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Fabio Dotti is the 2017 Italian Espresso king

Fabio Dotti, 21 years old, is the winner of the fourth international edition of the Espresso Italiano Champion, the barista competition organised by the Italian Espresso National Institute (Inei). After an entire year of challenges in eight countries around the world (Italy, Japan, China, Korea, Taiwan, Thailand, Bulgaria and Germany) involving over 400 baristas, just four professionals made it to the final: Sun Lei (China), Ruffy Chan (Taiwan), Piyaphong Sihawong (Thailand) and Fabio Dotti (Italy). 

The young professional barista and trainer won the Espresso Italiano Champion title by setting the perfect grinding and subsequently preparing four espressos and cappuccinos with a blend approved by the Italian Espresso National Institute (Inei). A race against time (just 11 minutes) and under the watchful eyes of the technical judges and subjected to the ruthless blind verdict of the sensory judges from the International Institute of Coffee Tasters (Iiac).
“The Espresso Italiano Championship is a relevant competition as it regards the daily tasks and commitments of a barista – Fabio Dotti said – The beauty of this competition is that its complexity puts you to the test: you must manage your emotions and equipment impeccably in order to deliver the perfect espresso and cappuccinos”.
“The competition continues to grow and reaffirm its distinguishing character. It is far more than a just a competition, but a real training opportunity that enables us to transfer our knowledge of Italian espresso to the world – commented Paolo Nadalet, Chairman of the Italian Espresso National Institute (Inei) – The competition’s prominence is reflected by the rising number of participating baristas year-on-year and the glowing support from its followers”.   
“The key element of the Espresso Italiano Champion’s success is encouraging the baristas to be ambassadors for Italian espresso all over the world and to become role models for their colleagues – stated Luigi Odello, General Secretary of the Italian Espresso National Institute (Inei) – For the tradition to be kept alive, even innovated, it must be continued by highly-skilled and motivated professionals, like the ones we met within this edition of competition”.
The international final was hosted at Host 2017 by Wega Coffee Machines. The international semi-finals were hosted by La Genovese, Dersut Caffè, Essse Caffè and Mokador. 
Past Espresso Italiano Champions have been Filippo Mezzaro from Italy (2014), Giannis Magkanas from Greece (2015) and Park Dae Hoon from Korea (2016).
 
Watch the video here:
 
 

Espresso Italiano Champion 2017: international semi-finals and final at Host 2017

15 baristas from 8 countries competing at the international semi-finals of the Espresso Italiano Champion 2017: only 4 will make it to the international final and compete for the title. The international semi-finals of Espresso Italiano Champion 2017, the Italian Espresso National Institute’s barista competition, will take place at Host 2017 in Milan on Sunday 21 October, the international final on Sunday 22 October.

The path taken by the competitors to gain their place in the semi-final phase was very long. Over 40 contests were held in 8 different countries (Italy, Japan, China, Korea, Taiwan, Thailand, Bulgaria and Germany) and more than 400 professionals took this challenge. Selection brought 15 competitors the semi-final which will be held on Sunday 21 Octobet at the following booths:

  • La Genovese, Pav.14, Stand H22, 11:00 AM
  • Dersut Caffè, Pav.14 Stand L39, 2:00 PM
  • Essse Caffè, Pav.18, Stand B50 C57, 2:00 PM
  • Mokador, Pav.18 Stand D50 E51, 2:30 PM
Only four of the competitors will make it to the international final which will take place at Wega’s booth (Pav. 24, Stand D52 D60) on Sunday 22 October at 3:00. Baristas will compete for the title on a Wega MyConcept EPU espresso machine and a Wega 6.4 Instant grinder.
 

Sensory analysis of the Italian espresso at Host 2017 with the International Institute of Coffee Tasters (Iiac)

The International Institute of Coffee Tasters (Iiac) is at Host 2017 with a series of events devoted to the Sensory analysis of the Italian espresso. At Host 2017, in Milan from 20 to 24 October, the International Institute of Coffee Tasters (Iiac) offers three events devoted to the Sensory analysis of the Italian espresso, in collaboration with three different partners.

The first is a seminar dedicated to Italian espresso tasting, which will be held on Friday 20 October from 2 pm to 2.45 pm as part of Cafe Chronology, a show organized by Specialty Coffee Association (Sca) and World Coffee Events (Wce) in partnership with MUMAC. An opportunity to discover the Iiac tasting method, the same used in Italian Espresso National Institute (Inei) certification. The seminar will be conducted in English by Carlo Odello, Iiac member of the board.

