Italian Espresso Specialist (M2) helps you make a difference in your work because it supports you in the discovery of a knowledge that explains the coffee and cappuccino that is served every day in bars; it is a historical, anthropological and technological journey into espresso coffee, a drink so complex that it requires solid sensory and technical preparation.

A journey that therefore starts from the history of Italian espresso, with often unknown details that explain a lot about how Italians drink coffee at the coffee shop today, to continue with a sensorial narration of the main styles that emerged from the study of hundreds of blends.

A journey that continues with the discussion of technical topics such as water, grinding and extraction in the espresso machine: essential knowledge for every Italian Espresso Specialist who wants to understand its effects in the cup. A narrative that ends with the Italian cappuccino, symbol of a marriage between coffee and milk that today enjoys enormous success.

The theoretical part includes:

• the genesis and evolution of Italian espresso;

• the concepts of style and complexity of the blend;

• the styles of Italian espresso;

• the water for the Italian espresso;

• the grinding for Italian espresso;

• the extraction for Italian espresso;

• the sensory profile of Italian cappuccino;

• the tasting method of Italian cappuccino.

The practical part concerns:

• review of the Italian espresso tasting method and panel calibration;

• panel test on different styles of Italian espresso;

• verification and comment on the panel test results;

• tasting and calibration of the Italian cappuccino panel.