gold medal for Costadoro Caffe

1. INTERNATIONAL INSTITUTE
OF COFFEE TASTERS
The Independent And Scientific
Coffee Tasting Association Since 1993

2. International
Institute of Coffee
Tasters (IIAC)
The International Institute
of Coffee Tasters is an inde-
pendent and scientific asso-
Iiac’s figures
ciation for coffee tasting It is right and proper to draw up a balance
founded in 1993. It is a non- on the Institute at the end of its 15th year
profit association supported of activity yet, given the workload dealt
by members’ fees only, and with, it is no easy task.
founded with the aim of compil- 1993 year of establishment
ing and spreading scientific meth-
ods for sensory evaluation of
6.000+ registered members
coffee. It has always focused 5.000 front lesson hours
on espresso, the symbol of 100 candidate trainers
made in Italy, perfecting a spe-
cific tasting method. Since its creation
21 Training Points, active and
being set up
Iiac has carried out hundreds of coffee
tasting license courses, attended by oper- 7 editions of the quality
ators and coffee lovers from all over the handbook on training
world. Still in the training sector, in 1999 1.500 official sensory
Iiac created the Espresso Italiano Spe- analysis sessions
cialist course for certifying operators
working in coffee shops serving Certi-
6.000 assessed coffee samples
fied Italian Espresso. 15.000 tests carried out on consumers
Further evolution in didactics since 2005 3 scientific forums on coffee
has allowed the realization of the Profes-
sional Master of Coffee Science and Sen-
2 International Coffee Tasting
editions
sory Analysis, which includes five educa-
tional modules. 9 languages into which the
In fifteen years of activity the association book Espresso Italiano Tast-
has reached more than 6.000 people that ing has been translated
have attended the courses, accomplish- 43 countries in which Iiac
ing important missions abroad, involv- tasters are present
ing big consumers like Japan, the United
States and Germany as well as producers
like Columbia, Brazil and Mexico.
During its research activity, supported
by a high level scientific committee, Iiac
has perfected the taster cup, which opti-
mizes espresso assessment, while carry-
ing out important studies on the correla-
tions existing between quality markers
detected through chemical analysis and
the coffee sensory characteristics.

3. Tasters:
a qualified movement
for world’s coffee
Sergio Cantoni - chairman of the International
Institute of Coffee Tasters
The fastest way to improve a body of tasters is that of involving
perception comparison, employing a scientifically approved and
tested method. Coffee already underwent tasting a few centuries
before our Institute was created and still now millions of tasting sessions are carried out world-
wide each year: from those performed to classify the various crop batches to those employed by
the coffee roasting companies for checking the product and, finally, the sampling operations at
home or at the coffee shop.
However, in the great majority of cases, they are isolated tasting sessions based on empirical meth-
ods. Iiac must be prized for dealing with sensory analysis with a scientific approach and for creat-
ing a method and improving it, making it penetrate into the companies and diffusing it worldwide
with translation into nine languages and by trainers who are very often required abroad.
With its didactics, tasting counters, international competitions, scientific forums and publica-
tions (not only books but also the L’Assaggio magazine and Coffee Taster newsletter, both grow-
ing) Iiac has taught people to assess coffee methodically sharing, at different levels, experi-
ences, knowledge and points of view.
In other words Iiac has contributed to the creation of a tide of opinion involving one of the
drinks whose medium level aimed at customers’ satisfaction is still remarkably affected by dis-
persion.
The path to development
Luigi Odello - Secretary general of the International
Institute of Coffee Tasters
Is coffee like wine? It is a parallel proposed by many and not with-
out a good reason. The hedonic quality offered by coffee is not in-
ferior to that of wine, but there is a lack of that “knowledge” that
could make coffee culture ostentative, inducing people to de-
scribe what they perceive and hence to be delighted by an excel-
lent preparation and to refuse coffee prepared with poor quality
origins or spoilt by mistakes during preparation stage. Coffee production process is long: it be-
gins in tropical countries and ends at home, where sometimes a moka pot is handled without
skill, or at the coffee shop where who transform coffee beans into an espresso cup could lack
technical and practical skills.
The open challenge for our institute includes teaching the different levels involved in the pro-
duction process how to assess the drink by using one’s own tools: brain and sensory organs.
Our epoch features impressive provocations. Not only the fork between poor quality blends
and excellent ones is increasing, but also single origins and new ways of preparing coffee at
work or at home are appearing: new faces of a traditional product whose success is tightly
bound to users’ knowledge.
Therefore the path to development runs through increasing cross-talk among the different
sectors of the production process. And Iiac has the vocation, the competence and the strength
for being the catalyst of a true coffee renaissance.

