SENSORY TECHNOLOGY IN ACTION - CHARACTERISTICS OF THE PERFECT ESPRESSO

Eye, nose and mouth help to check the success of the espresso preparation. With the help of the following clues, every espresso can be characterised in no time at all and any corrections can be made.

This is how a balanced espresso smells, tastes and looks.

1. THE VISUAL IMPRESSION

Ideally, the crema is hazelnut-brown in colour with a reddish tinge and grained. It should be three to four millimetres thick, very fine, i.e. not contain any large air bubbles, and remain for at least two to three minutes without opening or splitting.

Espresso vlnr: The perfect espresso, under-extracted espresso, over-extracted espresso

If the crema is light, large-bodied and thin and disappears quickly, this is usually an indication of insufficient utilisation of the espresso powder. If the crema is dark brown to blackish, with a white spot or a black hole in the centre, if it is thin and has a tendency to quickly retreat to the edge and form a black ring there, the reason is probably that the espresso powder has been leached out too much.

2. THE AROMA IN THE NOSE

The aroma immediately after the espresso is poured must be intense and pleasant, slightly sweet, dense and strong. It must be neither burnt nor woody, neither smelling of tobacco nor musk. A slight hint of hazelnut may occur in blends with a high Arabica content. An unclear, faint or even absent scent is practically always an indication of poor utilisation of the espresso powder. An acrid, sour or too dominant smell indicates that the espresso powder is being used too intensively.

3. THE TASTE IN THE MOUTH

The perfect espresso tastes balanced between sweet and bitter components, has body and a sufficient but not too strong density. It never tastes burnt and does not leave a bitter aftertaste. A thin espresso with little body, a stale, watery taste and without the necessary density is usually due to poorly brewed espresso powder. A bitter espresso with a pungent taste, little aroma and a strong aftertaste is usually the result of overly brewed espresso powder.

Once the espresso has been characterised in terms of taste and body, it quickly becomes clear which corrections lead to a balanced result. A finer grind simultaneously leads to more bitterness and more body. More powder also increases the resistance for the water and the espresso becomes not only stronger but also more bitter.

Sensory perceptions and a little practice in dealing with grind and coffee quantity are the key to success for a perfect espresso.

The characteristics of a perfect espresso

A perfect espresso is the result of a harmonious interplay between the eye, nose and mouth.

SENSORY TECHNOLOGY IN ACTION - CHARACTERISTICS OF THE PERFECT ESPRESSO

1. THE VISUAL IMPRESSION

Espresso vlnr: The perfect espresso, under-extracted espresso, over-extracted espresso

2. THE AROMA IN THE NOSE

3. THE TASTE IN THE MOUTH

Origin of coffee

Coffee plant

Coffee production

Growing countries

Coffee history

Preparation

with 9 bar pressure

without pressure

Sensors

Flavours & taste

Coffee tasting

Flavour wheel

Characterise espresso

The sweetness in coffee

Equipment

Espresso machine

Filter preparation

Coffee grinder

Accessories

Tips & Tricks

Coffee water

the right coffee

Filter brewing recipes

Effect, caffeine, liquid

Bottomless

Stir the spoon

the right tamper

The right grind

Cleaning

decaf methods

make coldbrew

Iced tea

Packaging & freshness