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.

 

Read also:

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)

Read also:

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

 

Read also:

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.

Read also:

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.

Read also:

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

Read also:

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.

Read also:

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

Read also:

Coffee challenges Asian markets with International Coffee Tasting Asia 2013

 

International Coffee Tasting, the coffee competition from the International Institute of Coffee Tasters (Iiac), is poised to conquer the world. International Coffee Tasting Asia 2013 will in fact be held in Tokyo this November. After four editions organized in Italy, the competition moves to one of the most definitely interesting areas for the world of coffee: Asia.

The rules and methods implemented will be the same that helped International Coffee Tasting succeed so far: completely blind tastings performed by Iiac tasters and statistic validation of data. Only the winners will be announced (those who ranked in the first 30 %), the others will still receive a sensory profile and their placement so that they will be adequately informed about their performance (in this sense, the competition is also a useful market research).

"The big difference is that the tasting commissions will be made up exclusively of Asian Iiac tasters: Japanese, Korean, Taiwanese, Chinese," says the President of the International Institute of Coffee Tasters Luigi Odello, "Here is the real value of this competition: a sensorial evaluation performed by professionals who operate in arguably the most interesting export markets of the moment."

Many of the past winners have told us how being able to claim an International Coffee Tasting Gold Medal supported their export business. An award won in Asia for the Asian market could therefore have very important value.

Regulations and the application form are available at www.coffeetasters.org.

Read also:

Certification Session in October 2013: become an Espresso Italiano Trainer

Espresso Italiano Trainer - International Institute of Coffee TastersWe are glad to announce a new certification session to become an Espresso Italiano Trainer. It will take place in Brescia (Italy) from 14 to 17 October 2013, just before the international exhibition Host in Milan.

The Espresso Italiano Trainer is entitled to hold the seminars “Espresso Italiano Experience” on behalf of the International Institute of Coffee Tasters. He is an ambassador of the Italian espresso culture and passes on information and basic tasting techniques to students, in order to evaluate the coffee.

The seminar “Espresso Italiano Experience” provides a basic training for the Italian espresso tasting. The basic principles of sensory analysis and the use of the tasting card must be passed on to participants in an intuitive way, alternating theory and practice of tasting. This can only be done by a qualified trainer: the Espresso Italiano Trainer.

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

 

Read also: