As part of our espresso grinder and machine testing, we regularly taste espresso. We use a protocol based on the World Barista Championship espresso tasting principles.
The WBC form focuses on comparing the description of the espresso by the presenting barista with the perception of the judge.
In our tasting, we focus on the two basic attributes "Taste Experience" (flavor balance) and "Tactile Experience." These are collectively rated on a scale of 0-6 using the WBC form.
As a basis for taste balance, sweetness, acidity and bitterness are evaluated, but not differentiated individually.
"Tactile experience" encompasses weight, texture, and aftertaste and summarizes these in a score.
As part of our evaluation, we examined and evaluated these attributes in detail, expanding the point range to ten. The espresso protocol was used to taste the espressos in the espresso grinder test series .
Taste balance
In the context of sweetness , the presence of perceived sweetness is evaluated. This particularly affects the balance of the coffee. When evaluating green coffees, sweetness is a sign of mature coffees. When evaluating 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 excessive sweetness for balance.
Acidity, which is considered positive, directly contributes 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. Transparency, clarity, and complexity are evaluated. Acidity is fundamentally different from sourness. In English, this is more easily demonstrated by the distinction between " acidity " and " sourness ." "Sourness" is a negative attribute.
Like acidity, bitterness can contribute both positively and negatively to flavor balance. However, pronounced bitterness in coffee is generally considered negative. 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 consider the absence of such a bitterness to be positive in the context of bitterness. We consider bitterness that integrates positively into the coffee and is balanced to be positive.
Tactile experience
Weight refers to the heaviness of the espresso in the mouth and on the tongue. This is rated positively, regardless of quality, if it is high. Texture is not taken into account.
Texture is the tactile perception of the quality of the "weight." This can be described as creamy, oily, silky, dusty, or other things. Heavy coffees often have an acrid or sandy texture and would therefore be rated lower in the texture category, whereas heavier coffees would still score higher.
Aftertaste incorporates a dimension of flavor balance, as well as the presence of weight and texture over time, into the evaluation. If this is perceived as long and positive, the rating is higher. Short and unpleasant aftertastes lead to lower ratings.
Descriptive assessment and notes
In addition to the scoring, the jurors will also provide a descriptive assessment. This will support the points and explain them in more detail.
