Espresso is a rich, concentrated drink with over a century of history in the coffee industry. Originating in 19th century Italy, espresso is now enjoyed globally in various forms by millions.
Creating high-quality espresso is essential for baristas, as it is a key aspect of their skill set assessed in competitions like the World Barista Championship.
When it comes to tasting espresso, experts often focus on elements such as acidity, complexity, and sweetness, which can be intimidating for newcomers. To help you get started with tasting espresso, I consulted two specialty coffee baristas. Keep reading to learn their tips on espresso tasting.
What To Observe When Tasting Espresso
Aroma
The aroma of your espresso is the first sensation you encounter when lifting your cup. Evangelos “Vag” Koulougousidis, the Lead Barista and a member of the competition team at WatchHouse in London, placed third in the 2020 UK Barista Championships.
“Aroma is a key indicator of whether the coffee will taste good or bad,” Evangelos explains. He notes that it also suggests whether you’ll experience familiar flavors or something more unusual.
It’s essential to recognize that our senses of smell and taste are closely linked. The tongue has receptors for basic tastes like bitterness and sweetness, while many of coffee’s more intricate flavors come from our sense of smell.
Evangelos encourages taking your time to fully appreciate the aroma of your coffee. “With espresso, we often think of it as something to drink quickly before heading to work,” he says. “We rarely take the time to savor it and enjoy the full experience.
“Aroma can evoke memories or transport you to new and unexplored flavors.”
So the next time you sample your espresso, take a moment to inhale its aroma and reflect. Is it unique? Does it remind you of a specific flavor or food? This can enhance your overall experience and understanding of the coffee.
Body
Tyler Hickmott, a barista and cafe manager at Mojo Coffee in Auckland, New Zealand, explains, “The body refers to the density of coffee on your palate.” Also known as texture or mouthfeel, the body of a shot can range from light and airy, resembling tea, to dense and heavy, akin to warm honey.
The body of coffee can vary significantly; it may be oily, creamy, juicy, or syrupy.
“If you prefer a lighter body, choose beans with floral notes, such as a washed Ethiopian
coffee from Yirgacheffe,” he suggests. “This will provide a more enjoyable lingering taste.”
Tyler notes that those who appreciate citrus flavors in their coffee often favor a lighter body.
To thoroughly assess the body of your coffee, allow it to linger on your tongue before swallowing. You might even consider swirling it around your mouth. During this time, focus on the texture and contemplate what it reminds you of.
Flavour
What sensations do you experience when you take a sip? The flavor of your coffee depends on various factors, including the roast profile and the origin of the beans.
Darker roasts often present more pronounced, “traditional” flavors, while lighter roasts tend to highlight the beans’ origin, offering more delicate tasting notes and better acidity. The origin of the beans also influences the flavor profile; for instance, Indonesian coffee is frequently linked with smoky or earthy characteristics, whereas Ethiopian coffee is usually described as bright, fruity, or floral.
Gaining knowledge about your beans—how they are processed and their geographical origins—can enhance your understanding of the flavors you might encounter.
When trying to identify what you’re tasting, avoid being too specific right away. Don’t rush to label the flavors as strawberries or bergamot, for example.
Begin with broader categories. Is the flavor fruity? If so, is it more citrusy or reminiscent of berries? Utilizing a flavor wheel, such as the one from the Specialty Coffee Association, can also be helpful. Discovering new flavors that you didn’t previously associate with your coffee can significantly refine your palate.
Finish
The finish of your coffee refers to the aftertaste that lingers on your palate and the back of your mouth after you’ve swallowed the drink.
Evangelos explains, “A good finish is long-lasting and evokes flavors you enjoy, like sweet fruit.” With a satisfying finish, you can relish the lingering taste as it gradually diminishes.
“I focus on the finish when I dial in my coffee,” he adds. “I want customers to have a positive experience with their last sip.”
Since the finish is the final impression left after tasting, it has the potential to create a lasting memory for customers.
