Espresso Doesn't Die

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Espresso doesn't die... In my opinion. But what do you think? Have you ever been taught this or have you encountered this phrase?
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[@PatrickJoannisse]

The irony that Starbucks, a company known for serving coffee with questionable roast level and opaque freshness would train their baristas that a shot can die in seconds is hilarious.

[@josiek7589]

exactly. i work at starbucks and don't drink the coffee there. it's not god awful, but it's not good either. coldbrew is good though.

[@grumbeard]

@@josiek7589 Amen. How doese Starbucks steep its cold brew?

[@amatanata]

@@josiek7589 how is working at Starbucks like? I want to work as a barista and there’s a private coffee shop near me but there’s also a Starbucks and I want to make sure I go to the right place that actually has their customers treated right. I’ve heard horror stories from Starbucks about 3 people working a line that’s around the building.

[@bearwebb6702]

@@grumbeardWe have a machine designed specifically for Starbucks that makes it a lot easier than it used to be. We coarse grind 5lbs of coffee beans, then put it into a filter in the machine. Then pour 14 liters of filtered water & press a button. After 20 hours, the cold brew is dispensed into containers automatically. Its then put into pitchers

[@ashtonshelton8584]

@@amatanata I work at a Starbucks in Austin, Texas. It can be great and horrible. It’s basically like any other part time job, except you get benefits like insurance and access to free school with Arizona State. I hope this helps!

[@johncoleman1930]

Just saw this posted, and all I have to say is: you're so brave for posting this Morgan! Thank you for dispelling this myth, I learned about this myth when I worked at Starbucks, and I think it was mainly said as a way for us to stay productive

[@pimacanyon6208]

"I think it was mainly said as a way for us to stay productive" bingo!

[@snoopyflick9519]

I don't think just productivity, but stop batch brewing espresso Some stores would brew a ton of espresso and just pour them into drinks when orders came, along with other bad practices like batch steaming milk then REHEATING IT

[@cadenharmsen8845]

I heard it was 30 seconds I work at a caribou

[@freshrockpapa-e7799]

I don't see what's brave about this... anyone that has drank coffee ever will know that you simply can't enjoy it 10 seconds after it's brewed

[@Klingenschmied]

Sorry but you have the wrong understanding of "being brave".

[@ParaDiceYall]

This HAS to be a Starbucks manual. I worked for Starbucks like 8 years ago and they DEFINITELY instilled this idea of a dead espresso shot to the point where you’d be reprimanded if milk didn’t hit the espresso within 10 seconds for any drink requiring it

[@EJtheArtist]

not sure about that. read two comments below this.

[@merP.-YT]

starbucks does preach dead shots tho iirc it's 30 seconds.

[@logananderson929]

I work at a different coffee shop. Our rule is 15 seconds

[@deando7081]

Agree, when I heard Morgan say something like that, the only company that has this manual is Starbucks.

[@scootertron8332]

I confirm.

[@geolex4560]

when i worked at starbucks, if i didn't IMMEDIATELY mix my espresso shots with milk or syrup, my SM would dump the shot and say something like "your espresso died, try again" 😭 worst job i've ever had lmao, coincidently, the worst coffee i've ever had too

[@MrJonthebassist]

100% agreed. Starbucks, however, was a great place to train for a real cafe!

[@dtlmkable]

Costa is even worse to me

[@budgetbarista]

Wow that’s so mean! So sorry you had that experience there.

[@allanjmcpherson]

If their goal was to make you more efficient, it sounds like their strategy failed miserably. But I guess that's what happens when they try to manipulate you instead of just telling you what they actually want. Sorry you had to go through that. It sounds incredibly frustrating.

[@woodrobin]

I think that's very much the opposite of coincidental. They emphasize everything that's about shoving product over the counter and out the door, and nothing that's about making a quality cup of coffee, shot of espresso, or experience of consuming either.

[@vcorkleth]

Espresso is not dead... espresso is life!

[@cratew2142]

Yes please 🐱

[@tobycummings1568]

Danny Rojas

[@javierchamorro8988]

Espresso is love!

[@deadmanshand89]

That’s an incredible Mystery Men reference right there.

[@zaelarose4639]

It's made from dead plant matter, so technically dead (but very good tasting)

[@meddlin]

This makes total sense. I've always wondered why "the shot is gonna die", but put it in a latte and suddenly it's all good for 10+ minutes.

