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ESPRESSO ITALIANO TASTING

(In collaboration with International Institute of Coffee Tasters)

Studies of some sensory profiles of espresso coffee to obtain a Taster's Diploma

Difficulty: 5/5

COURSE AIMS

The didactic material in the basic Coffee Tasters’ course has been prepared to take account of the requirements of operators in the BHR (bar, Hotel, Restaurant) sector and related employment (wine tasters, journalists, commercial operators in the sector, food and drink tasters), as well as any interested bar customers. Members of the I.I.A.C. who follow this course must take a further eight-hour module, involving the theory and practice of tasting, and leading up to a test, if they intend to join the tasters’ profession.

COURSE CONTENTS

Theory

  • Espresso tasting: the aims and the atmosphere, tools, and psychological and physical conditions which tasters need for their task
  • The senses pass judgment: appearance, aromatic profile, taste
  • The tasting chart: what it is and how to use it
  • Geography. Where the product comes from, who drinks coffee, cultivation of coffee bushes, methods of testing raw beans, roasting and the chemical and sensory changes produced, the various packaging available, and its effect on aroma, different blends and how they affect your cup of coffee
  • The grinder-doser and the espresso machine: parts, types, choice, correct use and maintenance for obtaining a perfect cup of coffee every time: rules and methods for obtaining this result
  • Certified Italian Cappuccino and its sensory profile.

Practical coffee tasting

This covers experiments on the tasting method with reference to a specially prepared range of espressos consisting of different quality coffees, blends of pure Arabicas and Robustas, and specimens where an obvious error has occurred in one of the following stages: the production cycle for green coffee treatment – the roasting process – storage – incorrect preparation at the grinding or extraction stage. Coffee-tasting tests are held in the morning or early afternoon. These ares followed later in the afternoon, before the examination itself, with the Certified Italian Cappuccino Tasting.

DIDACTIC AND PROFESSIONAL SUPPORT PROVIDED

  • “Italian Espresso Coffee Tasting”: Handbook of the IIAC tasters;
  • Tasters’ charts;
  • File notes and ball-point pen;
  • Copy of “l’Assaggio” – Professional Tasters review
  • Certified Italian Espresso and Cappuccino

EXAMINATION AND QUALIFICATION: the examination for the award of the licence consists of a written section (which must be answered) and a sensory test. People wishing to have their qualification recognized must take the theoretical examination. Provided they attend and pass it, they will be given a valid credit by the Master for Coffee Specialization in respect of the Tasters' Licence issued by the International Coffee Tasters Institute. If they also pass the EIS test, they will be allowed to start the relevant training.