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Espresso

Understanding dose...

https://baristahustle.com/espresso-recipes-analyzing-dose/

 

This one's about strength (or ratio of coffee to water)

https://baristahustle.com/analyzing-espresso-recipes-strength/

 

So you know why we use a scale and not our eye balls

https://baristahustle.com/espresso-recipes-measuring-yield/

 

This one is probably the most important one (but you won't get it unless you read the above first)

https://baristahustle.com/espresso-recipes-understanding-yield/

 

Last variable when pulling espresso

https://baristahustle.com/espresso-recipes-time/

 

ALL of this stuff in a video

https://baristahustle.com/espresso-recipes-putting-it-all-together/

 

This one is your tasting vocabulary and will help give you an understanding extraction

https://baristahustle.com/coffee-extraction-and-how-to-taste-it/

 

The low down on how to taste espresso and how to fix it when it sucks...

https://baristahustle.com/the-espresso-compass/ 

 


Coffee Tasting

FRAGRANCE—The delicious aroma of fresh ground coffee—may be floral, chocolaty, spicy, etc

AROMA—Refers to the smell of fresh brewed coffee, which also affects the more subtle aspects of what we taste. The aroma of coffee as in wine is known as its bouquet.  Some descriptions of aroma include fruity, nutty, smoky, herbal, complex, and floral. 

FLAVOR—It’s what you tase in the cup. We all register flavors differently and the spectrum is quite wide from lemon to blueberry to tobacco to cherries - so if you’re picking up flavors of mango you’re probably right. 

AFTERTASTE—Taste remaining in the mouth after swallowing a sip of coffee; may have hints of chocolate, caramel, spiciness, fruitiness, smokiness, roastiness, and other flavors. 

ACIDITY—Acidity is the most often misunderstood coffee term. This acidity is a quality of the sensory experience—it’s felt on the tongue, not in the stomach. Acidity in coffee is a good thing! It is what gives a good coffee sparkle and keeps it from tasting dull. It can be described as bright, flat, round, sharp, tart, dry, crisp, clear, etc. Think of the feeling that your tongue has when you bight into a green apple or drink lemon water.  

MOUTHFEEL or BODY—There are many terms used to describe coffee’s mouthfeel or body. It can be light, heavy or balanced. Some other terms that are used include buttery, creamy, smooth, delicate, thin and syrupy. You’ll hear roasters and tasters use even more terms to try and capture how a coffee feels in the mouth. Think of the feeling you get from tasting milk. Skim milk has a light watery body, while whole milk has a heavier body, half-and-half and heavy cream have even heavier bodies. 

BALANCE–The presence of all the basic taste characteristics in a coffee, how they compliment or contrast each other without overpowering another.