[@woodrobin]

Everyone knows magic cow-titty juice has preservative powers. That's why you can leave milk out on the counter all day and it just gets a little stale, but coffee will grow bacteria that could make you sick if you do that . . . oh, wait, that's the complete opposite of how those react, isn't it? :-D

[@RaccKing21]

If espresso "dies" in 10 or 15 seconds, that would mean that the chemicals inside coffee are SO FREAKING VOLATILE, that not many chemicals could really rival them. Even in spices, you should preferably grind them fresh, but ground spices will last for quite a while if sealed up. Also, if the chemicals are reacting with each other, again, those chemicals inside the coffee would have to be extremely reactive for that to happen. In the end, I'd guess that espresso would change after like, 5 or 10 minutes or something. Another thing, IF those chemicals were that volatile, why would adding milk or syrup stop that? What, milk would fix them in place or something? Be an inhibitor of those reactions? This whole line of "reasoning" makes zero sense if you think about it from a basic chemistry or physics perspective. Morgan is also correct about the temperature part. Our mouths can sense the most tastes and aromas at body temperature (around 36.5 degrees, no idea how much that is in freedom units). This is why crappy beer is served ice cold - it masks flavor and makes it more palatable. This is also a reason why people think beer tastes like crap at room temperature. In actuality, a good beer will be great at room temp (I sometimes drink them at room temp). This is also the reason why folks drink hard liquor on the rocks or chilled - it masks flavor they dislike and makes it more palatable to them. TLDR - espresso won't die in 10 seconds unless it's full of francium (even francium 221's half-life is 4.8 minutes, and that's the most unstable element we have found so far) or something, and you taste more flavor the closer the drink or food is to your body's temperature.

[@sara.gem.n.L]

Excellent comment. Plus, "freedom units." As an Aussie, this is gold 🤣

[@jennifermarchlewski1607]

If the chemicals in espresso are so volatile, I would expect a large explosion once the milk hit the espresso. Similar to a piece of calcium being dropped into a glass of water. 💣 💣 💥💥💥

[@SPDcru]

This was super interesting to read! I don't know much about the science of taste but now I want to dive deeper

[@martinbarabe4643]

Totally with you on this. Especially the beer part with sub zero colour changing mountains… i love my specialty/microbrewery, my scotch and my coffee at temperatures in which i can enjoy the full flavour.

[@wacksr]

worked at starbucks 5-6 years ago and i had a regular who would sit and watch me make her drink and force me to remake it if the shots sat for more than FIVE seconds (wouldn’t even give me the full 10). she got a venti iced caramel macchiato with extra extra caramel and breve. even if shots could die that quickly, there is no way in hell you can taste whether or not your shots were “dead” with that amount of milk and caramel lmao thank you for making this video

[@UTR1]

Audibly laughing as I read this. What a nutjob

[@katien3022]

I would have just said no. Lol that’s so unreasonable! She can go somewhere else, but how about she taste it first and if it bothers her then try another Starbucks or cafe. That’s so pretentious. Wow

[@huckthatdish]

Also how the hell does mixing in all that caramel and milk magically save it from dying? Like it doesn’t make sense

[@disgustangy4901]

wow she sounds vile

[@Styrac]

Morgan really out here with the "maybe you just suck at it" response, lmao

[@stuffnuns]

In my home hand-pulled machine experience, espresso is fine for a couple minutes, at least. . . Now, if it’s 20 or 30 Minutes later, there is degrading of the coffee. First, by then, it’s probably cold. Second, the oils and acids will deteriorate somewhat over 20 minutes or so, but not NOT 20 seconds.

[@haileynbrooks]

As a beginner home “barista,” I found this video SO informative. I have searched the internet for tutorials on lattes (my preferred bev) and almost all of them referred to espresso not being usable after 10 seconds. SUPER overwhelming for someone like me, who basically fumbles around a cheap espresso machine. So happy I discovered your channel (I also love James Hoffman!) because I find your videos so entertaining and useful :-)

[@jackwilson4284]

Love the sneaky cameos from your cat - reflected in microwave and wandering around in the background

[@jamiepfeil6753]

Coming home from work, pulling espresso shots all day and now getting to enjoy Morgan talk about espresso shots. That’s a perfect Wednesday in my book!

[@investor.z]

Sounds like a terrible existence tbh.

[@andromydous]

With high customer traffic, I completely understand the need to have a fast, efficient, flow. However, for a company, like BuckStars, to distribute misinformation in their training, indicates one of two things: 1) the willingness to lie to their employees to achieve a goal or 2) a deep ignorance in a field that is a major component of their business. No matter which one is true, both are very disappointing. People, also, shouldn't put 100% stock in everything a major entity (whether it's a business, celebrity, or online personality) says.

