What is the signature aroma of espresso? Does coffee aroma have anything to do with time?

Wake up the aroma of our coffee in the morning. It is a small and simple pleasure that we can enjoy every day. But if we take a little more time, we will find that things are not that simple! Thousands of odor molecules give espresso a famous rich aroma.

Just move the cup to your face and you can naturally feel the aroma of coffee. When we spontaneously smell the aroma from the oil slick, the sense of smell begins to play a role. For experts, olfactory testing is the second stage of espresso analysis in the order in which coffee is tasted.

Aroma is a key part of the tasting experience.

If you stop and smell the fragrance of the cup methodically, long and slow, you will feel more changes and complex notes. These flavors can include fruits, flowers, spices and chocolate. All these indicate the hue of the composition of the mixture. Our sense of smell can perceive many aromatic features, including the positive qualities and defects of coffee.

When analyzing the aroma, the sense of smell also perceives:

Complexity: the term defines a full-bodied aroma that is fused together in fine, perfect balance. In general, you can achieve good complexity by mixing different places of origin and evaluating the baking degree.

Intensity: the aroma and aroma released by espresso reach and stimulate the olfactory epithelium, determining the intensity of the smell.

Fineness: like the best wines, if we consider that there are more than a thousand flavor molecules associated with coffee beans, we look for major flowers, fruits, spices and countless more aromas even in coffee. A specific personal aroma can be easily captured in exquisite coffee.

Long-lasting. This is the time for the aroma compounds of coffee to stay on the taste. As each minute goes by, the lasting symbol changes, and the taste becomes round and bitter slides into sweetness. It is important to take the time to observe persistence because you will find surprising revelations.

In order to correctly evaluate the aroma characteristics of coffee, a single cup is judged quantitatively, but the most important thing is qualitative judgment.

Quantitatively, it is understood as the full spectrum of aroma and its intensity.

Qualitatively, taking into account the fineness, diversity, complexity, cleanliness or any defects that significantly affect our sense of smell.

In view of this, in the process of post-nasal smell, it is important to determine not only the persistence (duration) of coffee aroma, but also the rich range of coffee aroma.

Numerous volatile aromatic compounds derived from the roasting process give espresso a typical "roasting aroma".

Depending on the variety, quality and preparation method, from this aromatic tone, one can feel the aroma of caramel and grain, giving the coffee the aroma of toast, biscuits or bakery. or there may be a slight smell of butter and vanilla and cocoa smell of all sweet forms of chocolate.

The exquisite fruity aroma of coffee is reminiscent of fresh citrus notes such as lemon, similar to that of Rosa Coffee, but also similar to the sweetness of pulp. The aroma of dried fruit will not go away, with hints of figs, plums, raisins, dates and apricots. At first, the delicate scent of flowers surprised the sense of smell, reminiscent of jasmine or wild flowers, which are common in Ethiopian coffee, sometimes turning to honey.

The cream of espresso beans can release the flavor of roasted walnut, almond and hazelnut, or the aroma can range from the hue of oriental flavor to the simple smell of seasoning wood to the nuances of wine and spices such as pepper, tobacco and rhubarb.

What's the secret to getting the aroma?

time. It takes time to get a delicate aroma, and coffee is no exception. If the coffee is roasted too fast, some aromas will never be produced. Never. In addition, if you do not let the coffee rest after roasting, some aromas will not be produced. Never.