Jun 07 2013
In mid-September, in Moscow, Italian professionals from the Sandalj Trading Company, which has existed since 1945, will give a master class on espresso blending methods. It will be held as part of the Joint Coffee and Tea Event and will help to better understand the Italian approach to making espresso, as well as answer a number of important questions.
Leading experts will talk about:
- roles of brazilian arabica coffee in espresso blends,
- the influence of different types of Robusta or Congolese coffee on the taste of espresso,
- the best use of washed arabica coffee in blends,
- the influence of certain components on the taste and aroma of the finished drink.
The three-hour workshop will take a close look at five espresso blends, including all-robusta or Arabica blends. Its participants will be given the opportunity to evaluate espresso according to criteria such as appearance, taste, nuances of aftertaste and aroma. Cremá will be treated as a separate topic. From it it will become clear how cremá is formed, what types it is, and how the ratio of robusta and arabica affects the change in its structure and appearance. The coffee expert will briefly cover the topic of preparing espresso, choosing the right grind and extraction.
For more than 15 years, the Italian Academy of Coffee has been holding a seminar dedicated to espresso, with which more than 1000 people have met not only in Europe, but also in China, the USA and Japan.
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