Since there are more than 300 coffee roasters in Italy, it was necessary to choose those which respect the most famous brand name of the country: espresso. This beverage belonging to the most copied products - and most of the time the least well succeeded, it was necessary to establish precise policies since the word as such is often associated with other products, sometimes of poor quality, which have nothing to do with the small china cup who revives the spirits and gives such an amount of pleasure.On July 6, 1998, Italian Espresso National Intitute (INEI) was founded, with the mission of protecting and of promoting the TRUE Italian Espresso. The way of promoting it is the certification of the product, that is to say that a coffee which is in every point in conformity with the standards of the Institute, carries the seal "Espresso Italiano", which indicates to the consumers that the coffee they buy is an original espresso mixture.
A coffee certified with the seal "Espresso Italiano" presents a foam of a hazelnut to a dark brown color, uniform and characterized by a fine texture (without bubbles). The olfactive feeling reveals an intense flavour with notes of flowers and fruits, toast and chocolate. These feelings are also felt after the coffee is swallowed; its flavour which lasts several seconds, sometimes during a few minutes. The taste is round, substantial and velvety. The sure and bitter feelings are well balanced: one should not prevail on the other. It should not have, or very little, perceptible astringent taste. The sensory experiment felt arises in 10 criteria and are noted on a scale from 0 to 9, zero being weakest.
| Color Intensity |
7 |
| Texture | 9 |
| Aromatic Intensity | 9 |
| Roasting Intensity | 7 |
| Body | 9 |
| Acidity | 7 |
| Bitterness | 5 |
| Astringency | 2 |
| Overall Positive | 9 |
| Overall Negative |
2 |
The Institute goes even further. To obtain the perfect espresso, it needs an exact grinding, the good quantity of coffee, a machine which will be able to emphasize the coffee and an especially trained barista's hand. Thus, the Institute certifies also grinders, machines and trains baristas. A true Italian espresso should be prepared following those criteria:
| Necessary portion of ground coffee | 7 ± 0.5 g |
| Exit temperature of water from the unit | 88 ± 2 °C |
| Temperature of the coffee in the cup | 67 ± 3 °C |
| Entry water pressure | 9 ± 1 bar |
| Percolation time | 25 ± 5 secondes |
| Milliliters in the cup (incl. foam) | 25 ± 2.5 ml |
| Caffeine | Less than 100mg per cup |
Overall, the Italian Espresso National Institute regroups 41 members whose espresso coffees or equipments are certified in conformity by CSQA n.214 - September 24, 1999, DTP 008 ED.1. Only 51 espresso coffee blends are certified in conformity with the INEI requirements, such as the GRAN CAFFÈ blend of Cesare Trucillo.