Taste balance framework

Taste Balance in Espresso

• Core Axes:

• Sweetness: Derived from caramelized sugars and balanced extraction.

• Acidity: Fruit-like brightness, desirable when integrated.

• Bitterness: Natural in espresso but should not dominate.

• Body: Texture, viscosity, and mouthfeel.

• Framework for Evaluation:

1. Under-Extraction (sour, thin): Too coarse grind, short time, low yield.
2. Ideal Extraction (sweet, balanced): Harmony of sweetness, acidity, and bitterness.
3. Over-Extraction (bitter, hollow): Too fine grind, long time, excessive yield.

• Adjustments:

• Sourness: Finer grind, longer time, slightly higher temp.

• Bitterness: Coarser grind, shorter time, lower temp.

• Weak/Thin: Increase dose or reduce yield.

• Overly Heavy/Harsh: Reduce dose or increase yield.

• Practical Ratios:

• Normale 1:2 → balance point.

• Ristretto 1:1 → body/sweetness heavy.

• Lungo 1:3 → acidity/bitterness emphasized.

Summary

The taste balance framework ties sensory outcomes (sweetness, acidity, bitterness, body) to controllable variables (grind, dose, time, temp, ratio). Using this system, baristas can diagnose imbalances and adjust recipes to achieve consistently harmonious espresso.

• Tags:
• Sweetness Acidity
• Coarser Grind
• Sensory Outcomes
• Fine Grind
• Finer Grind
• Body Sweetness
• Grind Dose
• Slightly Higher
• Bitterness Body
• Coarse Grind
• Variables Grind
• Sweet Balanced
• Acidity Bitterness
• Extraction Sour
• Balanced Extraction
• Reduce Yield
• Bitter Hollow