Professional coffee tasting is an art that involves all five senses and allows for the correct evaluation of the sensorial characteristics of the black beverage – more particularly, espresso – through rigorous criteria based on methods of sensory analysis. Istituto Internazionale Assaggiatori Caffè (Iiac) promotes the science of tasting by awarding the title of best coffee taster in the Best Coffee Taster championship.
On Wednesday the 23rd of April, the 2014 Best Coffee Taster came to Astoria general headquarters in Susegana, where competitors challenged each other in a taste test of four different coffees – without, of course, knowing the brands – evaluating them on a tasting chart. A statistical program for sensory analysis called Big Sensory Soft assessed their performance and gave points to each participant.
The competition is open to anyone who wants to try their hand at coffee tasting. In order to guarantee a fair contest an Iiac professor will be present. To sign up simply visit the website: www.assaggiatoricaffe.org