Sweetness is often considered a desirable trait for the aftertaste, while dryness and excessive acidity are generally less favorable. The goal is not to simply “wash down” your coffee; instead, you should savor the sensations that remain in your mouth.
Relationship of These Four Components
These four components are not completely separate; they are closely interconnected and contribute to a comprehensive tasting experience from beginning to end. As you sample your coffee, try to identify each aspect individually while recognizing how they intertwine.
For instance, Evangelos points out that flavor is largely influenced by aroma. “It plays a significant role. If the aroma evokes a memory, you’ll likely find that flavor reflected as well.” A well-extracted shot will be rich and complex, with flavors closely tied to the aroma.
This relationship also evolves as you continue to sip. In filter coffee, as the temperature decreases, drinkers often notice changes in aroma and flavor.
The same is true for your coffee. As you work your way down the cup, you may detect new scents and flavors. If you rush through your tasting or stop after the first sip, you might miss these nuances.
That’s why Evangelos emphasizes the importance of taking your time to enjoy the tasting process. One tip he suggests is to keep inhaling the aroma of your coffee—not just at the beginning, but after each sip as well.
Crema: What Should You Do?
There are various opinions on how to handle the layer of crema that sits atop your coffee. Some people suggest swirling the cup, while others prefer to stir the crema in or even scoop it off entirely. Which method is most effective? Should the crema be disturbed or kept intact?
Evangelos explains, “I stir it about 9 or 10 times to ensure everything is well mixed. Then, when I bring it to my nose, I swirl it to capture all those aromas.”
He advises stirring while the cup is close to your nose, as the crema helps trap the aromas. “Breaking the crema releases the aroma all at once.”
Tyler adds that your method should depend on the type of cup being used. “If it’s a tulip cup, go ahead and swirl it. But if it’s in a demitasse, then stirring is the way to go. Swirling in a small cup will likely cause spills.”
Nevertheless, he encourages trying out different techniques. “If you’re new to drinking coffee, experiment with all three methods to find out which one you prefer.”
A Personal Journey With Coffee
Tyler emphasizes the importance of discovering your own preferred method for tasting coffee.
“It’s all about personal preference,” he states. “If possible, order it in a tulip cup. Take a sip, and then decide how you like it. You might want to add a bit of water and try it as a small long black.”
He suggests that if you’re accustomed to lattes or flat whites, consider adding a little steamed milk. This can enhance the body and change the texture of the drink.
You shouldn’t feel obligated to adhere to a single “correct” way to experience coffee. Experimentation can help you discover new and unique aromas and flavors; different tasting methods can lead to varied results.
Here are some other techniques to try:
- Extract your coffee into a carafe and swirl it vigorously.
- Pull two single shots using a spouted portafilter. Keep the crema on one and break the other. Taste them side by side.
- Shake the coffee slightly to aerate it and compare the flavor to slurping it.
Evangelos mentions that he has even seen competitors in barista contests remove the crema using a paper filter. Ultimately, it’s about finding what works best for you.
Essential Tips For Tasting Coffee
Try to taste a wider variety of foods. The more flavors you can identify, the better prepared you’ll be to recognize the subtle notes in your coffee. Sample fruits, candies, juices, and even wine if possible.
By exploring these “reference flavors,” you’ll expand your palate and be more adept at pinpointing specific aromas and tastes based on your experiences.
Another helpful approach is comparative tasting. Sample different coffees with varying origins and roast profiles side by side. This allows for immediate comparisons, helping you retain the distinct notes instead of losing them after finishing each one.
Finally, when tasting multiple coffees consecutively, keep a glass of water nearby. Take a small sip to cleanse your palate between each tasting.
Coffee tasting is a deeply personal experience, and everyone’s preferences will differ.
With these tips, you can begin to identify the essential elements that contribute to a quality cup, and perhaps discover flavors or characteristics you hadn’t noticed before. The best way to learn is to keep enjoying your coffee and continue experimenting with different methods.
