'Espresso Italiano' equates to either quality standards or narrowmindedness, depending on the audienceA blogger in New Jersey posted an interview with Carlo Odello of the Istituto Nazionale Espresso Italiano, or the Italian National Espresso Institute: Espresso Italiano, Talking Coffee the Italian Way with Carlo Odello – Serge the Concierge. Mr. Odello (a friend of this Web site) was recently working Caffè Italia at the Summer Fancy Food Show in New York.

Talk of Italian espresso standards have recently ruffled a lot of feathers this side of the Atlantic. Especially for those who bang their heads against their knockboxes with the zombie-like mantra, “Third Wave is Best Wave“. But this brief Q&A with Mr. Odello touches on good and bad coffee odors and the differences between coffee blends roasted in Rome, Sicily, and Liguria.