This is a relatively old fashioned adage and like many adages is half true. The reason why people recommended not letting the espresso cool is that it really did taste bitter when it was cooler. But the reason why it tastes bitter is because you can taste the espresso much more clearly. In other words, if the beans are lower quality/over roasted or your grind or brewing temp was off, then the coffee will just taste bad and colder coffee just makes this more apparent. However these days higher quality coffee is much more readily available and if you brew the espresso properly, it will taste better when it's cooled because your pallette will be able to taste more of the flavor compounds in the coffee. The metal specifically was a technique made popular by a world barista champion who theorized that a lot of volatile flavors and aromas were lost in the initial brewing and by rapidly cooling it right as it came out of the espresso machine these flavors and aromas were able to remain in the espresso shot.
You should try a
Dragon fruit syrup latte
Doesn't the rapid cooling of the coffee make it bitter?
I thought I had heard it was the opposite
It's same as tea, heat is required to taste the bitterness so colder is better
Not really, it actually can make it taste better. It’s a whole trend on its own called extract chilling
This is a relatively old fashioned adage and like many adages is half true. The reason why people recommended not letting the espresso cool is that it really did taste bitter when it was cooler. But the reason why it tastes bitter is because you can taste the espresso much more clearly. In other words, if the beans are lower quality/over roasted or your grind or brewing temp was off, then the coffee will just taste bad and colder coffee just makes this more apparent. However these days higher quality coffee is much more readily available and if you brew the espresso properly, it will taste better when it's cooled because your pallette will be able to taste more of the flavor compounds in the coffee.
The metal specifically was a technique made popular by a world barista champion who theorized that a lot of volatile flavors and aromas were lost in the initial brewing and by rapidly cooling it right as it came out of the espresso machine these flavors and aromas were able to remain in the espresso shot.
Moja ulubiona kawa z karmelem i może być solony karel. Extra. Jesteś boski ❤😊. Cudowny głos. Życzę sobie żebyś mi zrobił taka kawkę pyszna 😊. ❤❤❤
Please donate me one of your brevilles🙏🙏 also great content been on the espresso side of CZcams lately
What is the spray for grinding?
Water to reduce static
Nah your like me tbh:)
💪
Pin and il subscribe😮
What a palaver... Perfect drink for a Nancy boy...