2. AROMA (olfactory evaluation)

The aroma is the coffee fragrance you perceive when the cup approaches the face in the act of drinking.

The aroma is a key part of the tasting experience. For experts, in the sequence of the coffee tasting, the olfactory examination is the second phase of the espresso analysis.

The aroma of a good espresso coffee must be complex, which means rich with fragrances and aromas that have come together in a fine and perfect balance, intense and persistent.

Let us pause a moment and smell.

We will perceive the notes more varied and complex, all of which tell the shades of the blend’s composition. Our sense of smell can perceive numerous aromatic characteristics, both the coffee’s positive qualities and defects.

What are the signature aromas of the espresso?

A myriad of volatile aromatic substances derived from the roasting process give espresso the typical scented “fragrance of the roast”.

Depending on variety, quality and preparation, from this aromatic base one can perceive the aroma of caramel and cereals that give the coffee the fragrance of toast, biscuits or bakery treats or there may be slight hints of butter and vanilla and the smell of cacao evoking chocolate in all its luscious forms.

The sophisticated fruity aromas of coffee call to mind fresh citrus tones like lemon, but also others similar to the sweetness of the fruit pulp. And the fragrance of dried fruit will not go missing, revealing hints of figs, prunes, raisins, dates and apricots.

At the outset the wide range of delicate floral aromas surprise the sense of smell with fragrances reminiscent of jasmine or wild flowers, even veering at times into notes of honey.

The crema of the espresso coffee can release hints of roasted walnuts, almonds and hazelnuts, or the aromas can range from the tones of oriental essences to the austere scent of seasoned wood and to nuances of wine and spices such as pepper, tobacco and rhubarb.

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