The aroma of a perfect espresso, that is, the intense aroma, must be  balanced and full, intense and rich with floral, fruity, chocolate and toast notes (as defined by the Italian Espresso National Institute (INEI)).

To the eye, the cream is firm with a very fine texture, hazelnut to grey-brown, with vivid tawny highlights. It lasts about 3 to 4 minutes.

When tasted, the body of an espresso lends a feeling of density. When best extracted, the body is dense, round, and full. You can also speak of the flavour to express the richness and body of the taste.

In the end, it is the taste that defines the quality of the product: a harmonious flavour and persistent palate, velvety, a hint of bitter but never sharp.

To get this marvellous mix of sensations, you need a quality blend, the right grind and dose of coffee, an excellent espresso coffee machine, correct maintenance of the equipment, and the expert hand of the barman.