[@Moh4a4d]

From what I heard, since espresso shots develop over time, their flavor comes out more the more you let them wait, but StarBucks' coffee is hot garbage, so letting the shots develop makes them worse.

[@Flutterbutt225]

it's a consistency thing. if you teach baristas that their shots are fine no matter how long you let them sit, some baristas will pour a shot immediately and others will do just that: let them sit. what happens then is you get one drink that tastes one way at one store and an identical drink that tastes different at another store. Starbucks instills consistency in all their chains to prevent varying flavors from location to location. it's why they have such strict standard recipes for all their drinks

[@andromydous]

@@Flutterbutt225 I disagree. As Morgan pointed out, there isn't that much difference in taste. They can still train their baristas to do it within a set time limit. As long as the company isn't breaking any laws, or doing something unethical, it's the company's job to set the rules and standards and the employee's job to abide by it. The company doesn't need to explain anything to them. Besides, the only explanation that the employee should know is that the standards are for quicker, and efficient flow of service, or that it's for the safety of the employees and customers. There's no reason to lie about that reason.

[@spoitras]

They're mixing it with syrup and about half a cow anyway, so you can't expect them to use a craft approach. They sell cake and hot beverages, not top level coffee.

[@KlearlyIMme]

I mean considering that they bastardized the macchiato I’m not surprised

[@Grotomode]

This myth has Starbucks written all over it! I distinctly remember being taught this while I was being trained there, and initially I bought it! :D Starbucks tries way too hard to appear as a company-connoisseur of coffee, to the point where they make up rules, "facts" etc.

[@xllvr]

That’s kind of funny saying that Starbucks tries to be a connoisseur because I’ve never seen them as anything more than dessert with coffee in it

[@Grotomode]

@@xllvr Yeah pretty much... Starbucks even has a special training program for baristas to become "Coffee Masters" lol

[@darknessblades]

I hate starbucks coffee, its 1 overpriced 2 needs syrup to taste good 3 inconsistent quality 4 inconsistent strength of espresso's 5 weird roast levels. [2 same type beans each looking differently roasted] 6 Not worth the money 7 even the cheapest house brand beans are better quality and more consistent quality 8 does not hold up to real Italian coffee

[@Grotomode]

@@darknessblades Agree 💯 except for the last part... One does not have to go to Italy or choose an Italian blend to taste really exceptional coffee.

[@radicalrobynette7138]

Thank you for making this video! I worked at [MERMAID COMPANY], the people who created this lie. Their coffee is disgusting and it awful to work for. But yeah I never bought this lie. Because I always thought logically, "What about the people who have drank espresso on it's own for decades? Surely they're not burning their mouths with fresh lava temperature espresso.". Sure enough the logic checks out lol.

[@davidpatrik4142]

thumbs up. i'm glad it was mentioned that temperature masks taste . i think this is a big part of the reason for the starbucks thing. if you let THAT coffee cool, it will taste worse. its the same thing with bad beer, it has to be super cold to be enjoyable. what i mean by 'that coffee' is that is it's a lower grade of coffee (so over ripe/under ripe cherries from diff farms etc, probably with defects) that has been over roasted to make it uniform all year round in huge volume across the world. about crema...if it dissipates completely, the drink will taste a little less strong which could be a problem in some situations. crema has a bitter carbon-y taste, that many people especially older generations are used to as it's kind of like generic coffee taste. for some customers if you make a flat white or something and the crema is gone it won't taste strong enough for them

[@MCDreng]

Starbucks AFAIK buys good beans but their roast profile doesn't let it shine.

[@brayson6889]

I thought the timer was two hours not two minutes and thought “wow that holds up pretty good for a long time” 😅🤣

[@tommihommi1]

I usually drink my shots like 5-10 minutes later, once they've reached drinking temperature. I want to actually taste what I made instead of burning my tongue.

[@fluffycritter]

Yeah, definitely. Drinking the shot right away means you lose out on all of the amazing complexity of the espresso flavor.

[@mattfitzwater3475]

This is the way to do it. But. Personally, I like tasting the changes in the flavor as it cools.

[@Sbeatly]

@@fluffycritter and you'll miss in any flavors during a week until your tounge heals

[@hasufinheltain1390]

Bear in mind there are still people who argue that the optimal SERVING temperature of coffee is 195°F (90°C) - which is hot enough to cause instantaneous 3rd degree burns. Strangely enough, no one has ever volunteered to TEST their assertion about that temperature...

