Tutti i vincitori di International Coffee Tasting 2014, il concorso internazionale del caffè

International Coffee Tasting 2014Si è chiusa a Brescia la sesta edizione di International Coffee Tasting 2014, il concorso tra caffè organizzato dall’Istituto Internazionale Assaggiatori Caffè (Iiac). Iscritti al concorso 149 caffè da 15 paesi (Italia, Corea, Australia, Canada, Cina, Germania, Giappone, Portogallo, Slovenia, Spagna, Svizzera, Thailandia, Taiwan, Stati Uniti, Vietnam). Le valutazioni sensoriali sono state affidate a 26 giudici di 9 paesi diversi (Corea, Danimarca, Giappone, Italia, Malesia, Serbia, Slovenia, Spagna, Svezia).
 
Il concorso è stata anche l’occasione per cogliere le linee di tendenza del settore. “Per quanto riguarda i caffè italiani emergono alcuni nuovi prodotti, tra cui alcune monorigini, e si riconfermano alcuni classici della nostra tradizione – ha commentato Luigi Odello, presidente Iiac – Segno di una bella vitalità del mercato che è capace di evolversi in un solco però di continuità con il proprio passato”.
 
I caffè provenienti dall’estero confermano che sempre di più anche nei cosiddetti nuovi mercati, come quelli asiatici, il traguardo principale è l’equilibrio e la complessità del prodotto. “Si tratta tra l’altro di tratti tipici dell’espresso italiano – ha continuato Odello – Ciò ci fa ben sperare per il futuro del nostro caffè sui mercati più nuovi, i quali assumono naturalmente un rilievo importante per il nostro export”.
 
Il concorso è stato sponsorizzato da Wega Macchine per Caffè e Compak Coffee Grinders e organizzato con la collaborazione tecnico-scientifico del Centro Studi Assaggiatori.
 
INTERNATIONAL COFFEE TASTING 2014: ELENCO DEI VINCITORI
 
Espresso italiano
100% Arabica N. 23 (1), Torrefazione Caffè Gran Salvador, Brescia
Caffè Alberto Miscela Pappagallo Oro, Caffè Alberto Taurocaf, Torino
Caffè Alberto Miscela Pappagallo Rosso, Caffè Alberto Taurocaf, Torino
Caffè Miscela Crema Bar, Torrefazione Caffè Avana, Brescia
Caffè Morettino "Grangusto", Angelo Morettino, Palermo
Caffè Oro (Top Quality), Dersut Caffè, Treviso
Caffè Qualità Royal, La Genovese, Savona
Caffè Roen "Extra Bar", Torrefazione Caffè Roen, Verona
Eccellenza, Artcafé, Parma
Espresso Bendinelli "100% Arabica Gourmet", Torrefazione Caffè Roen, Verona
Estrella Del Caribe, Corsino Corsini, Arezzo
Extra Bar, Torrefazione San Salvador, Sondrio
Faraglia Barrique, Torrefazione Olimpica, Rieti
Gold Arabica, Torrefazione A. Castorino, Salerno
Kavè, G.I.Fi.Ze, Bologna
Milani Gran Aroma, Milani, Como
Miscela Caffè "1 Bar Caracol", Torrefazione Saturno, Alessandria
Miscela Miguel "Reserva Do Fundador", Torrefazione El Miguel, Varese
Miscela Orobar, Caffè Campetelli, Frosinone 
Perfero Velvet, Perfero Caffè, Fermo
Platino Premium Barista, Omkafè, Trento
 
Espresso non Italiano
Barcaffé Bar, Droga Kolinska, Slovenia
Barcaffé Prestige Crema SRB, Droga Kolinska, Slovenia
Barcaffé Prestige SLO, Droga Kolinska, Slovenia
Caffè Bruno / Espresso Italiano, Caffè Bruno, Tailandia
Coffellection Blend, Coffellection, Taiwan
Dromedario Colombia Nariño Supremo "El Tambo", Café Dromedario, Spagna
Dromedario Especial Espresso, Café Dromedario, Spagna
Dromedario Etiopia Limu, Café Dromedario, Spagna
Espresso Anniversario, Orinoco Coffee & Tea, Usa
Espresso Blend Butter, Milano Coffee, Canada
Espresso Blend Velvet, Milano Coffee, Canada
Genovese Super Brazil Blend, Genovese Coffee, Australia
Golden Espresso, Season Coffee Food , Taiwan
La Brasileña 5 Alturas, Café Dromedario, Spagna
Pearls Original Espresso, Coffee Kissa Pearls, Giappone
Pozo Artesania, Café Dromedario, Spagna
 
Filtro
Coffee Atelier Story, Coffee Atelier, Corea
Barcaffé Filter, Droga Kolinska D.d., Slovenia
Kes 1, Koo Eune Sune Coffee, Corea
Kes 3, Koo Eune Sune Coffee, Corea
Kotobukiya A Premium Blend, Kotobukiya Coffee, Giappone
 
Moka
Miscela Evoluzione Macinato Moka, Torrefazione Musetti, Piacenza
Miscela Primo Aroma – 100% Arabica, Torrefazione Morandini, Brescia
 
