Name: 停止攪拌你的咖啡 (Stop Swirling Your Espresso)
Uploaded: 2021-01-14T09:20:11.000Z
Duration: 5 min 2 s

today's video is gonna be a little weird.

It's gonna get right down the rabbit hole of espresso into the way little details.

我們要非常深入的探討濃縮咖啡

I think espresso tastes way better when you mix it before you drink it.

我們來討論一個有點奇妙的小細節

When it's first of bruised, the first liquid out of those spouts is incredibly thick.

如果你有好好混和濃縮咖啡的話,喝起來會比好喝很多

That kind of sits at the bottom of the espresso cup.

Has the brew Progress is less and less dense. 00:00:51.700 --> 00:01:0.760  Liquid is coming out and that sort of layers on top of that first very dense layer, a bit like one of those trashy lead cocktails that, thankfully nobody makes any more. 00:01:0.860 --> 00:01:6.470  If you just sit on unmixed espresso, that first sip will be mostly the last part of the shot. 00:01:6.530 --> 00:01:11.370  It'll be thinner, hapless texture, less sweetness, and you sip again.

最一開始出來的咖啡液非常的濃稠

It gets a little bit better than the soup again and maybe finish it and you get just the super dense stuff at the start.

這一部分的濃縮咖啡會沈澱在底部

Sweeter but also much, much, much more acidic.

So you get three evolving interesting but ultimately unsatisfying sips of your coffee or mix it all together before you drink it, and that way.

Every single sip is balanced and delicious.

這些比較薄的部分就會跟一開始出來濃稠的那部分分層

Now I see a lot of people swelling their espresso before they drink it to kind of mix it all together.

有點像是那些很便宜又難喝的分層調酒

The problem is, I don't think that works.

還好已經沒什麼人在做那種噁心的東西了

I think it's way better when you stare it over, swirling it.

如果你在沒攪拌的情況下吸了一口濃縮咖啡

And to be honest, every time I do a taste test, I feel the same way.

第一口入口的絕大部分會是最後流出來的那部分

喝起來會比較薄,比較沒口感,也比較不甜

Maybe there's an objective way to test my hypothesis, and I think there is.

So firstly, I was curious about the difference between stirring and doing nothing to an espresso. 00:01:58.510 --> 00:02:5.920  So I pulled two shots, left one alone, stirred the other eye, then pulled two or three mils of liquid from the very top of the cup of each one on. 00:02:5.920 --> 00:02:9.520  I tested the strength, and there was a huge difference between the two. 00:02:9.720 --> 00:02:12.160  Massive, the unsteady shot.

That top layer was about 8% strength stirred.

最後你會喝到一開始流出來的超濃稠那部分

Shot was listed a 10% strength like a massive difference in strength there.

會比較甜沒錯但是酸度也會高非常非常

So then, having established that, you know, mixing is a thing that we should be doing.

所以你喝到了三個不同層次又奇妙但卻覺得好像少了什麼的一杯濃縮咖啡

I then pulled a lot more shots on each time I would take a pair.

或者!在你喝之前把你的濃縮咖啡好好混和

I would swell one and stir the other and do the same test where I pulled that little bit of liquid from the top of each cup, strain it and test it with a refract ometer.

這樣的話你喝的每一口都會很平衡很好喝

If swirling is as good a stirring, then they should produce very similar results in terms of strength.

我發現有很多人喝濃縮咖啡之前會搖晃一下

But that isn't what happened every single time.

覺得這樣好像就可以混和濃縮咖啡

Stirring that top layer was stronger than in this world shot, implying that there was much better mixing in that shot than the other. 00:02:52.530 --> 00:03:0.130  There wasn't a huge difference between the two in the stirred shot that might be a few 10th of a percent stronger in that very top layer on the other. 00:03:0.260 --> 00:03:3.850  But backing that up with taste there was a really noticeable difference. 00:03:4.320 --> 00:03:10.330  So that's why having tested it, I'm going to say, Don't bother swelling your espresso, get a spoon and stare it.

And if the cafe doesn't give you one will they should ask for one.

我認為用湯匙攪拌比搖晃你的咖啡杯更來的有效

It's gonna make your espresso much more enjoyable.

老實說我每次試喝起來的結果也是這樣覺得

There's two more things I should talk about.

Firstly, swelling feels pretty fun, but it goes wrong a lot.

或許有一個比較客觀的方式去證實我的假設

If you swallow espresso, you've made a mess, too.

首先我很好奇有攪拌跟什麼都不做的差別

Usually in a moment we're trying to look particularly professional and given a swell, and you just destroy the place.

Secondly, swirling is kind of a thing you see in wine and swelling, and wine is a good thing.

The shape of a wine glass means that when you swore that liquid, you volatile eyes a bunch of the rumors and they get trapped in the head space above the wine inside the glass.

然後兩杯我都把最上面的部分抽取2到3毫升

That way, when you smell the glass, you get a really clear picture of that wine with coffee. 00:03:52.760 --> 00:04:1.620  Espresso cup does know trapping of aromas If you swell, you'll send a bunch of aromatic compounds volatile off into the room. 00:04:1.790 --> 00:04:2.980  Gone forever. 00:04:3.510 --> 00:04:4.050  Just go. 00:04:4.440 --> 00:04:5.510  You don't get to enjoy them. 00:04:5.510 --> 00:04:6.300  You don't get to smell them. 00:04:6.300 --> 00:04:6.790  Really. 00:04:7.000 --> 00:04:8.060  They're just kind of gone. 00:04:8.260 --> 00:04:11.110  So there's no real benefit to swirling over staring.

Now, at this point, you might be rolling your eyes and thinking I have lost my mind.

Maybe, maybe, but I like to enjoy my espresso as much as possible, and I hope you do, too, and I'd be interested to see if you agree Go and do this experiment If you can pull two side by side shots swollen stir Tell me which one you prefer If you're a cafe that doesn't believe in teaspoons Shame on you And finally let me know in the comments down below What were your results?

沒有攪拌那杯的最上層濃度是8%

Have I gone too far down the rabbit hole?

I love to hear your thoughts on as always.

在確認混和濃縮咖啡這件事是有意義之後

每次我都拿兩杯出來,一杯用湯匙攪拌,一杯只有搖晃杯子