[@fluffycritter]

Yeah, and meanwhile we have Animal Crossing insisting that 176°F is the optimal serving temperature and if you let it cool for even 30 seconds it gives you grief about drinking it "lukewarm."

[@TheGPFilmMaker]

The...pink...espresso...machine!!! It's fantastic!!! Great video as always and the pink espresso machine made my day!

[@jonbonetti]

Great video! Sounds synonymous with letting wine “breathe” before drinking. More gases are released, allowing the true nature of the notes to settle.

[@janiceandthomas]

Thank you for this! Because of this myth, I was always confused when ppl would talk about Italians etc drinking espresso shots and I'd wonder how they sit and sip on it and if it doesn't "die" during the time they're drinking it.

[@Molly_Bakes]

When I was working at Peet's coffee, we also learned about the whole idea of espresso shots dying. Since I was a shift lead there, I remember even pouring out several shots that had "sat too long" because I was supposed to do "quality control" on how our baristas ran their bars. I always felt guilty about that, and it feels bad that it was never necessary. I feel betrayed and like an asshole 😭

[@EJtheArtist]

Yup. Did that.

[@randomjen]

The betrayal is understandable but you def weren’t being an asshole! You were going off what you thought was correct!

[@cadenharmsen8845]

What are your pronouns molls

[@EvanAristyaYudha]

You betrayed yourself as a QoC if you didn't taste those shots before throwing them out. You could've helped amend the SoP.

[@WILDWILLXD]

Your name matches the role, but all is forgiven so lettuce spray xD

[@clement9782]

Morgan, you're radiating positive yet slightly chaotic energy, good vibes and I think you're smart ! I'm sure you would be so cool to hang out with :D

[@JamieMPhoto]

Just finally got into home espresso after years of curiosity, and this has been such a great channel. I'm glad this makes me feel more validated about wanting my drinks to cool off a bit before I taste them. 1) My tongue burns super easily and it hurts in the middle of the night days later at times and 2) I always think the flavor is way better when I can actually ... taste it.

[@supervegito5104]

Kudos to you for talking about this issue Morgan! MDC videos are always informative and great to watch!

[@Arisusa4]

I've no doubt this is a myth starting from Starbucks, as I'm an 8 year now employee and have urged baristas I've trained to not let them "die". It was never made clear why, and from expanding my coffee knowledge from outside sources I could only assume that the crema would eventually go flat. So I've told my coworkers this, as I have seen the crema dissipate fairly quickly before. Seeing this video now makes me wonder if that just indicates the shots I've seen "die" were pulled out of calibration or it could be a result of our particular espresso machines. Considering they're designed to pull shots very fast, I wouldn't be surprised if that effects it somehow. Either way seeing this video now has subdued the panicked rush to "save my shots" if I stepped away too long while queueing my shots. Sometimes we have to juggle a lot and that "espresso dies" myth certainly instills a lot of panic in us poor baristas with this company lol.

[@teh-maxh]

This sounds like someone drank their espresso too early, got burned, and then needed a justification for burning their tongue. "No no, it's totally better that way!"

[@paulakidd9532]

I too learned that several years ago in training from SB. Honestly that is about how long it takes for the crema to dissipate from shots pulled from their machine. But I have dispelled that to many of my barista coworkers. But your synopsis of why we are taught that is brilliant! Heck, I've been known to drink it hours later after I get off work, lol

[@rxcmxrt]

And crema is only a visible indicator of adequate brew pressure and nonzero levels of dissolved CO2 in the coffee (in short). The fresher beans are the more CO2 will be in them, and the longer the crema will sit around.

[@michaelarighi5268]

Thanks, Morgan. I think you've helped resolve my questions on this. I've heard the theory of "dead shots," but haven't been able to reconcile it with my experience. I've been brewing espresso for myself (and sometimes others) in one form or another for better than 50 years. I've had everything from a Moka pot to a Vesuviana and an Atomic (the latter for ~30 years). Last few years, I've been using a Saeco Aroma or a La Pavoni Europiccola. As any of these that would steam milk (the first two couldn't) were single-boiler machines, there was always a lag between the milk being ready and the espresso being ready. NEVER did I observe a diminution of drink quality, even if I had to do something else after the shot had run (like rinsing a milk pitcher). And, in line with your comment about the temperature being TOO hot after 10 seconds, I've also found that. I tried tasting my shot about 1/2 hour ago from the Saeco to compare it with my shot yesterday from the La Pavoni (same coffee/grinder/etc for both) and it was so hot I had to wait to not scald myself. (FWIW, the Saeco shot had better body and richness with more nuance. The La Pavoni is more of a "challenge" to manage all the variables). As to the temperature, does anyone remember the great controversy over the lady who sued McDonald's for "too hot" coffee? That was only, IIRC, ~175 F, stipulated in the McD's training manual. So, a straight espresso shot, right from the machine, accidentally dumped on the customer could be a lawsuit-in-waiting. And that's usually my drink of choice at Starbuck's (hey, believe me. Driving through rural Idaho, you're grateful if you can find a Starbuck's!).

