As part of our espresso grinder and machine tests, we regularly taste espresso. We use a protocol based on the principles of espresso tasting from the World Barista Championship.
The WBC form focuses on comparing the presenting barista's description of the espresso with the judge's perception.
In our tasting, we concentrate on the two basic attributes "Taste Experience" (flavor balance) and "Tactile Experience" (tactile experience). These are summarized and rated with 0 - 6 points within the WBC form.
Sweetness, acidity, and bitterness are evaluated as the basis for flavor balance, but are not individually differentiated.
"Tactile Experience" includes body, texture, and aftertaste, summarizing them in one score.
In our evaluation, we have differentiated and assessed these attributes and extended the point range to ten. The espresso protocol was applied for tasting the espressos as part of the espresso grinder test series.
Flavor Balance
Within the scope of sweetness, the presence of perceived sweetness is evaluated. This particularly affects the balance of the coffee. Sweetness is a sign of ripe coffees when evaluating green coffee. When evaluating espresso extractions, the evenness of the extraction can contribute to sweetness. Sweetness is generally to be rated positively, as it balances bitterness and acidity. Complex coffees show high sweetness for balance.
Positively rated acidity directly contributes to the vibrancy and clarity of a coffee. Various organic acids such as malic, tartaric, and citric acid are present in green coffee, as well as phosphoric acid. Transparency, clarity, and complexity are evaluated. Acidity is fundamentally to be distinguished from sourness. In English, this is more easily shown by distinguishing "acidity" and "sourness". "Sourness" is a negative attribute.
Like acidity, bitterness can contribute positively and negatively to flavor balance. However, a pronounced bitterness in coffees is generally to be rated negatively. There are also chemical components, such as phenylindanes, which contribute to a harsh-metallic bitterness. Bitterness perceived as unpleasant can also be intensified by extraction. We rate the absence of such as positive within the scope of bitterness. We rate bitterness that integrates positively into the coffee and is in balance as positive.
Tactile Experience
Body is the heaviness of the espresso in the mouth and on the tongue. Such is rated positively when heavy, regardless of quality. Texture is excluded here.
Texture is the tactile perception of the quality of the "body". This can be described as creamy, oily, silky, dusty, or otherwise. Heavy coffees often have a biting or sandy texture and would then be downgraded in terms of texture quality, while having achieved higher points for heaviness.
Aftertaste includes a dimension of flavor balance and the presence of body and texture over time in the evaluation. If this is considered long and positive, the rating is higher. Short and unpleasant aftertaste leads to lower ratings.
Descriptive Evaluation and Notes
In addition to the point-based evaluation, the evaluating jurors provide a descriptive evaluation. This substantiates the points and explains them in more detail.
