get mad, please! But I would recommend Substance Café, Paris.
Favourite city outside your own for a coffee tour and why?
Athens — the number of specialty cafés and their quality is simply incredible!
