Advice for recognising a good Espresso

Coffee description

Diagnosis

Coffee quality

Thick cream
Homogeneous
Chamois colour

Well-extracted coffee:

  • finely ground,
  • correct temperature
  • correct machine pressure
  • Full-flavoured
  • Long on the palate

Thin, pale cream

Under-extracted coffee:

  • too coarsely ground
  • insufficient pressure
  • Flat and insipid
  • Short on the palate

Brown cream
with white spots

Over-extracted coffee:

  • too finely ground
  • Over-strong,
  • Excessive bitterness
  • Excessive acidity

Brown cream
with a brown ring

Burnt coffee:

  • over-high temperature
  • Burnt smell and taste
  • Lack of refinement,
  • Pronounced bitterness

If you wish to reduce your consumption of caffeine, it is better to prepare a small strong Espresso rather than a long Espresso, since the less water there is passing through the grounds, the less time the caffeine has to dissolve in your drink.

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