How hot should espresso be drunk?

[gilrain]

I am waiting for my just-purchased espresso machine to arrive, which means I am going nuts with pent-up energy and curiosity. Aside from having some shots with my brother, several years ago, my home machine will be my sole introduction to fine espresso. I live in a small town with no coffee shop...

Anyway, one of my concerns is temperature. I read recently that to taste to full flavor profile of a good espresso, you have to drink it hotter than most people would. This has me a little concerned, because in general I am amazed at how hot even average coffee drinkers drink their coffee... a sip of their coffee seems to burn my tongue, actually reducing my sensitivity to flavors.

I am concerned my mouth/tongue is more sensitive to heat, or something. At what temperature do you all drink your espresso? I'd like to use my electric kettle and thermometer to "practice," so to speak.

[cafeIKE]

What our tongue senses changes with temperature. That's why there is so much sugar in ice cream and neat Jack Daniel's is so unpalatable. Using the kettle and thermometer is a waste of time because as it is just a physical sensation.

Some people pre-heat their cups with boiling water to keep the espresso scalding, while other prefer just warmed.

Pull and drink espresso at the temperature you find most enjoyable.

[gilrain]

I understand that concept, and no doubt will eventually employ some compromise... but, in general, I don't subscribe to the "do what's most enjoyable" school of thought, when it comes to culinary issues. I would be without many of my now-much-loved pleasures, following that rule... wine, tea, scotch, and suchlike.

I want to train my palate to first discern, then appreciate, and then truly enjoy espresso. And so, if there's an ideal temperature for tasting the full profile of espresso, I want to know what it is and become accustomed.

[cafeIKE]

Since you mentioned malt, Islay, Lowland and Highland are all vastly different. Some like them all, some not. Some are better in the cool of winter, some better in summer. Then there are the difference in a particular locale. Laphroig 15 yr is nothing like a Caol Ila. They are made next door to one another, yet vastly different. If someone told me one was the 'ideal' I'd thank him for his concern and change the subject.

Espresso is just the same. There is no ideal. Some roasts prefer a cooler brew and warmer consumption and some the reverse. If you like your coffee cooler, gravitate to blends that are better cooler. Would you 'train' yourself to drink JD & Coke when The Glenlivet 18 and a splash of Highland Spring was on offer?

[gilrain]

That is a better point, certainly. You mistake my concern, though. I would obviously not say one distillery or region is better than another. However, I might, and many better than me have, suggest that a certain temperature is best when approaching a new scotch, to best appreciate its profile and put it on equal footing with others.

That is more what I am after, here. You say different blends and roasts are best enjoyed at different temperatures. Excellent! That is exactly what I'm after! To be more specific, then: at what temperature is Counter Culture's Toscano espresso blend sampled, at least as a beginning point? It's what I'll be starting with.

Also, keep in mind my own home brewing is going to be the entirety of my experience, until I can get some travel time in, next summer. I am trying to establish a baseline, rather than a law.

[HB]

It's not a concern of mine, but if I recall correctly, the recommended serving temperature for espresso is around 165F. My personal preference, when I'm feeling fussy, is to heat the lower 2/3rds of the espresso cup for a minute, leaving the rim just barely warm. As an aside, some barista competitors warm their cups to near the boiling point of water, so I've learned to sip carefully lest my lips lose all feeling for the next 15 minutes.

To my taste, extremely hot espresso "flattens" the flavor profile, for lack of a better term. But this comment is based on informal tasting; I have not attempted to determine an ideal serving temperature beyond "somewhere between 20 and 40 seconds after the pour completes."

[gilrain]

Thanks, Dan! I'll give that a try and see how it feels. Even if it's silly, I've got to kill time somehow until my HX arrives.

It's nice to know, at least, that if I wind up needing to drink it somewhat cooler than normal, nobody will frown too hard.

