As discussed previously, there are many ways to brew better coffee. But before any of those steps are taken, there is one thing to do: taste. In my experience, most people new to making espresso or milk-based drinks do not stop to taste them in their entirety. Taste is the greatest indicator of proper technique in brewing. Sweetness, bitterness, acidity, and texture all indicate whether the coffee is properly extracted.
To be able to taste them is to know the proper way to brew. The best way to do that is practice. Here’s a simple exercise. Make a shot of espresso, and let it sit for a minute. It may be too hot at first, but the second and third tastes will give you much more information. Are they sharp and biting, dull and flat, or somewhere in between? Then make another shot of espresso. Everything should be the same, except for the grind size, which should be slightly larger or smaller. Take a sip of each side-by-side. The difference should be apparent. Even small changes make a difference.
Two of the most common problems are to drink the coffee right after it is made and to only pay attention to strength of the coffee. Coffee right off the machine is usually too hot to taste. Strength of the coffee is important, but does not tell the full story. Badly extracted coffee can still be strong, but lacking in the rest. Acidity, sweetness, and texture should be balanced. This is a much better indicator of good technique. I highly recommend making two shots of espresso a day as part of your routine.
With about fifteen minutes a day, you can make dramatic improvements. Pull a shot, and taste it. Take notes. Then, change one variable. Grind size, shot time, amount of coffee, etc. Take notes on that one as well. In fact, write everything down. This will help you keep track of what works and what does not. It may seem excessive, but it will pay off in the long run. Eventually you will find yourself making subconscious adjustments. You will know what to do based on the shot’s appearance and taste. The grinder, shot time, and texture of the milk will all be in your arsenal of tools to craft the perfect shot of espresso.
