Con oltre 500 foto e illustrazioni, il nuovo
volume della Bazzara CoffeeBooks vi porterà
in un viaggio che ha per bussola la costante e
appassionata ricerca di qualità in ogni settore
della filiera caffeicola.
Un volume unico nel suo genere, con 384 pagine in italiano e inglese, dedicato all’affascinante mondo dell’assaggio professionale del caffè. L’universo sensoriale e l’assaggio del caffè. Oltre 200 illustrazioni. Più di 400 foto. 444 pagine. Interventi di alcuni tra i più grandi esperti del mondo del caffè.
300 pagine ricche di illustrazioni che raccontano il percorso del caffè dal verde alla tazza. La pianta del caffè, la raccolta e la lavorazione dei frutti, il lungo viaggio del caffè verde nei sacchi di juta, il know-how della torrefazione e regole d’oro per una espresso perfetto.
Successo internazionale alla 7a ristampa.
Il libro è un manuale bilingue italiano-inglese, dedicato alla scienza del cappuccino, nel quale sono state coniate per la prima volta le 5 “L” del cappuccino. Nella edizione 2015 sono stati aggiunti, oltre ai 111 tutorial di disegni Latte Art dell’edizione precedente, 11 nuovi decori Latte Art e un capitolo dedicato al Cappuccino 3D.
2024 State of Marketing Report – by HubspotMarius Sescu
https://www.hubspot.com/state-of-marketing
· Scaling relationships and proving ROI
· Social media is the place for search, sales, and service
· Authentic influencer partnerships fuel brand growth
· The strongest connections happen via call, click, chat, and camera.
· Time saved with AI leads to more creative work
· Seeking: A single source of truth
· TLDR; Get on social, try AI, and align your systems.
· More human marketing, powered by robots
ChatGPT is a revolutionary addition to the world since its introduction in 2022. A big shift in the sector of information gathering and processing happened because of this chatbot. What is the story of ChatGPT? How is the bot responding to prompts and generating contents? Swipe through these slides prepared by Expeed Software, a web development company regarding the development and technical intricacies of ChatGPT!
Product Design Trends in 2024 | Teenage EngineeringsPixeldarts
The realm of product design is a constantly changing environment where technology and style intersect. Every year introduces fresh challenges and exciting trends that mold the future of this captivating art form. In this piece, we delve into the significant trends set to influence the look and functionality of product design in the year 2024.
How Race, Age and Gender Shape Attitudes Towards Mental HealthThinkNow
Mental health has been in the news quite a bit lately. Dozens of U.S. states are currently suing Meta for contributing to the youth mental health crisis by inserting addictive features into their products, while the U.S. Surgeon General is touring the nation to bring awareness to the growing epidemic of loneliness and isolation. The country has endured periods of low national morale, such as in the 1970s when high inflation and the energy crisis worsened public sentiment following the Vietnam War. The current mood, however, feels different. Gallup recently reported that national mental health is at an all-time low, with few bright spots to lift spirits.
To better understand how Americans are feeling and their attitudes towards mental health in general, ThinkNow conducted a nationally representative quantitative survey of 1,500 respondents and found some interesting differences among ethnic, age and gender groups.
Technology
For example, 52% agree that technology and social media have a negative impact on mental health, but when broken out by race, 61% of Whites felt technology had a negative effect, and only 48% of Hispanics thought it did.
While technology has helped us keep in touch with friends and family in faraway places, it appears to have degraded our ability to connect in person. Staying connected online is a double-edged sword since the same news feed that brings us pictures of the grandkids and fluffy kittens also feeds us news about the wars in Israel and Ukraine, the dysfunction in Washington, the latest mass shooting and the climate crisis.
Hispanics may have a built-in defense against the isolation technology breeds, owing to their large, multigenerational households, strong social support systems, and tendency to use social media to stay connected with relatives abroad.
Age and Gender
When asked how individuals rate their mental health, men rate it higher than women by 11 percentage points, and Baby Boomers rank it highest at 83%, saying it’s good or excellent vs. 57% of Gen Z saying the same.
Gen Z spends the most amount of time on social media, so the notion that social media negatively affects mental health appears to be correlated. Unfortunately, Gen Z is also the generation that’s least comfortable discussing mental health concerns with healthcare professionals. Only 40% of them state they’re comfortable discussing their issues with a professional compared to 60% of Millennials and 65% of Boomers.
Race Affects Attitudes
As seen in previous research conducted by ThinkNow, Asian Americans lag other groups when it comes to awareness of mental health issues. Twenty-four percent of Asian Americans believe that having a mental health issue is a sign of weakness compared to the 16% average for all groups. Asians are also considerably less likely to be aware of mental health services in their communities (42% vs. 55%) and most likely to seek out information on social media (51% vs. 35%).
AI Trends in Creative Operations 2024 by Artwork Flow.pdfmarketingartwork
Creative operations teams expect increased AI use in 2024. Currently, over half of tasks are not AI-enabled, but this is expected to decrease in the coming year. ChatGPT is the most popular AI tool currently. Business leaders are more actively exploring AI benefits than individual contributors. Most respondents do not believe AI will impact workforce size in 2024. However, some inhibitions still exist around AI accuracy and lack of understanding. Creatives primarily want to use AI to save time on mundane tasks and boost productivity.
Un volume unico nel suo genere, con 384 pagine in italiano e inglese, dedicato all’affascinante mondo dell’assaggio professionale del caffè. L’universo sensoriale e l’assaggio del caffè. Oltre 200 illustrazioni. Più di 400 foto. 444 pagine. Interventi di alcuni tra i più grandi esperti del mondo del caffè.
300 pagine ricche di illustrazioni che raccontano il percorso del caffè dal verde alla tazza. La pianta del caffè, la raccolta e la lavorazione dei frutti, il lungo viaggio del caffè verde nei sacchi di juta, il know-how della torrefazione e regole d’oro per una espresso perfetto.
Successo internazionale alla 7a ristampa.
Il libro è un manuale bilingue italiano-inglese, dedicato alla scienza del cappuccino, nel quale sono state coniate per la prima volta le 5 “L” del cappuccino. Nella edizione 2015 sono stati aggiunti, oltre ai 111 tutorial di disegni Latte Art dell’edizione precedente, 11 nuovi decori Latte Art e un capitolo dedicato al Cappuccino 3D.
2024 State of Marketing Report – by HubspotMarius Sescu
https://www.hubspot.com/state-of-marketing
· Scaling relationships and proving ROI
· Social media is the place for search, sales, and service
· Authentic influencer partnerships fuel brand growth
· The strongest connections happen via call, click, chat, and camera.
· Time saved with AI leads to more creative work
· Seeking: A single source of truth
· TLDR; Get on social, try AI, and align your systems.
· More human marketing, powered by robots
ChatGPT is a revolutionary addition to the world since its introduction in 2022. A big shift in the sector of information gathering and processing happened because of this chatbot. What is the story of ChatGPT? How is the bot responding to prompts and generating contents? Swipe through these slides prepared by Expeed Software, a web development company regarding the development and technical intricacies of ChatGPT!
Product Design Trends in 2024 | Teenage EngineeringsPixeldarts
The realm of product design is a constantly changing environment where technology and style intersect. Every year introduces fresh challenges and exciting trends that mold the future of this captivating art form. In this piece, we delve into the significant trends set to influence the look and functionality of product design in the year 2024.
How Race, Age and Gender Shape Attitudes Towards Mental HealthThinkNow
Mental health has been in the news quite a bit lately. Dozens of U.S. states are currently suing Meta for contributing to the youth mental health crisis by inserting addictive features into their products, while the U.S. Surgeon General is touring the nation to bring awareness to the growing epidemic of loneliness and isolation. The country has endured periods of low national morale, such as in the 1970s when high inflation and the energy crisis worsened public sentiment following the Vietnam War. The current mood, however, feels different. Gallup recently reported that national mental health is at an all-time low, with few bright spots to lift spirits.
To better understand how Americans are feeling and their attitudes towards mental health in general, ThinkNow conducted a nationally representative quantitative survey of 1,500 respondents and found some interesting differences among ethnic, age and gender groups.
Technology
For example, 52% agree that technology and social media have a negative impact on mental health, but when broken out by race, 61% of Whites felt technology had a negative effect, and only 48% of Hispanics thought it did.
While technology has helped us keep in touch with friends and family in faraway places, it appears to have degraded our ability to connect in person. Staying connected online is a double-edged sword since the same news feed that brings us pictures of the grandkids and fluffy kittens also feeds us news about the wars in Israel and Ukraine, the dysfunction in Washington, the latest mass shooting and the climate crisis.
Hispanics may have a built-in defense against the isolation technology breeds, owing to their large, multigenerational households, strong social support systems, and tendency to use social media to stay connected with relatives abroad.
Age and Gender
When asked how individuals rate their mental health, men rate it higher than women by 11 percentage points, and Baby Boomers rank it highest at 83%, saying it’s good or excellent vs. 57% of Gen Z saying the same.
Gen Z spends the most amount of time on social media, so the notion that social media negatively affects mental health appears to be correlated. Unfortunately, Gen Z is also the generation that’s least comfortable discussing mental health concerns with healthcare professionals. Only 40% of them state they’re comfortable discussing their issues with a professional compared to 60% of Millennials and 65% of Boomers.
Race Affects Attitudes
As seen in previous research conducted by ThinkNow, Asian Americans lag other groups when it comes to awareness of mental health issues. Twenty-four percent of Asian Americans believe that having a mental health issue is a sign of weakness compared to the 16% average for all groups. Asians are also considerably less likely to be aware of mental health services in their communities (42% vs. 55%) and most likely to seek out information on social media (51% vs. 35%).
AI Trends in Creative Operations 2024 by Artwork Flow.pdfmarketingartwork
Creative operations teams expect increased AI use in 2024. Currently, over half of tasks are not AI-enabled, but this is expected to decrease in the coming year. ChatGPT is the most popular AI tool currently. Business leaders are more actively exploring AI benefits than individual contributors. Most respondents do not believe AI will impact workforce size in 2024. However, some inhibitions still exist around AI accuracy and lack of understanding. Creatives primarily want to use AI to save time on mundane tasks and boost productivity.
Organizational culture includes values, norms, systems, symbols, language, assumptions, beliefs, and habits that influence employee behaviors and how people interpret those behaviors. It is important because culture can help or hinder a company's success. Some key aspects of Netflix's culture that help it achieve results include hiring smartly so every position has stars, focusing on attitude over just aptitude, and having a strict policy against peacocks, whiners, and jerks.
