Coffee review

How to drink espresso correctly? what do you mean by espresso with a cup of ice water?

Published: 2025-08-21 Author: World Gafei
Last Updated: 2025/08/21, Professional coffee knowledge exchange more coffee bean information please pay attention to the coffee workshop (Wechat official account cafe_style) vision: look at the color, color uniformity, thickness, extension, etc.; smell: flower, caramel, nutty, chocolate, etc.; taste: coffee sweet, sour, mellow, aftertaste, etc., especially pay attention to the bitter sweetness of Italian concentration

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Vision: look at the color of crema, the uniformity of color, thickness, extension, etc.

Smell: floral, caramel, nutty, chocolate, etc.

Taste: coffee sweet, sour, mellow, aftertaste, etc., especially pay attention to the Italian concentrated "bitters weet" taste, hierarchy and balance.

Touch: after drinking, feel the feeling of coffee in your mouth, that is, the aftertaste and texture of coffee.

The purpose of configuring a cup of ice water is to clean the mouth and remove the miscellaneous taste by drinking a mouthful of ice water while tasting it, so as to make it easier to taste the flavor and taste of espresso.

Vision is the main sense that we use to understand the world, and coffee tasting is bound to be affected by the appearance of coffee. What we really need to pay attention to at this stage is the foam Crema "Krima" on the surface of coffee, because this layer of foam provides important information about the skill of brewing coffee.

A good espresso has a compact, well-textured, long-lasting foam a few millimeters thick.

Foam is not only a feature of espresso, but also preserves the aroma of the coffee in the cup and prevents the aroma from drifting into the air. So this bubble acts like some kind of protective layer. The color of the foam ranges from dark brown to light brown, and even has a reddish hue. The so-called tiger spots, the dark stripes on the foam, are caused by coffee powder particles in the coffee, indicating that this cup of espresso is brewed in a perfect way.

This is not just a proof of quality, there is a later sense of smell and taste, it is also critical to the preservation of the direction of the coffee, allowing the aroma to be retained until the coffee is finished.

The smell of aroma molecules entering the nasal cavity from the nasopharynx.

The visual evaluation of coffee is followed by the use of smell to explore the aroma of espresso.

A good espresso has a compact, well-textured, long-lasting foam a few millimeters thick. This is not just a proof of quality, there is a later sense of smell and taste, it is also critical to the preservation of the direction of the coffee, allowing the aroma to be retained until the coffee is finished.

Be sure to "break" the foam by stirring the coffee with a spoon to get a clearer impression of the smell of the coffee. These smells can be weak or strong, elegant and clean, and vice versa. For example, a good cup of Arabica coffee may have aromas of caramel, bread and honey, with a hint of citrus fruit and flowers. As for the uncomfortable smell, it may be sour, musty, wood or sack.

Taste fragrance

An ideal Espresso should be able to strike a balance between the various elements, taste bright, and feel sweet but not bitter in the throat after drinking it.

To put it more specifically, it should have moderate sour, bitter, sweet, rich taste, solid and mellow consistency, lasting, and make people feel as refreshing and sour as citrus.

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