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978-88-96666-17-3
Espresso Italiano Roasting (EN)
Italian espresso stands out as a concrete expression of the elegance typical of “Made in Italy”, products covering the key role of testimonial of our agro-food culture. And this is why science can only resort to all the modern available means to photograph this art, hoping to replicate and innovate it.

And the aim of Espresso Italiano Roasting is all about this, in fact it focuses on collecting and arranging the output of coffee research using appropriate technical terms to promote its diffusion, giving special attention to the current available means in the field of coffee roasting. As a matter of fact, each single chapter and paragraph is soaked in sensory analysis, which is the main tool used at present for selecting green coffee, setting the roasting process and realizing the blends.

The countless correlations involving chemistry, technology and sensory results will easily guide the readers, giving them the tools to understand phenomena they have certainly already observed in the past without the necessary competence. The publication is in fact based on the experience that the author has achieved with the courses held by the International Institute of Coffee Tasters, the thousands of consumer and laboratory tests carried out by the Taster Study Centre and the tens of samples that have undergone sophisticated chemical analysis.

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