PEPSICO Presentation to CAGNY Conference Feb 2024Neil Kimberley
PepsiCo provided a safe harbor statement noting that any forward-looking statements are based on currently available information and are subject to risks and uncertainties. It also provided information on non-GAAP measures and directing readers to its website for disclosure and reconciliation. The document then discussed PepsiCo's business overview, including that it is a global beverage and convenient food company with iconic brands, $91 billion in net revenue in 2023, and nearly $14 billion in core operating profit. It operates through a divisional structure with a focus on local consumers.
Content Methodology: A Best Practices Report (Webinar)contently
This document provides an overview of content methodology best practices. It defines content methodology as establishing objectives, KPIs, and a culture of continuous learning and iteration. An effective methodology focuses on connecting with audiences, creating optimal content, and optimizing processes. It also discusses why a methodology is needed due to the competitive landscape, proliferation of channels, and opportunities for improvement. Components of an effective methodology include defining objectives and KPIs, audience analysis, identifying opportunities, and evaluating resources. The document concludes with recommendations around creating a content plan, testing and optimizing content over 90 days.
How to Prepare For a Successful Job Search for 2024Albert Qian
The document provides guidance on preparing a job search for 2024. It discusses the state of the job market, focusing on growth in AI and healthcare but also continued layoffs. It recommends figuring out what you want to do by researching interests and skills, then conducting informational interviews. The job search should involve building a personal brand on LinkedIn, actively applying to jobs, tailoring resumes and interviews, maintaining job hunting as a habit, and continuing self-improvement. Once hired, the document advises setting new goals and keeping skills and networking active in case of future opportunities.
A report by thenetworkone and Kurio.
The contributing experts and agencies are (in an alphabetical order): Sylwia Rytel, Social Media Supervisor, 180heartbeats + JUNG v MATT (PL), Sharlene Jenner, Vice President - Director of Engagement Strategy, Abelson Taylor (USA), Alex Casanovas, Digital Director, Atrevia (ES), Dora Beilin, Senior Social Strategist, Barrett Hoffher (USA), Min Seo, Campaign Director, Brand New Agency (KR), Deshé M. Gully, Associate Strategist, Day One Agency (USA), Francesca Trevisan, Strategist, Different (IT), Trevor Crossman, CX and Digital Transformation Director; Olivia Hussey, Strategic Planner; Simi Srinarula, Social Media Manager, The Hallway (AUS), James Hebbert, Managing Director, Hylink (CN / UK), Mundy Álvarez, Planning Director; Pedro Rojas, Social Media Manager; Pancho González, CCO, Inbrax (CH), Oana Oprea, Head of Digital Planning, Jam Session Agency (RO), Amy Bottrill, Social Account Director, Launch (UK), Gaby Arriaga, Founder, Leonardo1452 (MX), Shantesh S Row, Creative Director, Liwa (UAE), Rajesh Mehta, Chief Strategy Officer; Dhruv Gaur, Digital Planning Lead; Leonie Mergulhao, Account Supervisor - Social Media & PR, Medulla (IN), Aurelija Plioplytė, Head of Digital & Social, Not Perfect (LI), Daiana Khaidargaliyeva, Account Manager, Osaka Labs (UK / USA), Stefanie Söhnchen, Vice President Digital, PIABO Communications (DE), Elisabeth Winiartati, Managing Consultant, Head of Global Integrated Communications; Lydia Aprina, Account Manager, Integrated Marketing and Communications; Nita Prabowo, Account Manager, Integrated Marketing and Communications; Okhi, Web Developer, PNTR Group (ID), Kei Obusan, Insights Director; Daffi Ranandi, Insights Manager, Radarr (SG), Gautam Reghunath, Co-founder & CEO, Talented (IN), Donagh Humphreys, Head of Social and Digital Innovation, THINKHOUSE (IRE), Sarah Yim, Strategy Director, Zulu Alpha Kilo (CA).
Trends In Paid Search: Navigating The Digital Landscape In 2024Search Engine Journal
The search marketing landscape is evolving rapidly with new technologies, and professionals, like you, rely on innovative paid search strategies to meet changing demands.
It’s important that you’re ready to implement new strategies in 2024.
Check this out and learn the top trends in paid search advertising that are expected to gain traction, so you can drive higher ROI more efficiently in 2024.
You’ll learn:
- The latest trends in AI and automation, and what this means for an evolving paid search ecosystem.
- New developments in privacy and data regulation.
- Emerging ad formats that are expected to make an impact next year.
Watch Sreekant Lanka from iQuanti and Irina Klein from OneMain Financial as they dive into the future of paid search and explore the trends, strategies, and technologies that will shape the search marketing landscape.
If you’re looking to assess your paid search strategy and design an industry-aligned plan for 2024, then this webinar is for you.
5 Public speaking tips from TED - Visualized summarySpeakerHub
From their humble beginnings in 1984, TED has grown into the world’s most powerful amplifier for speakers and thought-leaders to share their ideas. They have over 2,400 filmed talks (not including the 30,000+ TEDx videos) freely available online, and have hosted over 17,500 events around the world.
With over one billion views in a year, it’s no wonder that so many speakers are looking to TED for ideas on how to share their message more effectively.
The article “5 Public-Speaking Tips TED Gives Its Speakers”, by Carmine Gallo for Forbes, gives speakers five practical ways to connect with their audience, and effectively share their ideas on stage.
Whether you are gearing up to get on a TED stage yourself, or just want to master the skills that so many of their speakers possess, these tips and quotes from Chris Anderson, the TED Talks Curator, will encourage you to make the most impactful impression on your audience.
See the full article and more summaries like this on SpeakerHub here: https://speakerhub.com/blog/5-presentation-tips-ted-gives-its-speakers
See the original article on Forbes here:
http://www.forbes.com/forbes/welcome/?toURL=http://www.forbes.com/sites/carminegallo/2016/05/06/5-public-speaking-tips-ted-gives-its-speakers/&refURL=&referrer=#5c07a8221d9b
ChatGPT and the Future of Work - Clark Boyd Clark Boyd
Everyone is in agreement that ChatGPT (and other generative AI tools) will shape the future of work. Yet there is little consensus on exactly how, when, and to what extent this technology will change our world.
Businesses that extract maximum value from ChatGPT will use it as a collaborative tool for everything from brainstorming to technical maintenance.
For individuals, now is the time to pinpoint the skills the future professional will need to thrive in the AI age.
Check out this presentation to understand what ChatGPT is, how it will shape the future of work, and how you can prepare to take advantage.
The document provides career advice for getting into the tech field, including:
- Doing projects and internships in college to build a portfolio.
- Learning about different roles and technologies through industry research.
- Contributing to open source projects to build experience and network.
- Developing a personal brand through a website and social media presence.
- Networking through events, communities, and finding a mentor.
- Practicing interviews through mock interviews and whiteboarding coding questions.
Google's Just Not That Into You: Understanding Core Updates & Search IntentLily Ray
1. Core updates from Google periodically change how its algorithms assess and rank websites and pages. This can impact rankings through shifts in user intent, site quality issues being caught up to, world events influencing queries, and overhauls to search like the E-A-T framework.
2. There are many possible user intents beyond just transactional, navigational and informational. Identifying intent shifts is important during core updates. Sites may need to optimize for new intents through different content types and sections.
3. Responding effectively to core updates requires analyzing "before and after" data to understand changes, identifying new intents or page types, and ensuring content matches appropriate intents across video, images, knowledge graphs and more.
A brief introduction to DataScience with explaining of the concepts, algorithms, machine learning, supervised and unsupervised learning, clustering, statistics, data preprocessing, real-world applications etc.
It's part of a Data Science Corner Campaign where I will be discussing the fundamentals of DataScience, AIML, Statistics etc.
Time Management & Productivity - Best PracticesVit Horky
Here's my presentation on by proven best practices how to manage your work time effectively and how to improve your productivity. It includes practical tips and how to use tools such as Slack, Google Apps, Hubspot, Google Calendar, Gmail and others.
The six step guide to practical project managementMindGenius
The six step guide to practical project management
If you think managing projects is too difficult, think again.
We’ve stripped back project management processes to the
basics – to make it quicker and easier, without sacrificing
the vital ingredients for success.
“If you’re looking for some real-world guidance, then The Six Step Guide to Practical Project Management will help.”
Dr Andrew Makar, Tactical Project Management
Unlocking the Power of ChatGPT and AI in Testing - A Real-World Look, present...Applitools
During this webinar, Anand Bagmar demonstrates how AI tools such as ChatGPT can be applied to various stages of the software development life cycle (SDLC) using an eCommerce application case study. Find the on-demand recording and more info at https://applitools.info/b59
Key takeaways:
• Learn how to use ChatGPT to add AI power to your testing and test automation
• Understand the limitations of the technology and where human expertise is crucial
• Gain insight into different AI-based tools
• Adopt AI-based tools to stay relevant and optimize work for developers and testers
* ChatGPT and OpenAI belong to OpenAI, L.L.C.
The document discusses various AI tools from OpenAI like GPT-3 and DALL-E 2, as well as ChatGPT. It explores how search engines are using AI and things to consider around AI-generated content. Potential SEO uses of ChatGPT are also presented, such as generating content at scale, conducting topic research, and automating basic coding tasks. The document encourages further reading on using ChatGPT for SEO purposes.
More than Just Lines on a Map: Best Practices for U.S Bike Routes
This session highlights best practices and lessons learned for U.S. Bike Route System designation, as well as how and why these routes should be integrated into bicycle planning at the local and regional level.
Presenters:
Presenter: Kevin Luecke Toole Design Group
Co-Presenter: Virginia Sullivan Adventure Cycling Association
Ride the Storm: Navigating Through Unstable Periods / Katerina Rudko (Belka G...DevGAMM Conference
Has your project been caught in a storm of deadlines, clashing requirements, and the need to change course halfway through? If yes, then check out how the administration team navigated through all of this, relocating 160 people from 3 countries and opening 2 offices during the most turbulent time in the last 20 years. Belka Games’ Chief Administrative Officer, Katerina Rudko, will share universal approaches and life hacks that can help your project survive unstable periods when there seem to be too many tasks and a lack of time and people.
