An espresso needs to be drunk nearly immediately after preparing, after which it rapidly starts to depreciate up till a point where it is undrinkable and deemed dead. Is this real of false?
Does espresso coffee "expires"? And what does a dead espresso even indicate?
It looks like the dead espresso shot started within a coffee chain which should stay unnamed, however they are renown for their under-average espresso shots. Throughout the training the new baristas are told that shots pass away after 10 seconds, so they require to utilize those shots in a coffee beverage, or serve it to the customer within 10 seconds from puling. Individuals took this and out of the context and the dead espresso shot myth was born.
This blog post was first released at - Coffee-Brewing-Methods.com espresso expiration time.
Espresso crema
Purists from the Italian custom will argue that an espresso is optimal and must be consumed about ten seconds after brewing. This time frame is a absurd 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 (typically) well made espresso.
Crema is the layer of foam that usually sits on top of an espresso that has simply been pulled. The common guideline in coffee making is that as soon as the crema disappears from an espresso, the shot is dead.
Crema contains no real taste in itself. The factor 'dead' espresso shots are linked to crema is that this layer of foam actually acts as a brief protective barrier against oxidation.
Oxidation
Oxford languages explain 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 don't the food starts to go stale quickerThe exact same is true for coffee. When coffee comes into contact with air it begins to decay. Sadly, the speed at which this takes place is extremely accelerated when we heat and grind coffee. This is why 2 very crucial active ingredients for a successful cup of coffee are just recently roasted and freshly ground beans.
It is usually recommended, therefore, that we drink a brewed cup of coffee within thirty minutes of making. The reason being that, after this time, coffee is stated to be stale. But hang on: why does a regular cup of coffee or an Americano stay fresh for thirty 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 ought to remain unnamed, however they are renown for their under-average espresso shots. People took this and out of the context and the dead espresso shot myth was born.
Conclusion
Crema is the layer of foam that generally sits on top of an espresso that has simply been pulled. The common rule in coffee making is that when 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 guide, and more espresso brewing articles.