Iiac will also provide scientific support for Caffè Milani in its historical tasting sessions throughout the whole fair. Today’s espresso does not have the same aroma as the espresso sipped by our grandparents and great-grandparents. What was the coffee profile of the past and what will it be in the future? To answer this question, Caffè Milani restores and displays coffee machines from three different eras, with the recreation of the blends used in the past and a guide available for visitors.

On Monday 23 October, from 2.30 to 3.30 pm, IIAC will be the guest of Mumac Academy, with a new seminar on sensory analysis, taking advantage of the opportunity to study in more detail certain technical points tied to the psycho-physiology of the sensory analysis of our coffee. In particular, it will focus on the function of the olfactory system and on the olfactory components of a cup of Italian Espresso. The seminar will be conducted in English by Carlo Odello.

Again at Host 2017, IIAC presents the new edition of Espresso Italiano Tasting at Stand T32 in Pav. 22. This book has been an essential guide for numerous operators in the coffee sector in their training on Italian espresso tasting. The previous edition of 2002 was a bet that paid off for Iiac, who translated it into 11 languages, intended primarily for its own community of associates (more than 10,000 in over 40 countries around the world) and, naturally, for whoever wishes to learn more on the subject.

New edition of Espresso Italiano Tasting: the sensory analysis of the Italian espresso in a single volume

The new edition of the International Institute of Coffee Tasters’ book, a bestseller in the coffee business, will be presented at Host 2017. The book that has proved essential in the training of many professionals in the coffee business returns with a totally new edition: Espresso Italiano Tasting, guide to the sensory analysis of the Italian espresso. A bestseller right from the first edition in 2002 and a bet that paid off for the International Institute of Coffee Tasters (Iiac), which has translated it into 11 languages, intended principally for its associates (more than 10,000 in over 40 countries around the world) and, naturally, for anyone who wishes to learn more on the subject.

A book with one eye on the future right from the very first edition. “Iiac’s year of foundation puts it among the longest-operating organizations of the sector: 1993. Created to develop coffee tasting methods, its success story has been interwoven with the unique and compelling coffee extraction that is the Italian espresso,” points out Luigi Odello, Iiac Chairman and co-author of the book. “It was clear to the founders of the Iiac right from the start that they needed an accurate method of sensory analysis to measure the characteristics of the Italians’ best-loved cup of coffee.”

A book that serves and is of immediate use primarily to the coffee sector. “Indeed, the coffee industry distinguishes itself inasmuch as it is incredibly fragmented over space and time,” continues Carlo Odello, Iiac advisor and co-author of the volume, “so there is the risk that the different parts fail to understand each other, which is why sensory analysis assumes a crucial role today: it enables the parts involved to discuss the product in an effective manner and contributes to achieving their set objectives, the most worthy of which is to offer a high-quality espresso.”

The new edition of Espresso Italiano Tasting will be presented at Host 2017 in Milan from 20 to 24 October in the area of the Italian National Espresso Institute and the International Institute of Coffee Tasters (Pav. 22, Stand T32).

Free entry tickets to Host 2017 for Iiac members

Host 2017, the most important exhibition in the world for hospitality, is back from the 20th to the 24th of October in Milan. As usual it will be a remarkable showcase for the international coffee business. 

Thanks to the agreement between the International Institute of Coffee Tasters (Iiac) and the organization of Host 2017, Iiac members are entitled to get a free entry ticket to the exhibition. A great opportunity to see what is new in the coffee business, take a look at the new editions (in Italian and in English) of the book Espresso Italiano Tasting and enjoy the international semifinal and the final of the Espresso Italiano Champion 2017 organized by the Italian Espresso National Institute (Inei).
 
Iiac and Inei will be at pavillion 22, booth T32.
 
Iiac members will receive by e-mail the invitation code to download their entry ticket.
 

Italian Espresso certification programme and certification for Espresso Italiano Trainers in Fall 2016

New certification sessions for Italian Espresso and for Espresso Italiano Trainers will take place in Brescia (Italy) from the 25th to the 28th of October 2016. 

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 25th and 26th of October.

The certification programme for Espresso Italiano Trainers will immediately follow on the 27th and 28th of 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 190 Espresso Italiano Trainers in the world.

For more information, please see the attachment or write to carlo.odello@italiantasters.com.

