BOOKS AND MAGAZINE
ESPRESSO ITALIANO TASTING
Espresso Italiano Tasting is the essential manual for every professional who wants to learn how to sensorially evaluate the quality of an espresso with a scientific method.
Espresso Italiano Tasting presents a comprehensive and timely explanation of the tasting method developed for the evaluation of Italian espresso. It does so by starting from the point of view of sensory psychophysiology and investigating perception through the action of the senses and the attribution of meaning operated at the cerebral level.
The tasting phases of Italian espresso are therefore reported with specific scientific references. Furthermore, the entire coffee supply chain is analyzed: from cultivation to processing, from roasting and blending to service at the bar with professional machines and grinders.
ESPRESSO ITALIANO SPECIALIST
Espresso Italiano Specialist is a historical, anthropological and technological journey into the Italian coffee par excellence: espresso. A drink so complex that it requires a solid sensory and technical preparation, both illuminated by its century-old history.
A journey that 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 sensory 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. A narrative that ends with the Italian cappuccino, symbol of a marriage between coffee and milk that today enjoys enormous success especially outside Italy.
ESPRESSO ITALIANO ROASTING
Espresso Italiano Roasting collects and organizes scientific research on coffee to disseminate it with the language of roasters, focusing the discussion on the means available to them.
Each chapter is in fact about sensory analysis, the main tool used today to choose green coffee, set up the roasting process, and create blends.
The continuous correlations between chemistry, technology and sensory results easily lead the reader to become aware of phenomena he has observed in his professional experience.
CRU DEL CAFFÈ
E ANALISI SENSORIALE
Cru del caffè e analisi sensoriale is a book for those who want to find emotions through coffee and those who, for passion or profession, want to learn the techniques of sensory analysis to generate a reliable, trustworthy and exhaustive profile of a coffee.
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In the first part, a series of coffees produced in restricted areas of the planet are listed and for each, the characteristics of the territory, the soil and climate conditions, the varieties, the techniques of managing the plant, the harvest period and the methods of treating the green coffee are identified, ending with sensory characteristics.
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The second part is dedicated to the sensory techniques to recognise the origins and deals with the preparation of judges and tests, the sheets and statistical techniques to arrive at defining the face of the coffees with the evaluation of the reliability, the trustworthiness and the exhaustiveness of what is deduced from the tests.
L'ASSAGGIO
L’Assaggio is the only Italian journal dedicated to sensory analysis. It was founded in 1995 as a series of monographs dedicated to the discipline, and in 2005 it became a print magazine, which it continues to be today.
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In this capacity, approximately 5,120 pages have been published, constituting a veritable encyclopedia on measuring perception, the products being tested, sensory trends, methods for interviewing consumers and creating true-to-life portraits, as well as storytelling through innovative methods.