ESPRESSO: THE TASTING EXPERIENCE

The body

The body refers to the substance or consistency of the coffee. Viscosity is an important feature of espresso, which is ten times more concentrated than a filter coffee. The high pressure causes the oils to emulsify, giving a sense of thickness in the mouth. One might refer to an espresso as being full-bodied, thick, viscous, or syrupy, as opposed to watery, thin, flat, or light…

The texture of a coffee is composed of sensations derived from the sense of touch, which are conveyed by the trigeminal nerve.

Astringency

This is one of the most unpleasant physical sensations you might experience in an espresso. It involves a mechanical tensing of the mucous membranes, accompanied by a feeling of roughness and dryness, which is amplified by the bitterness and acidity.

The taste

Of the five primary tastes conveyed by the nonvolatile molecules that are detected by the taste buds, those that dominate in the case of coffee are sourness, sweetness, and bitterness.

Primary tastes under the microscope

Here is a guide to help you recognize the different flavors you may encounter in coffee, and especially to help you tell the difference between sourness and bitterness. The illustrations give an example of a food or drink that exhibits that particular flavor, to enable you to identify the flavor we are referring to.

GRAPEFRUIT

CHICORY

WHAT ABOUT SALTINESS?

Only certain coffees exhibit salty flavors: monsoon coffees, for example (see here).

LIME

Citric acid develops in beans cultivated at high altitude. It is a sign of having been freshly harvested.

TONIC WATER

Quinic acid is to blame for astringency. The direct product of the breakdown of chlorogenic acids, it is one of the few acids that continues to develop even at an advanced stage of roasting.

APPLE

Malic acid, with its metallic taste, is typical of some coffees from East Africa (Burundi, Rwanda). But it can also be an indicator of a premature harvest.

COLA

Phosphoric acid, which, unlike the others, is inorganic, is characteristic of the Kenyan varieties SL28 and SL34.

VINEGAR

Acetic acid, when present in excessive quantities, gives a tartness that is deemed negative. Like quinic acid, it continues to develop even at an advanced stage of roasting.

A BALANCED ESPRESSO IS A WELL-CRAFTED MIXTURE OF SOUR AND BITTER TASTES

In France, coffee is regarded as a bitter product. Over time, the bitterness in espresso has declined, accompanied by an increase in sourness, which brings fruity aromas and flavors to the coffee. It lends vivacity and freshness, makes you salivate, and supports the aromas and the finish. So sourness is a positive attribute, provided it is not overpowering. Like sweetness, bitterness affects one’s perception of sourness. So these two tastes, which are naturally opposed, are indispensable when it comes to preparing a balanced, that is, slightly sour, espresso.