4. Professional Master
of Coffee Science
and Sensory Analysis
Objectives the influence that roasting, blanding and
The goal of this Professional Master is of pro- packaging have on the final cup;
viding, through sensory analysis, criteria and • the coffee-grinder and the espresso ma-
practical application tools for orientating pro- chine: constitution, typology, selection,
duction, along the whole production process, use and maintenance for a perfect espres-
towards the achievement of a product able to so. Rules and methods for achieving con-
ensure customers’ maximum pleasure. Practi- stant excellent extraction.
cal training will explain and illustrate the tools Plenty of practical training session include
for recognizing through senses qualities and the application of the tasting method as well
defects in the cup, how to obtain maximum as a series of educational espressos: quality
sensory potential in extraction at the coffee models, pure Arabica and Robusta, samples
presenting faults in the production cycle of
shop, sensory analysis tests for assessing quali-
green coffee, in roasting, storing and extrac-
ty and stability of production result and, final-
tion.
ly, sensory analysis data and the specific tests
for fast selection of green coffee, roasting and
Module 2
blending methods, supported by scientific con-
fidence. The whole with the aim of achieving Espresso Italiano Specialist
consumers’ best satisfaction at cup stage. Course
Espresso making involves deep knowledge of
Duration blends, grinding and extraction techniques
40 hours broken up into five consecutive one- and must also consider financial limitations,
day modules. Modules can be also attended which play an essential role in the potential
separately. profit margin of a cup. This certification
course for becoming an Espresso Italiano
Specialist does not only provide training for
Module 1
preparing a sensory excellent espresso, but
License course for achieving global quality for maximum
The basic coffee tasting module is tailored to satisfaction of customers, of professionals
suit the needs of operators in the hospitality and of their suppliers. Theory covers:
field (coffee shops, restaurants and hotels), • blend purchase and managing: quality
of professionals (sommeliers, journalists, sensory assessment, quality/price ratio,
commercial intermediaries in the sector, achievement of maximum performance in
food and drink tasters) and of passionate the cup;
consumers. Course contents include: • purchase and management of machine
• espresso tasting: aims, environment and and grinder-doser: selection, use, mainte-
psychophysical conditions of taster, em- nance and possible anomalies caused to
ployed tools; the espresso;
• judgement of sensory organs: appareance, • quality cappuccino and other espresso
aromatic profile, taste; preparations;
• the tasting card; • Italian Espresso serving directions.
• production and consumption geography, The practical part is dedicated to sensory
growing and processing methods as well as analysis assessment of quality and poor

5. quality espresso, made by employing different
blends, different grinding levels and different
machine function parameters.
Module 3
Psychophysiology of perception
The objective of the course is to introduce sen-
sory analysis and its fields of application, not
only for coffee but for any product to be con-
sumed which can be assessed by sense organs.
Strongly interactive and featuring several activi-
ties as well as theory classes, this course is tai-
lored to enable the participants to develop the
necessary knowledge regarding the potential of
their own sensory organs and the mechanisms
which lead to the interpretation of a stimulus
• characteristics of the examined product and
and to measurement of perception. Theory in-
variation in the production process inducing
cludes:
variations of the sensory profile;
• the path from stimulus to perception: what
• tasting data interpretation and the assessment
happens in the physiologic and psychological
of the performance of the tasten.
ambit;
The theory part is completed by practical tests
• sight, hearing, smell, touch and taste: how
supporting the participants in experiencing
they work, potentials and limits; the product: participants carry out a descrip-
• mechanisms and powers of synaesthesia. tive semantic test and two descriptive tests
Practice will deal with: with high informative and/or definition sig-
• personality test; nificance.
• visual perception test,
• smell perception and identification test; Module 5
• tactile and taste sensation perception test;
• discrimination capacity test.
The science of roasting,
the art of blending
A green coffee bean secretly treasures the
Module 4
qualities it can express once roasted. And, as
Sensory analysis structure coffee conceals the code of its sensory ex-
and descriptive tests pression, only the roaster’s mastery can de-
The course will focus on the structure of sen- tect it to make the best of the roasting
sory analysis and on the different types of process and obtain highly hedonic blends.
tests, to then examine the drawing up of prod- When did this art, passed down from gener-
uct assessment cards and descriptive tests ation to generation and so popular in Italy,
with high informative and definition signifi- originate? How can current scientific knowl-
cance. This path promotes the improvement edge contribute to the objective? How do
of one’s own sensory capacities and percep- you select green coffee, how do you design a
tion expression. The whole involves a specific blend? What is the correct roasting process
product, coffee, by also examining its sensory for obtaining the best from any origin? This
variations occurring when specific conditions course wants to answer all these questions.
of the productive process are altered. Theory Theory deals with:
contents: • green coffee selection;
• structure of sensory analysis: consumers’ tests, • roasting: technologies, processes and results;
discrimination tests, descriptive tests; • blend design and making.
• techniques and methods for learning how to The practice classes include descriptive tests
perform effective product description; with high informative and/or definition signifi-
• descriptor features and the creation of assess- cance involving different origins at different
ment cards; roasting stages.

