Coffee Break #3

In this coffee break, Peter, yet again, encourages you to be as mindful as possible when tasting
espresso. Like fine wine, or gourmet food, you need to be present to fully appreciate what you
are experiencing.

There is a difference between slamming a large coffee to wake up in the morning, which does
have a time and place, compared to sipping and experiencing a well crafted espresso.
Similarly, there is a time and place to gobble down a fast food meal which is separate from
eating fine french cuisine, which is usually in smaller portions and meant to truly taste.

To do that, go through the suggested routine of looking and smelling before tasting.

When tasting, as Peter suggests, notice the areas of the mouth that detect different sensations,
like temperature and texture. Also the flavours that come up at the beginning of a sip, how it
changes on the tongue and in the rest of the mouth and finally notice the sensations and
flavours at the end of that first sip.

Then, when ready, take that second sip. Most often, you will detect nuances that were not
noticed in the first sip. You may find the “coverage” in your mouth is different and this will help
you get a “read”, as Peter explains, to see where in your mouth, your senses are responding as
well as how it is responding.

Ask yourself questions such as:

● Is the espresso balanced? (To be balanced, the espresso grind must be calibrated to be
timed correctly)
● Is it more sour, more balanced, or balanced between the two in a way that allows the
other subtle notes to come through?
● Do you detect the notes that the roaster intended which is often written in the description
of the coffee.
● Are there mimicking molecules in the coffee that you detect that are a surprise to you?

Be sure to download the glossary as it has a number of descriptive terms for describing
espresso, including body, balance, depth, width, acidity, evenness, just to name a few.

As Peter suggests, espresso is the most effective way to taste coffee. Drip coffee has
significantly more water and therefore the notes will not be as pronounced.

If straight espresso is too strong for your liking, then try it in the form of a macchiato or a cortado
which has a little steamed milk and foam to take off some of the edge. Most people who do not
appreciate espresso at first, if they persist in tasting with macchiatos or cortados, will develop a
taste for straight espresso over time.