James Hoffman: Stop Swirling your Espresso
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- Peppersass
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I don't see how this conclusion can be questioned by anyone who has done the comparison. Very obvious even for tasters who aren't gifted.
I've been stirring my espresso ever since James logged his famous "Crema is Rubbish" post ten years ago. I try to scoop the bottom layers up a few times and then stir vigorously. Sniff the aroma for a few seconds and taste. Yum.
I've been stirring my espresso ever since James logged his famous "Crema is Rubbish" post ten years ago. I try to scoop the bottom layers up a few times and then stir vigorously. Sniff the aroma for a few seconds and taste. Yum.
- mohninme
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I swirl. I Like to swirl. I have always swirled. I have to test this for myself:)Peppersass wrote:I don't see how this conclusion can be questioned by anyone who has done the comparison. Very obvious even for tasters who aren't gifted.
Michael
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Yep, +1000.Peppersass wrote:I don't see how this conclusion can be questioned by anyone who has done the comparison. Very obvious even for tasters who aren't gifted.
I've been stirring my espresso ever since James logged his famous "Crema is Rubbish" post ten years ago. I try to scoop the bottom layers up a few times and then stir vigorously. Sniff the aroma for a few seconds and taste. Yum.
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Another great video from James as usual. I like his humble approach and he doesn't give off that "this is right, you're doing it wrong' attitude.
Just did the stirring this morning. I can see the reason for this one, but I am not in fully. Don't mind doing it occasionally for a change though - just like the recommendation for scooping off crema before drinking. I do like the layered effect in my espresso, otherwise it'd be one monotonous beverage like concentrated pour over ( on the other hand, some people like that consistency - nothing's wrong with that!).
To address the swirl-spill issue, I have been pulling my shots into a bigger 'espresso' cup and swirl. 'Problem' solved! That being said, no doubt it's gratifying to watch that 1-2 oz 'perfect' espresso pilled into those cute tiny demistasses.
Just did the stirring this morning. I can see the reason for this one, but I am not in fully. Don't mind doing it occasionally for a change though - just like the recommendation for scooping off crema before drinking. I do like the layered effect in my espresso, otherwise it'd be one monotonous beverage like concentrated pour over ( on the other hand, some people like that consistency - nothing's wrong with that!).
To address the swirl-spill issue, I have been pulling my shots into a bigger 'espresso' cup and swirl. 'Problem' solved! That being said, no doubt it's gratifying to watch that 1-2 oz 'perfect' espresso pilled into those cute tiny demistasses.
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Sam, I think it depends on the espresso. When I pull SO light-medium tom medium Ethiopian, Panama, etc, I really feel the crema is almost mouth puckering.(YMMV). The stir really helps integrate the drink, which I happen to prefer. I think most of us...guilty as charged...have been seduced by all the espresso porn, gobs of crema, etc...not realizing that in many cases, incorporating that crema INTO the shot will enhance the overall richness/mouthfeel. I would perhaps wager that machine like LM 4 group beasts, Synchra, etc produce shots that may not require the same stir as us home lever users?
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+1samuellaw178 wrote:I do like the layered effect in my espresso
When I don't mix my espresso I usually drink it with three little sips. It is fulfilling to taste how the shot gets better with every sip. The last one is such a sweet nectar.
I do also sometimes stir my espressos but maybe 60% goes without it. Twirling has never even crossed my mind (although it's fine with red wine).
Quite often I just want to get that last bit out unmixed. It tastes so darn good!
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I think with a well shaped espresso bowl you would be able to swirl and achieve equal or better distribution. PS I love swirlling.
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im usually a milk drink guy, buy this is news to me, going to try this tomorrowIMAWriter wrote:Sam, I think it depends on the espresso. When I pull SO light-medium tom medium Ethiopian, Panama, etc, I really feel the crema is almost mouth puckering.(YMMV). The stir really helps integrate the drink, which I happen to prefer. I think most of us...guilty as charged...have been seduced by all the espresso porn, gobs of crema, etc...not realizing that in many cases, incorporating that crema INTO the shot will enhance the overall richness/mouthfeel. I would perhaps wager that machine like LM 4 group beasts, Synchra, etc produce shots that may not require the same stir as us home lever users?
- sweaner
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Counterclockwise swirl?mohninme wrote:I swirl. I Like to swirl. I have always swirled. I have to test this for myself:)
https://yarn.co/yarn-clip/5abd5162-1942 ... 0d875f423b
Scott
LMWDP #248
LMWDP #248