How to recognise a good coffee

The maximum of aromatic qualities is naturally obtained with coffee that is ground as it is needed. An excellent espresso can be recognised straigth away by its appearance and taste: to be called such it must have a browny-neddish streaked creamy froth or crema, a dense body and long-lasting flavour. On the other hand, an imperfect espresso may be under-extracted if it has a light crema with large bubbles, inexistent body and poor flavour; or over-extracter with a dark crema, bitter astringent flavour and very little aroma.

At the bar it is easy to recognise a good espresso: the crema must be a good nutty colour and particulary thick, so much so that the layer of sugar should sink slowly through it and the crema should reform after you have stirred the coffee.

The temperature of the coffee in the cup is very important, as the heat allows greater concentration of fragrant substances, which vary according to the blends used.

Professional and real coffee lovers recognise what is commonly called "flavour", that is the richness and the body of the taste in their mouth, with the association of the olfactory sensations and those of the palate.

Being able to recognise a good espresso even helps in preparation of coffee at home, although obviously the results will differ because other , less sophisticated machines are used.