Its aromatic fragrances may be reminiscent of flowers, fruit or chocolate.
The crema of a perfect espresso should never be frothy, disappear quickly or be too light or too dark.
Its body — meaning its structure or thickness — results from the concentration of dissolved substances. The density, oiliness and viscosity of coffee should be clearly distinguishable from the intensity of its flavours and aroma.
A perfect espresso may present higher or lower levels of bitterness, acidity, saltiness and sweetness, due to the prominence of one of these tastes.