Save Our Shot! - Barista Exchange2024-03-28T10:40:33Zhttps://www.baristaexchange.com/forum/topics/save-our-shot?feed=yes&xn_auth=noHey when I get questions like…tag:www.baristaexchange.com,2011-12-05:1688216:Comment:13238802011-12-05T01:15:37.957ZCorvus Coffeehttps://www.baristaexchange.com/profile/CorvusCoffee
Hey when I get questions like this from my employees, or have the same type of questions myself, it's time to do a tasting! Find out how your own espresso reacts to air and/or milk. Taste each different espresso, with milk, without milk, at different times. I would start with a shot that has been sitting for 30 seconds, then a minute, then two. You get the idea; this is the only way to be able to communicate effectively with your customers and staff on the issue.
Hey when I get questions like this from my employees, or have the same type of questions myself, it's time to do a tasting! Find out how your own espresso reacts to air and/or milk. Taste each different espresso, with milk, without milk, at different times. I would start with a shot that has been sitting for 30 seconds, then a minute, then two. You get the idea; this is the only way to be able to communicate effectively with your customers and staff on the issue. Thanks for all the feedback e…tag:www.baristaexchange.com,2011-11-23:1688216:Comment:13206282011-11-23T04:20:42.068ZJessica Spackmanhttps://www.baristaexchange.com/profile/JessicaSpackman
<p>Thanks for all the feedback everyone! I myself feel like just pulling the shot and steaming the milk at the same time is the most effective way to produce one's best drink. I just was wondering if we were the only ones who had encountered these myths... you never know if there might be some truth to it! :)</p>
<p>Thanks for all the feedback everyone! I myself feel like just pulling the shot and steaming the milk at the same time is the most effective way to produce one's best drink. I just was wondering if we were the only ones who had encountered these myths... you never know if there might be some truth to it! :)</p> What do you think of these re…tag:www.baristaexchange.com,2011-11-17:1688216:Comment:13163122011-11-17T07:26:30.233ZDustin DeMershttps://www.baristaexchange.com/profile/DustinDeMers998
<p>What do you think of these responses Jessica?</p>
<p>What do you think of these responses Jessica?</p> Yes. Absolutely. This is im…tag:www.baristaexchange.com,2011-11-16:1688216:Comment:13165172011-11-16T15:43:46.922ZJason Haegerhttps://www.baristaexchange.com/profile/JasonHaeger
<p>Yes. Absolutely. This is implied by the name "espresso". <br></br> <br></br> <cite>James Tooill said:</cite></p>
<blockquote cite="http://www.baristaexchange.com/forum/topics/save-our-shot?commentId=1688216%3AComment%3A1316343&xg_source=msg_com_forum#1688216Comment1316343"><div><div class="xg_user_generated"><p>So, for lattes and capps, do we agree that it's still best practice to steam while the shot is pulling and pour into that just extracted shot? </p>
<p> </p>
<p>The espresso in a capp…</p>
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<p>Yes. Absolutely. This is implied by the name "espresso". <br/> <br/>
<cite>James Tooill said:</cite></p>
<blockquote cite="http://www.baristaexchange.com/forum/topics/save-our-shot?commentId=1688216%3AComment%3A1316343&xg_source=msg_com_forum#1688216Comment1316343"><div><div class="xg_user_generated"><p>So, for lattes and capps, do we agree that it's still best practice to steam while the shot is pulling and pour into that just extracted shot? </p>
<p> </p>
<p>The espresso in a capp certainly does change quite a bit and often for the better for some minutes after extraction. But it still seems like it'd be best to serve it at the beginning of it's lifespan. At least it seems (to me) faster to get drinks out that way than to wait until the espresso is done before starting on milk.</p>
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</blockquote> So, for lattes and capps, do…tag:www.baristaexchange.com,2011-11-16:1688216:Comment:13163432011-11-16T14:49:14.908ZJames Tooillhttps://www.baristaexchange.com/profile/JamesTooill
<p>So, for lattes and capps, do we agree that it's still best practice to steam while the shot is pulling and pour into that just extracted shot? </p>
<p> </p>
<p>The espresso in a capp certainly does change quite a bit and often for the better for some minutes after extraction. But it still seems like it'd be best to serve it at the beginning of it's lifespan. At least it seems (to me) faster to get drinks out that way than to wait until the espresso is done before starting on milk.</p>
<p>So, for lattes and capps, do we agree that it's still best practice to steam while the shot is pulling and pour into that just extracted shot? </p>
<p> </p>
<p>The espresso in a capp certainly does change quite a bit and often for the better for some minutes after extraction. But it still seems like it'd be best to serve it at the beginning of it's lifespan. At least it seems (to me) faster to get drinks out that way than to wait until the espresso is done before starting on milk.</p> {posted this reply on the wro…tag:www.baristaexchange.com,2011-11-15:1688216:Comment:13157882011-11-15T20:59:42.226ZKeith Eckerthttps://www.baristaexchange.com/profile/KeithE
<p>{posted this reply on the wrong thread originally...}</p>
