HIGHLIGHTS
13,000 students from 40 countries
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Our book is translated into 11 languages
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Competition since 2006
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We organize
scientific meetings |
Partners in several countries
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SENSORY ANALYSIS COURSES
Our sensory analysis courses provide criteria and tools for practical application to guide production, along the entire supply chain, towards obtaining a product that gives maximum pleasure to the consumer.
We alternate theory with sensory analysis sessions to provide the tools to recognize the strengths and weaknesses in the cup through the senses and the ways to obtain the maximum sensory potential in the extraction at the coffee shop.
We support the industry in checking the quality and stability of the result in production, choosing green coffee, applying the best roasting and blending methods with scientific certainty.
We alternate theory with sensory analysis sessions to provide the tools to recognize the strengths and weaknesses in the cup through the senses and the ways to obtain the maximum sensory potential in the extraction at the coffee shop.
We support the industry in checking the quality and stability of the result in production, choosing green coffee, applying the best roasting and blending methods with scientific certainty.
BOOKS ON SENSORY ANALYSIS OF COFFEE
Over 25 years of research and experience in sensory analysis of coffee.
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ESPRESSO ITALIANO TASTING
The manual of the Coffee Taster |
ESPRESSO ITALIANO SPECIALIST
Espresso styles and the use of equipment |
ESPRESSO ITALIANO ROASTING
The secrets of roasting and blending |
INTERNATIONAL COFFEE TASTING
The great coffee competition organized according
to the strict rules of sensory analysis
to the strict rules of sensory analysis
