Abstract
Espresso is a way to enjoy a cup of coffee that is gaining large popularity world-wide. Its roots are to be searched for in the Italian culture of foods and beverages, which developed a typical life-style, linked to coffee drinking (Illy aid Illy, 1990). Its main marks are a) extemporaneous preparation on express order, b) brewing by a specific method using high water pressure, and c) rapid extraction admitting into the cup just the best material. The resulting beverage is very peculiar from a physical and chemical perspective too (Petracco 1989). However, its main characters are of sensory nature. All human senses, with exception of hearing, are involved in appreciation of an Espresso cup:
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-vision evaluates foam’s aspect, examining its colour and its consistency and persistence,
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-touch assesses the beverage mouthfeel, or “body”, a property linked with density and viscosity,
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-taste judges the bitter/acidic balance and the presence of a sweet caramelic aftertaste,
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-olfaction appreciates both fragrances, by direct inhaling of the vapours arising from the cup, and flavour or nasal perception of the volatile substances evolving in the mouth.
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© 2000 Springer Science+Business Media Dordrecht
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Petracco, M. (2000). Organoleptic Properties of Espresso Coffee as Influenced by Coffee Botanical Variety. In: Sera, T., Soccol, C.R., Pandey, A., Roussos, S. (eds) Coffee Biotechnology and Quality. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-1068-8_32
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DOI: https://doi.org/10.1007/978-94-017-1068-8_32
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