Sassy Senior Member Joined: 8 Dec 2007 Posts: 1 Location: Oklahoma Expertise: I love coffee
Posted Sat Dec 8, 2007, 11:23pm Subject: Dying espresso shot
Several of us are arguing a question about how to keep an espresso shot from dying. Several say to keep the shot from dying, it has to be mixed with a liquid within "X" number of seconds. Another says it has to be mixed specifically with a MILK product to keep it alive. I hope someone can help solve this for us. Thanks! Sassyldy47@cox.net
Posted Sun Dec 9, 2007, 12:04pm Subject: Re: Dying espresso shot
What do you mean by dying? If you mean the flavor decreasing / changing / going ick, I don't think adding anything will stop that, it'll merely tone down the whole flavor of the shot.
Jasonian Senior Member Joined: 8 Aug 2005 Posts: 3,832 Location: Lubbock, TX Expertise: Professional
Posted Sun Dec 9, 2007, 1:54pm Subject: Re: Dying espresso shot
This myth came from an accustomization to bad espresso.
With certain coffees, the espresso will take on an immediate burned and bitter (exceedingly so) taste if the temperature is not brought down quickly.
That having been said, the myth of infusing the espresso into something else is intended only to bring the temeprature down in a temepered manner without shocking the espresso.
So I'd think in this case, the shot is not "dying", but rather, it is showing its true colors.
But in the context of the question, I'd say as long as the temperature is brought down without shocking the espresso, it'll be fine.
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