Learn How to Taste an Espresso: Barista Course at Carrera Café

April 29, 2026Carrera Café

COFFEE & BARISTA

Learn to taste an espresso:
barista course at Carrera Café

An espresso is to be savored. Not just drunk. The barista at Carrera Café invites you to explore the subtleties of a perfect extraction, the aromas, the texture, and what makes an espresso truly great.

SUMMARY

01 — The 5 senses applied to espresso
02 — The coffee aroma wheel
03 — Recognizing extraction defects
04 — What is a perfect espresso?
05 — Espresso at Carrera Café

TASTING

The 5 senses applied to espresso

Tasting an espresso means engaging all your senses. Here’s how professional baristas approach this tasting:

SIGHT: A golden to brown crema, homogeneous, lasting 2 to 3 minutes. Sign of a perfect extraction.

SMELL: Smell before drinking. Red fruits, caramel, chocolate, floral notes depending on the bean's origin.

TASTE: The first sip. Bright acidity, syrupy body, fine and persistent bitterness.

TOUCH: The texture in the mouth. A good espresso is velvety, never watery or too bitter.

HEARING: The sound of the machine. The consistency of flow during extraction tells everything to an experienced barista.

AROMAS

The coffee aroma wheel

The SCA Flavor Wheel (Specialty Coffee Association) lists dozens of possible aromas in coffee. Depending on origin, roasting, and extraction, profiles vary radically.

FRUITY/FLORAL

Ethiopian coffee, Yirgacheffe. Notes of jasmine, passion fruit, bergamot.

CHOCOLATE/NUTTY

Brazil coffee. Notes of hazelnut, dark chocolate, caramel, cashew nuts.

SPICY/WOODY

Sumatra coffee. Notes of tobacco, damp earth, warm spices, licorice.

DEFECTS

Recognizing defects

Not all espressos are created equal. Here are the most common defects and what they indicate:

Very bitter, astringent: over-extraction. Too much water/coffee contact. Grind too fine or temperature too high.

Acidic, sour: under-extraction. Too little contact. Grind too coarse or water too cold.

Without crema, flat: beans too old, grind too stale, or machine not sufficiently preheated.

THE IDEAL

What is a perfect espresso?

✦ TARGET PARAMETERS

Coffee dose

18-20g

Cup volume

30-40ml

Extraction time

25-35 sec

Water temperature

90-96°C

AT CARRERA

Espresso at Carrera Café

Every espresso served at Petit-Champlain is prepared with the same precision as a mechanic tuning an engine before a race. Temperature, pressure, grind, dose: everything is measured. Nothing is left to chance. The result: a cup that tells a story.

COME TASTE

Specialty espresso at Petit-Champlain

Carrera Café, Quebec. Ask our barista to guide you through the tasting. Each cup is a lesson.

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Learn to taste an espresso:barista course at Carrera Café