Registrations Open for the International Coffee Tasting 2016, the World Coffee Tasting Competition

The eighth edition of the International Coffee Tasting will be held in Brescia (Italy) on October, 18-19. The commissions of the International Institute of Coffee Tasters (iiac), 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 2016 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 2016 is open to coffee roasters from all around the world. Coffee roasters can submit their applications within the 1st of October.

The competition is organized by International Institute of Coffee Tasters (Iiac) with the cooperation of the Italian Tasters – Centro Studi Assaggiatori (Csa) and the support of Iiac Japan, Iiac Korea, Iiac Taiwan and Iiac China under the patronage of the International Academy of Sensory Analysis (Iasa).

More information:

Welcome to the “rare soils” that tell us where coffee comes from

by Emanuela Pusceddu, PhD in Physics


IBIMET Institute of Biometeorology – National Research Centre (CNR)
 
Quality and authenticity are important aspects for the agri-food industry and consequently also for the safety of consumers and manufacturers.  A problem affecting the agri-food industry, both from the point of view of product quality and economically, lies in the issue of counterfeit origins, adulteration and labelling of products.
 
The scientific community has focused its attention to thwart fraud on food matrices, such as wine, oil, wheat, rice and many other products.
Several studies have addressed the issue of varietal traceability of agricultural products and allowed to develop solid analytical methodologies while to date, there are few studies on geographical traceability. Currently, several investigative techniques are able to characterise bio-matrices from a chemical, physical and biological viewpoint.
 
Some of these techniques take into account a family of chemical elements, the so-called "rare soils" (family of Lanthanides). These chemicals are contained in the soil and are absorbed by plants, and are also found in fruits or in food products. In particular, the analysis of chemical elements has been applied successfully in this field, such as mass spectrometry with inductively coupled plasma (ICP-MS). One study demonstrated with this technique that the composition of multiple elements in food products is strongly influenced by the solubility of inorganic compounds in the soil. This shows that there is a correlation between the chemical elements present in the soil, in the plant and in the fruit. The possible identification of trace elements, such as the lanthanides in bio-matrices may be used to identify the geographical location of the soil that produces them.
 
Currently, an experiment is under way to determine the traceability of coffee in collaboration with the Italian Espresso National Institute (Inei) and the International Institute of Coffee tasters (Iiac). Preliminary tests revealed a substantial difference between the quantities of Lanthanide elements contained in green coffee taken from samples from two different countries. Therefore, we have been able to observe the discrimination between two samples of coffee originated from different soils. The same type of experiment was also conducted on coffee after roasting, coming from two different countries. Even in the case of the roasted samples, it has been possible to observe the discrimination between the two agro-products from different soils.
The next steps of this study focus on the refinement of the technique used and the construction of a database of coffee with the guarantee of geographical origin. This work will allow us to achieve significant results for the agri-food sector, in the field of geographical tracking and authentication, in order to protect consumers and manufacturers.

The video of the finals of Espresso Italiano Champion 2015

Watch the finals of the Espresso Italiano Champion 2015 in Milan at Host on the 25th of October, the only barista championship completely focused on the Italian espresso and cappuccino.

The king of Italian coffee is Greek

The king of Italian coffee is Greek: Giannis Magkanas, 24 years old, graduates as a champion successfully passing the semi-final and final phases of the Espresso Italiano Champion 2015 championship, organised by the Italian Espresso National Institute (INEI).

Despite his young age, Giannis Magkanas has been active for several years in the coffee industry. After studying at the Essse Caffè training centre, he now works for Essse Caffè Greece within the Quality Assurance and Training departments. “In Greece having an Italian Espresso is a very common thing, – he declares – Greeks love Italian coffee as it is both complex and balanced”.

“It is truly positive for the Italian coffee industry that the winner of the Espresso Italian Champion 2015 is a young Greek man – commented the President of INEI Paolo Nadalet – This represents a symbol of the vitality of our product which is able to keep on fascinating professionals and consumers well beyond the Italian borders”.

Most of all, Espresso Italiano Champion keeps on being an important educational event. “The competition is and must remain an important moment of comparison between professionals, a push to do better and better – declared the General Secretary of INEI Luigi Odello – As of this year we have seen many excellent professionals and the level of the competition has further increased as compared to last year’s edition”.
 

In the picture: Gianni Magkanas, Espresso Italiano Champion 2015, with Paolo Nadalet, President of the Italian Espresso National Institute (INEI)