The Certified Italian Espresso And Cappuccino

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The CertifiedItalianEspressoandCappuccino

Italian EspressoNational InstituteEspresso is now one of the most successful symbols of“made in Italy” worldwide. It is also one of those that arecopied the most, often with very poor results. It is notrare for the word espresso, coupled as it may be withother words or symbols evoking the spirit of Italy, toconceal all kinds of preparations, often in very bad taste.Therefore, in 1998, the Italian Espresso NationalInstitute was founded to safeguard and promote espresso- after three years of research, in collaboration with theInternational Institute of Coffee Tasters and the TasterStudy Center (Centro Studi Assaggiatori), aiming atdefining the profile of high quality espresso. In a littlemore than one year, the Institute obtained certificationfor espresso coffee with the mark Espresso Italiano(certificate of product conformity of Csqa n. 214 of24 September 1999, DTP 008 Ed.1) and in 2006 theInstitute obtained the certification for CappuccinoItaliano as well.Coffee bars serving the Certified Italian Espresso use aqualified coffee blend, qualified machine and grinderdispenser and qualified personnel. Only by complyingwith the three conditions above, under the supervisionof the experts from the Italian Espresso NationalInstitute and of the auditors of the Certifying Body, isit possible to offer the consumer a coffee identified bythe certification mark “Espresso Italiano”. With theaddition of fresh milk, frothed by proper practices,this becomes the Certified Italian Cappuccino.c/o Centro Studi - Galleria Vittorio Veneto 9I – 25128 Bresciatel. 39 030 397308 - fax 39 030 o.orgSupplement to L’Assaggio n.16 – December 2006 – Authorisation:Autorizzazione del Tribunale di Brescia n.36 – 10 October 1995 – ManagingDirector: Luigi Odello – Editing: Carlo Odello – Published by: CentroStudi Assaggiatori soc. coop. – Galleria Vittorio Veneto 9, 25128 Brescia(Italy) – tel. 39 030 397308, fax 39 030 300328, info@assaggiatori.com– Graphics and Layout Luca Navoni – Printed by: Artigianelli spa - ViaFerri, 73 - 25123 Brescia – Luigi Odello e Carlo Odello - 1,292

Certified ItalianEspressoWhat isespresso?It is the best way to obtainfrom roasted coffee beansall the pleasure that they areable to give. Espresso is thedrink obtained by forcingadequately pressurised hotwater through coffee powder.Espresso coffee should notcontain any additive orflavouring and should befree of any artificially addedwater.What isthe Certified ItalianEspresso?3It is the drink-in-a-cup conforming to the strictproduction specifications issued by the Italian EspressoNational Institute and approved by a third-party Bodyoperating in conformity with ISO standard 45011,(Csqa certificate n. 214 - 24 September 1999). Thesensory profile of the Certified Italian espresso hasbeen determined through thousands of consumer testscarried out by the Italian Espresso National Institute

in collaboration with the International Institute ofCoffee Tasters and the Taster Study Center. Thecombined results of consumer tests and laboratorytests have given the definition of high quality espresso,as reported below:Colour intensity9Overall negative odours87Texture654Overall positive odoursOlfactive intensity3210AstringentRoast intensityBitterBodyAcidWhat isthe Certified ItalianEspresso like?On sight, Italian Espresso has a hazelnut-colouredfroth, verging on dark brown with tawny hinges. Thiscream has a very fine texture, which means that its meshis tight and large or small bubbles are absent. The nosereveals an intense scent with notes of flowers, fruits,toasted bread and chocolate. All of these sensations arefelt also after swallowing the coffee in the long lastingaroma that remains for several seconds, sometimeseven for minutes. Its taste is round, substantial andsmooth. Sour and bitter are well balanced and neitherone prevails over the other. Astringency is absent orbarely perceptible.4

How to makea Certified ItalianEspresso?The Certified Italian Espresso can only be obtainedfrom a qualified blend processed by means of aqualified machine and grinder-dispenser at the handsof a qualified barista, the Espresso Italiano Specialist.These four elements are fundamental.How is the qualityof the Certified ItalianEspresso assessed?Everything bearing the EspressoItaliano certification mark (illustratedhere on the side) is regularlytested by a panel of expert tasters,according to the scientific rules ofsensory analysis. The data obtainedis statistically processed to verify thetasters’ reliability and the conformityof the coffee with the profile of Certified ItalianEspresso. Then coffee machines, grinder-dispensersand blends are tested at regular intervals to guaranteethe consistency of the sensory profile set forth by thestandard.Why certifysensory quality?Sensory quality certification is the best means toguarantee the consumer the consistently high qualityof espresso in a cup. Indeed, the whole certificationprocess is aimed at providing the consumer with anespresso having the declared characteristics.5

Where can CertifiedItalian Espressobe found?Only in bars and restaurants affixing the certification markEspresso Italiano. The quality of the product offered inthese points of sale is controlled by the Italian EspressoNational Institute under the supervision of a certifyingbody operating in conformity with ISO Standard 45011.See www.espressoitaliano.org for the full list.How can the certificationmark Espresso Italianobe obtained?Bars and restaurants can submit their application to aproducer of blends or equipment that is an associatedmember of the Italian Espresso National Institute. TheInstitute shall assess if the fundamental conditions arein place: qualified blend, qualified machine, qualifiedgrinder-dispenser and qualified operator. Operatorscan qualify and become Espresso Italiano Specialist byattending the courses organised all over Italy and afterpassing the final exam.6