[@FriggyEsq]

I know this is an old comment, and I'm responding to a far less relevant part of said comment, but I wanted to touch on the McDonald's lawsuit for anyone reading who was curious. Liebeck V McDs was highly publicized in a deceptively framed way - coffee at McDs at the time was to be hotter than 180, and up to 190 - which is where they suspect the coffee that day was when it burned her. She only sought $20k for her medical bills and wages her family lost over her care, and McDs counter offered $800. The media circus after the fact and the much higher numbers discussed ended up being because of the initial fight over her requested $20k and McDs carefully and excessively promoted the idea that it was a useless, frivolous lawsuit at the time and in the near 20 years since the incident, the late Mrs Liebeck has (by their design) come to represent a strawman of an ignorant consumer. It was an unfortunate case, and one I try to think about often when I hear about consumer vs business battles in court.

[@douglaswarden618]

Great Job on this! Totally enjoyed the full explanation and elaboration on temperatures and flavor enjoyment.

[@cassiewilliams7654]

off topic: seeing your kitty's tail swishing in the microwave reflection (around the 1:00 mark) made me so happy :)

[@krisreid3399]

As someone who worked at Starbucks for 8 years, I can confirm that is the training manual. When training in espresso, you would actually watch the crema, body, and heart kind of meld together! The taste was more bitter after a lil wait but I completely stand with Morgan, it's silly and espresso is good 10 seconds in or 1 minute after.

[@chantellemartin7568]

Oh my god that’s the cutest coloured machine I’ve ever seen 😍 Great video as always, also, you’re so pretty and so well spoken, really enjoy watching your videos and learning so much more about coffee ☕️

[@corvigae]

When I worked at Starbucks part of my training was literally to drink one fresh shot and then drink one "dead" shot and it was obvious that the "dead" shot tasted WAY worse...but after working at another cafe and also making my own espresso at home (even with a VERY cheap machine), I know for certain it's just because Starbucks' espresso is kinda garbage lmao (No shade to people who enjoy it tho, I also like their tasty specialty drinks! Just...usually ones with so much flavor in them that you can hardly taste the epsresso, lol)

[@nelldrik]

I've worked as a barista for multiple chains that taught this, but at least at my locations, we all knew it was based on getting drinks out as fast as possible and with as consistent a taste as possible. I mean, as soon as you sell someone a plain shot (or even a con panna/machiatto) you can connect the dots.

[@rlwalker2]

Bless you my child. Loved this. The nay-sayers who comment, "Let it sit for a couple of days" are comparing apples and oranges. You know it; we know it; they know it ... yet the BS comes out anyway. Just keep producing the facts. This was a good one.

[@andrewzach1921]

A bonus video is a treat and the fact it was a fun and informative video just makes it better.

[@13ellamy]

I work as a barista in a chain (not as big as starbucks) and we’re told that the espresso “dies” after 30 seconds. it’s not quite as quick or as stressful as the only 10 seconds at starbucks, but knowing that i can relax a bit about the quickness of getting shots into drinks (within reason) is definitely nice, and it was something i was wondering about while watching your other videos as well!

[@yulq]

I watch your videos with my little daughter and we are really enjoying.

[@AluminiumPanda6]

Great video! I've always wondered about this theory. I've tried shots RIGHT after pulling, and could barely distinguish flavors, and tried shots after cooling a bit and noticed a lot more of the nuance. Glad you gave my theory some credibility! 5:23 Also, cat-bomb in the bottom left corner. Thank me later.

[@cassiacries]

love the Silvia make over 💕

[@plumberscrack5283]

Hey Morgan, I’m a new subscriber, just came across your content. I myself am a black coffee drinker, nothing fancy. That being said I really have enjoyed the vids I have watched and am looking forward to watching more. You present information very well and seems like your having fun. 👍🏻

[@missusgumby]

For those not familiar with the Fahrenheit scale, 145 degrees F ( at 8:06 ) = 63 degrees C. 🌡

[@ToroMateo]

Yess!! Love that you're debunking myths!!

