Notes on Espresso Techniques and Tasting

Introduction

• Widen the shot time window for Italian espresso from the traditional 4-5 seconds to 20-35 seconds.
• Focus more on taste than precise timing.

Dialing In Espresso

• The goal is to enjoy coffee at its best according to individual palates.
• Fine-tuning involves adjusting settings until undesirable tastes are eliminated.
• Perception of taste varies significantly between experienced and novice tasters.

Understanding the Taste

• Bad Taste: Depends on the expected flavor profile of the beans.
  • Some beans are chosen for their unique flavors.
  • Comparison to liking specific snacks with distinctive tastes.
• Under and Over Extraction:
  • Sourness (like lemons or grapefruits) signals under extraction.
  • Bitterness (like dark chocolate or unsweetened cocoa) indicates over extraction.

Choosing Beans

• Buy from roasters or specialized suppliers for flavor profiles.
• Freshly roasted, high-quality beans are preferred.
• Flavor notes on bags are often exaggerated.

Identifying Extraction Issues

• Use taste to determine under vs. over extraction.
• Traditional espresso machines are necessary for dialing in.
• Bean-to-cup machines and pressurized baskets not suitable for dialing in.

Fixing Extraction Issues

• Under Extraction:
  • Grind finer if shots are too sour.
  • Adjust brew temperature if fineness doesn’t resolve sourness.
• Over Extraction:
  • Grind coarser if shots are too bitter.
  • Lower brew temperature if bitterness persists.

Choosing the Right Beans for Your Setup

• Lighter roasts might be too challenging for non-advanced setups.
• Stick to medium-dark or darker roasts for ease of use.
• Consult with suppliers to select beans suited for your equipment.

Conclusion

• Focus on taste rather than rigid shot timing.
• Experiment with different settings to improve espresso quality.
• Espresso making is a complex art that benefits from practice and understanding of individual preferences.