Ideal espresso serving temperature - Page 2

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PIXIllate (original poster)
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#11: Post by PIXIllate (original poster) »

baldheadracing wrote:
What I did notice in comparison to notNeutrals was the temperature difference when I pull doubles.
I'd be interested in you drinking temperature for doubles if you have an instant read thermometer.

baldheadracing
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#12: Post by baldheadracing replying to PIXIllate »

Average over two double shots (15g, 1:2) into separate cups (all in Celsius):
62 just after cup pulled from machine
Swirl vigorously for three-four seconds, then take measurement
51 after swirling
Give the espresso a sniff or two, then take measurement.
46 just before first sip
42 just before second sip
37 just before third sip (all gone).

My thermometer is not a Thermapen, but a thermometer with a metal tip like a Thermapen.

I would normally drink a little faster - the last sip was a little lukewarm for me. I'd also usually use the same cup for the second double shot, and drink slower.
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PIXIllate (original poster)
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#13: Post by PIXIllate (original poster) »

baldheadracing wrote: 46 just before first sip
42 just before second sip
37 just before third sip (all gone).
I'm a two sip guy with normally 18/33g shots. Your a bit warmer than I am (43-38C) but not by much. There's definitely something to be said about cooling espresso.

NBA

#14: Post by NBA »


PIXIllate (original poster)
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#15: Post by PIXIllate (original poster) »

Nothing quite as dramatic as a Paragon brewer.

I believe WBC Gwilym Davies first hit upon the idea of letting your shot cool so you could taste more.

MatGreiner
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#16: Post by MatGreiner »

Me, too. I drink primarily espresso and usually let it cool before drinking in 2-3 sips. Hot-ish to warm... curious, I may Thermapen-it, but it's not consistent. The coffees I return to are the ones that still taste good when not hot. I look for coffees that are excellent at middle temperatures. In summer months I need espresso that is also good cold for iced americanos.

Back when I roasted for a shop (ancient history, I am not at all current with roasting) we cupped at several temps. The customer's last sip is likely to be cool, which is when their last impression occurs.
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