I’m a “shot stirrer”- been one for a couple of years. The bottom third of a just poured shot of espresso is the by far the sweetest, while the crema on top can taste a little harsh sometimes. I like to give my shots a good stir before I drink them so every sip has the same balance of flavors. Some espresso blends really benefit from stirring, the effect of which is comparable to adding a packet of sugar to the coffee. If you haven’t tried stirring your shot, you should.
Former World Barista Champ and blogger extraordinaire James Hoffman (with cues from The Coffee Collective) takes it a step further- ditch the crema altogether. Why would you do that? Watch the video…
Keep in mind, however, that this information is meant to help you enjoy espresso more and doesn’t mean that you should pursue the elimination of all variables that produce crema. Crema is a valuable indication of freshness and that the shot is dialed in properly… it just doesn’t always taste that great. You can’t taste latte art either, but it tells you the milk was textured properly…