[another_jim]

I understand that concept, and no doubt will eventually employ some compromise... but, in general, I don't subscribe to the "do what's most enjoyable" school of thought, when it comes to culinary issues. I would be without many of my now-much-loved pleasures, following that rule... wine, tea, scotch, and suchlike.

Hallelujah!

As far as espresso temperature goes, it works similarly to brewed coffee. This means its effect will actually be more familiar to people who cup, where both the hot and cooling cup are rated, than people who just drink espresso, where the custom is to drink it as soon as possible.

The hotter the coffee, the more the mouthfeel and roasty flavors are accentuated. As the cup cools to room temperature, the fruity and acidic flavors will come to the fore, the bitter flavors will change from roasty caramels to more astringent tannins, and the mouthfeel will become much lighter.

In general, espresso is so concentrated that: 1) the flavors need to be buffered by the crema, and 2) the acidic and tannic flavors are overwhelming unless balanced by caramels and sugars. This is why the custom is to drink it hot and fast.

However, this is changing just a little. A lot of work is going into blends that use more expensive and more acidic beans by balancing them with coffees that are almost excessively sweet. Blends like this can benefit from a 30 second wait or a cooler cup.

[cannonfodder]

I find that I like different blends at different drinking temperatures. As others point out the flavor shifts as the cup cools. Some blends work better hot, I think the deeper more chocolate toned espressos are best on the warmer drinking temperature range and as the cup cools it tends to get a little astringent/bitter/ashy. At the same time, a high toned blend rich in fruity Africans works better at a cooler drinking temperature. The subtle notes and fruit develop and the pucker your face acidity twang is reduced. Once you get your gear, experiment. Pull a shot and sip it, pull another and let it sit for 40 seconds and sip, pull another and let it sit for 80 seconds and sip to see how the flavors shift. Pick which you prefer and enjoy.

For the record, I like Oban 14 year single malt most of the time, two small ice cubes in a shaker. Shake it vigorously and strain out the ice. I think it opens up the nose, adds just a little water and a tiny amount of chill, best enjoyed with a Opus X Fuente Fuente cigar.

[cafeIKE]

For the record, I like Oban 14 year single malt most of the time, two small ice cubes in a shaker. Shake it vigorously and strain out the ice. I think it opens up the nose, adds just a little water and a tiny amount of chill, best enjoyed with a Opus X Fuente Fuente cigar.

American's

[Marshall]

Aside from having some shots with my brother, several years ago, my home machine will be my sole introduction to fine espresso.

This is waaay too early to get anal about espresso issues. Your machine hasn't even arrived! There are lots of rituals to learn and then perfect before you can pour a good shot on a regular basis. THEN you can worry about your favorite serving temperature. Actually there is nothing to worry about at all. You think it's too hot? Wait a minute or two, and it will be cooler (and taste different).

[gilrain]

Is it ever too early to get obsessive about espresso?

I mean, okay, maybe so... it's just how I am with a new interest. And once I get my stuff, and can actually begin trying to apply all this information, my mental intensity will decrease to sane levels. It's just the waiting that gets to me.

[Joel_B]

Hehe, pretty funny. I can definitely appreciate your enthusiasm, if not a little envious.

I'm with marshall on this one. It's a little like not knowing how to ride a bike, ordering a mt bike, and wondering what would be the optimum dampening of the shocks If you're like a lot of us here, you'll spend several days and several pounds of coffee to get something worth drinking in the first place. Ultimately you'll determine how hot you want your espresso to be drunk.

For the record, I like Oban 14 year single malt most of the time...

Probably one of my favorite scotches.

[gilrain]

That sounds exactly like what I would doing, if the Expobar was actually a new Trek.

I actually did wind up testing my sipping abilities, yesterday, while drinking a cup of pu-erh tea. I can't sip enjoyably until the temperature drops to 140 F. You all have persuaded me to not be too concerned about that, though.

