The way we perceive the world around us is basic to determine the level of life quality. Therefore nothing interacting with the human being can be fully evaluated without appealing to sensory analysis. The Taster Research Center studies and applies objective methods to describe what is perceived of goods or services and, at the same time, to teach people how to regain independence in their choices, learning how to use their senses effectively.

The Taster Research Center was established in September 1990. Nowadays it is the most important centre of sensory analysis in Italy, as it connects effectively the research, firms and tasters. Among the associates there are professors of sensory analysis in different universities in Italy and abroad. Moreover the Taster Research Center organises the Master in Sensory Analysis in co-operation with the Università Cattolica.

Through its research, the Taster Research Center has set up innovative methods that have allowed to apply sensory analysis in a great number of food firms and institutions – e.g. the Truffle National Study Center (Centro Nazionale Studi Tartufo), the Valcalepio Wine Consortium (Consorzio Tutela Valcalepio), the Italian Espresso National Institute (Istituto Nazionale Espresso Italiano), the Talento Institute (Istituto Talento) and the Italian Pastry Master Academy (Accademia Italiana dei Maestri Pasticceri). In this way the Taster Research Center e has introduced the sensory certification, which is the best warranty of pleasure for the consumer.

The philosophy of Taster Research Center has always focused on the development of the tasting movement. Nowadays the movement counts thousands of members in Italy. Taster Research Center has always aimed at increasing the tasting movement by supporting the birth of new associations – e.g. the International Institute of Coffee Tasters (Istituto Internazionale Assaggiatori Caffè), the Beer Academy (Accademia della Birra), the Balsamic Vinegar Italian Tasters (Assaggiatori Italiani Balsamico) – and through an active co-operation with the existing ones.

Centro Studi Assaggiatori also publishes periodicals and non-periodicals. The line L’assaggio (Tasting) includes a quarterly magazine and a series of books focused on grappa, wine, espresso, sensory analysis and other subjects.

>> Visit www.assaggiatori.com

On July 6, 1998 the Italian Espresso National Institute (Istituto Nazionale Espresso Italiano) was founded, with the specific goal of safeguarding and promoting the original Espresso. Today the Italian Espresso National Institute is one of the most important associations in the coffee market counting 33 member companies. It groups espresso-equipment producers and roasters which develop overall more than €350M revenues.

The Italian Espresso National Institute safeguards and promotes the original Espresso through a product certification (certificate of product conformity Csqa n. 214 - 24 September 1999, DTP 008 Ed.1). Each member company which complies with the certification requirements has the right to use the mark Espresso Italiano Certificato (Certified Italiano Espresso). To guarantee consumers who choose to drink espresso at coffee bars bearing this mark, a strict technical specification has been issued, requiring the use of a certified coffee blend, certified equipment (machine and grinder-dispenser) and licensed personnel. The compliance of the three conditions above is supervised by the experts of the Italian Espresso National Institute and by the auditors of the Certifying Body.

The president of the Italian Espresso National Institute is Sergio Guarneri (gruppo Cimbali-Faema). The vicepresidents are Gerlando Maggiordomo, member of the board of Jolly Caffè and past president of the Italian Espresso National Institute, and Matteo Trucillo, chairman of the board of Caffè Trucillo. The general secretary if Luigi Odello, president of the Taster Research Center and university professor of Sensory analysis.

>> Visit www.espressoitaliano.org