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7.1.9 How can I recognise a good espresso?
Blend
Espresso experts swear by espresso blends which not only contain expensive Arabica beans, but also
comprise a 20% to 30% proportion of Robusta beans. This lends espresso a full flavour and a strong
aroma. The proportion of Robusta beans is also vital for the espresso crema. The high content of
ethereal oils in this bean makes the crema especially tasty and creamy. When buying, consumers
should make sure that the espresso has a robusta bean content of at least 20%. It will then have the
typical tart flavour and a super crema. The beans can be blended in specialised retail stores according
to personal preference.
Grinding setting
Espresso powder should not be too coarsely ground. The reason: the water would not make sufficient
contact with the powder for the flavours and aromas to develop properly. Espresso beans ground at
setting one or two are ideal.
Crema
What is also important for a good espresso is the ”crema“, i.e. the foam on top of espresso. It should
be a hazelnut brown colour and as thick as possible. A spoon of sugar will stay on top of a good
crema for two to three seconds and will only then submerge.
The crema is so important because it functions like a lid to protect the espresso. Precious aromas and
flavours do not evaporate so quickly. Instead they are contained in the espresso by the crema.
Temperature
A ready-made espresso should not be served colder than 80°C, as flavours and aromas will otherwise
not be able to develop their full potential. This is why connoisseurs drink their espresso quickly in two
or three sips as soon as it is served. This is how to get the most out of an espresso.
Training manual Section 7 – Page 10
Coffee machines