Uncategorized

Registration is open for the International Coffee Tasting 2018, the international coffee competition

International Coffee Tasting, the international coffee competition organised by the International Institute of Coffee Tasters (Iiac), returns to Italy. With twelve years in business and ten editions in Italy and Asia and over 1,000 coffees from all corners of the world, the competition relies on the collaboration between offices in Italy, Japan, Korea, China and Taiwan and the international community of Iiac tasters, now with almost 12,000 professionals in more than 40 countries around the world.

Coffees from all over the world, extracted in all possible forms, compete for the coveted gold medals in a competition with clear and simple features that define and convey the value of the event: assessment entrusted to panels of tasters from the International Institute of Coffee Tasters (Iiac), who work completely blindly according to the most stringent sensory analysis criteria; a precise set of rules; rigorous scientific standards; a pool of judges and samples from all over the world; and a steady and consistent development.

Participation brings lots of benefits

The winners of the competition will be awarded a certificate and gold medal as well as marketing tools that have already been used successfully by the winning roasters of previous editions. The tasters who assess the coffees during the competition will all be coffee professionals, selected according to their in-depth knowledge of the Iiac method. For all participating coffees, a sensory profile will be created and delivered directly into the company’s hands.

Want to know more?

To experience being in the room with the tasters, watch the video from the 2016 edition.

 

 

You can also listen to Iiac President Luigi Odello, giving further details on the competition in his speech. 

 

See what happened at the International Coffee Tasting Asia 2017 here .​​​​​​​

 

To register your coffee

To register, simply follow the instructions in the regulations  here.

For more information

 

Visit us: www.coffeetasters.org

Follow us on: www.facebook.com/coffeetasters/

The protection and dissemination of the Italian Espresso are strengthened by the creation of Inei Limited Co. Benefit​​​​​​​

The Italian Espresso National Institute (Inei), which has been committed to the protection and dissemination of Italian Espresso since 20 years ago, has decided to become Inei Limited Co. Benefit, in order to make its actions even more intense and effective.

The Italian Espresso National Institute (Inei) gathers 35 members including equipment manufacturers, coffee roasters and supporting companies (aggregate turnover of approximately € 700 million). The decision to transform into Inei Limited Co. Benefit has been taken to make Inei’s commitment to the protection and dissemination of Italian Espresso ever more intense and effective.

"Inei was born in 1998. Twenty years after its foundation we have opted for a transformation that will allow us greater and better operations – commented Paolo Nadalet, the president of Inei – The legal form of Limited Co. Benefit was chosen to protect the spirit of Inei, as this form requires the board of directors to identify and pursue social interest purposes, to be duly reported at the end of each financial year".

"The protection of the Italian Espresso obviously remains the heart of Inei’s action and, in this sense, it will continue to guide our choices – added Luigi Odello, secretary general of Inei – Our commitment remains strong on both the national and the international markets, in terms of training of operators, with the support of the International Institute of Coffee Tasters (Iiac), as well as in terms of product quality control and events to help dissemination, such as our Italian Espresso Champion Competition".

 

 

Inei was assisted by the Ntcm law firm with a team comprising Vittorio Noseda, Luigi Ardizzone and Fabio Rebesco.

 

 

All the awarded coffees of the International Coffee Tasting Asia 2017

The eleventh edition of the international competition organised by the International Institute of Coffee Tasters (Iiac) was held in Guangzhou, China; 39 gold medals were awarded to coffees from Italy, Canada, China, Korea, Spain, Taiwan and Thailand


The eleventh edition of International Coffee Tasting took place in Asia, in the city of Guangzhou (China). 162 coffees from nine countries (Australia, Canada, China, Italy, Japan, Korea, Spain, Taiwan and Thailand) took part in this edition. The judges were 28 tasters of the International Institute of Coffee Tasters (IIAC), all Asian professionals.

Iiac member of the board and director of this year’s event Carlo Odello had this to say, “As always, International Coffee Tasting applies the strictest tasting and scoring methods, with a minimum threshold for a medal and up to a 30% cutdown of the competitors. We can observe significant qualitative growth in the coffees produced in the new Asian markets and a positive affirmation of thos Italian coffees which manage to balance structure and aromatic richness”.

The Asian market is probably the largest coffee laboratory in the world right now. Mr Odello added that, “The vast majority of the countries in the area are tea-based cultures; light roasting with fruity, floral and acid notes can satisfy the palate of the new consumers. Espresso, including the Italian one, is playing an increasingly important role, especially as a base for milk-based drinks, much loved in this part of the world. Pure espresso is a cult for a few connoisseurs”.


