[ h o m e p a g e A n t i c a T o s t a t u r a T r i e s t i n a ]

The three principal characteristics to judge an espresso are:

The Cream: this is the compact foam that forms on the surface due to the dispersion of carbon dioxide in a liquid (the water) together with the natural coffee oils.

The Body: this is determined by the presence of oily emulsions that are formed in the presence of molecules capable of stabilizing them (surface tension). The concentration of the extracted substances and suspended molecules (micro-particles of coffee ground to dimensions of less than 5 micron) is greater in the espresso by 25% compared to the concentration extracted in filtered coffee.

The Aroma: is given most of all by the presence of the natural oils in fresh coffee of good quality, blended and roasted to a fine art; also the presence of the cream blocks the volatile substances before they can disperse in the air immediately after the coffee extraction.

The main tastes perceived by the palate are: sweet-bitter-salty-acidic.
They penetrate into the tongue in different positions: sweet-on the tip; acidic and salty-on the sides; bitter-on the back. An acidic note is an aspect that has to be present in good coffees but if it is too marked then it becomes a negative aspect.

POSITIVE SENSATIONS:

Roasted:	Typical dominant sensation due to the process of roasting.
Toasted:	Complex sensation similar to toasted bread due to chemical reaction called "Millard" that develops during the process of roasting .
Sweet:	Sensation due to the sugars present not transformed during the roasting.
Flowery:	Comparable to the perfume and aroma of freshly picked flowers particularly in Ethiopian coffees of prestige.
Fruity:	A slight perception of fresh fruit evident in coffees of quality of which some have a citrus note.
Chocolate:	Comparable to a perception of a light tasting good cocoa, sometimes there is a subtle hint of vanilla.

NEGATIVE SENSATIONS:

Astringent:	A sensation determined by large molecules that precipitate the lubricating factor of saliva, it tastes acid or bitter. It's the sensation one would have if they bit on a green lemon .
Bitter:	Typical in the blends with a predominant Robust type or too roasted, it could also depend on machines that are dirty or worn out.
Marked wood note:	Comparable to the smell of wet wood.
Earthy:	A sensation of just plowed wet soil. Particularly noticeable in certain types of Robust beans fallen on the ground before the crop being picked .
Stagnant:	The odor one smells when you enter a room shut for a long time.
Fermented:	Smell similar to rotted fruit.
Phenol:	Similar to the unpleasant odor of iodine tincture or sea water left stagnating in the sun.
Grassy:	Note of fresh grass.