Observation
The visual phase allows us to anticipate structure and quality through objective variables:
- Cream color: hazelnut to dark brown depending on roasting and extraction.
- Uniformity: absence of light spots indicates correct emulsion.
- Thickness and persistence: a stable cream reveals a balance between pressure, grinding and freshness.
- Surface shine: indicates adequate presence of oils and correct service temperature.
In espresso, the crema is not an aesthetic element; it is a technical indicator of extraction.
Precise observation allows one to predict body, intensity, and possible imbalance before contact in the mouth.
Initial Aroma
The evaluation begins without agitation.
In this phase, the most volatile compounds that emerge at serving temperature are analyzed. This is the moment to identify the primary identity of the coffee.
Technical variables to consider:
- Aromatic intensity and projection.
- Clarity of notes (floral, citrus, spicy, toasted)
- Absence of deviations (fermentation, humidity, oxidation)
- Consistency with the origin and roast profile
The aromatic phase anticipates the structure in the mouth.
A clean and defined aroma is an indicator of freshness, correct extraction and stability of the grain.
Mouth attack
It is the first structural contact.
In this phase, we evaluate how the coffee impacts the palate and how its fundamental components are distributed.
Technical variables to be analyzed:
- Level and quality of acidity (bright, citric, malic, tartaric)
- Integration of natural sweetness
- Intensity and texture of bitterness
- Body density and perception
- Overall balance in the first second of contact
The attack defines the character of the coffee.
If there is harmony between acidity, sweetness, and bitterness, the structure is well built.
An aggressive or flat attack reveals extraction or roasting imbalances.
Persistence (Finish and Aftertaste)
It's the trace that coffee leaves when it's no longer in your mouth.
This phase analyzes:
- Duration of taste after swallowing
- Retronasal aromatic evolution
- Palate cleansing or saturation
- Appearance of new notes (floral, cocoa, nuts, spices)
- Residual tactile sensation (silkiness, dryness, astringency)
High-quality coffee doesn't disappear: it evolves.
Persistence defines elegance.
In varieties like Geisha, the aromatic tail can be floral and delicate.
In Pacamara, it's more structured and spiced.
In Catuai, clean, balanced and slightly sweet.
Persistence is the ultimate indicator of precision in cultivation, roasting, and extraction.
