The book

The golden rules to make a Certified Italian Espresso are the qualifying training of the barista and the choice and the management of the blends and of the machinery. Here are the secrets of one of the symbols of ‘made in Italy’ which has conquered the world, told by a pool of experts. Espresso Italiano Specialist originates from important experimental work of the International Institute of Coffee Tasters, the Italian Espresso National Institute and the Taster Research Center. Espresso Italiano Specialist is a clear publication that is addressed to those who identify with the Italian Espresso either by profession or passion as well as all those who prepare it as well as consumers who want to maximise the pleasure from this Italian drink.

The author

Luigi Odello, general secretary of the International Institute of Coffee Tasters and of the Italian Espresso National Institute. He is president of the Taster Research Center. He is professor of Sensory Analisys at several Italian and foreign universities. He is the co-author of Espresso Italiano Tasting, the worlwide famous handbook on espresso.

Available in: Italian-English