ESPRESSO ITALIANO TASTING
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Authors: Luigi Odello, Carlo Odello
Available in: English, Italian Learning to read in a cup of coffee the value of the beans from which it derives, the mastery of the roaster, the effectiveness of grinders and machines, the skill of a barista: this is the objective set by Espresso Italiano Tasting, the first book dedicated to sensory analysis and appreciation of the Italian espresso. Espresso Italiano Tasting is the sum of what has been done in the field of sensorial evaluation of coffee, in fifteen years, by the IIAC - International Institute of Coffee Tasters and by the large group of experts who are part of it. Espresso Italiano Tasting is developed according to an agile and effective schedule: how to taste espresso, possible strengths and weaknesses of a cup of espresso, the tasting sheet and the method to follow for a correct sensory evaluation, the geography and the coffee production chain, the art of blending and roasting, the equipment and tricks for preparing an excellent espresso. |
ESPRESSO ITALIANO SPECIALIST
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Author: Luigi Odello
Available in: English, Italian Espresso Italiano Specialist is a historical, anthropological and technological journey into the Italian coffee par excellence: espresso. A drink so complex that it requires solid sensorial and technical preparation, both illuminated by its centenary history. A journey that therefore starts from the history of Italian espresso, with often unknown details that explain a lot about how Italians drink coffee at the coffee shop today, to continue with a sensorial narration of the main styles that emerged from the study of hundreds of blends. A journey that continues with the discussion of technical topics such as water, grinding and extraction in the espresso machine: essential knowledge for every Italian Espresso Specialist who wants to understand its effects in the cup. A narrative that ends with the Italian cappuccino, symbol of a marriage between coffee and milk that today enjoys enormous success. Espresso Italiano Specialist is the book that helps professionals make a difference in their work because it supports them in discovering knowledge that explains the coffee and cappuccino they serve every day in their bar. |
ESPRESSO ITALIANO ROASTING
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Author: Luigi Odello
Available in: English, Italian The Italian espresso is one of the solid expressions of the elegance that distinguishes Made in Italy, an ambassador of our food culture. And it is for this reason that science, with the modern means available, must photograph art in order to replicate and innovate it. Espresso Italiano Roasting places itself precisely in this perspective: collecting and ordering what research on coffee has expressed to disseminate it with the roasters' own language, focusing the discussion on the means available to them. Every chapter, every paragraph is in fact imbued with sensorial analysis, the main tool that is used today to choose green coffee, set up the roasting process and create the blends. The continuous correlations between chemistry, technology and sensory results easily lead the reader to realize phenomena he or she observed but remained misunderstood. The publication is in fact based on the author's experience gained in the courses developed by IIAC - International Institute of Coffee Tasters, in the thousands of consumer and laboratory tests carried out by the Italian Tasters CSA and in the dozens of samples subjected to chemical analyses. |