Organizational culture includes values, norms, systems, symbols, language, assumptions, beliefs, and habits that influence employee behaviors and how people interpret those behaviors. It is important because culture can help or hinder a company's success. Some key aspects of Netflix's culture that help it achieve results include hiring smartly so every position has stars, focusing on attitude over just aptitude, and having a strict policy against peacocks, whiners, and jerks.
PEPSICO Presentation to CAGNY Conference Feb 2024Neil Kimberley
PepsiCo provided a safe harbor statement noting that any forward-looking statements are based on currently available information and are subject to risks and uncertainties. It also provided information on non-GAAP measures and directing readers to its website for disclosure and reconciliation. The document then discussed PepsiCo's business overview, including that it is a global beverage and convenient food company with iconic brands, $91 billion in net revenue in 2023, and nearly $14 billion in core operating profit. It operates through a divisional structure with a focus on local consumers.
Content Methodology: A Best Practices Report (Webinar)contently
This document provides an overview of content methodology best practices. It defines content methodology as establishing objectives, KPIs, and a culture of continuous learning and iteration. An effective methodology focuses on connecting with audiences, creating optimal content, and optimizing processes. It also discusses why a methodology is needed due to the competitive landscape, proliferation of channels, and opportunities for improvement. Components of an effective methodology include defining objectives and KPIs, audience analysis, identifying opportunities, and evaluating resources. The document concludes with recommendations around creating a content plan, testing and optimizing content over 90 days.
How to Prepare For a Successful Job Search for 2024Albert Qian
The document provides guidance on preparing a job search for 2024. It discusses the state of the job market, focusing on growth in AI and healthcare but also continued layoffs. It recommends figuring out what you want to do by researching interests and skills, then conducting informational interviews. The job search should involve building a personal brand on LinkedIn, actively applying to jobs, tailoring resumes and interviews, maintaining job hunting as a habit, and continuing self-improvement. Once hired, the document advises setting new goals and keeping skills and networking active in case of future opportunities.
A report by thenetworkone and Kurio.
The contributing experts and agencies are (in an alphabetical order): Sylwia Rytel, Social Media Supervisor, 180heartbeats + JUNG v MATT (PL), Sharlene Jenner, Vice President - Director of Engagement Strategy, Abelson Taylor (USA), Alex Casanovas, Digital Director, Atrevia (ES), Dora Beilin, Senior Social Strategist, Barrett Hoffher (USA), Min Seo, Campaign Director, Brand New Agency (KR), Deshé M. Gully, Associate Strategist, Day One Agency (USA), Francesca Trevisan, Strategist, Different (IT), Trevor Crossman, CX and Digital Transformation Director; Olivia Hussey, Strategic Planner; Simi Srinarula, Social Media Manager, The Hallway (AUS), James Hebbert, Managing Director, Hylink (CN / UK), Mundy Álvarez, Planning Director; Pedro Rojas, Social Media Manager; Pancho González, CCO, Inbrax (CH), Oana Oprea, Head of Digital Planning, Jam Session Agency (RO), Amy Bottrill, Social Account Director, Launch (UK), Gaby Arriaga, Founder, Leonardo1452 (MX), Shantesh S Row, Creative Director, Liwa (UAE), Rajesh Mehta, Chief Strategy Officer; Dhruv Gaur, Digital Planning Lead; Leonie Mergulhao, Account Supervisor - Social Media & PR, Medulla (IN), Aurelija Plioplytė, Head of Digital & Social, Not Perfect (LI), Daiana Khaidargaliyeva, Account Manager, Osaka Labs (UK / USA), Stefanie Söhnchen, Vice President Digital, PIABO Communications (DE), Elisabeth Winiartati, Managing Consultant, Head of Global Integrated Communications; Lydia Aprina, Account Manager, Integrated Marketing and Communications; Nita Prabowo, Account Manager, Integrated Marketing and Communications; Okhi, Web Developer, PNTR Group (ID), Kei Obusan, Insights Director; Daffi Ranandi, Insights Manager, Radarr (SG), Gautam Reghunath, Co-founder & CEO, Talented (IN), Donagh Humphreys, Head of Social and Digital Innovation, THINKHOUSE (IRE), Sarah Yim, Strategy Director, Zulu Alpha Kilo (CA).
Trends In Paid Search: Navigating The Digital Landscape In 2024Search Engine Journal
The search marketing landscape is evolving rapidly with new technologies, and professionals, like you, rely on innovative paid search strategies to meet changing demands.
It’s important that you’re ready to implement new strategies in 2024.
Check this out and learn the top trends in paid search advertising that are expected to gain traction, so you can drive higher ROI more efficiently in 2024.
You’ll learn:
- The latest trends in AI and automation, and what this means for an evolving paid search ecosystem.
- New developments in privacy and data regulation.
- Emerging ad formats that are expected to make an impact next year.
Watch Sreekant Lanka from iQuanti and Irina Klein from OneMain Financial as they dive into the future of paid search and explore the trends, strategies, and technologies that will shape the search marketing landscape.
If you’re looking to assess your paid search strategy and design an industry-aligned plan for 2024, then this webinar is for you.
5 Public speaking tips from TED - Visualized summarySpeakerHub
From their humble beginnings in 1984, TED has grown into the world’s most powerful amplifier for speakers and thought-leaders to share their ideas. They have over 2,400 filmed talks (not including the 30,000+ TEDx videos) freely available online, and have hosted over 17,500 events around the world.
With over one billion views in a year, it’s no wonder that so many speakers are looking to TED for ideas on how to share their message more effectively.
The article “5 Public-Speaking Tips TED Gives Its Speakers”, by Carmine Gallo for Forbes, gives speakers five practical ways to connect with their audience, and effectively share their ideas on stage.
Whether you are gearing up to get on a TED stage yourself, or just want to master the skills that so many of their speakers possess, these tips and quotes from Chris Anderson, the TED Talks Curator, will encourage you to make the most impactful impression on your audience.
See the full article and more summaries like this on SpeakerHub here: https://speakerhub.com/blog/5-presentation-tips-ted-gives-its-speakers
See the original article on Forbes here:
http://www.forbes.com/forbes/welcome/?toURL=http://www.forbes.com/sites/carminegallo/2016/05/06/5-public-speaking-tips-ted-gives-its-speakers/&refURL=&referrer=#5c07a8221d9b
ChatGPT and the Future of Work - Clark Boyd Clark Boyd
Everyone is in agreement that ChatGPT (and other generative AI tools) will shape the future of work. Yet there is little consensus on exactly how, when, and to what extent this technology will change our world.
Businesses that extract maximum value from ChatGPT will use it as a collaborative tool for everything from brainstorming to technical maintenance.
For individuals, now is the time to pinpoint the skills the future professional will need to thrive in the AI age.
Check out this presentation to understand what ChatGPT is, how it will shape the future of work, and how you can prepare to take advantage.
The document provides career advice for getting into the tech field, including:
- Doing projects and internships in college to build a portfolio.
- Learning about different roles and technologies through industry research.
- Contributing to open source projects to build experience and network.
- Developing a personal brand through a website and social media presence.
- Networking through events, communities, and finding a mentor.
- Practicing interviews through mock interviews and whiteboarding coding questions.
Google's Just Not That Into You: Understanding Core Updates & Search IntentLily Ray
1. Core updates from Google periodically change how its algorithms assess and rank websites and pages. This can impact rankings through shifts in user intent, site quality issues being caught up to, world events influencing queries, and overhauls to search like the E-A-T framework.
2. There are many possible user intents beyond just transactional, navigational and informational. Identifying intent shifts is important during core updates. Sites may need to optimize for new intents through different content types and sections.
3. Responding effectively to core updates requires analyzing "before and after" data to understand changes, identifying new intents or page types, and ensuring content matches appropriate intents across video, images, knowledge graphs and more.
A brief introduction to DataScience with explaining of the concepts, algorithms, machine learning, supervised and unsupervised learning, clustering, statistics, data preprocessing, real-world applications etc.
It's part of a Data Science Corner Campaign where I will be discussing the fundamentals of DataScience, AIML, Statistics etc.
Time Management & Productivity - Best PracticesVit Horky
Here's my presentation on by proven best practices how to manage your work time effectively and how to improve your productivity. It includes practical tips and how to use tools such as Slack, Google Apps, Hubspot, Google Calendar, Gmail and others.
The six step guide to practical project managementMindGenius
The six step guide to practical project management
If you think managing projects is too difficult, think again.
We’ve stripped back project management processes to the
basics – to make it quicker and easier, without sacrificing
the vital ingredients for success.
“If you’re looking for some real-world guidance, then The Six Step Guide to Practical Project Management will help.”
Dr Andrew Makar, Tactical Project Management
Unlocking the Power of ChatGPT and AI in Testing - A Real-World Look, present...Applitools
During this webinar, Anand Bagmar demonstrates how AI tools such as ChatGPT can be applied to various stages of the software development life cycle (SDLC) using an eCommerce application case study. Find the on-demand recording and more info at https://applitools.info/b59
Key takeaways:
• Learn how to use ChatGPT to add AI power to your testing and test automation
• Understand the limitations of the technology and where human expertise is crucial
• Gain insight into different AI-based tools
• Adopt AI-based tools to stay relevant and optimize work for developers and testers
* ChatGPT and OpenAI belong to OpenAI, L.L.C.
The document discusses various AI tools from OpenAI like GPT-3 and DALL-E 2, as well as ChatGPT. It explores how search engines are using AI and things to consider around AI-generated content. Potential SEO uses of ChatGPT are also presented, such as generating content at scale, conducting topic research, and automating basic coding tasks. The document encourages further reading on using ChatGPT for SEO purposes.
More than Just Lines on a Map: Best Practices for U.S Bike Routes
This session highlights best practices and lessons learned for U.S. Bike Route System designation, as well as how and why these routes should be integrated into bicycle planning at the local and regional level.
Presenters:
Presenter: Kevin Luecke Toole Design Group
Co-Presenter: Virginia Sullivan Adventure Cycling Association
Ride the Storm: Navigating Through Unstable Periods / Katerina Rudko (Belka G...DevGAMM Conference
Has your project been caught in a storm of deadlines, clashing requirements, and the need to change course halfway through? If yes, then check out how the administration team navigated through all of this, relocating 160 people from 3 countries and opening 2 offices during the most turbulent time in the last 20 years. Belka Games’ Chief Administrative Officer, Katerina Rudko, will share universal approaches and life hacks that can help your project survive unstable periods when there seem to be too many tasks and a lack of time and people.
