Issue #02
| Editorial Innovation, evolution or revolution? |
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| In the next few years it will not be easy to keep up with innovation in the coffee sector, but, no doubts, it will be a fascinating time. | |
| Marketing Quality of coffee: for some companies it is a taboo |
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| We posed to the big multinational coffee companies the sort of question that any careful consumer asks himself: how do you check the quality of your product? | |
| Origins The Ethiopia Sidamo |
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| The Ethiopian coffee origins, coming from Eastern Africa, are possibly the authentic origin of coffee. The washed Ethiopia Sidamo we tasted is characterised by well-defined and strong positive aromatic notes | |
| Quality The markers of quality |
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| While the flaws come from a few chemical species, the positive elements are the result of the interaction of tens or hundreds of different molecules. | |
| Sensory Analysis Coffee in future |
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| The coffee production cycle is long and, especially, all too often there is no contact between the various stages. We can try and define the profile of the winning coffee. | |
| A Barista’s Life Barista in Italy: which training? |
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| How do you become a barista in Italy? The reply to this question might surprise several non-Italian colleagues. | |
| 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 |
