Preparation Process for Tasting

  1. Remove and grind all the coffee from the grinder.
  2. Fill the coffee sampler.
  3. Grind a single serving.

Conduct the tasting only with a double serving (double holder)!

Grind and Extraction Settings

  1. Take 18 grams (or whatever weight you use for a double holder). If the coffee flow is too intense and the extraction too quick, reduce the grind setting by one notch.
  2. If the extraction is slow and it drips at the beginning (or doesn't start at all), increase the grind setting by one notch.
  3. Always weigh each serving!
  4. If you change the grind setting, be sure to grind a double serving from the grinder. Also, prepare one serving without the cups for testing.

We taste only the third serving with the correct grind!

Coffee Tasting Techniques

  1. Prepare the coffee according to our standard guidelines / seconds / weight and taste.
  2. If the coffee seems too bitter at the benchmark moment, turn it off a few seconds/grams earlier.
  3. If the coffee seems overly acidic at the benchmark moment, turn it off a few seconds/grams later.

Correct Tasting Parameters

  • We only taste the third portion after setting adjustments.
  • Taste the espresso immediately after preparation, after stirring with a spoon.
  • From the first sip, rate the acidity and sweetness on a five-point scale.
  • From the second sip, evaluate the bitterness in the aftertaste and the body (richness of the drink).
  • Add your own personal impression: what you liked and what you did not.

Recommendations and Feedback

Always provide us with feedback so that we can select coffee that matches your preferences. We wish you a pleasant tasting experience!

Example of a Tasting Record

«80/20 Blend»

  • Acidity - 4
  • Sweetness - 2
  • Bitterness - 4
  • Body - 4

Enjoyed the nice chocolate, nutty flavor with a subtle acidity of liqueur. Did not like that the acidity was higher than necessary, even after turning off 3 seconds earlier than the benchmark.