Ride the Storm: Navigating Through Unstable Periods / Katerina Rudko (Belka G...
CoffeExperts
1. N E W W A V E O F C O F F E E C U LT U R E
COFFEEXPERTS
A N D R E A e M A R C O B A Z Z A R A
2. 30
Adriano Bagnasco
Volcafe Italy
Andrea Antonelli
Street Coffee School
Sergio Barbarisi
BWT water+more Italia
Carlo Barbi
Club House Srl
Andrea Bazzara
Bazzara Srl
Franco Bazzara
Bazzara Srl
Marco Bazzara
Bazzara Academy
Mauro Bazzara
Bazzara Srl
Giuseppe Biffi
Siemens Spa
Raffaello Calabrese
Dalla Corte Srl
Gianfranco Brumen
Technology Manager
Michele Cannone
Gruppo Lavazza Spa
Gianfranco Carubelli
Asachimici-Pulycaff Snc
Carolina Castañeda G.
Colombian Coffee
Federation
Dario Ciarlantini
Authorized SCA Trainer
Massimiliano Fabian
Demus Spa
Alessandro Garbin
IMF Srl
Massimiliano Gardosi
Ricambigardosi Srl
Maurizio Giuli
Simonelli Group Spa
Andrej Godina
PhD and Coffee Expert
Giorgio Grasso
Aziende Riunite Caffè
SONO INTERVENUTI
CONTRIBUTORS
3. 31
Andrea Lattuada
9BAR Srl
Cosimo Libardo
SCA Board of Directors
Enrico Maltoni
Collector
Mauro Martinengo
OPEM Spa
Simone Marzaroli
CoffeeTree Srl
Amedeo Mazzini
Brambati Spa
Filippo Mazzoni
Gruppo Cimbali Spa
Enrico Metti
Gruppo Brita Spa
Luigi Morello
Gruppo Cimbali Spa
Roberto Nocera
La San Marco Spa
Alenka Obad
CoffeeTree Srl
Carlo Odello
Istituto Internazionale
Assaggiatori Caffè
Luigi Odello
Centro Studi Assaggiatori
Simone Pecora
Coffee Expert
& Quality Manager
Roberto Pedini
IMA Coffee Petroncini Spa
Alberto Polojac
Bloom Coffee School
Fabrizio Polojaz
Associazione Caffè
Trieste
Lorenzo Polojac
Imperator Srl
Gloria Isabel Ramírez Ríos
Ambassador of Colombia
to Italy
Flavio Urizzi
CMA Astoria Spa
Sergio Vatta
Gruppo Pacorini Spa
6. 34
Sez. 1
INTO COFFEE
p.045 È già finita l’era dello Specialty?
1.1 — History of coffee
p.062 Origine del caffè
p.063 Caffè “il vino d’Arabia”
p.065 Diffusione del caffè
p.067 Dal caffè turco all’espresso Italiano
p.069 Le Onde del caffè
Sez. 2
GREEN COFFEE
p.085 La figura e l’importanza del crudista
p.094 Fasi di crescita del caffè
p.098 La pianta del caffè
p.102 Arabica e Canephora
p.104 Metodi di raccolta e lavorazione
p.110 Specie, varietà e cultivar
p.112 Varietà e Specialty
p.116 La coltivazione
p.121 Le certificazioni
p.124 Classificazione del caffè
p.126 Difetti e pregi del caffè verde
p.130 Dalla gestione al trasporto del caffè verde
2.1 — Processes
p.136 Processi di lavorazione industriale
p.138 La decaffeinizzazione del caffè
p.142 Le regole d’oro per un caffè decaffeinato
p.145 Decerato
p.146 DNA del caffè
2.2 — Coffee Countries
p.150 Centro americani
p.152 Jamaica
p.156 Colombia
p.158 Brasile
p.160 Etiopia
p.162 Tanzania
p.164 India
p.166 Indonesia
2.3 — Coffee + Health
p.171 Dalla salute al piacere: non solo caffeina
p.182 Caffeina e cervello
Sez. 3
ROASTING
p.187 L’impianto di torrefazione
p.189 Ricevimento e tostatura
p.190 Raffreddamento e miscelazione
p.192 Macinazione e degasaggio
p.193 La valutazione dell’impianto di torrefazione
p.195 La tostatura del caffè
p.196 Processo di tostatura
p.198 Profili di tostatura
p.200 Tempo e temperatura
p.202 Gradi di tostatura
p.204 Riconoscere i difetti del caffè tostato
p.206 Tostatrici Specialty
p.209 Miscelazione e confezionamento
p.210 Il mercato del caffè in Italia
7. 35
Sez. 4
SENSORY SKILLS
p.225 La sostenibilità sensoriale del caffè
4.1 — Sensory analysis
p.240 Mappa sensoriale
p.242 Aromi positivi e aromi negativi
p.244 Degustazione
p.245 Analisi sensoriale
p.246 Analisi olfattiva diretta e indiretta
p.248 Differenza tra gusto e aroma
4.2 — Cup tasting
p.252 Assaggio “alla brasiliana”
p.256 Cosa sono gli Specialty coffee?
p.259 Protocollo Arabica Cupping SCA
p.266 Cup of Excellence
p.268 Protocollo SCA vs COE
p.272 Protocollo Fine Robusta
p.278 Assaggio metodo espresso
p.282 Come si definisce la qualità
p.286 Definire l’eccellenza nel caffè
p.288 Quali origini sono ideali per l’espresso italiano
p.289 Sentori aromatici tra Arabica e Canephora
p.291 Monorigini per l’espresso
p.292 Il corpo nell’espresso
p.293 La corretta acidità nell’espresso
p.294 L’acidità nel caffè: dal chicco verde al tostato
p.296 L’acidità nella classificazione commerciale del caffè
p.298 La dolcezza nell’espresso
4.3 — H2O Sensory
p.302 Influenza della temperatura dell’acqua
p.304 L’acqua per l’espresso
p.305 Personalizzare l’acqua per migliorare l’espresso
p.307 Durezza, TDS, pH, alcalinità
p.311 Antropologia sensoriale
Sez. 5
COFFEE MAKERS
p.321 La R-Evolution nel mondo è l’espresso italiano
5.1 — History of coffee pot
p.334 Ibrik
p.335 Biggin
p.336 Percolazione a capovolgere
p.338 Napoletana
p.340 Globi di vetro
p.342 Idrofiammifuga
p.345 Balance
p.348 Fontana a vapore
p.350 Fornelletto ad alcool
p.351 Caffettiera da viaggio
p.352 Caffettiera elettrica
p.354 Macchina per caffè a leva
8. 36
Sez. 6
BREWING
p.359 Quali sfide ci attendono al bar
quando parliamo di acqua?
p.368 Proprietà estraibili dal chicco
p.371 Rapporto acqua/macinato
p.374 L’importanza della granulometria del macinato
p.375 Livelli di macinatura
p.376 Il tempo di estrazione
p.378 La temperatura dell’acqua e il potere dissolvente
p.380 Brew ratio
p.384 Il caffè filtro
p.386 Le 3 “T” del caffè filtro
p.390 Vantaggi del caffè filtro
p.392 Acqua perfetta per slow coffee
6.1 — Slow Coffee
p.397 Moka
p.400 Chemex
p.403 Aeropress
p.405 French press
p.407 Cezve
p.411 V60 e clever
p.413 Syphon
p.414 Cold brew
Sez. 7
BARISTA
p.419 Macchina caffè oggetto di culto
p.430 Organizzazione dell’area di lavoro
p.434 Una nuova ondata di baristi
p.440 Errori del barista
p.442 Il ruolo strategico della formazione continua
7.1 — Espresso & Cappuccino
p.448 L’importanza di valorizzare l’espresso italiano
p.452 Parametri dell’espresso tradizionale e “diverse versioni”
p.454 Preparazione dell’espresso
p.456 I difetti dell’espresso
p.458 Le 5 “L” del cappuccino italiano
p.464 I parametri del cappuccino
p.467 Origine della Latte Art
p.470 Menu caffetteria
7.2 — H20 Barista
p.478 Come scegliere il sistema di filtrazione ideale
p.480 Acqua per il bar ed errori da evitare
7.3 — Grinder
p.484 Come scegliere un macinacaffè professionale
p.489 Macinatura, dose e pressatura
9. 37
7.4 — Coffee machines
p.492 Quante componenti ha una macchina da caffè?
p.494 Macchina da caffè e indicatori di qualità
p.496 La macchina professionale
p.500 Evoluzione della macchina
p.504 Multi-boiler
p.505 Tecnologia DFR
p.506 Profili di pressione
p.509 Macchina a leva
p.514 Tradizionale e super automatica
p.516 Errori da evitare nella gestione di una macchina da caffè
7.5 — Cleaning
p.520 Pulizia delle attrezzature: errori più comuni al bar
p.522 Trucchi per avere le apparecchiature sempre pulite
p.526 La pulizia delle attrezzature
p.528 Il cerchio del pulito
p.530 Cosa succede se non pulisco la macchina da caffè
7.6 — Coffee cups
p.534 La storia della tazzina da caffè
p.536 Ogni caffè ha la sua tazzina
p.537 Come si sceglie una tazzina per il bar
p.538 Parametri tazzina espresso
p.539 Parametri tazza cappuccino
p.541 La tazza ideale per la Latte Art
Sez. 8
COFFEE 4.0
p.545 Thinking industry further!
p.559 Il valore aggiunto dell’Industria 4.0 per le torrefazioni
p.571 Smart packaging
p.577 Tradizione e trasformazione digitale
nel mondo del barista
p.586 Innovazione per migliorare la qualità dell’espresso italiano
Sez. 9
SUSTAINABILITY
p.605 Economia circolare
p.608 La filiera del caffè a livello globale
p.612 La responsabilità sociale sulla filiera
di produzione del caffè
p.623 Un progetto di filiera per coinvolgere tutti i protagonisti
p.642 Guerra dell’acqua anche nei bar?
p.646 Caffè e acqua
9.1 — Colombia
p.654 Colombia: sviluppo tra produttività sostenibile
e qualità del caffè
p.658 La catena del valore del caffè verde in Colombia
p.660 Soluzioni per lo sviluppo
p.664 La sostenibilità dei coltivatori di caffè colombiani
9.2 — People of coffee for planet
p.674 Obiettivi per lo sviluppo sostenibile
p.678 Slow Food Coffee Coalition
p.680 B-Corp e Benefit Corporation
10. 38
Sez. 1
INTO COFFEE
p.045 Has the era of Specialty coffee already
come to an end?
