Issue #01
| Editorial Coffee Taster: our voice |
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| As Galileo used to say, there is no knowledge without the sensory experience. | |
| The Interview Coffee in the UK: future impossible for those who do not offer quality |
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| We met Gennaro Pelliccia, Production Technical Manager at Costa: “The looking for Italian-style products and for better quality will not cease in the UK: whoever will not be able to meet this need will have no chances in the market”. | |
| Origins The Brazil Santos Supreme |
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| The strongest aromatic note of this coffee is undoubtedly the cocoa, with its chocolate nuances: the intensity of this smell is almost identical to that of the famous Jamaica Blue Mountain. | |
| Quality The markers of non-quality |
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| With regard to coffee, quality is based on two main aspects: the hygienic-sanitary quality, defined by regulations in force, and the sensory quality, defined by the aromatic and sensory profile. | |
| Sensory Analysis Good or bad, you pay it all the same |
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| The espresso taken at the coffe shop is one of the few products of the ‘Bel Paese’, Italy, associated with the idea of pleasure that you pay for all the same, be it good or bad. | |
| A Barista’s Life Call them, if you wish, details |
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| It is all about this: it is all the details that make the cup unique for our client. Otherwise, it is just a bit of ground coffee that undergoes a certain pressure. | |
| Events 2008 International Coffee Tasting |
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| In November 2008, there will be the second edition of International Coffee Tasting, the only one international competition where coffee is tasted according to the scientific rules of sensory analysis. | |
| World Report News from the world |
