An espresso ought to be consumed practically immediately after brewing, after which it quickly starts to deteriorate up till a point where it is undrinkable and considered dead. Is this real of incorrect?
Does espresso coffee "expires"? And what does a dead espresso even mean?
It appears like the dead espresso shot began within a coffee chain which must stay unnamed, however they are renown for their under-average espresso shots. Throughout the training the new baristas are told that shots die after 10 seconds, so they need to utilize those shots in a coffee drink, or serve it to the consumer within 10 seconds from puling. People took this and out of the context and the dead espresso shot myth was born.
Based on Dorian's blog post at - Coffee-Brewing-Methods.com here.
Espresso crema
Purists from the Italian custom will argue that an espresso is optimal and must be drunk about ten seconds after making. This time frame is a bit outrageous and unrealistic, frequently resulting panic, coffee spillage and charred mouths.This is the time it takes for the crema to vanish from the top of a (normally) well made espresso.
Crema is the layer of foam that normally sits on top of an espresso that has simply been pulled. The typical guideline in coffee making is that once the crema vanishes from an espresso, the shot is dead.
Crema consists of no genuine taste in itself. The reason 'dead' espresso shots are linked to crema is that this layer of foam really functions as a brief protective barrier versus oxidation.
Oxidation
Oxford languages explain oxidation as the chain reaction of any compound with oxygen. Oxidation is why we cover all of our fresh food in saran wrap or keep them airtight in some way. , if we do not the food begins to go stagnant quickerThe very same holds true for coffee. When coffee comes into contact with air it begins to decay. The speed at which this happens is extremely accelerated when we heat and grind coffee. This is why 2 very important active ingredients for a fantastic cup of coffee are recently roasted and freshly ground beans.
It is usually recommended, , that we drink a brewed cup of coffee within 30 minutes of preparing. The factor being that, after this time, coffee is stated to be stagnant. Hang on: why does a normal cup of coffee or an Americano remain fresh for 30 minutes when an espresso loses its freshness after 3 minutes? Something feels off here.
It looks like the dead espresso shot started within a coffee chain which need to stay unnamed, however they are renown for their under-average espresso shots. Individuals took this and out of the context and the dead espresso shot myth was born.
Conclusion
Crema is the layer of foam that usually sits on top of an espresso that has simply been pulled. The common guideline in coffee making is that as soon as the crema vanishes from an espresso, the shot is dead. Hang on: why does a normal cup of coffee or an Americano remain fresh for 30 minutes when an espresso loses its freshness after 3 minutes?Coffee Brewing Methods - for the full tutorial, and more espresso brewing information.