I can never emphasize how important notes are when tasting espresso…
Espresso is extremely complicated, and it’s very difficult to replicated the same thing – let alone if you don’t remember exactly what you did.
Look, anyone can fluke into an excellent shot once in a while, but can they repeat it?
99% of the time, NO.
Take your notes! Record the dose, temperature, shot time and volume (just as the basics). You NEED these if you have any hope in hell repeating a great shot.
This was triggered by a particular coffee I’ve been working on lately with lots of subtle notes in it.
Anyone who has other suggestions and recommendations please comment in on this.