An espresso needs to be drunk practically immediately after making, after which it rapidly starts to degrade up until a point where it is undrinkable and considered dead. Is this real of incorrect?
Does espresso coffee "expires"? And what does a dead espresso even mean?
It looks like the dead espresso shot started within a coffee chain which need to stay unnamed, but they are renown for their under-average espresso shots. Throughout the training the new baristas are told that shots die after 10 seconds, so they require to use those shots in a coffee beverage, or serve it to the client within 10 seconds from puling. People took this and out of the context and the dead espresso shot misconception was born.
Based upon Dorian's post at - Coffee-Brewing-Methods.com What does it mean when espresso shots are dead?.
Espresso crema
Undoubtedly, perfectionists from the Italian tradition will argue that an espresso is optimal and should be taken in about 10 seconds after preparing. This time frame is a ludicrous and unrealistic, frequently resulting panic, coffee spillage and charred 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 as soon as the crema disappears from an espresso, the shot is dead.
Crema consists of no genuine taste in itself. The factor 'dead' espresso shots are connected to crema is that this layer of foam really acts as a quick protective barrier versus oxidation.Oxford languages describe oxidation as the chemical reaction of any compound 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 begins to stagnate quicker
The exact same holds true for coffee. When coffee comes into contact with air it starts to decay. The speed at which this happens is hugely accelerated when we heat and grind coffee. This is why 2 crucial active ingredients for a successful cup of coffee are recently roasted and newly ground beans.
It is generally advised, , that we take in a cup of coffee within 30 minutes of making. The factor being that, after this time, coffee is said to be stale. However 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 must stay unnamed, but they are renown for their under-average espresso shots. Individuals took this and out of the context and the dead espresso shot myth was born.
Conclusion
Crema is the layer of foam that usually 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 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 article, and more espresso coffee making content.