1.1 — History of coffee
p.062 The origins of coffee
p.063 Coffee: “the wine of Arabia”
p.065 The diffusion of coffee
p.067 From Turkish coffee to Italian espresso
p.069 The Waves of coffee
Sez. 2
GREEN COFFEE
p.085 The importance of green coffee importers
p.095 Stages of coffee plant growth
p.098 The coffee plant
p.102 Arabica and Canephora
p.105 Harvesting and processing techniques
p.111 Species, varieties and cultivars
p.112 Varieties and Specialty
p.117 Coffee cultivation
p.121 Certifications
p.125 Coffee classification
p.126 Defects & qualities of green coffee
p.131 From the management to the transportation
2.1 — Processes
p.136 Industrial processing techniques
p.138 The decaffeination of coffee
p.143 The golden rules for decaffeinated coffee
p.145 Dewaxed
p.146 Coffee’s DNA
2.2 — Coffee Countries
p.150 Central American
p.152 Jamaica
p.156 Colombia
p.158 Brazil
p.160 Ethiopia
p.162 Tanzania
p.164 India
p.166 Indonesia
2.3 — Coffee + Health
p.171 From health to pleasure: not just caffeine
p.182 Caffeine and the brain
Sez. 3
ROASTING
p.187 The coffee roasting plant
p.189 Receipt and roasting
p.191 Cooling and blending
p.192 Grinding and degassing
p.193 Evaluating roasting plants
p.195 Coffee roasting
p.196 The roasting process
p.198 Roasting profiles
p.200 Time and temperature
p.203 Degrees of roasting
p.204 Recognising defects in roasted coffee
p.206 Specialty roasters
p.209 Blending and packaging
p.210 The coffee market in Italy
11. 39
Sez. 4
SENSORY SKILLS
p.225 The sensory sustainability of coffee
4.1 — Sensory analysis
p.240 Coffee sensory map
p.242 Positive and negative aromas
p.244 Tasting
p.245 Sensory analysis
p.247 Direct and indirect olfactory analysis
p.249 Difference between taste and aroma
4.2 — Cup tasting
p.253 “Brazilian tasting”
p.257 What are Specialty coffees?
p.259 SCA Arabica cupping protocol
p.266 Cup of Excellence
p.268 SCA vs COE protocols
p.272 The Fine Robusta protocol
p.279 Espresso tasting method
p.282 How to define quality
p.286 Defining excellence in coffee
p.288 The ideal origins for Italian espresso
p.289 Aromatic notes: Arabica vs. Canephora
p.291 Single-origin coffee for espresso
p.292 The body of espresso
p.293 The correct acidity in espresso
p.294 Acidity from green beans to roasted coffee
p.296 Acidity in the commercial classification of coffee
p.298 Sweetness in espresso
4.3 — H2O Sensory
p.302 Impact of water temperature
p.304 The water for espresso
p.305 Customise the water to improve espresso
p.307 Hardness, TDS, pH, alkalinity
p.311 Sensory anthropology
Sez. 5
COFFEE MAKERS
p.321 Italian espresso is the R-Evolution in the world
5.1 — History of coffee pot
p.334 Ibrik
p.335 Biggin
p.337 Upside-down percolation
p.339 The Neapolitan coffee maker
p.341 The glass globe coffee pot
p.343 The Idrofiammifuga
p.345 The balance coffee maker
p.349 The steam fountain
p.350 The alcohol burner
p.351 The travel coffee maker
p.353 The electric coffee maker
p.355 The lever coffee maker
12. 40
Sez. 6
BREWING
p.359 With respect to water,
what challenges await us in the bars?
p.368 Properties that can be extracted from coffee beans
p.371 Water/ground coffee ratio
p.374 The importance of grind size in ground coffee
p.375 Degrees of grinding
p.376 Extraction time
p.378 Water temperature and dissolving power
p.380 Brew ratio
p.384 Filter coffee
p.386 The 3 “T”s of filter coffee
p.390 Advantages of filter coffee
p.392 Perfect water for slow coffee
6.1 — Slow Coffee
p.397 Moka
p.400 Chemex
p.403 Aeropress
p.405 French press
p.407 Cezve
p.411 V60 and clever
p.413 Syphon
p.414 Cold brew
Sez. 7
BARISTA
p.419 The coffee machine as a cult object
p.431 Organisation of the working area
p.434 A new wave of baristas
p.440 Mistakes that baristas make
p.442 The strategic role of constant training
7.1 — Espresso & Cappuccino
p.448 The importance of promoting the Italian espresso
p.452 Parameters of traditional espresso
and of “different variants”
p.454 Preparation of espresso
p.456 Defects of espresso coffee
p.458 The 5 “L”s of Italian cappuccino
p.464 The parameters of cappuccino
p.467 The origin of Latte Art
p.470 Coffee menu
7.2 — H20 Barista
p.478 How to choose the ideal filtering system
p.480 Water for coffee bars and mistakes to be avoided
7.3 — Grinder
p.485 How to choose a professional coffee grinder
p.489 Grinding, dosing and tamping
13. 41
7.4 — Coffee machines
p.493 How many components are there in a coffee machine?
p.495 Coffee machines and quality indicators
p.496 The professional machine
p.500 Evolution of the machine
p.504 Multi-boiler
p.505 DFR technology
p.506 Pressure profiles
p.509 Lever coffee machines
p.514 Traditional or super automatic
p.516 Mistakes to be avoided when operating a coffee machine
7.5 — Cleaning
p.521 The most common mistakes make in coffee bars
when cleaning the equipment
p.522 Tips for ensuring the equipment is always clean
p.526 Cleaning the equipment
p.528 The cleanliness circle
p.530 What happens if we don’t the coffee machines
7.6 — Coffee Cups
p.535 The history of the coffee cup
p.536 The right cup for each coffee
p.537 How to choose the cups for a coffee bar
p.538 Parameters of the espresso cup
p.539 Parameters of the cappuccino cup
p.541 The ideal cup for Latte Art
Sez. 8
COFFEE 4.0
p.545 Thinking industry further!
p.559 Added value of Industry 4.0 for coffee roasters
p.571 Smart packaging
p.577 Tradition and digital trasformation in the barista world
p.586 Innovation for improving the quality of Italian espresso
Sez. 9
SUSTAINABILITY
p.605 The economic circle
p.609 The global coffee supply chain
p.613 The social responsibility of the coffee supply chain
p.623 A supply chain project to involve all players
p.642 Water conflict even in the bars?
p.646 Coffee and water
9.1 — Colombia
p.654 Colombia: development encompassing sustainable pro-
duction and coffee quality
p.658 The green coffee value chain in Colombia
p.661 Development solutions
p.664 Sustainability of Colombian coffee producers
9.2 — People of coffee for planet
p.674 Sustainable development goals
p.678 Slow Food Coffee Coalition
p.680 B Corps and Benefit Corporation
15. PART
1
INTO
COFFEE
69
THE WAVES
OF COFFEE
Andrea Bazzara - Sales Export Manager Bazzara Srl
C
offee is the world’s second most traded commodity,
after oil, and its second most consumed beverage,
after water, and as a product it has undergone a ma-
jor commercial evolution over the centuries. Among the ex-
perts and estimators of the beverage, it’s normal to refer to
the various phases in the evolution of coffee as “Waves”,
what we now know as “the Waves of Coffee”.
There are principally three Waves, the First
Wave, Second Wave and Third Wave, al-
though a sort of “Wave 0” should also prob-
ably be mentioned before the First Wave. I
take the liberty to introduce this expression
since it appears that before the First Wave
there actually wasn’t a coffee industry, just a
number of limited forms of coffee trading. For
this reason during this “Wave 0”, which occurred
roughly between the 16th century and the beginning
of the 20th century, coffee was an exclusively elitist product,
so it was inaccessible to the “masses”.
LE ONDE
DEL CAFFÈ
Andrea Bazzara - Sales Export Manager Bazzara Srl
I
l prodotto caffè, seconda commodity maggiormente
commercializzata dopo il petrolio e seconda bevanda
maggiormente consumata dopo l’acqua, ha subito un’im-
portante evoluzione nel corso dei secoli. Fra gli esperti e
cultori della bevanda è nel tempo diventato di uso comune
riferirsi alle tappe che hanno segnato i cambiamenti più
considerevoli definendole “Onde del caffè”.
Si distinguono principalmente tre Onde – la
First Wave, la Second Wave e laThird Wave –
anche se andrebbe considerata, secondo
me, una sorta di “Onda Zero”. Mi permet-
to di introdurre questo termine perché fino
alla Prima Onda pare non esistesse l’indu-
stria del caffè ma solo alcune limitate for-
me di commercio. Ne deriva che possiamo
indicativamente collocare questa Onda Zero
a partire dal XVI secolo fino all’inizio del XX seco-
lo, quando il caffè era un prodotto esclusivamente elitario,
quindi inaccessibile alla massa.
16. CAPITOLO
2
GREEN
COFFEE
122
In quest’ottica, anche la certificazione Rainforest Alliance
promuove politiche comuni, garantendo un benessere per la
comunità locale e incentivando buone pratiche agricole atte
al mantenimento della biodiversità, assieme al sostegno
alla comunità produttiva e alla salvaguardia
dei diritti umani.
Da pochi anni, a quest’ultima si è unita anche
la certificazione UTZ, le cui pratiche di ade-
sione mirano a chiarezza e trasparenza lungo
tutta la filiera di produzione unite alla riduzio-
ne dei consumi di acqua e di sostanze nocive
a beneficio dell’ambiente circostante. Per fa-
vorire queste pratiche, vengono promossi dei
programmi formativi rivolti a migliorare la filiera
produttiva e la qualità del prodotto.
La 4C, The Common Code for the Coffee Community, si im-
pegna invece a unire tutti gli operatori impiegati all’interno
della filiera, incentivando le aspettative in ambito econo-
mico, sociale, ambientale e agricolo. Fissa inoltre principi
impostati su linee guida e convenzioni internazionali ed
esclude tutta una serie di pratiche quali il lavoro minorile,
l’abbattimento di risorse naturali, l’uso di pesticidi e altre po-
litiche scorrette.
