Espresso coffee is one of the most famous beverages around the world. Its success is attributed to the greater sensory quality of the product when compared with other coffee beverages. The research activity on coffee begun in the University of Bologna about twenty years ago with the collaboration and support of the roasting company ESSSE CAFFE’ S.p.A. (Bologna, Italy); a short description of the studies on espresso coffee will be presented here. An innovative research to improve and standardize the quality of espresso coffee has been carried out since 1996. A great number of bars have been visited in a large area of Central and Northern Italy and the “quality in cup” was evaluated on the basis of some characteristics of this kind of brew, most of them depend on the training and experience of the operator. It is known, indeed, that the preparation of the espresso coffee gives good results only if it is carried out under the best and standardised conditions.
Innovative research on the "Espresso" coffee quality / Romani S.; Severini C.; Pinnavaia G.; Dalla Rosa M.. - STAMPA. - (2006), pp. 464-470. (Intervento presentato al convegno Technological innovation and enhancement of marginal products tenutosi a Foggia nel 6-8 Aprile 2005).
Innovative research on the "Espresso" coffee quality
ROMANI, SANTINA;PINNAVAIA, GIANGAETANO;DALLA ROSA, MARCO
2006
Abstract
Espresso coffee is one of the most famous beverages around the world. Its success is attributed to the greater sensory quality of the product when compared with other coffee beverages. The research activity on coffee begun in the University of Bologna about twenty years ago with the collaboration and support of the roasting company ESSSE CAFFE’ S.p.A. (Bologna, Italy); a short description of the studies on espresso coffee will be presented here. An innovative research to improve and standardize the quality of espresso coffee has been carried out since 1996. A great number of bars have been visited in a large area of Central and Northern Italy and the “quality in cup” was evaluated on the basis of some characteristics of this kind of brew, most of them depend on the training and experience of the operator. It is known, indeed, that the preparation of the espresso coffee gives good results only if it is carried out under the best and standardised conditions.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
