A cup of coffee can contain hundreds of complex aromas (notes of earth, flowers, chocolate, etc..) and tastes (sour, bitter, sweet, salty or bitter). It could have floral notes with a smooth finish, or be citrusy with an acidic bent—the combinations are almost endless. Coffee professionals who can correctly identify coffee’s characteristics have the power to increase coffee quality, because they speak the same language during cuppings by consistently (and correctly) answering questions like, “What are the positive and negative flavors in this cup?” “How balanced is it?” and “How do I score the flavors in the cup?” Mr. Tracy Allen, founder and member of the "Brewer Behavior" is expected at the Nuova Simonelli to create a session of the prestigious "Q-grade", highly specialized course on the quality of the espresso, scheduled from 30 January to 3 February next. The course is geared to exploring particular themes such as: the classification of coffee, roasting, and tasting analysis, and makes use of theoretical and technical support that can be seen from the roaster and even the bartender a chance to study on coffee, that necessary resource to achieve the ultimate goal of "specialty coffee", or the quality. The event location as the institutional laboratory "Q-grading" of the Nuova Simonelli, which has been certified by the American Speciality Coffee.
For several years the U.S. institution "Coffee Quality Institute" supports the coffee tasters in answering such questions. The main objectives of CQI, Section nonprofit foundation SCAA (Specialty Coffee Association of America), is to elevate the industry, skills related to coffee tasting. Courses for tasters "Q Grader" are held in the coffee producing and consuming countries, in order to convey to the professional knowledge of classification of 22 areas of coffee, contemplating also the classification of green coffee, the identification of roasting, tasting coffee, sensory skills and triangulation. Students receive certification of "Q graders" passing a rigorous examination lasting three days.
Nuova Simonelli shares with CQI the aim of increasing the quality and knowledge of coffee, for the industry projects such as the Q Grade provide a valuable support to understand and implement the new standards of quality. The "Grade Q" allows to create more informed industry, with positive effects on the value chain.
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