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Characteristics
of
Espresso Coffee
It dispensed by
machine at 1 ml/sec., then for doing a cup
of coffee, needs about 25 seconds. If it
dispensed at 15 seconds, mean that a part
of precious materials remained in minced
coffee.
It means that the
drink will be unbalanced under the sensory
profile. In this case, the espresso coffee
will be shown more poor and more bitter.
Instead, if it has a 35 seconds of
dispensed time, from the minced coffee
will be taken the bad materials.The
Italian coffee is presented at view with a
hazelnut cream-colored head. At the smell
has an intense aroma that shows hints of
flowers, fruits, toasted bread and
chocolate. The taste is round, consistent
and smooth. The sour and bitter are
balanced and astringent is absent or
reduced perception.
The sensory
characteristics resulting from the total
generated by the coffee drinks are divided
into visual, smell, taste and touch.
THE VISUAL
FEATURES ARE BASED ON:
•Color
•Consistency
•Persistence
THE SMELL
FEATURES ARE GENERATED BY COFFEE:
•Toasted
•Chocolate
•Fruity
•Peanuts
•Wet gunny
•Herbaceous
•Smoke
•Stagnant water
•Rancid
THE TASTE
FEATURES ARE BASED ON:
• Retro-Taste
• Aroma
• Persistence
•Taste
• Sweet
• Acid
• Bitter
THE TOUCH
FEATURES ARE BASED ON:
•morbidity
•astringency
•Temperature 70/76 ° C
•Body - density /
viscosity
An espresso coffee
must include a thicker consistency than
drip coffee, a higher amount of dissolved
solids than drip coffee per relative
volume. Espresso has about three times of
the caffeine content of regular brewed
coffee of espresso versus 0.50–0.75
g/l. A 30 ml shot of espresso has about
half the caffeine of a standard 180 ml cup
of American-style coffee, which varies
from 80 to 130 mg.
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