The book

Learn how to distinguish in a cup of coffee the merits of the beans it was made from, the expertise of the coffee roaster, the efficiency of coffee grinders and espresso machines, the skill of the barista: this is the aim of Espresso Italiano Tasting, the first book to be devoted to sensorial analysis and appreciation of the famous Italian beverage. Espresso Italiano Tasting is the sum-total of what has been done in more than ten years in the field of sensory evaluation of coffee by the International Institute of Coffee Tasters and the large number of experts that belong to it. Espresso Italiano Tasting is written in a clear and concise way: how to taste coffee, the merits and possible defects of a cup of coffee ready for consumption, the tasting card and the method to use for correct sensory evaluation, the geography of coffee-growing and the production process, the art of blending and roasting, equipment and tips for preparing an excellent espresso.

The authors

• 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

• Carlo Odello, media & communication co-manager of the International Institute of Coffee Tasters and of the Taster Research Center. He is junior trainer of the International Institute of Coffee Tasters

Available in: Italian-English, Spanish-Portuguese, German-French, Russian

Please specify the language when ordering.