The International Institute of Coffee Tasters (IIAC)

"What is not beneficial to the swarm is not beneficial to the individual bee either."

Marcus Aurelius, the philosopher and emperor, already knew that it takes more than one person to build and maintain a great empire. Even the most talented individual cannot exist without the collective. The International Institute of Coffee Tasters (IIAC) has adopted this as its mantra and to this day relies solely on the contributions of its members. Since its founding in 1993, the association has pursued a non-profit philosophy dedicated exclusively to promoting the image of coffee. Espresso has been a symbol of "Made in Italy" for generations and an essential point of reference for all who visit the "Belpaese" (the Italian countryside).

Chemical analysis and human sensory perception – all IIAC courses

Twenty-eight years is a short time compared to the long history of humankind, even when limited to the moment of coffee's discovery. Nevertheless, the Istituto Internazionale Assaggiatori Caffè (International Institute of Coffee Tasters) has established itself in this period as a thriving community, training highly skilled professionals. Thanks to numerous courses in various disciplines—from the chemical analysis of coffee to sensory perception after tasting different blends—operators and enthusiasts worldwide have been able to hone their palates for discerning and knowledgeable tasting.

The most famous event is the International Coffee Tasting. For more than 15 years, over 2,100 different coffees from around the world have been tasted at the twelve editions held so far. At the International Coffee Tasting, various bean varieties, extracted using different techniques, compete for the coveted gold medals. The evaluations are carried out by a panel of experts trained by the IIAC. The winners are determined according to strict sensory criteria, precisely defined rules, and scientific references.

Whether you prefer Moka or filter coffee – there's a place for everyone at the IIAC.

Every coffee participating in the competition must meet specific criteria to receive a gold medal awarded by the IIAC. The available categories are diverse:

• Single-origin coffees or blends for filter brewing, Chemex, V60, Neapolitan espresso makers
• Single-origin coffees or blends for Moka
• Single-origin coffees or blends for fully automatic machines
• Single-origin coffees or blends in single-dose packaging
• Espresso bean blends
• single-origin beans for espresso
• G. Ready To Drink (RTD) products

The IIAC also focuses on gastronomic skills and offers training courses to qualify bar owners who wish to serve certified Italian espresso in their establishments. Thanks to the partnership between the IIAC and the Centro Studi Assaggiatori, public espresso preferences have been defined and compared with expert opinions. A true certified Italian espresso is a coffee of approximately 25 milliliters with a smooth, hazelnut-brown crema, enlivened by brownish highlights (tiger-striped). Its aroma is intense and complex, combining scents of flowers, fruits, chocolate, and roasted notes. On the palate, it exhibits the right creaminess and a full body, slightly bitter but never overly so.

These qualities can only be achieved if the utmost care and dedication are taken in all phases of processing – from harvesting on the plantations to the production steps in the roastery.For, as Marcus Aurelius already said: The individual bee only benefits from what benefits the entire swarm.