There are many ways to enjoy espresso: some people like to drink it straight, others love a delicious coffee with frothy milk. However, there are certain key characteristics that everyone looks for in their cup, and they emerge right at the beginning of the brewing process.
Espresso gets its name from the rapid method used to prepare it; and while this type of concentrated coffee can be prepared quickly, the elements of a perfect espresso go far beyond that. You need to ensure that you're not only using the right tools, but also that the drink encompasses the four key characteristics of the perfect espresso.
Although espresso only takes about 30 seconds to prepare, many factors can affect its flavor, so it's important to familiarize yourself with the key characteristics of the perfect cup of espresso, and you'll soon become consistent with every pour. These key characteristics go beyond the espresso's flavor, encompassing your sense of smell and even sight.
In everyday life, coffee is often a personal decision based on likes and dislikes. Recognizing the quality of an espresso and learning to differentiate its individual characteristics is a learned skill that takes years to perfect through tasting and taking classes designed for expert coffee tasters. It's not something you can discover simply by drinking your usual daily brew, but we can get very close if we make attention to detail a practice.
Taste test, tasting or sensory analysis?
The term "flavor" emphasizes the technical value (of a food or beverage) and distinguishes it from the more hedonistic and pleasure-filled taste.
The difference between the art of tasting and the science of tasting is established on the basis of sensory analysis: psychology (and cognitive neuroscience), statistics and methodology.
Sensory analysis is a scientific discipline
By definition, sensory analysis is a series of techniques and methods that allow us to describe and measure external stimuli, from any source, that reach our brain through a specific sensory system.
Therefore, sensory analysis can be applied to any event capable of producing a sensation or perception. The human sensory system is the most involved. So far, the difference between savoring and tasting is not so important.
What makes the difference is the concept of describing and, above all, measuring. To do this, we must meet the three key parameters of any test: it must be robust (soundness), reliable (reliability), and complete (comprehensiveness).
The meaning of tasting (a form of tasting) has this simple and clear definition in the Dictionary of the Italian language Devoto Oli.
We can break down the key essential features of the perfect espresso.
Anatomy of an espresso
The first key characteristic to look for in the perfect espresso is its appearance. There are three key visual elements to an espresso: crema, body, and heart.
The crema in a shot of espresso is a thin layer that appears golden brown or brownish-red and is slightly foamy. The crema is where most of the espresso's flavor and aromatic qualities can be found; it is composed of proteins, sugars, and oils from the coffee beans.
The body of an espresso describes the area between the crema and the heart of the drink. This part of the drink is usually caramel-colored.
Finally, the bottom layer of an espresso shot is the heart. Its color is typically deep brown, and its taste is bitter. By the time you reach the heart, its flavor has fused with the sweetness of the crema and its delicious aroma.
Scent
Before the espresso reaches your taste buds, the aroma will reach your nostrils. The desired aroma is strong and full-bodied, refined and even sensual; it should truly impress the moment you smell it. The aroma of the perfect espresso will last even longer after you've taken a sip, offering a scent of toasty and warm fragrances.
Flavor
There are three qualities to look for when tasting espresso: acidity, sweetness, and bitterness.
Acidity is often described as the citrusy, tangy taste of coffee . It is sometimes compared to real citrus fruits like lemon, orange, and lime, as well as berries, apple, and melon.
The sweetness of espresso manifests itself in different ways, however, most often it is reminiscent of sugar, whether white or brown, or molasses or honey.
The bitterness of an espresso is often a fine line between being too smoky and perfect. The perfect espresso will have just enough bitterness to perfectly match the sweetness and acidity of the drink.
Aftertaste or leave
The experience of drinking espresso doesn't end once you've tasted it; there's the aftertaste. It should still have plenty of body and perhaps leave a spicy or floral note in your mouth.
Now that you know the four key characteristics of the perfect espresso, you'll know what to look for during your next sip.