:: The Extraordinary Grind :: (#)
„Without the correct brew time you don't extract the right solubles from the coffee grounds and nor do you produce the classic espresso emulsion formed by the lipid fraction and so important to the aroma, mouthfeel and appearance of the crema. So how does the grind affect the brew time and the quality? With espresso grinds we run the paradox of requiring a fine enough grind to give the correct brew time whilst having a large enough surface area in the wad of coffee to give the extraction of the right compounds in the correct quantities. In order to do this we require a completely different kind of particle size distribution to that found in filter coffee where the particles tend to be of a more even size (see fig.“
http://www.matthewalgie.com/find_out/ lab-extraord.html - Cached
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„As Chanchal explains: “It’s a relatively new science, using the human senses to evaluate products. With all coffees we are interested in the aroma, taste, aftertaste and mouthfeel, but for espresso we’re also interested in appearance – as crema is a sign of quality. “We’ve formed a sensory panel of people who work for Matthew Algie – people who drink coffee but aren’t professional tasters. To get on the panel you have to prove you can taste consistently – so they have to describe the same coffee the same way on different occasions.“
http://www.matthewalgie.com/find_out/ lab-sensation.html
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„In short, the oils in espresso coffee represent a double-edged sword. Without them the coffee wouldn't have that amazing aroma and flavour; let them get the better of you and it's a recipe for disaster. This article originally appeared in Fresh 7 “
http://www.matthewalgie.com/find_out/ lab-black2.html
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The Coffee Review - the world's leading coffee buying guide
„Based on those conversations I came up with the following rather elaborate three-stage procedure. Step one, study the crema (the fine layer of froth that tops a well-made espresso) and sample the aroma of a straight shot (1 1/2 ounces). Second step, taste a single shot combined with 2 1/2 ounces of hot water. Third, taste a single shot combined with 2 1/2 ounces of whole milk steamed to approximately 150F but not frothed.“
http://www.coffeereview.com/article.cfm?id=22
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The Coffee Review - the world's leading coffee buying guide
„In our first espresso tasting (October 1997) we sampled the aroma and observed the crema of straight shots, but only tasted the coffees in diluted form, one shot dilute with water and one with milk. I determined to omit tasting straight shots because I feared a sort of fuzzy tongue syndrome, a desensitizing of nose and palate by too much crema-rich sensation. After further talk and experiment, however, I decided that to fully assess body and aroma we did need to taste espresso samples as straight shots as well as diluted, and the cleansing the palate regularly with unsalted soda crackers and water as sufficient to keep the tasting faculties fresh. We also slightly reduced the amount of milk and water added to the diluted shots.“
http://www.coffeereview.com/article.cfm?id=29
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