Twenty years ago the word espresso was enough to send people running - drink /that? /The mere idea of offering half a cup of coffee at twice the strength and often twice the price, espresso was hardly a household word. It is only recently that espresso can claim to have stolen the limelight away from its other coffee competitors. The invention of the spring piston by Gaggia in 1946 revolutionized the method by which pressure is achieved without boiling water.
Since I consider espresso to be the at the forefront of the complete coffee experience, let me explain my bias. The complex technology of the espresso machine (scientific) must be combined with care and a skilled technique (artistic) to pull a perfect espresso. The result marvels both tongue and eye; the tongue because the complexity of flavor from the first quick sip is so full of promise, and the eye because, like wine, you can learn a lot about what you are about to taste from just looking at it.
If you do a lot of things right when you are making espresso, it will taste as good as it smells. I'm not making this up. But there are a lot of variables that can mess up your espresso and it's a long list so I'll tell you about them in my next article but controlling these elements is worth the result especially if you're a bit of a fanatic - this article is about tasting espresso. Meanwhile you've got your short espresso in front of you. Before you taste it, stick your nose into the cup and breathe in. The intense aroma should please you, even with a sharp edge to it. This is the moment where you anticipate the taste. Sip a small amount and let it follow to the back of your tongue, and around your entire mouth. Now douse the entire shot. Now, think back a moment - was the "crema" a creamy caramel color unbroken and thick? Can you recall more than one taste? Did you drink it neat? How many tastes could you discern?
In developing our Cafe Espresso house blend, we start with a strong base note of dark-roasted Mexican coffee, somewhat acidity and yet sweet. We add some Ethiopian medium roast for chocolate and floral overtones and finish the blend with a lighter Kenyan AA or sometimes a Guatemalan for a brightness often described as citrus. The competing depth of flavors from sip to finish should invite you to linger. Want another?
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