Coffee Myths - How Long Is An Espresso Shot Good For?

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An espresso must be consumed nearly instantly after brewing, after which it rapidly starts to depreciate 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 suggest?

It appears like the dead espresso shot started within a coffee chain which ought to stay unnamed, but they are renown for their under-average espresso shots. During the training the brand-new baristas are told that shots die after 10 seconds, so they need to utilize those shots in a coffee drink, or serve it to the client within 10 seconds from puling. People took this literally and out of the context and the dead espresso shot myth was born.

Based on an article from - interesting espresso facts.

Undoubtedly, purists from the Italian custom will argue that an espresso is maximum and should be drunk about ten seconds after brewing. This time frame is a outrageous and impractical, typically resulting panic, coffee spillage and burned mouths.

This is the time it takes for the crema to vanish from the top of a (generally) well made espresso.

Crema is the layer of foam that generally sits on top of an espresso that has actually simply been pulled. The common rule in coffee making is that once the crema disappears from an espresso, the shot is dead.

Crema consists of no genuine taste in itself. The factor 'dead' espresso shots are linked to crema is that this layer of foam actually functions as a quick protective barrier versus oxidation.Oxford languages describe oxidation as the chemical reaction of any compound with oxygen. Oxidation is why we cover 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 quicker

The same is real for coffee. When coffee comes into contact with air it begins to decay.

It is usually suggested, , that we drink a brewed cup of coffee within 30 minutes of preparing. 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?

It looks like the dead espresso shot started within a coffee chain which should remain unnamed, but they are renown for their under-average espresso shots. People took this literally and out of the context and the dead espresso shot misconception was born.

Conclusion

Crema is the layer of foam that typically sits on top of an espresso that has simply been pulled. The typical rule in coffee making is that once the crema vanishes 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?

https://en.wikipedia.org/wiki/?search=espresso