Acidity
is the sensation of crispness or dryness under the edges and
back of the tongue. It’s not to be confused with the acidity
of grapefruit juice or of an upset stomach.
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With
espresso, sourness is associated
with the presence of acids; sweetness
is caused by sugar residues and is reduced by over-roasting;
bitterness is caused by sugar
compounds, burnt wood compounds, overextraction and caffeine.
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Flavour is affected by the body,
acidity and aroma. |
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Flavour has three components: richness, complexity and balance.
If it has a satisfying fullness then it’s rich. If it’s
made up of more than one flavour then it’s complex. If
no one flavour overwhelms then it’s balanced. |