6. The Permanent Training Points
Iiac Permanent Training Points were created with the aim of promoting coffee culture and feature equipment for coffee
preparation and serving. Qualification is awarded following verification of conformity to Iiac quality assurance handbook,
which also requires suitable and equipped premises for performing tasting and qualified personnel for running Permanent
Training Points. Courses organized by the Permanent Training Points are published at www.coffeetasters.org.
26 10 24
03 25
16 19
14 28 27 06 21
01
23
22
18 15
17
05
02
12
29
20
PTP 01 GRUPPO CIMBALI PTP 14 RANCILIO PTP 22 TORREFAZIONE
Binasco (MI) MACCHINE PER CAFFÈ CAFFÈ KRIFI
E-mail: cimbali@cimbali.it Villastanza di Parabiago (MI) Chiesuol del Fosso (FE)
Web: www.cimbali.it E-mail: info@rancilio.it E-mail: krifi.caffe@tin.it
Web: www.rancilio.com Web: www.krifi.it
PTP 02 JOLLY CAFFÈ PTP 15 CO.IND (Coop Industria) PTP 23 COSTADORO
Grassina (FI) Castelmaggiore (BO) Torino
E-mail: posta@jollycaffe.it E-mail: gsturchio@coind.it E-mail: infoespresso@costadoro.it
Web: www.jollicaffe.it Web: www.coind.it Web: www.costadoro.it
PTP 03 CAFFÈ AGUST PTP 16 EL MUNDO PTP 24 MARY’S BAR
Brescia Marnate (VA) Costa Masnaga (LC)
E-Mail: info@caffeagust.it E-mail: staff@elmundo.it E-mail: sala-rob@excite.it
Web: www.caffeagust.it Web: www.elmundo.it
PTP 25 MAGAZZINI
PTP 17 G.I.FI.ZE DEL CAFFÈ (being set up)
PTP 05 CAFFÈ MOKARICO Osteria Grande (BO) Torbole Casaglia (BS)
Borgo S. Lorenzo (FI) E-mail: gifize@gifize.it E-mail: info@magazzinidelcaffe.com
E-mail: info@mokarico.com Web: www.filicorizecchini.it Web: www.magazzinidelcaffe.com
Web: www.mokarico.com
PTP 18 CAFFÈ CAGLIARI PTP 26 FOREVER (being set up)
PTP 06 CESARE TRUCILLO Modena (MO) Verbania (VA)
Salerno E-mail: info@caffecagliari.it E-mail: info@foreveritalia.it
E-mail: info@trucillo.it Web: www.caffecagliari.it Web: www.foreveritalia.it
Web: www.trucillo.it PTP 19 PELLINI CAFFÈ PTP 27 VE. CO. GEL. (being set up)
Bussolengo, Verona Padova
PTP 10 CAFFÈ MILANI E-mail: pellinicaffe@pellinicaffe.com E-mail: info@vecogel.com
Lipomo (CO)
E-mail: milani@caffemilani.it PTP 20 FORTUNA Co.Ltd. PTP 28 VE. CO. GEL. (being set up)
Web: www.milanicaffe.it Tokyo (Giappone) Albarè di Costermano (VR)
E-mail: italia@fortuna.ne.jp E-mail: info@vecogel.com
PTP 12 NUOVA SIMONELLI PTP 21 CAFFÈ PRINCIPE PTP 29 GRAND KAFA (being set up)
Belforte del Chienti (MC) Stoccarda (Germania) Belgrado (Serbia)
E-mail: n.simonelli@nuovasimonelli.it E-mail: info@caffe-principe.de E-mail: ngardic@grandkafa.rs
Web: www.nuovasimonelli.it Web: www.caffe-principe.com Web: www.grandkafa.rs

