![]() The crema is more aromatic and made up of flavorful oils and fats from the coffee bean and is the end result of high pressure and turbulence as the shot is being pulled in the espresso machine.Įssentially the crema forms an insulating barrier that prevents oxygen from reaching the espresso coffee underneath.Įspresso, like any other brewed coffee, is subject to oxidation.īecause the crema is made up of foam and bubbles, it will start to dissipate and pop as soon as the espresso shot has been served. The only part that matters in this discussion is the crema. The espresso shot is made of three parts, the heart, the body, and the crema. So espresso shots do deteriorate and break down as soon as they’ve been pulled and left sitting for a while, but I wouldn’t say that they die.Ī textbook fresh espresso should be hot, have a syrupy texture, and be bittersweet.Īn espresso left sitting for longer than 2 to 3 minutes will lose most of those characteristics, and the flavor will have changed. Sorry, I just had to get a Rocky quote in this article somewhere. Most “coffee people” I have spoken to believe the 10-second rule is folklore that was told to new baristas in training to make them work faster. And the be frank, most customers won’t even be able to tell the difference. Not only will it cost the coffee chain a small fortune in wasted shots it’s just not feasible when you have back-to-back orders piling up on your coffee counter. Since it takes roughly 24 seconds on average to pull a shot of espresso, the idea of it dying after just 10 seconds makes no sense. ![]() I won’t mention any names, but one of the more popular high street coffee chains states in their training that shots die after 10 seconds and shouldn’t be served and basically disposed of. All types of brewed coffee will have some change in flavor once it begins to cool it’s not just espresso. They develop as the clock starts ticking. ![]() Well, that’s where the controversy begins. Anyone should be able to tell the difference between a fresh and a 2-minute old shot – the taste difference is indeed noticeable. Essentially a dead shot is when a freshly pulled espresso is left for longer than 60 seconds before it is consumed.
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