Espresso: Making the Perfect Cup of Expresso:

Under-extracted espresso:

Light-colored thin foam layer with large bubbles, tends to disappear rapidly. No body, with little taste and little aroma.

Over-extracted espresso:

Dark brown foam with white spot or with a black whole in the center. Thin layer of foam which tends to move to the sides and form a black ring. Strong, bitter, astringent and woody taste with little aroma.

Espresso prepared from Robusta coffee

Grayish brown foam with large bubbles. Dull aroma, dense body, bitter taste often woody or even astringent.

The perfect espresso

Light brown to reddish brown cream, sometimes with dark brown streaks. Long lasting foam 3-4 mm high. Dense body, aromatic, full, sweet and perfumed. Balance state and aroma and lingering aftertaste.