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Cata espresso

Joan Simó, Experience Manager of Marabans Coffee & Tea shares this "mini guide" to learn how to taste an espresso following these simple steps:

   1. Look at the colour of the roast and differentiate between light, medium and dark.

Generally speaking, the lower the roast, the more acidity and the same enzymatic aromas of the plant, and the higher the roast, the more acidity is lost and the more aromas emerge due to the caramelisation of the beans during roasting. If we continue roasting, we literally burn the beans, giving rise to aromas such as ash, rubber, etc. It should be noted that the acidity in coffee with sweetness is considered very positive.

  1. To later create your own recipe and modify it in order to create your own profile, weigh the ground coffee you are going to use and the liquid you are going to extract from it. Normally this will be a ratio of 1gr of coffee to 2.5 gr of water 1 / 2.5.
  2. Once the coffee is in the cup, analyse the colour of the crema.

It may be pale, hazelnut, reddish, brindle, dark.

  1. Run a teaspoon from one end of the cup to the other and see if the crema has an elastic consistency and lasting persistence.
  2. Hold the cup to your nose and look for different aromas that you can find.

At first try to look only for general aromas such as: vegetal, fruity, floral, dried fruits, candy, spices and over time narrow them down more.

  1. Analyse the different tastes you can find in it like: the acidity, sweetness and surprisingly, the salty taste and at the same time the intensity of them.
  2. Look at the body, which can be creamy, oily, watery, astringent or gritty.
  3. Swallow the coffee and try to find the aftertaste and how much time you have left.

With these simple steps, you will be able to enjoy espresso coffee like a barista in no time.

This is not the only tasting method, at Marabans Academy  we have different levels of training to make you a real Barista.


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