As part of our espresso grinder and machine tests, we regularly taste espresso. For this, we use a protocol based on the fundamentals of espresso tasting from the World Barista Championship.
The WBC form focuses on comparing the espresso description provided by the barista with the judge's perception.
In our tasting, we focus on the two basic attributes: "Taste Experience" (flavor balance) and "Tactile Experience" (mouthfeel). Within the WBC form, these are combined and rated on a scale of 0 - 6 points.
As a basis for flavor balance, sweetness, acidity, and bitterness are evaluated, though not differentiated individually.
"Tactile Experience" encompasses weight, texture, and aftertaste, summarizing them into a single score.
In our evaluation, we have considered and assessed these attributes separately and expanded the point range to ten. This espresso protocol was applied to the tasting of espressos within the espresso grinder test series.
Flavor Balance
In terms of sweetness, the presence of perceived sweetness is evaluated. This has a particular impact on the coffee's balance. In green coffee assessment, sweetness is a sign of mature coffee. When assessing espresso extractions, the uniformity of the extraction can contribute to sweetness. Sweetness is generally considered positive, as it balances bitterness and acidity. Complex coffees exhibit high sweetness for balance.
Positive acidity contributes directly to the liveliness 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. We evaluate transparency, clarity, and complexity. Acidity must fundamentally be distinguished from sourness. In the English language, this is more easily shown by the distinction between "acidity" and "sourness." "Sourness" is a negative attribute.
Bitterness, like acidity, can contribute both positively and negatively to flavor balance. Generally, however, a pronounced bitterness is considered negative in coffee. There are also chemical components, such as phenylindanes, that contribute to a harsh, metallic bitterness. Bitterness perceived as unpleasant can also be intensified by extraction. We evaluate the absence of such bitterness as positive. Bitterness that integrates positively into the coffee and is in balance is evaluated positively.
Tactile Experience
Weight is the heaviness of the espresso in the mouth and on the tongue. Regardless of quality, a high level of heaviness is evaluated positively. The texture is set aside here.
Texture is the tactile perception of the quality of the "weight." 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, even if they achieved higher points for weight.
Aftertaste incorporates a dimension of flavor balance as well as the presence of weight and texture over time into the evaluation. If this is judged as long and pleasant, the score is higher. A short and unpleasant aftertaste leads to lower scores.
Descriptive Evaluation and Notes
In addition to the point-based evaluation, the jurors provide a descriptive assessment. This substantiates the points and explains them in greater detail.