In this regard, the Rainforest Alliance certification also pro-
motes common policies, thus guaranteeing the well-being
of the local community and incentivising good agricultural
practices aimed at maintaining biodiversity, together with
supporting the livelihoods of the production
community and safeguarding human rights.
The UTZ certification, which has recently been
combined with the above-mentioned Rainfor-
est Alliance certification, ensures that the prac-
tices to be adhered to are aimed at guarantee-
ing clarity and transparency along the entire
supply chain, including considering systems
for reducing the consumption of water and
harmful substances for the benefit of the sur-
rounding environment. To promote these principles, training
programmes are developed and delivered aimed at improv-
ing the supply chain and the quality of the product.
The 4C (The Common Code for the Coffee Community)
strives to bring together all the operators within the sup-
ply chain by incentivising them to achieve certain financial,
social, environmental and farming standards, establishing
principles based on international guidelines and conven-
tions and banning inappropriate practices, including child
STANDARD PER
APPORTARE MIGLIORIE
A TUTTA LA FILIERA
/
STANDARDS TO
IMPROVE THE WHOLE
PRODUCTION CHAIN
18. CAPITOLO
3
ROASTING
188
1. Tramoggia di carico e pre-pulitura caffè verde
Green coffee loading and pre-cleaning hopper
2. Trasporto pneumatico carico silo o tostatrice
Pneumatic transport for silos or roaster loading
3. Silo stoccaggio caffè verde
Green coffee storage silo
4. Filtri
Filters
5. Gruppo di pesatura
Weighing group
6. Tostatura
Roasting
7. Spietratura e gruppo pesatura per resa caffè
Coffee sifting and yeld weighing group
8. Carico silo e stoccaggio caffè in grani tostato
Roasted coffee silo loading and storage
14
13
12
B
A
11
11
6
5
3
2
1
4
7
9
8
10 13
9. Gruppo di pesatura e miscelazione caffè tostato
Roasted coffee weighing and blending group
10. Carico serbatoi caffè in grani tostato per
confezionamento
Loading of the tanks with roasted coffee beans
ready for packaging
11. Gruppo di carico pneumatico e macinazione caffè
Pneumatic coffee loading and grinding group
12. Trasporto pneumatico carico sili di degasazione
Pneumatic transport and loading for degassing
silo
13. Carico serbatoi caffè macinato
per confezionamento
Loading of the tanks with ground coffee
prior to packaging
14. Quadro elettronico di comando e computer
di gestione
Electronic control panel and process control
computer
A. Confezionamento caffè in grani
Coffee beans packaging
B. Confezionamento caffè macinato
Ground coffee packaging
TORREFAZIONE INDUSTRIALE
INDUSTRIAL COFFEE-ROASTING
19. CAPITOLO
3
ROASTING
189
RICEVIMENTO E TOSTATURA
C
ome descritto un impianto si compone di diverse se-
zioni, a cominciare da quella di ricevimento che viene
studiata e calibrata in base alle esigenze del cliente
e del sistema di ricezione del caffè verde, ossia se in sacchi,
big bag, bulk o cisterna. Dopodiché c’è la sezione di pulitu-
ra e selezione, composta da differenti macchine atte a eli-
minare varie impurità di tipo pesanti o leggere: ad esempio
pietruzze, pagliuzze, sassolini, grumi di terra, pezzi ferrosi
e altro ancora. I macchinari lavorano con flussi di aria che
vengono convogliati in sistemi di filtrazione centralizzati, per
rispettare le normative d’emissione vigenti. Il prodotto pulito
viene stoccato in silos di dimensione, numero e caratteri-
stiche differenti per ottimizzare gli spazi e permettere una
miscelazione e preparazione del batch in automatico per ca-
rico della fase seguente.
La tostatura, vero fulcro dell’impianto viene eseguita dalla
macchina tostatrice che è dotata di sistemi innovativi e tec-
nologie ricercate e flessibili, per adattarsi alle esigenze di
ogni utilizzatore. Un sistema di modulazione dell’aria, unito
ad una gestione avanzata del tamburo con il corretto profilo
geometrico, accompagnano la variazione della trasforma-
zione del chicco di caffè verde fino a portarlo al livello di
tostatura desiderato, mantenendo costante il colore e grado
di tostatura per tutta la durata della produzione.
RECEIPT AND ROASTING
A
s previously described, a plant consists of several
sections which can be summarised as follows: the
reception section that’s designed and calibrated to
meet each client’s needs, and depends on how the client
receives the green coffee: in sacks, big bags, in bulk or by
tanker. After which there’s the cleaning and sorting section,
consisting of different machines for removing the various
impurities. These impurities can either be heavy or light,
such as small stones, straw, pebbles, lumps of earth, fer-
rous pieces of metal, and so on. All these machines use air
flows which are subsequently piped into centralised filtra-
tion systems to ensure the expelled air complies with the
regulations in force. The clean product is stored in silos of
different sizes, numbers and characteristics, so as to opti-
mise the space, allow the blending and prepare a batch for
loading for the next production phase.
Roasting, the real heart and soul of the plant, is carried out
by the roasting machine, which is equipped with innovative
systems as well as sophisticated and flexible technolo-
gies that can be adapted to suit the needs of each user. An
air modulation system, combined with an advanced drum
management system for the correct geometric profile, ac-
curately process the green coffee bean and roast it to the
desired level. This is mainly achieved by keeping the colour
and roasting grade constant throughout the entire produc-
tion process.
21. PART
4
SENSORY
SKILLS
249
DIFFERENCE
BETWEEN TASTE
AND AROMA
Marco Bazzara - Director Bazzara Academy
T
he main differences between taste and aroma are in
the area of sensory perception, keeping in mind that
there is a difference between smell and aroma. We
talk about smells in the direct olfaction phase, that is during
the inhalation of the coffee vapours, while aromas are the
domain of the retronasal phase in which smells evolve and
become aromas through the contribution of taste and, there-
fore, of the taste buds, which allow the detection of flavours
and tactile sensations.
Therefore, in the case of aromas, both the gustatory and ol-
factory perception play a role. In the latter, the nose allows
the perception of the aromatic sensations of a specific cof-
fee also in the retronasal phase. However, it is also true that
the perception of tastes is independent of the olfactory or-
gan and they can be detected independently of the nose. To
verify this hypothesis, we could consider blocking the nasal
cavity and introducing any product immediately after. This
experiment would lead to a limited or non-existent percep-
tion of smells, but with a clear and verifiable presence of
bitter and acidic taste sensations in the various parts of the
mouth. While it is true that the perception of some tastes is
more marked in some areas of the mouth, the perception is
nevertheless generalised.
1 - Odore: via ortonasale
2 - Aroma: via retrolfattiva
3 - Bulbo olfattivo
4 - Nervo olfattivo
1 - Smell: orthonasal pathway
2 - Aroma: retronasal pathway
3 - Olfactory bulbs
4 - Olfactory nerves
1
3
4
2
22. CAPITOLO
4
SENSORY
SKILLS
240
MAPPA
SENSORIALE
DEL CAFFÈ
Carlo Odello - Member of the board of the International
Institute of Coffee Tasters (IIAC)
L
a mappa sensoriale del caffè, in particolare dell’e-
spresso italiano, è nata da un’esigenza di raccogliere
dentro un unico documento facilmente consultabile
tutti gli aromi positivi e negativi, contenendo la parte gusta-
tivo-tattile e chiaramente anche l’aspetto visivo. È uno stru-
mento molto utile perché essendo fatto ad albero è intuitiva:
anche una persona che non abbia competenza specifica
sull’assaggio riesce a individuare una serie di termini che le
permettono di descrivere il prodotto.
La mappa sensoriale è una collezione di termini per una de-
scrizione di carattere semantico, non tanto per una raccolta
di un dato quantitativo. Ad esempio, se una persona dice
“amaro percepibile” non ho una misurazione quantitativa
precisa. Dalla mappa discende la vera e propria scheda di
assaggio che fondamentalmente inserisce l’idea delle scale
di misurazione.
COFFEE
SENSORY
MAP
Carlo Odello - Member of the board of the International
Institute of Coffee Tasters (IIAC)
T
he sensory map of coffee, and in particular of Italian
espresso, was established from a need to collect all
the positive and negative aromas into a single, us-
er-friendly document, containing the gustatory-tactile as-
pect as well as, naturally, also the visual aspect. It’s a very
useful tool because it is intuitive: being a tree diagram, even
those with no specific expertise in coffee tasting are able to
identify a series of terms that enable them to describe the
product.
The sensory map is a collection of terms that make it possi-
ble to provide a semantic description, clearly it’s of no help
from a data collection perspective. For example, when a per-
son says “bitter”, I don’t know how bitter the coffee really is, I
don’t have a precise quantitative data. There’s also an actual
tasting card that derives from the map, which effectively in-
troduces the concept of measurement scales.
26. CAPITOLO
4
SENSORY
SKILLS
304
L’ACQUA
PER L’ESPRESSO
Sergio Barbarisi - Director Horeca&Vending department
BWT Italia
L
o dico sempre a tutte le persone che incontro quando
parliamo di caffè: se non abbiamo voglia di giocare al
piccolo chimico, gli acquedotti italiani ci forniscono
già un’ottima acqua, un’ottima base di lavoro per un ottimo
caffè espresso: ciò che dobbiamo fare noi, senza andare
a applicare tecnologia aerospaziale all’acqua, è to-
gliere le eventuali piccole anomalie che possono
peggiorare il risultato finale in tazza. In primis
va rimosso il cloro, ovvero il disinfettante
che gli acquedotti inseriscono per mante-
nere le tubazioni pulite ed esenti da forma-
zioni batteriche. Bisogna quindi cercare di
installare sempre un sistema filtrante con,
al suo interno, una parte di carbone attivo
in grado di togliere le sostanze odorose che
danno sapori estranei al nostro espresso. Per
quanto invece riguarda la parte filtrante relativa al
calcare, che può andare a bloccare la macchina e quin-
di può dare problemi decisamente più tecnici, consiglio un
buon sistema di filtrazione a resine. Il lavoro di ogni azienda
che filtra le acque è cercare di togliere solo i solidi disciolti
che darebbero problemi alla macchina lasciando passare
tutti quei sali che invece servono a dare corpo e crema al
nostro espresso in tazza.
