Greetings coffee lovers!
Again dedicating my time to understand more about the flavors that coffee can give off.
This topic is so broad that every single thing or better said, every single factor can alter the taste of it.
At least now I am going to delve into the subject of the grind.
The grind can make the coffee finer and coarser, which helps to give a unique color and flavor to each extraction, as long as the step by step of the extraction is the same and nothing varies, such as the extraction time of the espresso machine.
What I am looking for with this grind is to extract an espresso that gives me aromas similar to cocoa or chocolate, a sweet taste balanced with acidity and bitterness.
In the world of barismo, acidity is normalized. In fact, there is nothing wrong with coffee being a little acidic, but for the common diners that come to this place, acidity is a point against coffee.
When we talk about the bitterness of coffee, the bitterness is normal for coffee, since it is a bean that goes through a roasting process, depending on the roasting process, whether it is medium or high, the bitterness will vary?
With these practices that I do almost daily I have understood that at least when coffee is a little more bitter it tends to be darker and give off aromas similar to the roasting of cocoa or chocolate.
And when we talk about acid coffee it tends to give off citric aromas.
All the pictures were taken with my Samsung A15, the edits were made with Canva App and the translation with DeepL.
