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All About Espresso: A Good Espresso
Physical Attributes (The Look) The look of an espresso is important. It is one constituent of a good espresso. Volume A regular espresso is around 40cc Crema The crema of your espresso should be dark in colour with very fine bubbles. It should have a consistent colour without the occurrence of several white spots. The crema that is white-ish, or light tan in colour are some indications of a bad crema. Although a good crema is one of the attributes of a good shot of espresso, it is not the only factor. It is possible to obtain a good crema but with a bad aroma and taste. A great shot of espresso is a combination of different factors from physical attributes to aroma and flavour.
*The espresso above had been prepared using Segafredo Zanetti Extra Strong coffee & Saeco Primea Cappuccino Touch Plus espresso machine Aroma (The Smell) The smell of the espresso is another important factor. As the aroma varies from one flavour to another, it boils down to a fact of being a personal preference. A freshly prepared espresso releases a distinctive aroma that reflects its own unique flavour. Flavour (The Taste) The flavour of the espresso varies depending on the coffee beans. There are common characteristics of a good espresso: -Bitter -Full-bodied -Without burnt taste  Observe! The next time you order an espresso, or does one for yourself, try dropping sugar granules on it and observe how long the crema will hold the sugar. A good crema always holds the sugar for few seconds before it dissolves and falls down slowly. If the sugar falls down immediately, the top surface (which is the crema) of your espresso is not good enough.
*The espresso above had been prepared using Segafredo Zanetti Extra Strong coffee & Saeco Primea Cappuccino Touch Plus espresso machine Observe! How long did your crema last? |
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