ITALIAN ESPRESSO TASTING (M1)
The Italian Espresso Tasting course allows you to become a coffee taster to discover how one of the most loved drinks in the world is evaluated. The course is structured into a theoretical part and a practical tasting part. It lasts eight hours and ends with an exam for those who wish to become tasters and obtain their license.
The theory covers:
The tasting concerns the application of the tasting method to a series of espresso coffees (high quality cups, pure Arabicas and Robustas, samples with evident anomalies in the production).
THE EXAM TEST FOR ACHIEVING THE LICENSE
At the end of the course it is possible to take the driving license exam. It consists of a theoretical test (a written test on the topics covered during the course) and a practical test (sensory evaluation of three espressos).
The theory covers:
- espresso tasting: the purposes, the environmental and psychophysical conditions of the taster and the tools used
- the judgment of the sense organs: appearance, aromatic profile, taste
- the tasting sheet: what it is and how to use it
- the geography of production and consumption, the cultivation and processing methods of coffee, roasting and the chemical and organoleptic modifications it entails, packaging systems and their influence on the preservation of aromas, the type of blend and the impact on quality of the cup
- the coffee grinder and the espresso machine: construction, types, choice, use and maintenance to always obtain a perfect espresso, rules and methods for consistently obtaining excellent coffee.
The tasting concerns the application of the tasting method to a series of espresso coffees (high quality cups, pure Arabicas and Robustas, samples with evident anomalies in the production).
THE EXAM TEST FOR ACHIEVING THE LICENSE
At the end of the course it is possible to take the driving license exam. It consists of a theoretical test (a written test on the topics covered during the course) and a practical test (sensory evaluation of three espressos).
ITALIAN ESPRESSO SPECIALIST (M2)
Italian Espresso 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.
Italian Espresso Specialist is the course 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.
The theoretical part includes:
The practical part concerns:
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.
Italian Espresso Specialist is the course 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.
The theoretical part includes:
- the genesis and evolution of Italian espresso
- the concepts of style and complexity of the blend
- the styles of Italian espresso
- the water for the Italian espresso
- the grinding for Italian espresso
- the extraction for Italian espresso
- the sensory profile of Italian cappuccino
- the tasting method of Italian cappuccino
The practical part concerns:
- review of the Italian espresso tasting method and panel calibration
- panel test on different styles of Italian espresso
- verification and comment on the panel test results
- tasting and calibration of the Italian cappuccino panel
SENSORY PSYCHOPHYSIOLOGY (M3)
The course aims to introduce sensory analysis and its fields of use, not limited to coffee but to any product or service whose use passes through the sense organs.
Highly interactive due to the numerous exercises that alternate with theoretical lessons, the course aims to allow participants to develop the necessary knowledge on the potential of their own sense organs and on the mechanisms that lead to the interpretation of a stimulus and the measurement of a perception.
The theoretical part includes:
The practical part concerns:
Highly interactive due to the numerous exercises that alternate with theoretical lessons, the course aims to allow participants to develop the necessary knowledge on the potential of their own sense organs and on the mechanisms that lead to the interpretation of a stimulus and the measurement of a perception.
The theoretical part includes:
- the path from stimulus to perception: what happens from a physiological and psychological point of view
- sight, hearing, smell, touch and taste: how they work, potential and limits
- mechanisms and powers of synesthesia
The practical part concerns:
- personality tests
- verification of correct visual perception
- verification of the perception and identification of odors
- verification of the perception of tactile and gustatory sensations
- verification of discriminating ability
SENSORY PROFILING (M4)
The course delves into the structure of sensory analysis and the different types of tests, before moving on to the construction of product evaluation sheets and, therefore, to descriptive tests with high informative utility and high definition. This path leads to improving one's sensory abilities and expression of perceptions.
All this is carried out on a specific product category, coffee, for which the sensorial variations that occur when certain conditions change along the production chain are also illustrated. The contents of the theoretical part include:
The theoretical part is supported by practical tests that help participants to get to the heart of the product category: participants perform a semantic descriptive test and two descriptive tests with high informative utility and/or high definition.
All this is carried out on a specific product category, coffee, for which the sensorial variations that occur when certain conditions change along the production chain are also illustrated. The contents of the theoretical part include:
- the structure of sensory analysis: consumer tests, discriminant tests, descriptive tests; techniques and methods to learn to describe products effectively
- characteristics of the descriptors and the construction of the evaluation form
- characteristics of the product category in question and variations in the production chain which lead to variations in the sensorial profile
- the interpretation of the tasting data and the evaluation of oneself.
The theoretical part is supported by practical tests that help participants to get to the heart of the product category: participants perform a semantic descriptive test and two descriptive tests with high informative utility and/or high definition.
ITALIAN ESPRESSO ROASTING (M5)
A green coffee bean secretly hides what it can express once roasted. Precisely because coffee keeps secret the code with which it will express itself sensorially, it is up to the roaster's art to steal it in order to get the most out of roasting and create blends of high hedonic value.
When does the art that has established itself in Italy from generation to generation begin? How can scientific knowledge contribute to the objective today? How do you choose green coffee, how do you design a blend? How is it roasted to obtain maximum yield from each origin? This course aims to answer all these questions.
The theoretical part covers:
The practical part includes descriptive tests with high informative utility and/or high definition on different origins with different roasting levels.
When does the art that has established itself in Italy from generation to generation begin? How can scientific knowledge contribute to the objective today? How do you choose green coffee, how do you design a blend? How is it roasted to obtain maximum yield from each origin? This course aims to answer all these questions.
The theoretical part covers:
- the choice of green coffee
- roasting: technologies, processes and results
- the planning and execution of the blend.
The practical part includes descriptive tests with high informative utility and/or high definition on different origins with different roasting levels.
IIAC PROFESSIONAL MASTER
The IIAC Professional Master aims to provide, through sensory analysis, criteria and tools for practical application to orient production, along the entire supply chain, towards obtaining a product that gives maximum pleasure to the consumer.
The courses cover different topics:
The IIAC Professional Master is achieved by attending courses M1, M2, M3, M4 and M5 and passing the exams.
The courses cover different topics:
- he tools for recognizing the qualities and defects in the cup through the senses
- how to obtain the maximum sensory potential in the extraction at the coffee shop
- the sensory analysis tests to check the quality and stability of the result in production
- sensory analysis data and the related tests to choose the green coffee effectively
- roasting and blending methods.
The IIAC Professional Master is achieved by attending courses M1, M2, M3, M4 and M5 and passing the exams.