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We are gathered here today to honor the memory of Mr. Blonde. Whoa. Scrap that. Are dead espresso shots actually a thing?
Anyone who enjoys a rich and creamy espresso shot is likely familiar with the term “dead espresso.” It’s a phrase often tossed around in frantic debates by tattooed, bearded baristas standing behind a coffee bar when the espresso they’ve just pulled isn’t up to scratch.
But the idea of a dead espresso is highly controversial. Some coffee enthusiasts swear it happens, while others dismiss it as a myth.
In an ideal world, espresso should be consumed almost immediately after being pulled. If it’s left for longer than a few minutes, the shot begins to break down – the crema dissipates, and it’s deemed dead. Or is it?
In this article, I’ll take a closer look at what determines a dead espresso shot and whether the logic behind it is justified.
Essentially, a dead shot is when a freshly pulled espresso is left for longer than 60 seconds before being consumed. The taste difference between a fresh shot and one that’s 2 minutes old is noticeable. But to call the espresso dead? Well, that’s where the controversy begins.
Shots don’t die. They develop as the clock ticks. All types of brewed coffee will undergo some change in flavor as they cool; it’s not just espresso.
Some high-street coffee chains claim in their training that shots die after 10 seconds and shouldn’t be served. Instead, they should be disposed of. This notion is perplexing.
Since it takes roughly 24 seconds on average to pull a shot of espresso, the idea of it dying after just 10 seconds makes no sense. Not only would it cost the coffee chain a small fortune in wasted shots, but it’s also impractical when you have back-to-back orders piling up. To be frank, most customers wouldn’t even notice the difference.
Most “coffee people” I’ve spoken to believe the 10-second rule is folklore, likely told to new baristas in training to make them work faster.
Sorry, I just had to slip a Rocky quote in here somewhere.
Okay. So espresso shots do deteriorate and break down if left sitting for a while, but I wouldn’t say they die.
A textbook fresh espresso should be hot, with a syrupy texture and a bittersweet flavor. An espresso left sitting for longer than 2 to 3 minutes will lose most of these characteristics, and its flavor will change.
Is it still drinkable? Absolutely.
The espresso shot comprises three parts: the heart, the body, and the crema. The only part that matters in this discussion is the crema.
The crema is more aromatic and is made up of flavorful oils and fats from the coffee bean. It’s the result of high pressure and turbulence as the shot is being pulled in the espresso machine.
Essentially, the crema forms an insulating barrier that prevents oxygen from reaching the espresso underneath.
Espresso, like any other brewed coffee, is subject to oxidation.
Because the crema is made up of foam and bubbles, it will start to dissipate and pop as soon as the espresso shot has been served. There’s no getting around it; it’s going to happen. As the crema breaks down, oxygen starts mixing with the espresso, causing oxidation and adverse flavor changes.
It takes around 3 minutes for the crema to completely disperse and oxidation to start. So, it takes a while for the oxidation to have a profound effect on the taste of the espresso. If “dying” means the flavor of the shot is getting worse the longer it sits, then for a shot to die, it will take around 5 to 7 minutes.
Remember, espresso is meant to be prepared quickly and consumed fast.
This is where it gets subjective. We all have different taste preferences. Here’s my take on so-called “dead espresso shots” and their taste.
In the third wave coffee movement, brewing with single-origin coffee beans and letting the coffee cool slightly before drinking is recommended. This approach brings out the flavor and clarity from the coffee, which would otherwise be lost to the heat.
I find this true with methods like Chemex and other pour-over brew techniques. When it comes to espresso, the same rings true.
I don’t believe leaving your espresso shot for longer than the “recommended 10 seconds” makes much difference – over 3 minutes, yes, for sure. Would I discard an espresso that’s been sitting for 3 minutes? Probably not. Would it still be flavorful? Doubtful.
Personally, I prefer my espressos slightly cooler, especially when drinking bright single-origin coffees. At home, I skip preheating and typically pull my espresso into a room-temperature cup, letting it cool further. I find that a shot of espresso with high-quality beans almost always tastes better when slightly cool. Regular, medium-grade espresso blends, not so much.
I know it’s a lot to take in, especially if you’re just stepping into the world of coffee. Hopefully, if you’ve made it this far, you have a better understanding of what a dead espresso shot is and why it doesn’t have to be thrown away.
The 10-second rule is nonsense and shouldn’t be taken as science. It likely originated from a barista training school to instill some urgency in trainees.
Just remember, espresso does not die. Sure, once the bubbly crema starts to dissolve, the espresso underneath is in direct contact with the air, starting the oxidation process. But the espresso can still be enjoyed. Maybe not after 3 or 4 minutes, but it’s not so bad that it needs pouring down the sink.
If you’re starting out, focus more on the quality of your coffee beans, nailing the perfect grind, and aligning all other brewing variables before worrying about dead espresso.
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