Of coffee auditor is the International Institute in collaboration with Caffe Umbria, seminar Seattle bring his Espresso Italiano tasting this fall. Carlo Odello, Board member and trainer of the Institute, explain the characteristics of a real Italian espresso and the correct methods of evaluation. The seminar opens with an introduction in sensory analysis of the Italian espresso by analyzing the main stages of the review: Visual, olfactory, gustatory tactile and aftertaste. In the aroma of part of the course, we examine the basic flavors and most common errors and their causes. With the help of the Italian espresso alternative card official espresso evaluation guide from the International Institute of coffee Tester and the Italian espresso national, we will try compare Institute and discuss three different espresso extraction.
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