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Tasting

 

VISUAL ANALYSIS

Once in a cup, coffee can be analyzed visually based on its appearance and its color.
The consistency, texture and persistence of the cream indicate if the extraction was performed properly. The color and characteristics of the cream can reveal hints to its blend: 100% Arabica, Arabica and Robusta or 100% Robusta.
When extracted properly, the cream has a fine texture, hazelnut color, a thickness of 4 to 5 mm, and good persistence.

 

AROMA

The aroma is full of notes of toasted bread and vanilla, fruity tones of that recall citrus and tropical fruits, notes of cacao and spicy scents.

 

FLAVOR

The first flavor you  perceive is the typical bitter flavor, that in quality coffee immediately gives way to the body. This is a tactile perception. It is like a film that attaches itself to your palate and transmitting a “full” sensation. The body is followed by the roundness, where all the characteristics invade the mouth, none prevailing over the other, all working together to heighten the bouquet of the coffee, fruity notes and fine pleasant acidity, a sensation that leaves your mouth watering.

 

AFTERTASTE

The aftertaste consists of the sensations that remain in your mouth after drinking the coffee.
In good coffee, it must be enjoyable, rich in aroma, at times fruity, at flowery, spicy, almondy, almost chocolaty, but such that it leaves you with the desire to drink another cup.

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See also

tazza-cuori

Brewing

BAR

Espresso coffee is known around the world. It was created in Italy at the end

Go

donna-strech

The Culture of Flavor

Sensitivity to flavor is acquired slowly through patient daily experience. The nuances of perfumes and aromas

Go