Why do espresso shots die

If so, this is the right one. Search Advanced search. But when you drink a cup of espresso you don't slam it like a shot. None of my local barista's can actually explain what this means or the taste difference, so can anyone clarify what this means and how it happens. Skip to content. If you've worked in a cafe So hit play on the video above to see my take on the life and the death of an shot of espresso.

Help keep the site ad free by becoming a Patreon member. Subscribe For Updates Enter your email for fresh brewed coffee content weekly In fact, some Italian espresso enthusiasts swear that truly fine espresso should have a crema so dense that it can support a whole teaspoon of sugar for a minimum of a few seconds.

Unfortunately, time is the enemy of dense crema. The tight network of bubbles will break down as water evaporates and the emulsified lipids in the beverage interact with the foam. Temperature has a huge effect on how we perceive flavor. To me, the clearest example is an ice cold soda. When thoroughly chilled, a soda tastes refreshing and sweet.

But when it is served at room temperature, the soda turns into something grotesquely saccharine — almost a cavity in a cup. This is because our body is better at detecting flavors when they are close to body temperature. Items served piping hot or nearly frozen will be more difficult to taste in full.

This does not mean a steaming hot mug of coffee is a bad thing. It just means that when a coffee is at its hottest, a drinker will experience temperature and body more than flavor. Top competitive baristas know this well. If you watched the last few United States Barista Competitions, you may have noticed most baristas instructing their judges to wait to consume their espressos.

Or they will often ask their judges to thoroughly stir their espressos to bring the temperature down. They know that if they want their judges to perceive all of their individual flavor notes, it is better to let the espresso cool. Your author competing at the Western Regionals. Photo courtesy of Sprudge. A great espresso will have more flavors as the coffee approaches body temperature.