[@ReNeyer]

So, the huge seattle based coffee chain is to blame for this myth? No wonder that shit is such a hilarious claim about Standard Operating Procedure and how to "Quality Control" in order to put more pressure on the low paid staff so someone can make more money off of their work.

[@budgetbarista]

I worked for Starbucks for 8 years and this is 100% what they taught. You are so right in thinking it has to do with efficiency. I’m so glad you explained this because I believed this myth until now! Love your videos!

[@samhendy8986]

THANK YOU FOR THIS!!! As a roaster who has explained to dozens of our baristas over the years about the "life" of an espresso shot and trying to dispel the myth that espresso will die within 30 seconds (not to mention trying to not overwhelm them with the science of our espresso roast and why the crema is why it is because of the gases, etc.) it's nice to see this video from you so I can send this video to them 😊 You explain it a lot better than I do, so this video will be their new training manual

[@Joe-cr6gt]

Congrats, you were lucky to be able to switch your Pro with the new and improved X, I really hope Rancilio will offer an update option for all their Pro users too

[@linyongzheng]

Every time you say "an espresso shot has died", somewhere a random barista abruptly quits.

[@ArianaorRJ]

Not only Starbucks; I worked at a local coffee shop in a small town last summer and it was ingrained in our membrane that we had 10 seconds to pour the espresso into the drink. Crazy!

[@cassiacries]

totally. excellent debunking! early 3rd wave trends were up dosing and ristretto. shots were often badly extracted, maintaining the crema/texture/mouth feel were everything.

[@VladimirPlavac]

Well, I have to say that it's so nice to see a channel around coffee with someone who understands that people have different tastes and is not a snob about coffee. And I agree 100% with everything in this video, I sometimes brew coffee with a super automatic delonghi machine when I'm in a rush or doing something and totally forget about it for 10 or 15 minutes (sometimes more), I can understand some people will actually throw it away (and I used to...) because it is indeed different, cold and unusual but as weird as it may seem I do manage to still enjoy it, it's a totally different experience but I like it from time to time... And, most of the time, I do let my espresso shot sit for a few minutes before drinking it. The scorching hot just brewed coffee will mask all the flavours in your coffee while letting it sit and cool down a bit will reveal all the notes you're supposed to taste. I'm so tired of purists who say you can't enjoy coffee if it's not brewed within the perfect parameters with the perfect machine etc, that's why I don't spend time on forums, so many obnoxious people in the coffee world that will judge you because you use a pressurised basket, a superautomatic or even a nespresso machine... SO all this to say : thank you for being a nice person :)

[@oblongmana]

Great video! That's such a baffling thing to hear in a training manual. Maybe we're spoiled here in AU/NZ, but ordering a long black or espresso - I'd never expect it to hit my table, let alone my mouth in 10 seconds. The main difference I've found between home espresso that I'm basically pulling straight into my mouth, and cafe espresso that probably takes 30-120 seconds before it reaches my taste buds - is that the cafe espresso is more consistently good!

[@jessecollier2628]

Former unmentionable business employee, the way that the unmentionable place works is interesting. A lot of the machines they use are automated. I've tried so so many shots now at this point in my life, and those shots taste miserably awful after the time frame mentioned in the manual. Whether that can be considered dead or not is up to each individual. However, the shots are very rancid after 10 seconds....

[@kevinm.8682]

Thank you! I'm so glad you dispelled this "old Barista's tale". Unless someone wants a scalding shot to knock back, it's perfectly fine to let it sit for a bit.

[@XInfinity2024]

Good video. I unknowingly was given old coffee that had a thick crema layer but was terrible. I have had some fresh coffee that I did a pull of and it had a better taste and around the same crema thickness. Another thing I have learned from drinking a lot of coffee is that not only does more flavors come out once it has cooled down a bit but you also aren't going to notice a huge flavor difference once you mix it with a lot of steamed milk and other flavors. A little bit of cream and or sugar can bring some of the flavors out more imo.

[@DanaBonn]

Wow, great video. Your best so far for me!