7. Foreign branches
The member registration book numbers over Japan, the home of Iiac’s
6.000 names distributed throughout 43 coun- first national association
tries. Second tasters association in the world, Iiac Iiac has been popular with Japanese for long
is certainly the first in Italy for number of for- time, as their culture appreciates the tasting
eign members. Part of the merit undoubtedly method and the rigor with which the Institute
goes to the fame of Italian blends and espresso maintains its independence from any commer-
preparation equipment, but a big part of Iiac’s cial influence together with its devotion to scien-
popularity abroad must be ascribed to the far- tific sensory assessment. But it was thanks to the
sightedness of the board of directors, to the ef- efforts of Yumiko Momoi, now deputy secre-
fective and clear didactics, the educational mate- tary-general of the association, that on 28th
rial written in several languages (the Espresso April 2008, Iiac Japan was presented at the Insti-
Italiano Tasting course book is in 9 languages, tute of Italian Culture in Tokyo. The newly born
including Russian and Japanese) and to the association was inaugurated by Mario Vattani,
trainers who hold classes in different languages. then First Councillor of the Italian Embassy in
Keeping contacts, managing members living in Tokyo, Luigi Odello, Iiac secretary-general and
far countries and following their progress effi- Yumiko Momoi herself. Iiac Japan was founded
ciently had become impossible. That is why the by Japanese citizens Masayoshi Yonekawa
board of directors issued a regulation stating (chairman), Yumiko Momoi (director), Yaunori
that the foreign branches can be set up as actual Nakamura (secretary-general), Yasuo Toyota
associations (or similar bodies, pursuant to reg- (manager), Noriyoshi Terayama (auditor).
ulations) and have their own identity yet re-
maining part of Iiac and using its brand, didac-
tics and material.
Any member can promote the establishment of
a new foreign branch: it is sufficient to contact
the headquarters and the proposal will be as-
sessed and, if applicable, the regulation with the
description of the procedures to be adopted will
be provided.
International Coffee Tasting
The International Institute of Coffee Tasters
and the Taster Study Center organize Inter-
national Coffee Tasting. This is an interna-
Coffee Taster, our voice
tional contest where single origin coffees Coffee Taster is the voice of the International
and blends compete in different categories Institute of Coffee Tasters throughout the
of coffee in beans, powder or single doses for world: it involves producers, green coffee
espresso, moka pot or filter. Following first traders, coffee roasters, equipments produc-
edition in 2006 and second in 2008, the third ers, baristas and consumers. A stimulus for
one will be held in Italy in 2010. improving coffee quality at all levels.

8. I libri
Luigi Odello, Carlo Odello
Espresso Italiano Tasting
(versions: Italian-English, French-German, Spanish-Portuguese,
Russian, Thai, Japanese)
Learn how to single out the quality of the beans that make a cup of coffee, the mastery of the
roaster, the efficiency of the grinder-dosers and machines, the skill of the barista: this is the
goal set by Espresso Italiano Tasting, the first book dedicated to sensory analysis and to the
appreciation of the famed Italian beverage.
Espresso Italiano Tasting is the summation of what has been achieved in the coffee sensory
evaluation field, over fifteen years, by the International Institute of Coffee Tasters and by the
large community of experts who are part of it. Espresso Italiano Tasting is clear and effec-
tive and deals with topics such as: how to taste coffee, qualities and possible defects of a
cup ready for consumption, the card and the method to follow for correct sensory assess-
ment, coffee geography and production process, the art of blending and roasting, equip-
ment and tips for making excellent espresso.
Available in Italian and English, Spanish and Portuguese, French and German, Russian, Japanese
and Thai.
Bilingual editions: €18, 00 + shipping costs
Russian edition: €13, 00 + shipping costs
Japanese edition: info@coffeetasters.jp
Thai edition: info@coffeetasters.org
Luigi Odello
Espresso Italiano Specialist
(Italian-English version)
The golden rules for making Certified Italian Espresso, the training of baristas to perform this
important mission, how to select and manage blends and equipments to make a cup of cof-
fee able to guarantee consumers’ full satisfaction: a pool of experts will tell you all the se-
crets of one of made in Italy‘s symbols that is conquering the world.
Espresso Italiano Specialist is the result of the important experimental work that the Italian
Espresso National Institute, the International Institute of Coffee Tasters and the Taster Study
Center, carried out in collaboration with university professors and company experts operating
in the world of coffee. Espresso Italiano Specialist is a clear publication addressed to all those
who are involved with Italian Espresso by profession or passion, to who prepares it and also
to wise consumers wishing to get maximum satisfaction from this Italian drink.
Bilingual edition (Italian/English): €18, 00 + shipping costs
The authors
Luigi Odello, professor of sensory analysis at Italian and foreign universities and journalist, is a free-
lance and member of the board of companies dealing with technological innovation, tasting and sen-
sory analysis. Regarding the coffee sector, he is secretary general of the Italian Espresso National In-
stitute and of the International Institute of Coffee Tasters. He is the director of magazine L’Assaggio,
writes for national newspapers, has written ten books and is chairman of the Taster Study Center.
Carlo Odello is member of the board of companies dealing with quality product and sensory analysis.
He is a journalist and also communication manager for institutions operating in the world of coffee. He
is member of the board of directors of the International Institute of Coffee Tasters.
www.assaggiatoricaffe.org • www.coffeetasters.org
info@assaggiatoricaffe.org • info@coffeetasters.org