THE WATER FOR
ESPRESSO
Sergio Barbarisi - Director Horeca&Vending department
BWT Italia
I
tell every person I talk about coffee with that, when it
comes to water, unless we want to play budding chem-
ists, the Italian water distribution networks already sup-
ply excellent water, an excellent starting point for making
an excellent espresso coffee. What we have to do, without
trying to apply rocket science to water, is to remove
any small inconsistency that could affect nega-
tively the final “in-cup” product. First, we have
to remove the chlorine, the disinfectant that
the water companies add to keep the pipes
clean and free of bacterial growth. Next,
we need to look to install a filtering system
with an active carbon part that removes
unpleasant-smelling substances which im-
part unwanted tastes to our espresso. With
regard to the filtering unit for limescale which
can obstruct the pipes in the machine and lead to
problems of a more technical nature, I recommend a
composite resin filtering system. The task, which is basical-
ly the challenge of all companies that filter water is to re-
move only the dissolved solids that could cause problems in
the machine, whilst letting through all those salts that con-
tribute to giving body and crema to the espresso in our cup.
27. PART
4
SENSORY
SKILLS
307
DUREZZA, TDS, pH, ALCALINITÀ
L
’acqua pura è un concetto lontano dalla nostra realtà
di tutti i giorni, forse potremmo pensare a qualcosa di
simile con l’acqua distillata, che non ha nessun conte-
nuto disciolto. Noi che lavoriamo nel mondo del caffè dob-
biamo lavorare con l’acqua fornita dall’acquedotto, questa
è la base di partenza per tutti, con l’acqua di rete dobbia-
mo “fare i conti” noi costruttori dei filtri, i costruttori delle
macchine, i torrefattori, fino ad arrivare al proprietario del
bar o del locale pubblico. All’interno di quest’acqua, che
si differenzia chiaramente da zona a zona, anche a
seconda della provenienza (ghiacciaio, nevaio,
falda sottostante del terreno), ci sono diver-
se sostanze disciolte. Quando faccio i miei
training, amo sempre raccontare che la ma-
dre di tutte le misurazioni è il TDS, cioè il
totale dei solidi disciolti nell’acqua: è una
macro misurazione, un numero che in re-
altà non ci dice per nome e cognome quali
sono i sali contenuti nell’acqua, ci dice solo
che l’acqua è tanto, poco o addirittura per nien-
te salina. Bisogna poi andare a vedere quali sono
in particolare questi sali, ovvero solidi disciolti. Solitamente,
se non ci sono grosse problematiche legate alle falde locali,
i tre cationi disciolti più frequentemente nelle nostre acque
sono, nell’ordine: il calcio, il magnesio e il sodio.
HARDNESS, TDS, pH, ALKALINITY
P
ure water is really a concept that is quite far from our
everyday reality. We could perhaps consider some-
thing like water that’s virtually distilled, free from any
dissolved solid material. Though, we have to work with tap
water. This is a basic reality for all of us who work in the
coffee sector: from those of us who filter water to the manu-
facturers of coffee machines, to roasters, to owners of bars
or public establishments. Water contains different dissolved
substances depending on where it comes from (wheth-
er a glacier, a snowfield or an underground water
table). When I conduct my training sessions,
I like to remind everyone that the most sig-
nificant parameter is the TDS, the total con-
centration of dissolved solids in the water.
It is a macroscopic parameter that doesn’t
identify in detail which salts are present in
the water; it merely tells us that the water
contains a lot of salt, a little salt or no salt
at all. Within this TDS measurement, we need
to establish which specific salts are present (I
call them salts for brevity, but technically they are
dissolved solids). Usually, unless there are significant local
issues linked to local water tables or to pollutants, the three
most common cations in our waters are, in order of preva-
lence, calcium, magnesium, and sodium.
28. CAPITOLO
6
BREWING
380
BREW RATIO
Dario Ciarlantini - Authorized SCA Trainer
L
a brew ratio è il rapporto che c’è fra il caffè macinato
prima dell’estrazione e il risultato in termini di gram-
mi in tazza. Faccio un esempio: è il rapporto che c’è,
ipotesi, fra i 15 grammi del caffè espresso macinato prima
dell’estrazione e dei 30-35 grammi che ritroviamo in tazza.
Ottimo sarebbe un rapporto di 0,5, quindi diciamo da 15 a
30, ma anche qui la brew ratio dà solo un’indicazione. C’è
tutto uno studio dietro, per cui noi calcoliamo questo rap-
porto ottimale che si aggira intorno allo 0,50, però nulla so-
stituisce il nostro assaggio. Questo rapporto serve sostan-
zialmente per capire se un caffè è equilibrato correttamente,
se è troppo acquoso, se è troppo forte o troppo debole. Il
range indica tecnicamente se il caffè è estratto bene oppure
no, ma per valutare la qualità dell’estrazione dobbiamo co-
munque assaggiare la bevanda in tazza. Partire però da dei
parametri oggettivi, male non fa.
BREW RATIO
Dario Ciarlantini - Authorized SCA Trainer
T
he brew ratio is the ratio between the weight of the
ground coffee before extraction and the weight, in
grams, of the brew in the cup. For example, it is the ra-
tio between the 15 grams of ground espresso coffee before
extraction and the 30-35 grams of the product in the cup.
The optimum ratio would be 0.5, i.e. 15/30, but again, the
“brew ratio” is only a guideline. There is a whole study on the
basis of which we calculate that the optimum ratio is around
0.5, but nothing can replace our tasting. The brew ratio es-
sentially gives us an idea of whether a coffee is correctly
balanced, whether it is too watery, too strong or too weak.
This range provides a technical indication as to whether the
coffee has been extracted correctly or not. To assess the
extraction, we have to taste the brew in the cup in any case,
but evaluating objective parameters as well doesn’t do any
harm.
30. 480
CAPITOLO
7
BARISTA
ACQUA PER IL BAR
ED ERRORI
DA EVITARE
Enrico Metti - Sales Director Professional Filters Italy
Gruppo Brita Spa
D
o un consiglio principale, quello di evitare il compro-
messo. Mi spiego meglio: in un bar possiamo avere
differenti esigenze di trattamento, l’acqua ideale per
la preparazione di un ottimo caffè espresso ha una compo-
sizione differente da quella che ci occorre per la preparazio-
ne di un cubetto di ghiaccio che sia trasparente e compatto,
così come è differente dall’acqua ideale per ottenere
i migliori risultati di lavaggio. L’ideale sarebbe po-
ter applicare un sistema di trattamento speci-
fico per ciascuna delle apparecchiature che
dovranno essere alimentate con acqua.
Evitare il compromesso significa evitare
di avere installato un sistema che non rap-
presenti la soluzione ottimale per nessuna
delle nostre apparecchiature e per nessuno
degli obiettivi che ci prefiggiamo di ottenere.
WATER FOR COFFEE
BARS AND MISTAKES
TO BE AVOIDED
Enrico Metti - Sales Director Professional Filters Italy
Gruppo Brita Spa
M
y main piece of advice is to avoid compromises.
Let me explain, various treatment needs can coex-
ist in a coffee bar. Water that is ideal for the prepa-
ration of an excellent espresso coffee has a composition
that differs from that needed to make compact, transparent
ice cubes and from that of water ideal for optimum wash-
ing. Ideally, we would use a specific treatment system
for each of the pieces of equipment that require
water. Avoiding compromises means avoiding
selecting a system that is not the optimum
solution for any of our applications and for
any of the objectives that we strive to reach.
31. 481
PART
7
BARISTA
I MINERALI NELL’ACQUA POTABILE
MINERALS PRESENT IN DRINKING WATER
Ca2+
Potassio / Potassium
Sodio / Sodium
Magnesio / Magnesium
Calcio / Calcium Bicarbonato /
Bicarbonate
Nitrato / Nitrate
Sulfato / Sulfate
Cloruro / Chloride
HCO3
-
SO4
2-
NO3
-
CI-
Na+
K+
Mg2+
Mg2+
Ca2+
NO3
-
NO3
-
SO4
2-
SO4
2-
CI-
CI-
HCO3
-
Na+
K+
Durezza
totale
Total
hardness
Totale solidi
disciolti
Total
dissolved
solids content
(TDS)
Durezza temporanea
o carbonatica
Temporary or
carbonate hardness
Durezza permanente
Permanent hardness
Non durezza
No hardness
CATIONI
CATIONS
ANIONI
ANIONS
Per una caratterizzazione dell’acqua ai fini dell’individuazione del trattamento
più appropriato da adottarsi ci concentriamo su tre parametri
In characterising the water for the purpose of identifying the most appropriate treatment,
we focus on three parameters
32. 430
CAPITOLO
7
BARISTA
ORGANIZZAZIONE
DELL’AREA DI LAVORO
Franco Bazzara - President Bazzara Srl
L
’allestimento di un bar o di un coffee shop e, nel det-
taglio, di un’area di lavoro, comporta tutta una serie di
accorgimenti che hanno lo scopo di migliorare la rou-
tine del barista e sicuramente, di rimando, anche l’esperien-
za di consumo del cliente. La predisposizione dell’ambien-
te rappresenta il biglietto da visita del locale, il quale deve
essere provvisto di un’adeguata temperatura e ventilazione
e avere un arredamento che sia in linea con il concept che
il titolare vuole trasmettere ai suoi affezionati. La luminosi-
tà, la densità degli spazi e il livello acustico al suo interno
rappresenteranno elementi decisivi per creare un ambiente
di rilassamento e non un semplice punto di ristoro per una
frugale colazione.
Uno degli elementi più importanti per la gestione degli or-
dini è sicuramente il bancone; esso deve essere il più ordi-
nato e libero possibile, per permettere al barista di adibirlo
a servizio del consumatore e di predisporre gli utensili da
utilizzare per completare le preparazioni. La macchina da
caffè espresso dovrà essere ben tenuta e operativa, con una
curata predisposizione delle tazzine sopra la macchina, ga-
rantendo la presenza di panni per la pulizia di ogni compo-
nente. Vanno soprattutto distanziati latte e chicchi di caffè,
L’eleganza di un locale rispecchia i valori
trasmessi al suo interno.
33. 431
PART
7
BARISTA
The elegance of a coffee shop reflects
the values transmitted within.
