Judging the quality of the cup by aftertaste

[chelya]

Recently I found myself judging the quality of the cup by aftertaste. Not the taste itself, not crema, not color - just aftertaste. If aftertaste is good - the rest is forgotten. Aftertaste stays with you for some time and that is what is important. On the other hand - usually a good aftertaste follows a good cup.

Does anyone think the same? Have you ever had a so-so cup with a great aftertaste? Did it make you happy?

[malachi]

Absolutely.
Personally, I think that - when not actually critically evaluating an espresso blend - one should always drink an espresso quickly and then savor the aftertaste.

[HB]

We don't talk a lot about the aftertaste, but if it's lacking, an otherwise enjoyable espresso is irretrievably marred. For me, the signs of overextraction are as noticeable in the aftertaste (bitter, metallic) as in the foretaste (harsh, missing sweetness, unbalanced). I've never smoked, but from what smokers describe, I think it's a similar pleasure they seek when then smoke after eating.

I don't recall an espresso with a fantastic aftertaste that wasn't at least a very good espresso overall. More to your point, I don't recall a great espresso that didn't have at least a good aftertaste. Curious, looking at the SCAA sensory judging sheet:

Color of crema (hazelnut, dark brown, reddish reflection)
Consistency and persistence of crema
Taste balance (harmonious balance of sweet/acidic/bitter)
Tactile balance (full bodied, round, smooth)

It's not listed. I'm not sure it fits cleanly in one of the categories of sensory perception defined above. It's part of the taste balance, but involves an "elusive it" I'm struggling to describe...

[malachi]

You mean the SCAA might not "get" espresso?!?!
Shocking I tell you, shocking!!

for those who are irony impaired this addendum is a clue

[PeterG]

I think that, as far as espresso is concerned, aftertaste is (nearly) everything.

When you are drinking straight espresso, you may finish the coffee in one or two gulps. That's what, 30 seconds with the aroma, 5 seconds gulping.... that leaves you with just aftertaste.

If the aftertaste is wonderful, the coffee stays with you for 20 or 30 minutes. A sweet, interesting flavor coats your tongue and palate.

If the aftertaste is bitter or sour, you might find yourself asking your buddies for an altoid after only a coupla minutes.

When buying coffees for use in espresso blends, I pay more attention to aftertaste than anything else.

Peter G

[chelya]

I made a great cup a few days ago and left empty cup on the desk after drinking it as I was working. The aftertaste was great, but then it combined with what can be called "aftersmell" coming out of the empty cup. It was intoxicating. I did not realize what was going on for a while and attributed it to the powerful aftertaste.
I was very surprised to find out that it was actually the combination of senses.

[cannonfodder]

Keep in mind that something like 90% of the human taste is olfactory (smell). I have an espresso machine in my office at work. It seems that the aftertaste in substantially enhanced by the lingering aroma in my office. It makes the experience much more long lived. An occasional deep breath will suddenly bring that taste back almost as strongly as the initial consumption. A very enjoyable experience.

[KarlSchneider]

Personally, I think that - when not actually critically evaluating an espresso blend - one should always drink an espresso quickly and then savor the aftertaste.

I would like to propose the word finish here. It is a word used by good wine writers. The better the wine the longer the finish and the greater complexity it has. A favorite wine writer of mine, George Saintsbury said of a Hermitage (i think) "The finish of this wine was so good it kept up with your meditation."

[barry]

I would like to propose the word finish here.

i agree. i've used finish for years. it encompasses so much more than just taste.

[Dogshot]

Pairing a great wine with a complementary food makes the combination better than merely the sum of the two parts. I believe that one reason finish is such an important part of wine is that the longer the finish, the greater the opportunity for your senses to combine the taste of the wine with that of the food.

I agree that the finish on a good espresso can last a very long time. However, I avoid food after drinking espresso just so that I can ride that finish out. Do any of you have suggestions for specific foods that pair nicely with espresso?

[barry]

chocolate cake or brownies.

[cannonfodder]

Tiramisu or creme Brulee are my favorites.

[KarlSchneider]

I admit to being a purist. Espresso by itself is complete. I might much later have a cognac.

[Phu Nam]

Pairing taste "mates" is indeed an art. Bill Cosby pairs dark bittersweet chocolate with his cigars.....

[GentleGiant]

The traditional presentation for coffee in Austria includes a small tumbler of sparking mineral water and a square of chocolate

[malachi]

Ethiopia Harar with bittersweet chocolate
Rwanda Musasa with Creme Brulee
Guatemala Finca San Vincente with fresh raspberries
Panama Esmerelda Especial with Tempura-fried Squash Blossoms

[HB]

Gateau moelleux with raspberry sauce.

It's not a common dessert in the US but very popular in France. Gateau moelleux is dark chocolate cake with warm, rich, liquidy center. The outside texture is similar to "flourless chocolate cake." My second choice would be creme brulee, but I've failed to find a local restaurant that prepares it well.