As far as scotch goes, I enjoy a wide variety of 'em. My desert island scotch, though, would probably be Lagavulin. Ardbeg is good, though, and not so overpriced. And gosh, on a desert island you might want less of the peat-and-seawater taste, so maybe Highland Park...

[Psyd]

Laphroig 15 yr is nothing like a Caol Ila. They are made next door to one another, yet vastly different.
Would you 'train' yourself to drink JD & Coke when The Glenlivet 18 and a splash of Highland Spring was on offer?

Note to self: > next time in CA, make time to hang in Woodland Hills for at least and afternoon <

I'm partial to the Macallan 18, but here it tastes more sugary and a bit less scotch-like. Cadenhead's Campbeltown Malt is probably my all-time fave, but I have no idea where to get it aside from the Royal Mile in Edinburgh... Kind of a trek even for good scotch...
I'm fond of espresso in really good, sweet rum, but I'm still afraid to combine scotch and espresso. I guess I may have something lying around that wouldn't be sacreligious to experiment with!

[cafeIKE]

Oban... Probably one of my favorite scotches.

Cutty Sark is 'scotch', Oban is malt whisky, albeit a pretty tame one. It's distilled in a tourist town for tourists. It and Cragganmore are my two least favorites of the "Classic Malts." Glenkinchie is a nice lowland and much better than Oban if you like to add a drop of water. Dalwhinnie is the most variable of the Classic's as it's the highest distillery in Scotland and the weather can be more extreme. When it's great, it's truly great. Lagavulin and Talisker are my two faves in the Classic's.

Recommendation for Oban drinkers : Scapa.
No ice. As they say in Glasgy, "Why d' y' wanna poot th' fire oot, laddie?"

[eastpresso]

What our tongue senses changes with temperature. That's why there is so much sugar in ice cream and neat Jack Daniel's is so unpalatable. Using the kettle and thermometer is a waste of time because as it is just a physical sensation.

Some people pre-heat their cups with boiling water to keep the espresso scalding, while other prefer just warmed.

Pull and drink espresso at the temperature you find most enjoyable.

I am with Ian on this one. Scalding you tongue because you are trying to drink the espresso at a 'recommended' temperature (a temperature someone determined based on their personal preference) will surely dampen your enthusiasm

Supposing for a minute there was ONE ideal temperature for drinking espresso - how would you measure it, determine it's the correct temperature AND drink it while it is still at the same exact temperature (short of sticking a Fluke in there and watching the display while you drink it)?

There are other factors that will most likely influence the taste of your espresso more than a subjective drinking temperature - just wait

[Psyd]

No ice. As they say in Glasgy, "Why d' y' wanna poot th' fire oot, laddie?"

The Old Gaffer I drank with in Glasgow agreed with me. Cask strength was not intended to be drunk without water. So did the distiller I met in Edinburgh. 'We don't mind hauling whisky around, but it seems a bit unthrifty to drag water over hill and dale, when there'll just be more water there 'nyway.'
I'll take my mine with water and ice, so it's at the strength that the distiller intended, and the temperature that I remember Glasgow to be! ; >

[Joel_B]

Cutty Sark is 'scotch', Oban is malt whisky, albeit a pretty tame one. It's distilled in a tourist town for tourists. It and Cragganmore are my two least favorites of the "Classic Malts." Glenkinchie is a nice lowland and much better than Oban if you like to add a drop of water. Dalwhinnie is the most variable of the Classic's as it's the highest distillery in Scotland and the weather can be more extreme. When it's great, it's truly great. Lagavulin and Talisker are my two faves in the Classic's.

Recommendation for Oban drinkers : Scapa.
No ice. As they say in Glasgy, "Why d' y' wanna poot th' fire oot, laddie?"

I stand corrected I haven't been into single malt whiskies in a while, but oban was always near the top for me. Looks like I've got a few recomendations here to get me back into it, thanks!

[WilsonHines]

If I could fit my head, I would let it drop straight into my mouth from the portafilter!

Seriously, I drink my espresso immediately after I stop the pump.