The sight of 2—4mm of dark
brown crema with light hazel streaks, reddish tints and tiny
compact bubbles indicates a good espresso. The crema doesn’t
break up in the centre and the crown around the inner rim remains
in the emptied cup. |
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We're all familiar with the wet aroma
of the gasses released from the grounds by hot water and detected
by the olfactory nerve cells in the nasal mucous gland. |
|
Body
is perceived by the mucous membranes on the surface of the tongue.
Body or ‘mouthfeel’, is the sensation
of heaviness, and thickness at the back of the tongue.
|
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Higher viscosity helps lower the surface tension of the brew.
This allows the brew deeper penetration of the tastebuds. |