What are the most importanttechnical parameters to makea Certified Italian Espresso?The essential requirement is starting from a qualifiedblend that is processed by means of a qualified grinderdispenser and a qualified machine at the hands of aqualified operator, and complying to a few importantparameters:Necessary portion of ground coffee7 g 0,5Exit temperature of water from the unit88 C 2 CTemperature of the drink in the cup67 C 3 CEntry water pressure9 bar 1Percolation time25 seconds 5 secondsViscosity at 45 C 1,5 mPa sTotal fat 2 mg/mlCaffeine 100 mg/cupMillilitres in the cup (including froth)25 ml 2,5What is the ideal cupfor Italian Espresso?It is a white china cup, free of any inside decoration,elliptical in shape, with a capacity of 50-100 millilitres.This is the only cup whereby it is possible to fullyappreciate the look of an excellent froth, the precioussmell and the warm and smooth taste of espresso.7

CertifiedItalian CappuccinoWhat is CertifiedItalianCappuccino?Based on the experimentalresearch carried outby the Italian EspressoNational Institute, ahigh quality cappuccinothat abides by tradition ismade of 25 ml espresso and100 ml steam-foamed milk.At the basis of a Certified ItalianCappuccino there is always a Certified ItalianEspresso, that is an espresso made in conformitywith the rules set forth by the certification requiredto obtain the mark Espresso Italiano (certificate ofproduct conformity CSQA n. 214 of 24 September1999, DTP 008 Ed. 1).What kind of milk shall be used?The experiments carried out by the Italian EspressoNational Institute produce clear evidence that the milkused for Certified Italian Cappuccino shall be freshcow milk and have 3.2% minimum protein contentand 3.5 % minimum fats. This is the only kind of milkthat can guarantee a high quality sensory profile.8

How to makea Certified ItalianCappuccino?A hundred millilitres of cold milk (3-5 C) are steameduntil they achieve a volume of approximately 125 mland a temperature of approximately 55 C and thenpoured onto a Certified Italian Espresso into a cup of150-160 ml capacity. Its preparation is entrusted toan Espresso Italiano Specialist, a professional baristatrained by the ItalianEspressoNationalInstitute and by theInternational Instituteof Coffee Tasters.What isthe Certified ItalianCappuccino like?9From a sensory standpoint, Certified ItalianCappuccino is of a white colour, trimmed with a brownedge of various thickness in the classical cappuccino,with decorations ranging from brown to hazelnut inthe decorated cappuccino. The cream has a tight meshwith very fine or absent eye formation. The CertifiedItalian Cappuccino has an intense aroma combiningthe underlying scents of flowers and fruits with thebolder scents of milk, of toasted (cereals, caramel),chocolate (cocoa, vanilla) and dried fruits. Negativesmoky and bio-chemical negative odours are absent.It discloses its remarkable body through an invitingsensation of cream and of high spherical perception,supported by a mild bitter taste and by a balanced,almost imperceptible acidity. Astringency is practicallyabsent.

What is the ideal cupfor cappuccino?It is a white feldspathic china cup, containingapproximately 160 millilitres, the correct measure tocontain 25 ml espresso and 100 ml steam-foamed milk(growing to a volume of about 125 ml). Cappuccinoshall indeed be served in a cup that is full to the brimand its dome-shaped top shall be well in evidence. Theshape is important too, because the moment when thesteamed milk is poured is the exact moment when coffeeis incorporated, thus creatingthat perfect ring trimmingthe surface of classicalcappuccino. Therefore,the bottom should beelliptical, of differentthickness. The top,of adequate width,should have arather thin edge toconvey the idea ofelegance.Where cana Certified ItalianCappuccino be tasted?Only in bars and restaurants serving Certified ItalianEspresso. The quality of the product offered in thesepoints of sale is controlled by the Italian EspressoNational Institute under the supervision of a certifyingbody. See www.espressoitaliano.org for the full list.10

International Instituteof Coffee TastersThe International Institute of CoffeeTasters is a nonprofit association, supportedby members’ fees. It was founded in 1993with the aim of compiling and spreading ascientific coffee tasting method. Since itsfoundation, the International Institute ofCoffee Tasters has held hundreds of trainingcourses attended by over 4500 operators and connoisseursfrom all over the world. The manual “Espresso ItalianoTasting”, published in Italian and English, has beentranslated into Spanish, Portuguese, German, French andRussian. The International Institute of Coffee Tasters iscomplemented by an important scientific committee,which plans the research to keep abreast of any innovationsin the coffee sector. The committee comprises universityprofessors, technicians and professionals.More information at:www.coffeetasters.org – info@coffeetasters.orgTaster Study Center11The Taster Study Center is the mostadvanced and comprehensive research unitin Italy on sensory analysis. Founded in1990, each year it carries out thousands ofconsumer tests to assess the perceived qualityof products and services. Today the Centerhas one of the largest archives of historical records in Italy,mirroring changing tastes and trends. The Taster StudyCenter collaborates in research with several Italian andforeign universities. With its training courses in sensoryanalysis the Taster Study Center has provided hundredsof sensorialists with their basic knowledge and hastrained hundreds of judges and panel leaders for privatecompanies and public bodies. It publishes L’Assaggio, theonly Italian magazine dedicated to sensory analysis, and aseries of publications entirely dedicated to this subject.More information at:www.coffeetasters.org – info@coffeetasters.org

c/o Centro StudiGalleria Vittorio Veneto 9 - 25128 Brescia (Italy)tel. 39 030 397308 - fax 39 030 300328www.espressoitaliano.org – info@espressoitaliano.org

for cappuccino? It is a white feldspathic china cup, containing approximately 160 millilitres, the correct measure to contain 25 ml espresso and 100 ml steam-foamed milk (growing to a volume of about 125 ml). Cappuccino shall indeed be served in a cup that is full to the brim and its dome-shaped top shall be well in evidence. The

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