The fastest way to improve a body of tasters is that of involving perception comparison, employing a scientifically approved and tested method. Coffee already underwent tasting a few centuries before our Institute was created and still now millions of tasting sessions are carried out worldwide each year: from those performed to classify the various crop batches to those employed by the coffee roasting companies for checking the product and, finally, the sampling operations at home or at the coffee shop.

However, in the great majority of cases, they are isolated tasting sessions based on empirical methods. Iiac must be prized for dealing with sensory analysis with a scientific approach and for creating a method and improving it, making it penetrate into the companies and diffusing it worldwide with translation into nine languages and by trainers who are very often required abroad.  With its didactics, tasting counters, international competitions, scientific forums and publications (not only books but also the L'Assaggio magazine and Coffee Taster newsletter, both growing) Iiac has taught people to assess coffee methodically sharing, at different levels, experiences, knowledge and points of view.

In other words Iiac has contributed to the creation of a tide of opinion involving one of the drinks whose medium level aimed at customers' satisfaction is still remarkably affected by dispersion.

Sergio Cantoni, chairman of the International Institute of Coffee Tasters