Innovation, evolution or revolution?
|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.|
Quality of coffee: for some companies it is a taboo
|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?|
The Ethiopia Sidamo
|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|
The markers of quality
|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.|
Coffee in future
|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?
|How do you become a barista in Italy? The reply to this question might surprise several non-Italian colleagues.|
2008 International Coffee Tasting
|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.|
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