[@chocotiger]

Morgan drinks coffee on a Wednesday? What a pleasant surprise :)

[@8draco8]

Yes, in fact Morgan drinks coffee everyday, just not on YT

[@alexvpaq]

My workflow with my flair actually includes cleaning the rest of the machine ( about a minute or two) to let the shot rest. It cools down a bit and the crema also diffuses a bit too. ( Crema tends to be bitter from my own observation) So I stir it and drink it then and usually it is very nice!

[@aleid1996]

I work at [Company that shall not be named] as a barista, and yes hearing that a shot could die in their philosophy surprised me and the first time I'd ever heard of it.

[@jeanpowell981]

Thanks for the very informative video Morgan. I received a Barista Express as a gift last month. My husband and I drink Americanos but we will experiment with expressos using various flavored coffees. So I noticed you sip your expresso and then start calling out the flavors you taste, finishing with chocolate. So this morning I made an expresso, not Americano, using my Mississippi Grogg. I let it sit for a few moments, folded in the perfect crema and sipped. I never tasted the butterscotch, caramel or hazelnut. We grind on 4 and manually stop at 2 ounces in 25-27 sec. I have tried other flavored coffees as well, whiskey blends even, I just don’t seem to get the precise flavor notes. Maybe we should change the grind in flavored coffee?

[@cmortel2005]

I to don't know what people are talking about either. I nurse my 45g, 1:2.5 extracted espresso for hours. I also make Long Blacks by adding 1.5 - 3 oz and sip that for hours as well. Sure, the flavor profile changes as the shot changes temperature, but that's something I enjoy. Keep up with all the great videos.

[@ParsonNathaniel]

I am so glad you posted this. I actually had plans to ask you what the best temperature to drink coffee is. I can't taste all the flavor profiles usually ascribed to a coffee when it's first given to me; I can't pick up subtleties until it cools a bit. So thank you for letting me know I'm not a detective coffee drinker.

[@AlejandroPDX]

So true. Coffee flavor develops over time. Pour overs taste different over time as well so it only makes sense for espresso. However those insulated kruve glasses probably keep the temp higher than some not so well insulating ones

[@carlesmiquel]

Right, and right! I freeze espresso for CaffeineGinAndTonic... one of the craziest drinks. Or just let it sit for a while for the ones who don't like espresso. LOVE your pink finish on Miss Silvia.

[@Etherovamonas]

For me what works best is small sips from hot to room temperature. This way you enjoy all the development of the taste.

[@panopticemu]

The only thing apart from efficiency where I can see the 10 second rule applying is because of how long it often takes from the time you call someone's name to collect, to the point where they actually start drinking the coffee. there's often a good minute or so there, even longer if they're having it served to their table

[@connerjones4554]

Seems straight forward to me. I have always been taught that the closer a liquid is to room temperature, the more you can taste it. The hotter or cooler it is, the less you can taste it. That’s why in beer the coors light cans tell you not to drink it until the mountains are blue. It makes sure it’s cold enough that you won’t know how bad it tastes. Dead shots seem the same, but on the hot side.

[@seanh2286]

Thanks for another interesting video that helps me understand espresso better. Silly crema!

[@patho6]

Great content! And a cool pink Pro X! ❤

[@ReaperUnreal]

That pink Rancillio is gorgeous.

[@joshuap.daniels6204]

I feel so affirmed by this video and comment section. I once explained to my former Sbux coworkers that I was 90% certain the "dead shots" thing was BS to get time-centric (as opposed to quality-centric) results. I was immediately shut down and gaslit to think I was being a know-it-all even though no evidence was given one way or another. In short, thank you for giving a real discussion and evidence-seeking look at this.

[@joshuap.daniels6204]

And to say it in a more charged way perhaps if a company's coffee tastes burnt they should just roast it for a shorter amount of time.

[@wodmarach]

@@joshuap.daniels6204 I remember a friend of mine saying "the degree's of roasting go light, medium, dark, charcoal, and finally Starbucks".

[@mellyann84]

I so enjoy your videos!

[@woodrobin]

I suppose crema could be an indicator of freshness of the coffee the espresso was made from, inasmuch as the carbon dioxide starts out-gassing as soon as the roasting is done. So, coffee that was roasted longer ago = less CO2 = less crema (everything else being equal). It escapes even more quickly after the coffee is ground, so it could indicator ground coffee has been sitting in the hopper too long if the crema is weak. That said, as you said, there's so many variables involved that I can't see crema being any kind of reliable indicator of flavor.

[@jyhyjyhj]

Great video! Also, the new coffee machine looks great, can you make a review of it, specifically how much of a difference the soft infusion does?

