An espresso must be drunk almost immediately after preparing, after which it rapidly begins to deteriorate up till a point where it is undrinkable and deemed dead. Is this real of incorrect?
Does espresso coffee "expires"? And what does a dead espresso even suggest?
It looks like the dead espresso shot started 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 drink, or serve it to the customer within 10 seconds from puling. Individuals took this literally and out of the context and the dead espresso shot myth was born.
Based upon Dorian's article at - Coffee-Brewing-Methods.com dead espresso.
Certainly, purists from the Italian tradition will argue that an espresso is optimal and need to 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 typically sits on top of an espresso that has actually simply been pulled. The common guideline in coffee making is that as soon as the crema vanishes from an espresso, the shot is dead.
Crema includes no real taste in itself. The factor 'dead' espresso shots are connected to crema is that this layer of foam in fact serves as a short protective barrier versus oxidation.
Oxidation
Oxford languages describe oxidation as the chemical reaction of any compound with oxygen. Oxidation is why we wrap all of our fresh food in saran wrap or keep them airtight in some way. , if we don't the food begins to go stale quickerThe very same holds true for coffee. When coffee enters into contact with air it begins to decay. Regrettably, the speed at which this takes place is hugely accelerated when we heat and grind coffee. This is why two crucial active ingredients for a successful cup of coffee are just recently roasted and freshly ground beans.
It is typically recommended, , that we take in a brewed cup of coffee within thirty minutes of preparing. The factor being that, after this time, coffee is said to be stale. Hang on: why does a normal cup of coffee or an Americano stay 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, but they are renown for their under-average espresso shots. Individuals took this literally and out of the context and the dead espresso shot misconception was born.
Conclusion
Crema is the layer of foam that generally sits on top of an espresso that has simply been pulled. The typical rule in coffee making is that as soon as the crema disappears from an espresso, the shot is dead. Hang on: why does a normal cup of coffee or an Americano stay fresh for 30 minutes when an espresso loses its freshness after 3 minutes?Coffee Brewing Methods - for the full tutorial, and more espresso brewing articles.