ORGANISATION
OF THE WORKING AREA
Franco Bazzara - President Bazzara Srl
S
etting up a bar or a coffee shop, and specifically a working area, in-
volves a whole series of solutions whose purpose is to improve the
routine of the barista and, consequently, the experience of the cus-
tomer. The layout of the coffee bar is its calling card. The outlet must be kept
at a comfortable temperature and well ventilated. Its furnishings must be
consistent with the concept that the owner wishes to communicate to their
loyal customers. The lighting, the arrangement of the spaces and the sound
level are vital elements for creating a relaxing environment rather than just a
refreshment station for the consumption of a frugal breakfast. The counter
is certainly one of the most important elements for managing the orders; it
must be as tidy and uncluttered as possible, to allow the barista to serve the
customer and set out the tools needed to complete the preparations.
The espresso machine must be well kept and in good working order. The
cups must be well aligned on top of it and cloths must be available to wipe
each of its components. It is especially important that the milk and coffee
beans, which can spoil at high temperature, be kept away from the machine;
they must be kept in the fridge to preserve their quality and freshness.
34. CAPITOLO
8
COFFEE
4.0
546
Il Digital Twin è il gemello digitale di un prodotto,
una macchina o un’intero impianto. Progettazione,
realizzazione e messa in servizio diventano più
veloci e comportano meno errori.
Digital Twin is the digital twin of a product,
a machine or an entire system: planning,
implementation and start-up operations
become faster, and error chances are lower.
35. PART
8
COFFEE
4.0
545
THINKING INDUSTRY
FURTHER!
Giuseppe Biffi - Digital Enterprise Business Development
Manager Siemens Spa
T
rieste Coffee Experts is an event dedicated to coffee
specialists. What role could Siemens play in such a
highly specialised context? The key word is “contam-
ination”. Contamination is about taking the positives, i.e.
what’s been done well, from other fields, in this case we’re
talking about industry and production, and looking to derive
some benefits or at least some inspiration for our business.
The objective of what I’m about to say is this: to share a
number of interesting ideas, even if they come from outside
the coffee sector.
Siemens operates in virtually every industrial sector, but the
food industry has always been an area of particular focus:
we’ll look to share some of our experiences in the hope
that they’ll be of interest and useful for the world of coffee.
Siemens is a German multinational corporation with ap-
proximately 293,000 employees worldwide and a turnover
of €57.1 billion, but it’s Siemens’s capacity for investing in
research and development that’s most important. Our annu-
THINKING INDUSTRY
FURTHER!
Giuseppe Biffi - Digital Enterprise Business Development
Manager Siemens Spa
T
rieste Coffee Experts è un evento dedicato agli spe-
cialisti del caffè. Quale può essere il ruolo e il contri-
buto di Siemens in un contesto così specialistico? La
parola chiave è “contaminazione”. Contaminazione significa
prendere quello che di buono troviamo in altri ambiti, in que-
sto caso industriali e produttivi, e cercare di trarne qualche
beneficio o almeno qualche spunto per il nostro business.
L’obiettivo di quanto segue sarà proprio questo: condividere
alcune idee interessanti, anche se provenienti da mercati di-
versi dal caffè.
Siemens opera praticamente in tutti i settori industriali, ma
il mercato dell’alimentare è da sempre un ambito di partico-
lare focus: cercheremo di mettere a fattor comune alcune
esperienze svolte, sperando che siano interessanti ed utili
anche per il mondo del caffè. Siemens è una multinaziona-
le tedesca che conta circa 293.000 collaboratori in tutto il
mondo con 57,1 miliardi di euro di fatturato, ma la cosa che
più conta è la capacità di investimento in ricerca e svilup-
36. CAPITOLO
8
COFFEE
4.0
586
INNOVATION
FOR IMPROVING
THE QUALITY
OF ITALIAN
ESPRESSO
Michele Cannone - Global Brand Director Away from Home
Gruppo Lavazza Spa
T
here are countless dimensions to the topic of coffee
4.0. I’m going to share about what we’re actually do-
ing, which will bring with it, as you’ll see, countless
more challenges. Coffee has developed significantly in
recent years, especially the last 20 years, largely through
changes in experiential models. Effectively this means that
someone gave the consumer something different that they
liked, and from there the world evolved.
People talk about a “fifth wave”, but the fifth wave is really
nothing more than a return to the past but with a contempo-
rary twist, and in reality we could come up with a thousand
different definitions. What’s in here, in reality, has nothing
to do with technology. It’s basically an evolution driven by
developments in retail models. What applications does 4.0
have on this subject? Alas, none. If we look at the famous
third wave, in reality the pieces of wood were back: unless
they were uncomfortable, the coffee wasn’t good, right?
INNOVAZIONE
PER MIGLIORARE
LA QUALITÀ
DELL’ESPRESSO
ITALIANO
Michele Cannone - Global Brand Director Away from Home
Gruppo Lavazza Spa
L
’argomento caffè 4.0 implica innumerevoli sfaccetta-
ture. Condivido ciò che noi stiamo facendo realmente
e che si porterà dietro, come vedrete, ancora innume-
revoli sfide. Il caffè si è sviluppato fondamentalmente nel
corso degli ultimi anni, soprattutto negli ultimi venti, attra-
verso un cambio dei modelli esperienziali. Significa che
qualcuno ha dato al consumatore qualcosa di diverso che è
piaciuto, e da qui il mondo si è evoluto.
Alcuni parlano di Quinta Onda, ma la Quinta Onda, in realtà,
non è altro che un ritorno al passato con dei codici contem-
poranei. Potremmo avere mille definizioni ma la sostanza
non ha nulla a che vedere con la tecnologia. Si tratta di un’e-
voluzione data dallo sviluppo dei modelli di retail. Applica-
zioni del 4.0 su questo argomento? Se guardiamo la famosa
Third Wave, si vede come erano tornati i pezzi di legno: se
non erano scomodi, il caffè non era buono, no?
37. PART
8
COFFEE
4.0
587
UN’ECCITANTE E DURATURA NUOVA ERA PER IL SETTORE GLOBALE DEL CAFFÈ
AN EXCITING NEW ENDURING ERA FOR THE GLOBAL COFFEE INDUSTRY
Consumo di massa
guidato dalle materie prime
Mass consumption
Commodity driven
Proliferazione della cultura
del coffee shop
Proliferation of coffee shop
culture
Caffè artigianale
come bene di lusso
Artisanal coffee
as luxury good
Profilo di tostatura
personalizzato e brewing
chart con sistema POS
Customized roasting profile
and brewing chart
in the POS
Nuovo concetto di smart
boutique con barista
professionista
New concept of smart
boutique with professional
barista
38. CAPITOLO
9
SUSTAINABILITY
664
LA SOSTENIBILITÀ
DEI COLTIVATORI
DI CAFFÈ COLOMBIANI
Carolina Castaneda - Director Europe Federación Nacional
de Cafeteros de Colombia B.V.
L
a Colombia è il maggiore produttore di Arabica lavata,
un prodotto di qualità molto pregiata. Si affaccia su
due oceani, l’Atlantico e il Pacifico, ha tre catene mon-
tuose, le Ande, di origine vulcanica, con un suolo ricco di
nutrienti che finiscono direttamente nei chicchi. Per questo
si può parlare di qualità del caffè colombiano.
L’ALTITUDINE
Altra importante caratteristica è l’altitudine. Perché è impor-
tante? In Colombia si coltiva caffè tra i 1600 e 1800 metri
fino a 2200 metri sul livello del mare. L’altitudine consente
al chicco di maturare in modo ottimale e di assorbire più
alimenti perché l’assimilazione è più lenta. Per cui l’altezza
delle montagne colombiane è sinonimo di qualità.
SUSTAINABILITY
OF COLOMBIAN
COFFEE PRODUCERS
Carolina Castaneda - Director Europe Federación Nacional
de Cafeteros de Colombia B.V.
C
olombia is the largest producer of washed Arabi-
ca, a high-quality product. The country borders two
oceans, Atlantic and Pacific; it is crossed by three
mountain ranges, the Andes, volcanic mountains with vol-
canic soil, rich in nutrients going directly into coffee beans.
This is why we can talk about Colombian coffee quality.
ALTITUDE
Altitude is another important factor. Why is it important?
In Colombia, coffee is cultivated between 1,600 and 1,800
metres, up to 2,200 metres above sea level. High altitude
enables the optimum ripening of the beans and they absorb
more nutrients because the process of assimilation is slow-
er. This is why the height of the Colombian mountains is a
mark of quality.
40. Il volume propone un affascinante viaggio nel mondo del caffè, esplorato da vari punti di vista e prospettive attraverso
i competenti contributi di alcuni fra i maggiori esperti del settore.
Arricchito da più di 500 foto e illustrazioni, spazia dalla storia e caratteristiche della pianta all’attenta selezione
e lavorazione del chicco crudo; dagli effetti della bevanda sull’organismo alle tecniche di tostatura; dalla sfera sensoria-
le e aromatica al mondo dei baristi e delle attrezzature utilizzate; dalle evoluzioni della caffettiera ai metodi di estrazio-
ne e preparazione alternativi all’espresso, sino ad arrivare alle nuove frontiere delle tecnologie digitali nell’Industria 4.0
e a un focus sulla sostenibilità, che guarda al futuro della filiera e del pianeta.
La lettura risulta stimolante per il professionista, grazie a un’aggiornata e completa panoramica sui vari ambiti caffei-
coli, ma comprensibile e avvincente anche per chi si approccia a questo complesso universo per la prima volta.
CoffeExperts takes you on a fascinating journey into the world of coffee, explored from various points of view and per-
spectives through the competent contributions of some of the leading experts in the sector.
Enriched by more than 500 photos and illustrations, the book covers topics ranging from the history and characteristics
of the coffee plant to the careful selection and processing of the raw beans; from the effects of the beverage on the body
to roasting techniques; from the sensory and aromatic field to the world of baristas and the equipment used; from the
evolution of the coffee maker to alternative methods of extraction and preparation for espresso. It also touches on the
new frontiers of digital technology related to Industry 4.0 and, of course, sustainability, while looking at the future of the
coffee supply chain and the planet.
Those who work in the field will find this reading stimulating, thanks to the updated and complete overview it offers
of the various aspects related to coffee; but also those who approach this complex universe for the first time will be
fascinated by this book, which sheds light on the world of coffee in a way that’s easy to understand.
• Into Coffee • Green Coffee • Roasting • Sensory • Coffee Makers • Brewing • Barista • Coffee 4.0 • Sustainability