Today we will talk about a false myth concerning espresso and why it is necessary to use a spoon even for those who don't use sugar.
When we make an espresso, the first drops that come out of the spout are incredibly dense and settle at the bottom of the cup. As the extraction continues, the liquid will gradually become less dense. It is easy to understand that if we don't mix it, the first sip will be the last part of the extraction, which will have a lower body and sweetness. With each sip, it will improve until we reach the final part where we will find the fabulous acidic complex.
This is why it is important to stir the coffee beforehand so that every single sip is balanced and well-rounded.
We have seen many people swirl their espresso without a spoon, the problem is that this method does not work. Cups stirred with a spoon result in better TDS (in espresso, the strength should be between 8% and 12%) both in taste and from objective measurements made with a refractometer, with a higher strength nonetheless.
This swirling technique is a method used in wine to volatilize the aromatic complex, releasing the odorous substances that remain trapped inside the glass. The same does not happen with coffee and the classic espresso cup.
There is another way to mix without a spoon, but be careful, you might risk spilling the coffee out of the cup. Start a fast and strong swirl until the contents of the cup continue to move, then immediately turn forcefully in the opposite direction. This stops the flow, introduces turbulence, and reverses it. If repeated two or three times, a fairly good blend is achieved, but if all this can be avoided by adding a spoon, what's the point of not using it?
Thank you and enjoy your coffee!
