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MILAN – The volume “Il Caffè. Classification, Tasting, Roasting” has reached its fourth edition. This marks a clear sign that ongoing education remains a priority for two leading companies in the industry: Aziende Riunite Caffè (ARC) and Scolari Engineering.
These organizations are behind this comprehensive project, curated by Valentina Barbieri. This publication serves as a compendium of detailed information covering every stage of the coffee supply chain, starting naturally from the origins. It offers an in-depth analysis of raw materials, including varieties, post-harvest processing methods (such as fermentation in all its variants—a somewhat novel inclusion alongside infused and flavored coffee, which are also covered), bean size, classification, and color analysis.
Coffee in detail: growing, harvesting, and tasting
The text is aimed at those who already possess some knowledge but wish to deepen their understanding, as well as at newcomers starting from scratch. ARC and Scolari join forces to shed light along the entire supply chain.
An interesting aspect is the harvesting calendar, which maps the optimal periods for each producing region, both for Arabica and Robusta coffee. Additionally, the book touches upon the phenomenon currently shaking the industry— El Niño and La Niña.
A meticulous overview then presents the characteristics of coffees grown in different countries worldwide. This analysis does not only focus on the major producers in terms of volume, such as Brazil and Vietnam, but dedicates equal attention to smaller producers.
Significant emphasis is also placed on the tasting process. The book details the calibration and evaluation procedures designed to ensure as balanced a sensory assessment as possible. It thoroughly describes the language used, the flavor wheel, tasting sheets, and various methods of performing tastings (not only in espresso but also in the Brazilian method), including illustrative examples.
Chapter on roasting
Naturally, a central part of the volume, conceived in collaboration with Scolari Engineering, maps out the evolution of roasting process. It highlights key parameters such as bean temperature within the drum, the temperature of the introduced air, and the percentage of air volume used, all within the context of technical advancements in equipment.
The chapter covers systems ranging from conduction to convection, from traditional open-cycle drum roasters to recirculating air units, and even fluid bed or turbo/fast roasters—tools highly suitable for managing large volumes of coffee swiftly.
This transformation process also includes the delicate (and sometimes underestimated) cooling phase, which is essential to manage with the right timing and techniques in order to successfully complete the roasting cycle.
A small look into the future
Sustainability is addressed through the GBPH pre-heater, a method that utilizes heat from exhaust gases to pre-heat green beans up to 90°C before entering the roasting drum.
This results in approximately 20-25% energy savings per batch and an increased productivity of about 20%. In recent years, artificial intelligence has been instrumental in optimizing this process by providing real-time adjustments, analyzing historical data, enabling predictive profiling, and detecting variability in the green coffee.
The ARC volume concludes with several interesting insights: from practical tips (though almost instruction-like, these are masterful teachings) on achieving the ideal extraction for espresso—demonstrating a profound mastery of blend formulation—to an overview of the influential manufacturers who have shaped the history of espresso machines.
The most valuable insights come at the very end, with particularly engaging digressions for industry insiders. Topics include green coffee insurance and access to data sheets featuring recent statistical updates.
“Il Caffè. Classification, Tasting, Roasting” spans 379 pages to read, study, memorize, and consult multiple times for a thorough understanding of this fascinating subject.
The book Il Caffè. Classification, Tasting, and Roasting, now in its updated fourth edition, is available for purchase in both Italian and English at the headquarters of Aziende Riunite Caffè, via Ippolito Rosellini 2, Milan. For more information: aziende@riunitecaffe.com, www.riunitecaffe.com, tel. +39 02 693021.
