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CTI Class

STEP 3 Tasting
An important You now have a neat flight of espressos with different extractions and

part of a Coffee similar strengths. It’s time to taste.
Firstly, divide your espressos into 5 sections:
Professional’s 1 & 2: Aggressively under-extracted
3: Mildly under-extracted
development is 4: Correctly extracted
5: Mildly over-extracted
nity to regularly 6 & 7: Aggressively over-extracted

taste coffees Tasting Yields

side by side.

Taste the coffees, and record anything that comes to mind. There’s no
such thing as an incorrect descriptor. Whatever your mind and palate recog-
nizes as a flavour is perfect. The more honest you are about a flavour the
easier it will be to recognize it upon the next encounter.
Write down your thoughts in the form on the experiment page.
The espressos will be weaker than you normally drink, so try to disregard
mouthfeel and body. Instead, focus on flavour, sweetness, acidity and balance.

STEP 4 Pattern Match

Hopefully after this experiment you’ll be much more in tune with the
tastes of your espresso extractions. Experiments like this are extremely valu-
able for palate development and speed up the pattern matching process like
nothing else. The more readily you can identify faults in a coffee, the faster
you can fix them!
If you have enjoyed reading this and want to enjoy delicious coffee with
the rest of the community.

About Barista Hustle

Barista Hustle is an online blog, community for baristas
founded by Matt Perger, World Brewers Cup Champion 2012. It is well known amongst
Baristas worldwide as a source of advanced information and equipment for coffee
making, and for the ultra premium coffee bean subscription.BaristaHustle.com

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