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What should espresso taste like?

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  • TheLudicrousBean
    replied
    Espresso is a viscous drink in texture...

    It often has a light to full bodied texture...

    Since all the oils end up in the cup, complex nutty, fruity, smoky flavors are more pronounced than just another drip brew with paper filters.....

    It shouldnt taste pale or bitter (I'm talking about the over-extracted kind of bitter and the underextracted paleness)

    In scientific words, it's supposed to be 15-22% TDS. for a scientific analysis on espresso extraction.....

    But uneven extraction may end up getting a hybrid between over and under extracted results....

    Hence a proper espresso should taste like a proper blend thats extracted with the right variables.,.

    There's no real statistic on what it should taste like... really it just depends on your taste!

    Leave a comment:


  • gonzo89
    replied
    Bitter is a characteristic that can be present but does not necessarily have to be. Yes there are different classifications of bitter.

    E.g. An over extracted shot can result in a bitter espresso but that is not the only variable to consider. Brewing at an unstable or wrong temperature can also cause a bad bitterness.

    Some beans may have a characteristic that can be more prone to bitterness if 'the stars don't align' when pulling the shot..,the processing method when the coffee cherries are pulped can also change the character of the bean... but until you try lots and lots of different varietals or get your brewing parameters correct for a particular bean or blend, you most likely won't be able to tell the difference when starting out. The varietal itself should not be associated with bitterness though because the roasting stage can have dramatic effects on the end result...but there are others here who can explain a lot more about that if you are interested.

    There are so many variables that need to come together to make things just right. When you are first starting out all this may seem like a lot to process, but you will love it. It only increases your curiosity and passion to reach that 'god shot'..

    keep experimenting and working on your technique. It ill help you identify subtle changes when pulling a shot. remember that taste is subjective too, some people like what many would consider 'bad bitterness'. If you're interested in seeing how the brewing stage can affect the results you might want to go to your local cafe (if it is decent) and ask them to pull you several good and bad shots and explain to you what you are getting as an end result and why. That will give you a little more knowledge to experiment with at home.. Enjoy!

    Leave a comment:


  • gtstcactus
    replied
    This is the bit I'm a bit unsure of... It seems to me that there must be good bitter or perhaps normal bitter, and bad bitter taste....

    A post a couple after Gregs says there should be minimal bitterness...

    Perhaps I'll go down to one of the well regarded coffee shop / roasters down the road and have a couple of drinks there espresso, ristretto to see how a good one tastes and then buy the same beans and come home and have a go for comparisons sake.... perhaps it will give me an idea if I'm heading in the right direction or not...

    Originally posted by GregWormald View Post
    Greg
    Me, I've never got beyond the ristretto. I find the full espresso too bitter.

    Leave a comment:


  • Rocky
    replied
    Places that have a crap 'Cafe culture' often have a vibrant 'underground coffee scene' with lots of dissatisfied patrons buying their own machines, sourcing good green or brown beans, and doing it themselves.
    The problem is hooking up with some of these people.
    Equally, some folks buy a good Espresso Machine and find they can't adjust to the 'effort' required - and then want to sell the machine. If you can tap into where the locals are selling them it can be an opportunity to pick up some gear at the right price.
    Sometimes local newspapers may be receptive to suggestions about 'feature articles' on interesting topics that could help put you in touch with other local coffee fanatics.
    If Starbucks is going gangbusters then there must be somewhere that has recognised the need to cater to the real coffee lover. Local bean suppliers would be able to tell you who they are supplying.
    As a drinker of shots, Macchiatos, long blacks & Piccolo Lattes (without sugar), I look for a kind of Cocoa intensity with suggestions of Dark Chocolate and minimal bitterness or acidity.
    Good luck with your search.

    Leave a comment:


  • gonzo89
    replied
    Haha! If that is a compliment then that is rather nice of you... Not sure what the OP can make of that though. Leading them towards kissing sisters is not a good place to start an espresso journey

    Leave a comment:


  • Vinitasse
    replied
    Originally posted by terrawarra View Post
    Drinking Starbucks can be compared to kissing your sister !

    But.... the perfect espresso can only be somewhat compared to kissing the absolute best woman in the world !
    You haven't seen my sister

    Leave a comment:


  • terrawarra
    replied
    Drinking Starbucks can be compared to kissing your sister !

    But.... the perfect espresso can only be somewhat compared to kissing the absolute best woman in the world !

    Leave a comment:


  • GregWormald
    replied
    If you are a milk & sugar coffee drinker, then easing into an espresso is a good idea.

    First find a place that uses freshly roasted beans (no more than 3 weeks old), and grinds freshly for each cup.

    Ask for a double ristretto (the least bitter cousin of a full espresso) This will be about 20-30 ml only (1 oz).

    Then add about an equal quantity of steamed milk (it should never get hotter than 70°C--about the max. temp. your finger can stand without "ouch") and a touch of sugar. This will allow you to *start* tasting the varieties of flavours of the coffee rather than the milk, sugar and flavoured syrups.

    Then try the ristretto by itself.

    Greg
    Me, I've never got beyond the ristretto. I find the full espresso too bitter.

