Making a perfect espresso is not a simple task. A large number of variables has to be kept under control: the coffee blend, the coffee grinder, the espresso machine and the barista’s hand of course. Every single variable will influence the final result and the judgment on the quality of the espresso in the cup is up to the taster. Learn how to distinguish good espresso from poor one and how to get a precise sensory profile of the cup in front of you.
Practice will deal with:
You will taste and judge different espressos based on differet blends and prepared in different ways. Some of the preparations are faulty so that you learn to distinguish top-quality espresso from defective one.
At the end of the training class you can take the final examination to get the tasting license.