Italian Espresso Tasting (M1) allows you to become a coffee taster and discover how to evaluate one of the most appreciated drinks in the world. The course is structured on a theoretical part and a practical tasting part; it lasts eight hours and ends with an exam to become a taster and obtain a license.

The theory covers:

• the espresso tasting: the purposes, the environmental and psychophysical conditions of the taster and the tools used;

• the judgment of the sense organs: appearance, aromatic profile, taste;

• the tasting sheet: what it is and how to use it;

• the geography of production and consumption, the cultivation and processing methods of coffee, roasting and the chemical and organoleptic modifications it entails, packaging systems and their influence on the preservation of aromas, the type of blend and the impact on quality of the cup;

• the coffee grinder and the espresso machine: construction, types, choice, use and maintenance to always obtain a perfect espresso, rules and methods for consistently obtaining excellent coffee.

The tasting concerns the application of the tasting method to a series of espresso coffees (high quality cups, pure Arabicas and Robustas, samples with evident anomalies in the production).

THE EXAM TEST FOR ACHIEVING THE LICENSE
At the end of the course it is possible to take the driving license exam. It consists of a theoretical test (a written test on the topics covered during the course) and a practical test (sensory evaluation of three espressos).