What carbonation means to me is injecting about 4 bar of carbon dioxide into a cold liquid to make it bubble. (This is why the plastic on pop bottles is so thick.) (I do my own carbonation at home sometimes.)
So, since the coffee doesn't really bubble and won't foam up if you shake it, I'd say no.
Now, I would say that the crema itself is carbonated, but not to the degree that a soft drink is, since it dissipates rather quickly. Consider how long it takes crema to go away as opposed to a soft drink going flat. There's absolutely no comparison.
Garbage In, Garbage Out, for every step of the process. From Beans to grinder, grounds to machine, coffee to cup.
honestly, i wasn't really sure what i was asking specifically; i wanted to hear the responses to see what you all thought.
champagne, beer, naturally carbonated sodas -- all have a yeast used during processing that creates a foam or sparkling effect, right? Super market sodas have pressurized CO2 injected before bottling, creating a larger-bubbled carbonated beverage?
espresso clearly fits neither category, but since the shot is mostly crema when pulled, then settles or "Guinnesses" to a small crema head (and those are CO2 bubbles suspended in coffee oils, right?) -- could we still consider this as carbonated? Do the tiny bubbles remaining or acid remaining formed from that brief process contributed dramtically to taste / mouth feel? Or is this taste / mouth feel still largely driven by oils / other "coffee" elements?
"i should pull up the hardwood to see if there's carpet underneath! . . . no, that's never the case."
Crema is actually an emulsion of water/coffee and coffee oils that forms tiny bubbles around carbon dioxide released during extraction. Still, my answer remains no, espresso is by no means a carbonated drink.
*** "This drink of the Satan is so delicious that it would be a shame to leave it to the infidels." (Pope Clement VIII on coffee)
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