News

Coffee talk: the evolution of Horeca market. How to face today complex challenges and changes thanks to the new ideas of an innovative professional

Published 17 October 2022

The witness of an innovative hospitality professional on agility and adaptability in relation to the evolution of the market. A dialogue led by the lecturer of the Università del Caffè to stimulate a reflection on how to face the challenges and the changes in today’s complexity. By Pierpaolo Segrè (Università del Caffè of illycaffè) When: […]

International preview of the book “The tasting of coffee in a book” by Andrej Godina and Massimiliano Marchesi (Edizioni Medicea Firenze)

Published 12 October 2022

Life is too short to settle for a poor quality coffee. This is the motto of the authors Andrej Godina and Massimiliano Marchesi, who continue the series “Coffee in a book”, which is inspired by the modules of the Coffee Skills Program of SCA Italy, with the volume “The taste of coffee in a book”. […]

Congratulations Massimiliano Fabian

Published 12 October 2022

Triestespresso Expo 2022 wishes to the newly elected President of the International Coffee Organization – Ico Council good work!

INAUGURAL CONFERENCE – From coffee to espresso between sustainability and increasing of energy and raw materials costs

Published 4 October 2022

The inaugural meeting of the fair will be dedicated to the close interrelation between energy savings and sustainability, two very topical issues that the world of coffee is going to face in the present and in the near future. The silverskins will be among the protagonists of this first appointment: from production waste to a […]

Trieste Coffee Experts – L’Anteprima by Bazzara

Published 4 October 2022

Trieste Coffee Experts is a summit gathering in Trieste the prominent leaders of the Italian coffee community. The event aims to connect people thanks a useful dialogue in order to face a changing and challenging market, creating networks and increasing professionalism. During the event preview Mauro Bazzara, ceo of Bazzara, will discuss about the green […]

Coffee sustainability: a journey from the origins. Care and dedication in the first step of coffee growing among the producing countries

Published 4 October 2022

Every person involved in the coffee supply chain is essential to ensure the achievement of the highest quality. The commitment starts in the producing countries, in the care and the pursuit of sustainable practices in the early stages of coffee life. By Francesca Pellis (Università del Caffè of illycaffè) When: October 28th at 3 pm […]

Leva Contest & Leva Sensory Contest

Published 21 September 2022

How to bring new light on the relationship between man and machine? Leva Contest is the answer! Leva Contest is a competition by Francesco Costanzo and Associazione dei Maestri dell’espresso napoletano to promote baristas’ capacities in speed and quality connected with the technology of La San Marco lever machines, an icon for the world of […]

TASTING COURSE – The people of coffee: an album of photographs – Coffee finds love and dedication in every link of its long human chain. A new way to taste the unique illy blend

Published 21 September 2022

Throughout its life, coffee passes from hand to hand many times. This is a relay race, and coffee finds love and dedication in every link of this long human chain. This is how quality comes to life. It is a journey that ends our cups, where the coffee is ready to be perceived with all […]

13 thousand professional visitors and a growth of 4% for the most important international B2B trade fair in the coffee sector

Published 29 October 2018

The positive trend of Triestespresso Expo continues. Exhibitors and visitors coming from five continents for the three days organised in the capital of Friuli Venezia Giulia, talked about business, analysed, studied and examined the issues of the coffee sector and dealt with the changes that have occurred in the sector in recent times. The growth […]

Solid bases #TEE18 VIDEO10

Published 24 October 2018

Processing methods, origins. Extraction systems. Roasting techniques. Sensory analysis. The universe of coffee is infinite and you never stop learning. In the last few decades, intense research on coffee has expanded our knowledge of the chemical, sensory and health-related aspects of coffee along the whole value chain, from the bean to the cup. Furthermore, a […]

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