From the coffee bean to the cup: it’s a long journey influenced by several variables. The espresso machine represents the perfect port of arrival for this journey: the result will be impeccable if it is guaranteed by the quality of Astoria. But what other factors go in to producing an excellent coffee? Get the answers to these questions and more and earn a specialized taster’s license at the ‘Espresso Italiano Tasting’ course. The course is organized by the Istituto Internazionale Assaggiatori Caffè – the International Institute of Coffee Tasters – and will be held at the company headquarters this June 24.
Cultivation and processing methods, chemical and organoleptic modifications caused by roasting, the influence that packaging systems have on the preservation of aroma, the type of blend: these are all elements that effect the quality of coffee, along with the tools of the trade, meaning the type of grinder-measurer and, of course, the espresso machine, including its use and maintenance. It is the taster’s job to evaluate these complex factors and their end result: the aromatic profile of one of the world’s most beloved beverages.
The course organized by the International Institute of Coffee Tasters will teach tasting methods and their applications to a series of espresso coffees, including quality coffees, Arabica blends and pure Robusta roasts, as well as lesser samples presenting anomalies caused during the processing of green coffee, the roasting process and improper conservation, or even by inefficient methods of preparation. The training will conclude with a theoretical test and a practical trial featuring sensory evaluation of different types of coffee.
