Water quality is an under appreciated factor in making great coffee. If your water has a taste, then your coffee will be affected.
The terminology can be fun to learn, and it may give you worlds to describe what you’re experiencing. But it’s over rated. It’s a great way to impress other people. But those people aren’t the ones enjoying your cup of coffee. Only you can do that.
What works for me is to develop a consistent process for making coffee and try changing one thing at a time. Use a little more coffee, then a little less. Vary the water temperature. Try different coffees, different grinds, different roasts. Take your own personal enjoyment more seriously than what other people think. Experts are worth listening to, but your personal experience matters more because you’re the one drinking your cup.
Some people have a sensitive palate and notice tiny changes, others don’t. PersonallyI have a tiny little 1/64 teaspoon that’s used in cheese making. I like to experiment by adding a tiny amount of various spices to my coffee.
That is going to be a very strong cup of coffee. A ristretto is a triple shot! I used to get macchiato ristretto in an even smaller cup and it was yum yum buzz buzz.