Tim proposed this poll in "Attack" in espresso tasting
and the subject has come up before, e.g., SCAA Barista Competition - USBC 2007
(excerpted below). I sometimes give the espresso a gentle swirl before sipping, but haven't tried the "PT's flip" Peter suggested. How about you?
timo888 wrote:An interesting thing to consider when noting the attack of an espresso is whether you stir your espresso with a spoon, or not. The brandy is pretty much uniform from top to bottom of the glass, whereas with unstirred espresso there can be quite distinct layers.
Do you stir your espresso?
HB wrote:Pete espresso preparation was unorthodox: The shots were drawn into shotglasses and transferred to white demitasses. He explained this would help mix the drink's heavy and lighter notes. Judges were asked to taste the delicious chocolaty body, floral acidity, and warm lingering spice.
another_jim wrote:"Swirl before drinking" was a popular instruction to judges this year; for the same reason apparently.
ThePete wrote:I would encourage everyone to try the "PT's flip" as we have been calling it. Pull a double shot, one straight into a demi and the other into a preheated shot glass and pour it into a second demi and try them side by side. Doing a blind tasting is even better. You might just be amazed that both shots, especially on that first sip, came from the same portafilter. On a final note, I don't feel that this is a step that should always be done especially at a cafe. As I said before, espresso is a layered drink and I find that part of the enjoyment is tasting the changing flavors as you drink it down.