(Also, as a footnote, Espresso shots die after 5-10 seconds; the crema just dissipates after then, making the shot taste acidic)
Espresso shots “dying” within 10 seconds is a myth, apparently started by Starbucks’ training funnily enough. The flavour of a shot definitely dies down as it gets cooler and the crema dissipates, but it’s a matter of minutes rather than seconds before a shot tastes bad.
Heck it takes more than 10 seconds to get the drink to the clients in every café I’ve worked in. If espresso dies after 10 seconds, I have never served a good espresso. I’ve also apparently never had good espresso at work, because I swear every damn time I pull a shot for myself a client comes right in before I can take a sip :P
Espresso shots “dying” within 10 seconds is a myth, apparently started by Starbucks’ training funnily enough. The flavour of a shot definitely dies down as it gets cooler and the crema dissipates, but it’s a matter of minutes rather than seconds before a shot tastes bad.
Heck it takes more than 10 seconds to get the drink to the clients in every café I’ve worked in. If espresso dies after 10 seconds, I have never served a good espresso. I’ve also apparently never had good espresso at work, because I swear every damn time I pull a shot for myself a client comes right in before I can take a sip :P
When I read that comment the first time, I misunderstood, and thought they were saying espresso was over-extracted after 10s, dead after 90.
I know starbucks isn’t amazing, but 90s extractions would be a whole other ballgame!