An espresso should be consumed practically immediately after preparing, after which it rapidly starts to deteriorate up till a point where it is undrinkable and deemed dead. Is this true of false?
Does espresso coffee "expires"? And what does a dead espresso even indicate?
It appears like the dead espresso shot began within a coffee chain which should remain unnamed, however they are renown for their under-average espresso shots. Throughout the training the brand-new baristas are told that shots pass away after 10 seconds, so they require to use those shots in a coffee drink, or serve it to the customer within 10 seconds from puling. People took this literally and out of the context and the dead espresso shot myth was born.
Based on Dorian's article at - Coffee-Brewing-Methods.com more info.
Espresso crema
Indeed, purists from the Italian custom will argue that an espresso is maximum and need to be taken in about ten seconds after brewing. This time frame is a bit absurd and unrealistic, often resulting panic, coffee spillage and burned 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 generally sits on top of an espresso that has just been pulled. The typical rule in coffee making is that when the crema disappears from an espresso, the shot is dead.
Crema contains no real taste in itself. The reason 'dead' espresso shots are connected to crema is that this layer of foam actually works as a quick protective barrier against oxidation.Oxford languages describe oxidation as the chain reaction of any substance with oxygen. Oxidation is why we wrap all of our fresh food in saran wrap or keep them airtight in some way. If we do not the food starts to go stale quicker
The very same is true for coffee. When coffee comes into contact with air it begins to decay.
It is usually recommended, therefore, that we take in a cup of coffee within thirty minutes of preparing. The reason 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 began within a coffee chain which should remain 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 actually simply been pulled. The common guideline in coffee making is that once the crema vanishes from an espresso, the shot is dead. Hang on: why does a regular 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 post, and more espresso brewing articles.