Monodose (cialde e capsule)
Cialde Marodda "Limited Edition", Marodda, Taranto
Cialde Miscela Cremissimo, Torrefazione Musetti S.r.l, Piacenza
Elegante, Caffè Agust, Brescia
Espresso Love 100% Arabica Cialda, Minuto Caffè, Savona
Natura Equa Bio/Fairtrade, Caffè Agust, Brescia
 
Per macchina automatica casa
Schäumle, Kaffeeroesterei Principe, Germania

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Filippo Mezzaro crowned 2014 Espresso Italiano Champion

2014-10 Filippo-Mezzaro-vincitore-EIC2014

After months of anticipation, the 2014 Espresso Italiano Champion has been named. Held for the first time in London at Pall Mall’s Royal Automobile Club, Filippo Mezzaro beat 14 other baristas to win the prestigious title. All 15 competing baristas came from 14 Italian espresso companies and partner organisations from around the world.

Each barista had 11 minutes to produce 4 espressos and 4 cappuccinos, judged by a panel of technical and sensory judges. The technical judges graded the baristas on the production of their coffees; whilst the sensory judges let the coffee speak for itself.

Each barista was awarded a certificate by the Vicepresident of INEI (Espresso Italiano National Institute), Marco Paladini, and the Secretary General, Luigi Odello. For the best espresso, Cristian Tetro representing Costadoro, took the title and the best cappuccino went to Alessandro Corsi, Essse Caffè. The overall champion, creating the best espresso and cappuccino of the day with the perfect technique, was of course Filippo Mezzaro, representing Torrefazione Saturno.

Filippo’s family life has over 40 years history in the cafe industry: ‘For me, coffee is first of all a passion, but managed with the proper training, it is a much higher quality.’ Filippo has always participated in courses run by the INEI and IIAC (International Institute of Coffee Tasters) and has always believed in continuing his education alongside his hard work as a barista.

This debut event and Filippo’s win signify the beginning of a new trend in the UK coffee market – a trend that celebrates the skill of a traditional barista and the origins of Italian espresso.

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Italian Espresso certification programme and certification for Espresso Italiano Trainers in October 2014

Espresso Italiano Trainer - International Institute of Coffee TastersNew certification sessions for Italian Espresso and for Espresso Italiano Trainers will take place in Brescia (Italy) from the 27th to the 30th October 2014, just after the international exhibition Triestespresso.

The Italian Espresso certification programme is run by the Italian Espresso National Institute (Inei) in cooperation with the International Institute of Coffee Tasters (Iiac). It is made up of two modules (M1 Espresso Italiano Tasting and M2 Espresso Italiano Specialist). The two courses will take place on the 27th and 28th October and are valid for the Inei’s certification Italian Espresso.

The certification programme for Espresso Italiano Trainers will immediately follow on the 29th and 30th October. Candidate trainers have to attend two more modules (M3 Senses Brain Sensory Analysis and EIT Espresso Italiano Trainer course). Certified trainers will be entitled to hold the sensory seminar Espresso Italiano Experience on behalf of the Iiac. The content of the seminar includes information on espresso and tasting techniques with the final aim of teaching the students how to assess the quality of Italian coffee. Each student receives a certificate after passing the thoery and tasting exams at the end of the seminar. There are more than 100 Espresso Italiano Trainers in the world.

For more information, please download the PDF or write to carlo.odello@italiantasters.com.

 

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Registrations Open for the International Coffee Tasting 2014, the World Coffee Tasting Competition

ICT_2014_LogoThe sixth edition of the International Coffee Tasting will be held in Brescia (Italy) on October, 21-22. The commissions of the International Institute of Coffee Tasters, the scientific and independent association that concentrates exclusively on the sensory analysis of the coffee, will meet in Brescia to evaluate samples of coffees coming from all over the world.

International Coffee Tasting 2014 accepts coffee in all different styles, from espresso beans to capsules, from pods to filter coffee. Each company participating to the competition will receive its ranking and the sensory profile of its own product. The winners will be entitled to use the official logo of the competition on the winning products.

The international Coffee Tasting 2014 is open to coffee roasters from all around the world. Coffee roasters can submit their applications by September 19.

The International Coffee Tasting 2014 is sponsored by Wega and by Compak Coffee Grinders.

More information

- competition rules and application forms: http://www.assaggiatoricaffe.org/site/?q=en/node/1006

- a short clip about the International Coffee Tasting 2012: https://www.youtube.com/watch?v=Rxm8eDjLhBs

- contact person: Carlo Odello (carlo.odello@italiantasters.com)

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Join the seminar Sensory Analysis of the Italian Espresso at the Scae World of Coffee (Rimini)

We are pleased to announce that Scae invited the International Institute of Coffee Tasters (Iiac) to hold a seminar about the methodology of tasting Italian espresso at the upcoming World of Coffee in Rimini.

The seminar Espresso Italiano Experience will be held on the 10th June (10–12 AM) in the cupping room by Carlo Odello, member of the board of the Iiac, communications manager for the Inei (Italian Espresso National Institute) and founder of the Ibs (Italian Barista School). He will talk about the scientific tasting method developed to assess the quality of a cup of Italian espresso. Participants will thus learn how to use the Italian Espresso Sensory Map and the tasting sheet developed by the Inei for its certification program for Italian coffee roasters, machines and grinders manufacturers and baristas.

