by Carlo Odello

Trainer and member of the board of the International Institute of Coffee Tasters

The world of coffee shops in Italy is afflicted by a widespread lack of planning. A small number of coffee shop owners know their business and are able to plan and are joined by hordes of operators living hand to mouth. Although outside Italy the situation is not always at its best, it really depends on the country taken into account, you generally meet sharper operators who think in real terms of marketing.

GREENTREECaffè is one of these cases. Vittorio Ventura and Dana Hruba have created a chain of coffee shops in Bratislava; to be precise, five coffee shops in only two and a half years, in a very competitive market such as Bratislava. The Slovakian capital has only half a million inhabitants but is a remarkable tourist crossroads surrounded by Vienna, Prague and Budapest. This is why at least two other chains other than GREENTREECaffè exist, everyday playing “the coffee battle” in the city. It is obvious that the staff at GREENTREECaffè plays on Italian espresso and related products.

GREENTREECaffè is now the first Permanent Training Point of the International Institute of Coffee Tasters in Central Europe. The coffee shop in Venturska, with a splendid room with hundred-year-old vaults, within the last few days has entered into the International Institute of Coffee Taster’s network, bringing the number of the Permanent Training Points to 28 (four of which are outside of Italy: Stuttgart, Dneperpetrovsk, Tokyo and now Bratislava). To inaugurate the Institute new embassy, on Saturday 5th November a Espresso Italiano Tasting course was held to license new coffee tasters, which followed the course held last year by GREENTREECaffè. 

Vittorio Ventura receives the plaque for the GREENTREECaffè’s new Permanent Training Point in Bratislava. Photos of the new PTP are available on our Facebook page.

The International Institute of Coffee Tasters will hold a tasting license course in English on the 18th of November (one-day-course). It will take place at the Permament Training Point managed by Rancilio in Milan, very close to Malpensa International Airport (please click here for a map).

Making a perfect espresso is not a simple task. A large number of variables has to be kept under control: the coffee blend, the coffee grinder, the espresso machine and the barista’s hand of course. Every single variable will influence the final result and the judgment on the quality of the espresso in the cup is up to the taster. Learn how to distinguish good espresso from poor one and how to get a precise sensory profile of the cup in front of you.

What you learn

• espresso tasting: aims, enviromental and psychological conditions of tasting
• the judgment of the sense organs: the aspect, the aromatic profile, the taste
• the tasting card: what it is and how to use it
• the geography of coffee production and of its consumption, the coffee growing, the coffee manufacture, the roasting and its chemical and organoleptical transformations, packaging methods and their influence on the conservation of aromas, the blend and its influence on the final cup
• the coffee grinder and the espresso machine: different types, how to choose the machinery, how to use it to get always a perfect espresso, the ordinary maintenance

Training tasting sessions
You will taste and judge different espressos based on differet blends and prepared in different ways. Some of the preparations are faulty so that you learn to distinguish top-quality espresso from defective one.

Get the license!
At the end of the training class you can take the final examination to get the tasting license.

Information
–    about pricing and applying: please contact the International Institute of Coffee Tasters (novembercourse@coffeetasters.org)
–    about transportation & accomodation: you can enjoy special conditions for the transportation & the hotel, please contact Mr Renato Bossi at Rancilio (rbossi@rancilio.it)