    Leave a comment:


  • DaveD
    replied
    Hi Kmcogar,

    Take a look at this thread for some help.

    http://coffeesnobs.com.au/notau/38172-hawaii.html

    Cheers, Dave

    Leave a comment:


  • Kmcogar
    replied
    Wow! This is really great guys(and gals) I love hearing about everyone's favorites. I will definitely visit the local coffee bean farm ask about their beans. Roasting beans myself sounds amazing. Another hobby of mine is brewing beer. I love the long process from start to finish. I never would have thought that coffee or espresso would be such a long process. I look forward to enjoying every step of it. Now its time to read "how to roast my own beans" thanks again all. Really good stuff

    Leave a comment:


  • kaitan
    replied
    Welcome KMC!!

    Well like others said the taste to any espresso boils down to personal preference there is no one answer for the questions. However every bean would have their own taste, i.e. Monsoon Malabar have been mention here. I personally taste distinctive spicy note to MM on the first 3 days of roasting then after that the Spicy note fades and then hint of nutty taste. It has also plenty of crema. To me the MM is not full-body for me. it does not lingers on your tongue long.

    Where as Costa Rica Terrazu for me has a chocolaty flavour to the drink and it is full bodied. Once milk is added it's like drinking choc milk.

    So each to it's own.

    Leave a comment:


  • Yelta
    replied
    Originally posted by daledugahole View Post
    Have to agree with Matt. Having just bought home some maui yellow catura (maui coffee co, Lahaina) you Hawaiians are blessed with some sensational home grown beans. I'd be roasting at home... That yellow catura would be the smoothest long black I've roasted and drunk at home. I drunk it through my aeropress and espresso machine and loved every drip. Good luck with your search!
    I'm sure your right Dale, however visitors to Hawaii have a difficult time finding a supplier of freshly roasted beans, unless they are prepared to make a bit of a pilgrimage, perhaps things have changed, its a couple of years since we visited.

    Leave a comment:


  • Yelta
    replied
    Originally posted by flynnaus View Post
    Fair enough. It was an anecdote about my espresso experience, not a recommendation. In fact I wouldn't recommend it. I have tried roasting and making MM espressos but none have matched that first cup and I've given up on it.
    I also said "Personal tastes vary". Many might find Central Americans too acidic and espressos don't have to be made from single origins.
    Good points Flynn, it all comes down to preferences, I dislike coffee grown in SE Asia, have yet to try one that does not taste earthy, a taste sensation I don't enjoy, obviously many disagree with me as beans grown in the area have a big following.

    Leave a comment:


  • TampIt
    replied
    Originally posted by Kmcogar View Post
    This might be a dumb question. But what is a good espresso shot supposed to taste like? Lately I've been wanting to get into espresso. I personally like the process of it. It's more then just making a cup of coffee. I've researched machines, watched videos, and read a number of different things about espresso. But what is it supposed to taste like. My wife loves going to Starbucks. She gets some salted caramel mocha light frappacino thing. To sweety for me though. But I wanted to try the espresso. So I bought a doppio and was not impressed. It tasted bitter\burnt and had no body to it. It almost seemed watered down. For a place that's supposed to make great coffee, they don't hit the spot here. I'm going to try a different coffee place to see if there is a difference. From what I have been reading espresso should have a completely different taste then what Starbucks gave me. I would like to get a machine but all of them in my price range have really good reviews and really bad reviews. It's so hard to decide. I might have to save up money and get one that is worth it. Any how, if you were to describe a perfect spot of espresso, how would you describe it? I want to be able take my taste buds on the right path to paradise. Which path can I take to get to the right road for espresso excellence?
    Hi Kmcogar

    Thanks for providing a location to work with. According to a lot of US tasters, Hawaiian Kona is one of the best coffees in the world. I would be checking out some local coffee place that roasts the local beans for a starter. When I lived in the US, I tried several award winning Konas and would rate them as a good sound starting point for your journey into espresso. FWIW, my own rating for Kona would be good, not excellent coffee beans.

    Internationally the debate is still on, however a good Kenyan, Brazilian, Nicaraguan or Colombian would be near the top of most lists. They are really easy to get in the US, which gives you a good chance to obain them... I would like to add Ethiopian, however I could not get even a mediocre one while I was over there. Perhaps they only sent over the floor sweepings (they were nothing like the Ethiopian we get in Oz).

    There are also some "outliers" in the coffee world: Kopa Lowak (the cat one) & the above-mentioned Monsoon Malabar. To me, MM has a truly wonderful initial taste which morphs all too rapidly into an aftertaste of mouldy jute. A good excuse for a scotch chaser... if one is needed.

    Anyway, you could also consider buying direct from one of the better local farms and roasting your own, getting a decent grinder (as a guide, similar price to your espresso machine should work) and then starting to master an espresso machine.

    Oh, one other point: if it is bitter, it is NOT a good espresso shot. It should hit the tongue like honey and have a delightful foamy texture... The main issue is the intensity: over the top "flavour hit" for some tastes. Starting by adding around the same quantity of water (at circa 140 Fahrenheit) in the cup before the coffee shot can lessen the shock without destroying the whole experience.

    No way have Starbucks ever approached that AFAIAC.

    Enjoy your journey


    TampIt

    Leave a comment:


  • daledugahole
    replied
    Have to agree with Matt. Having just bought home some maui yellow catura (maui coffee co, Lahaina) you Hawaiians are blessed with some sensational home grown beans. I'd be roasting at home... That yellow catura would be the smoothest long black I've roasted and drunk at home. I drunk it through my aeropress and espresso machine and loved every drip. Good luck with your search!

    Leave a comment:

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