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).