3 things I’m looking for in an Espresso
Here’s a confession: Espresso is my favorite drink, and I’m sure it is the same for many of you as well. Now, what do I expect from a good Espresso?
First, there’s something that needs to be said: there is no universally accepted ‘canon’ that establishes how an Espresso should be: day-to-day experience has shown me that there is no general consent on the matter.
What do I expect? After having had thousands of Espressos—good, bad and exceptional—I can summarize my expectations in three main points:
1. It must be comprised of two well defined and constructed parts: crema and liquor. In other words, I am always looking for a good crema in the presentation of an Espresso. Even though it does not guarantee a great flavor, a good crema that is consistent, elastic, durable and uniform is a positive sign that inspires trust.
2. Sweetness: more important than acidity, and, of course, bitterness. While I am tasting an Espresso, I always like being reminded of its origin if it comes from a ripe fruit.
3. Balance and complexity: an integration of scents, flavors and texture into a great taste, full of aromatic sensations.
Reminder: this is not a recipe or an unbreakable rule; it is a confession that illustrates what I wish for every time I approach a coffee bar and order an Espresso.