RoyceRuiz Senior Member Joined: 30 Mar 2012 Posts: 118 Location: San Francisco, CA Expertise: I live coffee
Posted Sun Nov 3, 2013, 5:16pm Subject: Re: Stirring espresso...
I will start by saying I'm not 100% sure. I do know that the shops I frequent typically serve espresso with a spoon. I stir it a little but I'm not sure it makes a big difference. I've also wondered about how to dink espresso properly. This is my method. If celtser water is served I take a sip to cleanse my palate. I then use the spoon to pull back the crema to see it and evaluate the viscosity. I do one or two brief stirs and then sip. I usually take about 4 sips and then am done. I have switched back and forth between finishing the celtser water or not. I enjoy the lingering espresso taste but then I feel like maybe I should have finished the celtser. Anyone know the "proper" procedure or is there no right way?
emradguy Senior Member Joined: 31 Mar 2011 Posts: 3,519 Location: Houston Expertise: I live coffee
Espresso: Duetto II; Twist v2 Grinder: M Major, Macap M4, Pharos,... Drip: Espro presses; Aeropress Roaster: H-B "List of Favorites"
Posted Mon Nov 4, 2013, 7:54am Subject: Re: Stirring espresso...
This is a great thread! I've been playing with stirring, not stirring for a couple of months now, and have definitely noticed a more even flavor across the shot after stirring first...I tend to prefer it myself. The reason I started doing it is two-fold. First, a local barista I'm on first name basis with stirred one for me when we were doing a tasting. Second, I've been pulling a double ristretto for my wife and mother-in-law and then splitting it for their lattes, so I figured, if I stir it then they both get all parts of the shot.
This discussion is really making me think about how I've served straight shots in the past to guests. The father of a close friend asked me for a lungo the first time he was over to our house. I have to say, I wasn't really prepared at the time to pull anything other than my "normal" shot (which was really a ristretto). I guess he liked it anyways because not only did he tell me so, but he refers to me as "el rey de cafe" (tr. the king of coffee - I know my coffee is good, but I don't think it's that good). However, I've become much better of late, thanks to his "challange" (he wasn't aware that it was a challenge to me to make him a proper espresso lungo). Anyhow, he's due back soon (he lives out of country), and I will definitely either offer him a spoon or just give him one when I make his next shot.
...and I agree...thanks for the link Andy! I enjoyed reading your post of pf. I wish you would post here on CG more often, as you have a huge amount of knowledge and experience to share.
. Always remember the most important thing is what ends up in your cup!
Someone feel free to disagree with me on this, but espresso extraction isn't particularly *violent* and thats probably a bad way of explaining it. I'm no expert but it seems pretty obvious to me that espresso pours from the machine in layers and thats why stirring would make a difference.
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