Выходные данные.
Istituto Internazionale Assaggiatori Caffè
Istituto Nazionale Espresso Italiano
ESPRESSO ITALIANO SPECIALIST
Curatore-editor: Luigi Odello
Hanno collaborato: with the kind assistance of
Per i testi – for the text: Barbara Chiassai, Gabriella Gazzani, Luigi Odello, Alessandra Stocco, Alberto Ugolini.
Si ringraziano per la preziosa revisione editoriale e tecnica: We would like ot thank the following for their kind assistance in the editorial and technical revision: Gerlando Maggiordomo, Maurizio Barbi, Vittorio Scagliarini, Sergio Cantoni, Davide Tomasoni, Graziano Picco, Gianluigi Sora, Renzo Maestroni, Angelo Vezzoli, Michela Beltrami, Valentina Nardello, Diego Odello.
Traduttore – Translator Robert Coates
Impaginazione – Typesetting ArtisticaMente sne
© Centro Studi Assaggiatori
Galleria V. Veneto 9 – 25128 Brescia – Italia Telefono 030 397308 – Fax 030 300328
L’Assaggio n. 9 – Novembre 2003 – Supplemento ordinario al trimestrale L’Assaggio n. 3/2003.
Autorizzazione del Tribunale di Brescia n. 36 del 10 Ottobre 1985. Direttore responsabile: Luigi Odello – Editore: Centro Studi Assaggiatori, Galleria V Veneto 9 – 25125 Brescia (Italy) – Stampa: Artigianelli SpA Via E. Ferri 73, 25123 Brescia (Italy) – © Luigi Odello
1 Edizione: Novembre 2003 1st Edition: November 2003
I Ristampa: Dicembre 2006 1st Reprint. December 2006
Ristampa: Ottobre 2008 2nd Reprint. October 2008
Содержание книги.
Sensory recognition and certification of “Italian espresso”
The proof of the final judgement: the consumer
The quality profile
Even tasters have a soul
What creates preference in espresso coffee?
Consumers and tasters: how the quality models were made
The Italian Espresso Certificate: quality which respects diversity
Certification and conformity guarantee
The Italian Espresso Specialist: a guarantee of quality
The roles and responsibility of the Italian Espresso Specialist
The training scheme of the Italian Espresso Specialist
Objective and philosophy
Contents
What not to forget
The diagnosis of quality in the cup
Truth and misconceptions of espresso
Nothing escapes the aroma test
With tact and “con gusto”
The choice and management of blends
The art of preparing the ground coffee
The choice of the grinder-dispenser
Trustworthiness of the brand and the assistance
Type and size
Types of grinding
Voltage and power
Automatic or not
Ease of cleaning
Noise
Getting the grinder-dispenser working
Preparing the coffee regulation
Cleaning and maintenance
Open questions on grinding and ground coffee
Choice and operation of the espresso machine
Choosing and installing the espresso machine
The choice
Installing the machine
Energy consumption of die machine when not in use
Softening the water
How to soften the water
Ideal level of water hardness
Use of the water softeners
When to renew the water softner
If the coffee tastes salty
The water boiler
Choice of the boiler
Inconsistent machine pressure
The espresso machine and water temperature
The correct temperature
Increase in temperature at peak working times
Weight of the units and consistent heat
The best type of heating
Pressure and the espresso machine
What you need to know about ideal pressure
The pressure gauge
What if the pressure supplied is not satisfactory?
The espresso machine and the filter-holders
Cleaning and maintenance
Cleaning of the units, the filters and the spout heads
What happens if you do not clean the machine?
Filter wear
Maintenance
The cup temperature
The “Professor” Barman
Fifteen terrible mistakes to upset a customer
The value of the brand
The enemies of the Italian bar
Coffee and health
A cup of coffee makes you feel better
An espresso in the evening?
Coffee: does it contribute to dietary antioxidants?
Caffeine or not?
On serving espresso
Sugar or no sugar, that is the question!
Cappuccinos and other preparations with espresso
Some ways of making espresso and the supremacy of espresso
When the coffee-beans used to be boiled
The great innovation: roasting
Grinding the beans: second essential step
To get rid of the dregs: but how?
A rich and full bodied instant coffee: the espresso
New roasting technique for the espresso
Guaranteeing the quality of the espresso: a real trial
A special roasting for the espresso beans
The final quality remains in the hands of the bar operator
The virtuosity of the grinder-dispenser
The genius in the machine
The weak links in die latest evolutionary chain
Beyond espresso: the most common ways of making coffee
Turkish
Filter
With a glass “Boccia” (container)
Plunger filter
Neapolitan stvle coffee
Moka
The International Institute of Coffee Tasters
The National Institute of Italian Espresso