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Watched a guy at my local shop pull a shot straight into a cold cup and it clicked why my espresso always tasted flat
Stopped by a small roaster in Boise two weeks ago and the barista pulled my shot into a thick ceramic cup he'd preheated with hot water first. He said cold cups steal 10 to 15 degrees off the shot before it even hits your mouth, which kills the sweetness and makes everything taste sour. I went home, started warming my cups under the tap before pulling, and the same beans I'd written off as bad suddenly tasted like caramel instead of lemon peel. Been drinking coffee for 6 years and never once thought about the cup temp. Anyone else figure this out the hard way or am I late to the party?
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linda_butler2824d ago
I always figured cup temp was one of those things coffee snobs made up to sound smart, so I never bothered. Then last winter I grabbed a mug straight off the shelf and the shot went cold in like a minute, tasted straight up like sour lemon water. Next morning I filled the same mug with hot water while I ground the beans and the difference was night and day, way more chocolate and almost no bite. Now I keep a kettle going just for warming cups and my cheap beans even taste better.
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