While I used to dismiss the americano as a watered down drink, I’ve grown to appreciate it much more after talking to fellow coffeegeek KS. It is much easier to discern the taste profile of the coffee if one is not used to the intenseness of an espresso. Of course, this intense taste profile comes only with freshness of the bean and quality of the barista and the machine preparing it. After watching James Hoffmann’s video blog and this morning’s taste test, I’ve embarked on another taste test now involving watered down espresso. I used a Bodum Pavina for the espresso, so that the crema could be clearly delineated. Here are the details:
Brazil Moreninha Formosa
Roasted to Full City +
4 days old
Dose: 18 grams
For this 1st shot, after separating the crema, I tasted both cups before adding water. Both taste tests were the same as previous post.
Eric’s Thermocouple: Start at 200, end at 204 Fahrenheit.
Espresso only: Slight bitterness.
Crema only: Good fragrance. Taste spreads thru entire tongue.
Water-espresso 2:1 ratio: Tastes like…. coffee. Smooth, even cup, no bitterness.
Water-crema 2:1 ratio: Tastes wonderful. Pronounced fragrance.
Water-crema-espresso: Good body, very smooth with good fragrance.
The first thing that hit my mind after drinking the 2 different cups was that if the Aldo Coffee taste test was repeated here, the ones who chose Maxwell House will go with the water-espresso cup, while the ones who were able to distinguish the CoE Fazenda Kaquend will go for the water-crema cup. Drinking the water-crema cup brings me the same sensation as my Panama Hacienda La Esmeralda. It doesn’t taste like conventional coffee. It brings the best to the table. To get a taste profile like this, I feel I have to roast the beans to almost Full City, without ever hitting 2nd crack.
Eric’s Thermocouple: Start at 198, end at 202 Fahrenheit.
Espresso only: A bit bright, lemony feel.
Crema only: Strong fragrance, berry-like.
Water-espresso 1:1 ratio: Citrusy lemony hints. A bright and smooth cup.
Water-crema 1:1 ratio: Aromatic, perfumed cup. Hint of blueberries. Esmeralda-like. Not like coffee.
Water-crema-espresso: Coffee with a good aroma. Smooth. A bit lemony. Pleasant aftertaste.
After this 2nd shot, it is safe to say that crema is not rubbish. Au contraire, watered down crema is IMHO a good way for beginners to distinguish the fragrances of the particular coffee. I would reiterate as I have stated in the previous Espresso sans crema taste test, espresso is not complete without crema. If this does work across the board for all coffees, I wonder if this process of separating the crema out will redefine espresso tasting/cupping sessions.