Five Espresso Myths that REFUSE to Die

About this video

• Video Title: Five Espresso Myths that REFUSE to Die
• Channel: Clive Coffee
• Speakers: [None explicitly named in the transcript]
• Duration: 00:05:21

Overview

This video debunks common myths and misconceptions surrounding espresso preparation. The speaker addresses beliefs about shot expiration, the necessity of dark roasts, the role of high pressure, the significance of crema, and the required tamping force, offering scientific explanations and practical advice for making better espresso.

Key takeaways

• Myth 1: Espresso shots "die" quickly. Espresso shots do not significantly degrade in flavor within 30 seconds. Flavor changes take about 10-30 minutes to become noticeable.
• Myth 2: Espresso requires dark roasts. While darker roasts were historically common and are more forgiving for extraction, modern grinders allow for good espresso from any roast level.
• Myth 3: More pressure is always better for espresso. Excessive pressure can lead to uneven extraction and channeling. The ideal pressure is sufficient for proper extraction, not extreme.
• Myth 4: Crema indicates espresso quality. Crema primarily indicates the freshness of the beans. It does not guarantee good flavor, proper roasting, or a well-pulled shot, and can be undesirable in taste.
• Myth 5: Hard tamping is necessary. Significant force is not required to compact coffee grounds. A reasonable, level tamp is sufficient, and a calibrated tamper can ensure consistency.