Espresso is the daily choice of many coffee lovers, but a high-quality Espresso is by no means only bitter. Its flavor can be broken down into four dimensions: aroma, acidity, flavor, and body, and the freshness of the coffee beans plays a key role in this. Starting from the basics of tasting, this article will sort out the sources of espresso's flavor and introduce one by one the recipes and flavor performance of four espresso blends under Front Street Coffee, helping readers understand where acidity comes from, what differences exist among different blends, and why fresh roasting is so important to extraction results.

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When it comes to espresso, the first impression that comes to many people's minds is often some single taste.

However, a cup of outstanding Italian espresso is not just bitter. Its taste can be understood from four levels: aroma, acidity, flavor, and body.

For espresso to present a satisfying aroma and flavor, the quality of the coffee beans themselves and proper roasting are certainly important, but the most overlooked link is freshness. After coffee beans finish roasting, carbon dioxide gradually dissipates over time, and aroma and flavor are carried away along with this process. Therefore, the longer coffee is stored, the weaker its taste becomes.

The coffee beans currently sold by Front Street Coffee, whether single-origin beans or espresso blends, are arranged to be shipped within 5 days after roasting is completed, to ensure that they are in the freshest state when they reach your hands. Combined with the actual production experience of Front Street Coffee stores, the 4 espresso blends launched by Front Street have more stable extraction performance after 7 days from the completion of roasting. And between the 7th day and the 40th day after roasting is completed is precisely the ideal tasting window for aroma and flavor.

The level of acidity in espresso depends on the variety of coffee beans used and the degree of roasting. Although coffee shops mostly choose medium-dark roasted beans to make espresso sufficiently rich and full-bodied, some coffee beans from Africa or Central and South America are naturally more prominent in acidity, and as long as they are not roasted too dark and black, the final extracted espresso will still carry acidity.

The 4 espresso blends currently sold by Front Street are:

"Front Street Sunflower Warm Sun Blend," made from Ethiopian sun-dried Red Cherry coffee beans (30%) and Honduras Sherry wine barrel coffee beans (70%), presents a rich wine aroma, vanilla cream, berry-like sweet acidity, and roasted nut-like flavors.

"Front Street Specialty Blend," made from Colombian washed coffee beans (30%) and Brazilian semi-dry-process coffee beans (70%), has flavor notes of nuts, dark chocolate, soft fruit acidity, and caramel;

"Front Street Commercial Blend," made from Robusta washed coffee beans (10%), Colombian washed coffee beans (30%), and Brazilian semi-dry-process coffee (60%), displays nutty, cocoa, and caramel-like flavors;

"The Espresso Bean Recommended by Many Baristas - Front Street Black Cocoa Blend," made from Yunnan washed small-bean coffee (30%) and Brazilian semi-dry-process coffee beans (70%), has soft fruit acidity, caramel, and nut-like flavors.

Among these four, "Sunflower Warm Sun Blend," "Specialty Blend," and "The Espresso Bean Recommended by Many Baristas - Front Street Black Cocoa Blend" all carry soft acidity to varying degrees. As for "Commercial Blend," because a small amount of Robusta coffee beans is added, the extracted espresso has relatively lower acidity.

The above content is compiled by CoffeeHunters, a coffee news website.