For more information and reserve your seat, please contact Julie Barwick, Scae Education Development Coordinator, at julie@scae.com or visit http://scae.com/news/scae-notices/919-exclusive-first-look-world-of-coffee-workshops.html

2014-05-27 woc-rimini

 

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Is caffeine good for us, or for the plant?

by Luigi Odello
(president of the International Institute of Coffee Tasters)

Luigi_Odello

When a country does not feel threatened, it dismisses the army. This is precisely what the coffee plant does to caffeine, which in practice represents one of its weapons against attacking diseases. The tendency to produce caffeine is however part of a plant’s genetics, and as such is difficult to change.

However, the Brazilian researcher Mazzafera achieved just this, through genetic manipulation, to obtain a plant that produced no caffeine at all, but when reproduced, this same plant then returned to producing the traditional caffeine content. The fact remains that when the plant no longer needs to defend itself against external attack, it produces less caffeine: the Robusta coffee plant, when grown in a healthy environment, such as at high altitudes, reduces its own production of caffeine. This is the same case of the Arabica. In a virtually parallel manner, the trend of chlorogenic acids acts in the same way, constituting another essential defence mechanism for any compounds exposed to the risk of mould, as these acids neutralise their enzymes by acting on the protein part.

Thus for humans, it is important to obtain coffee from plants that had less need to defend themselves, as doctors generally agree on the maximum recommended daily intake of caffeine: 300 milligrams. This means that we can actually drink 6 or 7 espresso coffees, if the alkaloid content is around 40-50 milligrams, but we should halve this in the case of coffee with a high caffeine content. Here is another advantage that the world would have passing to Italian Espresso: an Italian moka coffee can contain twice the caffeine and a filter coffee even three times. But we were talking of Italian Espresso: 7 grams of coffee to obtain a cup of 25 millilitres in 25 seconds. Obviously, that changes if we take the case of the recent inventions of 9/10 grams.

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Coffee around the world: Guatemala Chimaltenango

We are in deep love with Italian Espresso, but from time to time it is nice to take a look at the way people choose and drink coffee in the world. We are glad to publish this short contribution by Andrea Gersi, an Italian-American coffee roaster that blends its Italian roots with the new American trends.

Guatemala Chimaltenango

A Guatemala Chimaltenango (San Jose Ocana Red Bourbon) roasted by Cuvée Coffee, Austin (Texas). Awesome notes of lavander during the cupping and black fruits. Very silky coffee with a pleasant bitterness. 19 g shot for 27 second at 92.5°C temperature.

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Seminar Espresso Italiano Experience in Denmark

Learn to distinguish real Italian Espresso from the many poor imitations sold nationally and internationally.

This is the aim of the Espresso Italiano Experience: the three-hour seminar provides participants with the essential sensory skills to distinguish and appreciate the true taste of an Italian Espresso.

The Espresso Italiano Experience is an exciting, active seminar. Through a series of intuitive exercises, participants acquire a precise appreciation of what a high level Italian Espresso really is.

After successfully completing a seminar last January, Giovanni Ferraro is organizing a second one on February 26 in Aarhus, Denmark, at Caffè Inspirazione (for information please contact: giovadk@gmail.com).

Espresso Italiano Experience

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Coffee around the world: Congo Kivu

We are in deep love with Italian Espresso, but from time to time it is nice to take a look at the way people choose and drink coffee in the world. We are glad to publish this short contribution by Andrea Gersi, an Italian-American coffee roaster that blends its Italian roots with the new American trends.

Congo Kivu

Beautiful notes of citrus, dark fruits and hibiscus awesome. 18 g shot for 25 seconds at 93°C temperature . Nice body for a single origin, very silky. The crema holds very well and the aftertaste is so pleasant: a very delicate cup . By the way, a very surprisingly cup.

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The International Institute of Coffee Tasters opens its branches in Korea and Taiwan

The International Institute of Coffee Tasters (Iiac), which for over twenty years has dedicated its work to the tasting of Italian espresso coffee, actively collaborating in the promotion of this product with the Italian Espresso National Institute, has now strengthened its presence in Asia with the opening of two new branches in Korea and Taiwan.

Over the past two years, the educational and promotional campaigns of the Institute in these two countries has seen significant growth in the numbers of local tasters. This area now boasts an impressive number of 38 Espresso Italiano Trainers, instructors with the task of promoting the culture of Italian espresso coffee through ongoing and varied educational activities. Alongside these figures, there are the Italian instructors who regularly hold sensory analysis courses in Seoul and Taichung.

“The creation of these branches in Korea and Taiwan will provide these two countries with more organisational autonomy, and represents another step forward for our work – commented Luigi Odello, Chairman of Iiac – These two new branches can now be added to the Japanese branch in Tokyo, now active for six years, thereby reinforcing the network that in Asia alone has nearly 700 tasters, many of whom have now reached advanced training levels”.

 

2014-01-24 ICT asia

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