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Luigi OdelloEspresso Italiano Specialist (English Edition)
The book
The golden rules of how to make an Espresso Italiano Certificato are; the qualifying training of the bar operator, how to choose and manage the blends and the machinery involved to create a cup of coffee that will fully satisfy the final customer. Here are the secrets of one of the symbols of ‘made in Italy which has conquered the world, told by a pool of experts.
Espresso Italiano Specialist came about from some important experimental work of the Istituto Nazionale Espresso Italiano,the Istituto Internazionale Assaggiatori Caffè and the Centro Studi e Formazione Assaggiatori. These were carried out by a collaboration between university professors and commercial experts who work in the world of coffee. Espresso Italiano Specialist is a clear publication that is addressed to those who identify with the Espresso Italiano either by profession or passion as well as all those who prepare it as well as consumers who want to maximise the pleasure from this Italian drink.

The author
Luigi Odello is a journalist and lecturer in sensorial analysis at several universities. He is also director of various companies concerned with technological innovation, tasting and sensorial analysis. In the coffee sector he is Secretary-General of the Istituto Nazionale Espresso Italiano (National Institute for Italian Espresso) and the Istituto Internazionale Assaggiatori Caffè (International Institute of Coffee Tasters). He is editor in chief of the journal L’Assaggio. He writes for important national newspapers, is the author of ten books and Chairman of the Centro Studi e Formazione Assaggiatore (Taster Research and Training Centre).
Il Centro Studi Assaggiatori è l’unità di ricerca sull’analisi sensoriale più avanzata e completa in Italia. I risultati di queste ricerche sono utilizzati dalla aziende e dalla GDO per migliorare e mantenere costante la qualità dei prodotti nel tempo.

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