Properties of the Crema

• smooth texture
• 3-4 mm thickness
• persistent

Color of the Crema
usually hazelnut or darker shades

Coffee in a cup at 175° F
Stir to mix the crema and bring the cup closer to your nose, without turning it.
Inhale deeply to smell tones of floral, fruity and other earthy tones.

Look for:

Complexity - The intense sensation of an ensemble of aromas.
Fineness - The greater the number of individually recognizable aromas, the greater the fineness.
Balance - None of the scents prevail, a sensation of pleasant aroma.
Toasty Note - Acquired by the coffee during roasting. The coffee should not have a burnt smell.

After tasting the coffee, exhale with open mouth.
The aftertaste should smell of

• butter
• warm bread
• puff pastry
• chocolate
• significant aroma persistence

The weight and viscosity of the coffee on your palate which is the result of a roasted bean’s richness.

THE ARABICA TASTE
a balance of sour and bitter.

THE ROBUSTA TASTE
strong and bitter.