List of the Gold Medals by category and in alphabetical order.

FILTER (CAT. A)
  • China, Beijing Edyd Trade Co. Ltd, Ej Coffee Ethiopia Hanbelle G1
  • Korea, Café Waan, Amore
  • Taiwan, Cama Coffee Inc., Golden Mandheling And Brazil Blend
  • Korea, Coffea Syndrome, Yirgacheffe
  • Korea, Croc & Coffee, Khk

AUTOMATIC COFFEE MACHINE (CAT. B)
  • Taiwan, Cama Coffee Inc., Cama Breakfast Blend 1
  • Taiwan, Cama Coffee Inc., Cama House Blend (HB)

SINGLE SERVE (CAT. D)
  • Italy, Torrefazione Paranà S.r.l., Miscela Espresso Italiano in Monodose
  • Italy, Torrefazione San Salvador S.r.l., Capsule San Salvador

ITALIAN ESPRESSO (CAT. E)
  • Italy, Angelo Morettino S.r.l., Caffè Morettino Reserve 100% Arabica
  • Italy, Apulia Vending S.r.l., Caffè Morola Oro
  • Italy, Caffè Fantino di Fantino Paolo & C. S.a.s., Start Miscela Bar Biologica 100% Arabica
  • Italy, Dacatè S.r.l., Golden Brasil Coffee in Black
  • Italy, Diemme Industria Caffè Torrefatti S.p.a., Miscela Oro
  • Italy, Errepi S.r.l., Subito
  • Italy, Taurocaf di Alberto & Anzola S.n.c., Caffè Alberto Miscela Pappagallo Rosso
  • Italy, Taurocaf di Alberto & Anzola S.n.c., Caffè Alberto Miscela Pappagallo Oro
  • Italy, Torrefazione Caffe Roen di Sergio Bendinelli, Espresso Bendinelli 100% Arabica Gourmet
  • Italy, Torrefazione Caffe Roen di Sergio Bendinelli, Caffè Roen 100% Arabica
  • Italy, Torrefazione Saturno Notti Pietro & C. S.r.l., Miscela di caffè "1 Bar Super"

INTERNATIONAL ESPRESSO (CAT. F)
  • China, Beijing Edyd Trade Co. Ltd, Ej Coffee Select Blend Espresso
  • China, C•Taipei, M9 Coffee Blend
  • Taiwan, Café Bank, Emperor Seal
  • Korea, Coffee Bang-A, Red Orange
  • Korea, Coffee Bang-A, Rainbow
  • Taiwan, Da Vinci Creative International Company Ltd., Colnago Blend
  • Spain, Grupo Dromedario S.a., Dromedario Especial Espresso
  • China, Guangzhou City Bai Li Fresh Food Co. Ltd, Semi-Automatic Coffee
  • China, Guangzhou City Bai Li Fresh Food Co. Ltd, Moka Coffee
  • China, Hainan Wancup Food Co. Ltd., Wancup Green Label Espresso
  • Taiwan, Hsieh Ming Wei, Angel Coffee
  • Thailand, K.V.N. Import Export (1991) Co. Ltd., Amabile Blend (Aroma Brand)
  • Canada, Milano Coffee Ltd., Concept #9
  • Canada, Milano Coffee Ltd., Silk Lili
  • Korea, Orosy Coffee, Orosy-Dal
  • Korea, Orosy Coffee, Shining Rosy
  • China, Replus Coffee Co. Ltd, Carter Espresso Coffee
  • Taiwan, Saki Café, Saki Espresso
  • China, Seng Pan Food Company Limited, Aden Blend
  • China, Shanghai Jinzhan Food Management Co. Ltd., Mask Coffee
  • China, Shanghai Jinzhan Food Management Co. Ltd., Lady Coffee
  • Taiwan, T Champion Coffee Company, Blackcat In Tango
  • Taiwan, Tsun-Wu Liu, Etude
  • China, Wahshing Coffee Limited, Sunshine Blend
  • China, Wahshing Coffee Limited, Blooming Season
  • China, Wahshing Coffee Limited, Espresso
  • Taiwan, Yao Wen Chang, Super Sweet Poetry
  • China, Yu Zuo Zhi International Trading (Shanghai) Co. Ltd, Tjc Classical Formula

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: