An espresso ought to be consumed practically instantly after preparing, after which it quickly begins to lose quality up till a point where it is undrinkable and considered dead. Is this real of false?
Does espresso coffee "expires"? And what does a dead espresso even imply?
It looks like the dead espresso shot began within a coffee chain which should stay unnamed, but they are renown for their under-average espresso shots. During the training the new baristas are informed that shots pass away after 10 seconds, so they need to use those shots in a coffee beverage, or serve it to the consumer within 10 seconds from puling. People took this literally and out of the context and the dead espresso shot misconception was born.
This article was very first published at - Coffee-Brewing-Methods.com does a shot of espresso expire?.
Espresso crema
Undoubtedly, purists from the Italian custom will argue that an espresso is optimal and should be taken in about 10 seconds after brewing. This time frame is a little ludicrous and unrealistic, frequently resulting panic, coffee spillage and burned mouths.This is the time it takes for the crema to vanish from the top of a (usually) well made espresso.
Crema is the layer of foam that normally sits on top of an espresso that has simply been pulled. The common guideline in coffee making is that when the crema vanishes from an espresso, the shot is dead.
Crema consists of no genuine taste in itself. The reason 'dead' espresso shots are connected to crema is that this layer of foam really serves as a brief protective barrier against oxidation.Oxford languages describe oxidation as the chain reaction of any substance with oxygen. Oxidation is why we cover all of our fresh food in saran wrap or keep them airtight in some way. , if we don't the food starts to go stagnant quicker
The same is true for coffee. When coffee comes into contact with air it begins to decay. The speed at which this happens is hugely increased when we heat and grind coffee. This is why 2 important active ingredients for a successful cup of coffee are recently roasted and newly ground beans.
It is generally advised, therefore, that we take in a brewed cup of coffee within 30 minutes of brewing. Hang on: why does a typical cup of coffee or an Americano stay fresh for 30 minutes when an espresso loses its freshness after 3 minutes?
It looks like the dead espresso shot began within a coffee chain which ought to remain unnamed, however they are renown for their under-average espresso shots. People took this literally and out of the context and the dead espresso shot misconception was born.
Conclusion
Crema is the layer of foam that typically sits on top of an espresso that has actually just been pulled. The typical guideline in coffee making is that as soon as the crema disappears from an espresso, the shot is dead. Hang on: why does a typical 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 article, and more espresso coffee making articles.