<p>I had my conventions challenged years ago about this topic, and perhaps it runs a bit deeper than "an espresso shot goes bad after XX seconds," or whatever time parameter is specified. Long and short is the effect (affect?...I can hear my 7 grade English teacher's disdain for me now) the crema has on the aroma and balance of the shot. After many trials (for most blends I have tried) I prefer to stir in the crema and let it rest…</p>
<p>{posted this reply on the wrong thread originally...}</p>
<p>I had my conventions challenged years ago about this topic, and perhaps it runs a bit deeper than "an espresso shot goes bad after XX seconds," or whatever time parameter is specified. Long and short is the effect (affect?...I can hear my 7 grade English teacher's disdain for me now) the crema has on the aroma and balance of the shot. After many trials (for most blends I have tried) I prefer to stir in the crema and let it rest for a minute before drinking. Some really unpleasant shots that were sipped with a thick layer of crema on top became quite enjoyable and memorable after stirring. </p>
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<p>As I recommend to in most situations in the coffee/barista world (such as the recent debate on if floating shots on top of an americano was better), and in this case, make a few drinks allowing the espresso to rest for various amounts of time and then give them a taste. Does one stand out, does one fail, do angels descend and sing in chorus on another? It is all part of the fun.</p> I can just imagine the traini…tag:www.baristaexchange.com,2011-11-15:1688216:Comment:13158532011-11-15T11:34:55.159ZBradyhttps://www.baristaexchange.com/profile/Brady
<p>I can just imagine the training session where the trainer has the new baristas try a good shot vs one that has expired. Good support for the value of blind tasting :)<br></br> <br></br> <cite>Dustin DeMers said:</cite></p>
<blockquote cite="http://www.baristaexchange.com/forum/topics/save-our-shot?page=1&commentId=1688216%3AComment%3A1315744&x=1#1688216Comment1315839"><div><div class="xg_user_generated"><p>Good link Brady, i love that thread! I used to think espresso expired too, but I also…</p>
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<p>I can just imagine the training session where the trainer has the new baristas try a good shot vs one that has expired. Good support for the value of blind tasting :)<br/> <br/>
<cite>Dustin DeMers said:</cite></p>
<blockquote cite="http://www.baristaexchange.com/forum/topics/save-our-shot?page=1&commentId=1688216%3AComment%3A1315744&x=1#1688216Comment1315839"><div><div class="xg_user_generated"><p>Good link Brady, i love that thread! I used to think espresso expired too, but I also thought all espresso tasted like sh@#(probably because it did). So it was hard for distinguish between a shot that "went bad" and one that was fresh, and since i was a newb I trusted the people with more experience than me.</p>
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<p>Im thinking an "older" shot might even taste better in a milk drink, because the creama will have dissipated so it wont be the first thing you taste(generally theres a ring of creama around the rim of the cup).</p>
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<p>I might try this tomorrow for fun!</p>
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</blockquote> I thought this topic seemed f…tag:www.baristaexchange.com,2011-11-15:1688216:Comment:13157442011-11-15T04:33:36.145ZJason Haegerhttps://www.baristaexchange.com/profile/JasonHaeger
<p>I thought this topic seemed familiar. I chimed in on more than one occasion in the thread Brady linked. Consider this a +1 for that thread.</p>
<p>I thought this topic seemed familiar. I chimed in on more than one occasion in the thread Brady linked. Consider this a +1 for that thread.</p> Good link Brady, i love that…tag:www.baristaexchange.com,2011-11-15:1688216:Comment:13158392011-11-15T03:51:25.574ZDustin DeMershttps://www.baristaexchange.com/profile/DustinDeMers998
<p>Good link Brady, i love that thread! I used to think espresso expired too, but I also thought all espresso tasted like sh@#(probably because it did). So it was hard for distinguish between a shot that "went bad" and one that was fresh, and since i was a newb I trusted the people with more experience than me.</p>
<p> </p>
<p>Im thinking an "older" shot might even taste better in a milk drink, because the creama will have dissipated so it wont be the first thing you taste(generally theres a…</p>
<p>Good link Brady, i love that thread! I used to think espresso expired too, but I also thought all espresso tasted like sh@#(probably because it did). So it was hard for distinguish between a shot that "went bad" and one that was fresh, and since i was a newb I trusted the people with more experience than me.</p>
<p> </p>
<p>Im thinking an "older" shot might even taste better in a milk drink, because the creama will have dissipated so it wont be the first thing you taste(generally theres a ring of creama around the rim of the cup).</p>
<p> </p>
<p>I might try this tomorrow for fun!</p>
<p> </p> Read this.tag:www.baristaexchange.com,2011-11-15:1688216:Comment:13160222011-11-15T00:20:46.140ZBradyhttps://www.baristaexchange.com/profile/Brady
<p>Read <a href="http://www.baristaexchange.com/forum/topics/expired-espresso?commentId=1688216%3AComment%3A723446" target="_blank">this</a>.</p>
<p>Read <a href="http://www.baristaexchange.com/forum/topics/expired-espresso?commentId=1688216%3AComment%3A723446" target="_blank">this</a>.</p>