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Decoding Coffee: The Decalogue to identify the perfect espresso

3 min.

Decoding Coffee: The Decalogue to identify the perfect espresso

Under the Decoding Coffee concept, Cafès Cornellà has produced a Decalogue that enables us to make a basic assessment of the quality of an espresso served at a cafeteria.
This Decalogue brings together the 10 key points to identify a good espresso in your local cafeteria.

  1. It should always have a creamy top, whether it is with milk or not. A good espresso should be topped with a dense cream, because this contains essential oils from the coffee bean where all the aroma is concentrated. The conical base of the cup will help this cream last.
  2. If the espresso is prepared with milk, the foam from the milk gives a sweetness to the drink. This must be well-balanced with the cream of the espresso.
  3. Visually, the espresso should have a hazelnut colour, with a creamy texture and no bubbles: when these appear it means that it no longer retains all the aromas.
  4. The aroma is a very important part of the espresso. When this is of good quality, it stands out because of its richness, persistence and intensity.
  5. The balanced flavour with a subtle touch of acidity and a pleasant retro-nasal taste that will linger on the palate for about 15 minutes.
  6. An espresso is a couple of sips. On top of this amount of liquid, if necessary, milk or the ingredients needed to make prepared drinks are added.
  7. The formula is: 25 millilitres of hot water at 90ºC passes through a compact dose of 7 grams of ground coffee at a pressure of 8.5 bar for 25 seconds.
  8. If sugar is required, once it has been added and stirred, we have to drink it quickly because the cream dissipates and the aromas disappear quickly.
  9. The espresso should not be combined with any other accompaniment. Cafeterias often serve it with a biscuit or chocolate bar, but this is a simple gesture offered by the establishment.
  10. The value for money concept does not exist. The price should not influence the quality of espresso: only 5% of the price we pay goes to the origin and another 5% to the roaster. The rest of the price corresponds to taxes and to the establishment.