How to Taste Espresso and Dial In by Taste

Taste Espresso: Learn to identify the three phases of coffee extraction - sour/salty, sweet, and bitter - to adjust the extraction to desired flavor.

Dial In by Taste: Explore methods to adjust the extraction and achieve desired flavors, such as increasing acidity and sweetness or balancing the body.

Puck Preparation: Understand the importance of even puck distribution and proper tamping to ensure consistent and flavorful espresso shots.

Overcoming Common Misconceptions: Address misconceptions about bitterness and extraction, and learn how under-extracted shots can taste over-extracted.

Personalized Tasting: Emphasize that tasting preferences are subjective, and encourage viewers to experiment with different flavor profiles.

What are the three phases of coffee extraction?

—The three phases of coffee extraction are sour/salty, sweet, and bitter. These phases represent the different flavors and components that are extracted during the brewing process.

How can I adjust the extraction based on taste?

—By tasting the espresso, you can identify which phase of extraction is dominant and adjust the extraction accordingly. For example, if the espresso is too sour, you can increase extraction time to bring out more sweetness.

Why is puck preparation important?

—Proper puck preparation ensures an even extraction of flavors. By distributing the coffee grounds evenly and tamping them consistently, you create a level bed for water to flow through, resulting in a more balanced and flavorful espresso shot.

Do bitter shots always indicate over-extraction?

—No, bitterness can also be a sign of under-extraction. It's important to consider other factors such as coffee roast level, puck uniformity, and channeling when analyzing the taste of espresso shots.

Can I personalize the flavor of my espresso?

—Absolutely! Tasting preferences are subjective, so feel free to experiment with different brewing parameters and flavor profiles to find your ideal cup of espresso.

00:00Introduction and importance of dialing in espresso by taste rather than relying on exact recipes.

03:30Explanation of the three phases of coffee extraction - sour/salty, sweet, and bitter - and how they relate to taste.

05:50Demonstration of puck preparation techniques to achieve an even extraction, including stock flat and north/south/east/west methods.

08:28Addressing misconceptions about bitterness and under/over-extraction, highlighting the importance of considering other factors like coffee roast, puck uniformity, and channeling.

08:47Encouraging viewers to personalize their tasting experience and experiment with different flavor profiles to find their preferred espresso.