I steam and pull the shot at the same time, but usually I'll start the shot brewing, then start steaming a few seconds later also keeps the steam boiler from kicking in during the shot.
I end up with the shot sitting seconds when making a latte, just a couple seconds when making a capp, and usually not at all when making a macchiato. For me, because of steam power, it's dependent on the volume of milk. That's not good. What was going on in the meantime while it sat? I think, however, to say that the shot is bad within 10 seconds is a bit overboard. Certainly, the integrity of the crema and the temperature diminish with time, but it's still drinkable after 10 seconds.
It sounds more like Starbucks is simply pushing you to get the drinks made as fast as possible. Time is money. If I am wrong, then most of the espresso in barista competitions is bad.
Watch a video and count how many seconds pass from the introduction of milk. Shots sit while the other shots are being pulled. Shots sit while milk is being steamed. Shots sit. My point: time kills espresso, but it doesn't work that fast. Oxidation degrades the flavor of the espresso, making its flavor go flat and weak. Oxidation is a chemical reaction where oxygen molecules combine with carbon molecules over time. This is why we often seal leftover food in a plastic bag or Tupperware container.
This means that when you grind the beans up, the fresh part of the bean on the inside has its flavor protected for longer. That is why whole coffee beans take 4 to 6 months to expire. Unlike espresso grounds or beans, espresso shots go bad much faster. Some coffee connoisseurs believe that an espresso shot must be enjoyed within 5 minutes of pulling it.
After 5 minutes it will have cooled down too much and the flavor profile will have changed. We think that an espresso shot can be enjoyed within 15 minutes before it gets truly bad. After 15 minutes it has been exposed to the open air causing oxidation too long and has also cooled down to a tepid temperature. This will obviously cool the espresso down, but it will also reduce the rate of oxidation.
It will also preserve the flavor longer. We recommend putting a lid on your cup if you put it in the fridge. Then enjoy! One of the most common questions we get is how to make your coffee and espresso grounds last longer. Luckily there are actually many different ways to make your espresso and coffee grounds last longer.
This is probably the easiest way to make your espresso and coffee beans not expire as fast. When you grind the beans up, the flavor is unleashed and only exposed to the air for a very limited amount of time.
Granted it takes longer to grind your own beans, but we do believe this makes a big difference. It also requires you to get a coffee bean grinder we recommend getting a burr grinder , which also costs more. But you can usually make up the difference price by buying whole beans in bulk from Costco or other large format suppliers.
The opposite is actually true — whole beans are on average more expensive than grounds. You can check out our in-depth article for a detailed explanation, but the short answer is that whole beans are on average a higher quality product which costs more.
When thoroughly chilled, a soda tastes refreshing and sweet. But when it is served at room temperature, the soda turns into something grotesquely saccharine — almost a cavity in a cup. This is because our body is better at detecting flavors when they are close to body temperature. Items served piping hot or nearly frozen will be more difficult to taste in full.
This does not mean a steaming hot mug of coffee is a bad thing. It just means that when a coffee is at its hottest, a drinker will experience temperature and body more than flavor.
Top competitive baristas know this well. If you watched the last few United States Barista Competitions, you may have noticed most baristas instructing their judges to wait to consume their espressos. Or they will often ask their judges to thoroughly stir their espressos to bring the temperature down. They know that if they want their judges to perceive all of their individual flavor notes, it is better to let the espresso cool.
Your author competing at the Western Regionals. Photo courtesy of Sprudge. A great espresso will have more flavors as the coffee approaches body temperature. A bad espresso won't be able to hide behind its heat and body as it cools. Still, there is a threshold for flavor and time. As espresso sits, some important chemical reactions take place. All of the lovely oils and lipids that give coffee their rich body and long aftertaste will oxidize.
This results in funky, off flavors of rancid fats think musty or acrid.
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