Books

Espresso Italiano Tasting

Authors: Luigi Odello, Carlo Odello

Versions: Italian-English, French-German, Spanish-Portuguese, Russian, Thai, Japanese, Chinese

Learn how to single out the quality of the beans that make a cup of coffee, the mastery of the roaster, the efficiency of the grinder-dosers and machines, the skill of the barista: this is the goal set by Espresso Italiano Tasting, the first book dedicated to sensory analysis and to the appreciation of the famed Italian beverage. Espresso Italiano Tasting is the summation of what has been achieved in the coffee sensory evaluation field, over fifteen years, by the International Institute of Coffee Tasters and by the large community of experts who are part of it. Espresso Italiano Tasting is clear and effective and deals with topics such as: how to taste coffee, qualities and possible defects of a cup ready for consumption, the card and the method to follow for correct sensory assessment, coffee geography and production process, the art of blending and roasting, equipment and tips for making excellent espresso. Available in Italian and English, Spanish and Portuguese, French and German, Russian, Japanese and Thai.

The authors

Luigi Odello, professor of sensory analysis at Italian and foreign universities and journalist, is a freelance and member of the board of companies dealing with technological innovation, tasting and sensory analysis. Regarding the coffee sector, he is secretary general of the Italian Espresso National Institute and of the International Institute of Coffee Tasters. He is the director of magazine L’Assaggio, writes for national newspapers, has written ten books and is chairman of the Taster Study Center.

Carlo Odello is member of the board of companies dealing with quality product and sensory analysis. He is a journalist and also communication manager for institutions operating in the world of coffee. He is member of the board of directors of the International Institute of Coffee Tasters.

Bilingual editions: € 18.00 + shipping costs

Russian edition: € 13.00 + shipping costs

Japanese, Thai, Chinese and Korean edition: please write us.

Please write to info@coffeetasters.org to place your order.

 


 

Espresso Italiano Specialist

Author: Luigi Odello

Version: Italian-English

The golden rules for making Certified Italian Espresso, the training of baristas to perform this important mission, how to select and manage blends and equipments to make a cup of coffee able to guarantee consumers’ full satisfaction: a pool of experts will tell you all the secrets of one of made in Italy‘s symbols that is conquering the world. Espresso Italiano Specialist is the result of the important experimental work that the Italian Espresso National Institute, the International Institute of Coffee Tasters and the Taster Study Center, carried out in collaboration with university professors and company experts operating in the world of coffee. Espresso Italiano Specialist is a clear publication addressed to all those who are involved with Italian Espresso by profession or passion, to who prepares it and also to wise consumers wishing to get maximum satisfaction from this Italian drink.

The author

Luigi Odello, professor of sensory analysis at Italian and foreign universities and journalist, is a freelance and member of the board of companies dealing with technological innovation, tasting and sensory analysis. Regarding the coffee sector, he is secretary general of the Italian Espresso National Institute and of the International Institute of Coffee Tasters. He is the director of magazine L’Assaggio, writes for national newspapers, has written ten books and is chairman of the Taster Study Center.

Bilingual edition (Italian/English): € 18.00 + shipping costs

Please write to info@coffeetasters.org to place your order.

 


 

Espresso Italiano Roasting

Author: Luigi Odello

Version: English

Italian espresso stands out as a concrete expression of the elegance typical of “Made in Italy”, products covering the key role of testimonial of our agro-food culture. And this is why science can only resort to all the modern available means to photograph this art, hoping to replicate and innovate it.
And the aim of Espresso Italiano Roasting is all about this, in fact it focuses on collecting and arranging the output of coffee research using appropriate technical terms to promote its diffusion, giving special attention to the current available means in the field of coffee roasting. As a matter of fact, each single chapter and paragraph is soaked in sensory analysis, which is the main tool used at present for selecting green coffee, setting the roasting process and realizing the blends. The countless correlations involving chemistry, technology and sensory results will easily guide the readers, giving them the tools to understand phenomena they have certainly already observed in the past without the necessary competence. The publication is in fact based on the experience that the author has achieved with the courses held by the International Institute of Coffee Tasters, the thousands of consumer and laboratory tests carried out by the Taster Study Centre and the tens of samples that have undergone sophisticated chemical analysis.

Download and read the index and the first chapter for free.

The author

Luigi Odello, professor of sensory analysis at Italian and foreign universities and journalist, is a freelance and member of the board of companies dealing with technological innovation, tasting and sensory analysis. Regarding the coffee sector, he is secretary general of the Italian Espresso National Institute and of the International Institute of Coffee Tasters. He is the director of magazine L’Assaggio, writes for national newspapers, has written ten books and is chairman of the Taster Study Center.

Available only in electronic format, high resolution PDF file, via e-mail

Price: € 25.00 (VAT included)

Please write to info@coffeetasters.org to place your order.

Visit shop.assaggiatori.com to shop and download the pdf version of the edition.