[@thiccynickyy864]

yess knowledgable queen, we love to see it 💅🏽 when tasting pour over coffee, you actually want to let it cool down a little bit to actually taste more of the flavors, body, etc. that same principle should apply to espresso aswell!

[@shane-kt8jp]

thank you for making this video, morgan! like many others, i learned this myth when working at starbucks. honestly, i always thought it might be bs because we literally sold espresso shots. if shots die to 10 seconds, why does sbucks serve them without adding ingredients/milk?

[@roberthunt1540]

As someone who owns a busy cafe and roasts his own coffee, I will say this: my acid test of the quality of a roast is how the espresso tastes after an hour or more. If it doesn't taste good at room temperature, it's not right.

[@tonyperotti9212]

Great vid. I especially love the reflection of your cat in the microwave oven door! I've never heard this myth and I agree 100% that letting espresso, or coffee for that matter, cool from scalding really improves one's ability to actually taste the flavors in the bean.

[@taylifts]

Starbucks baristas need to understand they have different rules from regular baristas 😬 My first job was in fast food and I can definitely see this as being a way to not just let product sit for too long. This way being FEAR lol

[@LinasR]

I like ceramic cups because they cool down some of espresso heat. Double sided glass is good for serving when it is expected to drink not instantly but indeed after 2 min

[@nolancapps7299]

I love the Rancillo! Pink is my favorite color lol

[@katiev3031]

Not going to lie...I was kinda distracted with Morgan's cat in the reflection of the microwave in the beginning of the video 😂

[@Chillinoms]

Thank you for saying this. I really truly mean it. I cannot tell you how many people I've worked with who have taken my shots and dumped them while I was steaming my milk because they were "dead". THANK YOU

[@dangerouscool]

As someone who started their coffee journey at Starbucks, thank you for helping to spread good information. Starbucks is the primary reason most of America have a hard time appreciating better coffee.

[@darknessblades]

True, not forgetting they dump in tons of milk and sugar if they go to a different country. it is mostly due them not knowing about better coffee, thus never getting it, and their children never getting it because that is what father drank. Not forgetting the most important reason: It'S NoT aMeRiCaN MaDe CoFfE.

[@sirwumpy2614]

I love your content!

[@cs5250]

I’m dead before I drink my espresso

[@tbearv9753]

You are just so awesome. I have been using an old school espresso press, well can’t afford the awesome one your using, but it’s so cool watching your videos

[@lightdive5219]

@Morgan One question about the drip tray of your machine: in a review from James Hoffmann and another one they strongly criticized that the drip tray is build below the machine on the backside and that in front there was a higher edge. so they could not simply pull the drip tray out to the front but they had to lift it at the front side. then they spilled water at the back side of the drip tray. this especially when it was abut fuller. and the tray would not be very big as well. so in the end spilling water only because of the stupid edge at the case in the front. how is this with your machine? how do you handle it?

[@rfwillett2424]

At home I would sometimes put a shot in the fridge with some glad wrap over it, and then use it later in an ice coffee. After being left for about four or five hours, and then as an Iced Coffee, with sugar, I notice degradation, but not before.

[@BaristaAntonio]

This video is important. That's it, more Baristas around the world should get this information and stop the purist thought of espresso dying after not even a minute of being pulled. Thank you from México Morgan =)

[@ghas4151]

Ooh, the Silvia Pro X. I hope they allow for a retrofit mod you can fit into the Silvia Pro. I’d love to have the pressure profiling.

[@KM-gs8dk]

I don't drink Coffee, I do not like the taste at all. However I really enjoy these videos soo much. Her voice is so soothing and calm

[@gtbkts]

Thanks for the awesome content!!

[@expcake]

i didn't know this myth existed, but this is an extremely interesting video regardless. glad to know that there's nothing wrong with me waiting for my shot to cool before sipping, thank you!

[@papa8293]

Well done, thanks for the info

[@paryzfilip]

That pink looks amazing

[@rykzone6187]

i luv u!!! you are amazing!!! 😍❤️❤️❤️

[@lydia6797]

after being a barista for 5 years at countless different small coffee shops- and always being taught about dead shots- i finally realized it wasn't true when i started drinking & enjoying just espresso instead of a combination of espresso/milk. espresso is (at least for me) far too hot to drink straight until at least a minute or two have gone by. just a quick stir and it's never bitter, always delicious:))

[@lydia6797]

just finished the video and realized you make essentially the same points as i commented!! lol i'm so glad you're sharing this common misconception and explaining it so detailed for everyone