Tasting the espresso

We all know that an espresso should be luxuriously creamy, with a kiss of foamy crema and a lingering aftertaste. These things are absolutely true of every good espresso.

But beyond that, understanding certain aspects of its composition can actually help improve the quality of homemade espressos, as well as revealing the quality of a shot in a cafe or restaurant.

In general terms, a sensory profile of a high-quality coffee is one that possesses good acidity and high sweetness, floral, fruity aromas with a full and velvety body.

The sensory analysis of espresso coffee takes into consideration 5 macro-areas: