Espresso Tasting: The secrets to becoming a true connoisseur

Espresso, a symbol of Italian coffee culture, is not just a drink, but a complete sensory experience. Evaluating an espresso means immersing yourself in a journey involving sight, smell, and taste. Here is a three-step guide to unlock the secrets of visual and sensory evaluation, helping you recognize the perfect cup.

Eyes - Visual Evaluation
Begin your espresso experience with a visual assessment. Look closely at the crema, that thin but important foam that forms on the surface of the espresso. An ideal crema should present a luscious hazelnut hue and a few millimeters thick. Its elasticity is crucial: when stirred, the crema should close quickly, a sign of good extraction. The color of the crema should be balanced, avoiding shades that are too light, indicating under-extraction, or too dark, a sign of over-extraction.

Nose - Aromatic Exploration
The second step is aromatic exploration. Bring the espresso cup close to your nose and inhale deeply. Aromas are a key indicator of coffee quality. If you detect any hints of woodiness or burnt odors, it means the espresso was not extracted properly. A quality coffee reveals a symphony of complex and pleasant aromas, such as floral, fruity, honey, cocoa, and hazelnut notes. These aromas are the result of careful roasting and precise extraction, which allow the coffee's delicate fragrances to develop and be maintained.

Palate - Flavorful Encounter
The third and final step is tasting. After a gentle mix to integrate the aromas and flavors, it’s time to savor the complexities on your palate. The first sip unveils a spectrum of flavors. A good espresso never induces astringency, offering instead a pleasant acidity, sweetness, and a subtle bitterness. This complexity of flavors is what makes espresso such a unique and satisfying experience. After all, although caffeine is a bitter molecule, the quality of espresso lies in balancing this bitterness with the other flavor components.

What about sugar? What role does it play in tasting coffee?
In this context, the goal is to objectively evaluate coffee characteristics such as aroma, acidity, sweetness, bitterness, and body. In this case, sugar tends to mask these nuances, making accurate analysis difficult. For this reason, coffee professionals generally avoid sugar during critical tastings.

As you embark on your espresso tasting adventure, always remember to trust your senses. Avoid any lingering notes of wood, rubber, or burnt flavors, which indicate problems in roasting or extraction. Let your senses be your guide in your evaluation, allowing you to recognize and appreciate a superior espresso. Enjoy your tasting!