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What is condensed blending?

The answer to this question seems to depend on who you ask! I can't think of any coffee expert who would disagree that espresso is essentially a method of cooking. Most people would also agree that drinks produced by the brew method share the title. When a mixture is called an espresso mixture, this is the characteristic of this drink.

In the final analysis, this is what the blender, the roaster or the customer thinks is important. We all have our own opinions about what aspects of espresso are its main features, or at least what we think is important.

The hierarchical structure of espresso characteristics

This may be broken more times than I want to count, so I will stick to what I think are the most common characteristics that people have and refer to when praising a particular blend or a cup of espresso.

1-Klima

1-quantity

2-Color

3-texture / consistency

4-persistence

2-quantity

1-more learning (that is, it is not enough)

2-less tilt (i.e.-less is more, ristretto)

3-Taste

1-equilibrium

2-Sweet

3-acid

4-body

5-bitter

4-content

1-what does the blend consist of?

2-consistency: will the taste of this mixture remain the same, or will it change with the seasons?

3-does it contain Robusta, or is it a 100% Arabica mix?

5-function

1-does it work in milk drinks? (i.e.-cappuccino, latte, mocha, ice drink, etc.)

2-does it work well on its own?

How long does it take to finish the whole run? (10 minutes? 30 minutes? 1 hour?)

4-is it fun? Is it too nervous or too boring?

5-is it very picky? Does it forgive baristas' inconsistencies?

There seems to be a lot to digest. Like most things, espresso can be as complex or basic as possible, depending on the audience's perspective. I will introduce it in chronological order.

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