How warm is espresso supposed to be served?

How warm is espresso supposed to be served?

You can check the answer of the people under the question at Quora “how hot is coffee supposed to be

0 thoughts on “How warm is espresso supposed to be served?”

  1. Brewing temperature for espresso should ideally be different depending on the roast level and beans used (typically lighter roasts require higher temperatures), within a range of 87–95 celsius. A pre-warmed cup will reduce this temperature further down but still keep it between 50–70 degrees.

  2. Espresso is brewed under pressure and the temperature at the group head is around 92–95 deg C. Just keep the espresso cup warmed so that there isn’t a temperature drop.

  3. The word “espresso” indicates that each cup is brewed on-demand for the drinker, not brewed ahead. This implies that it will be near the brewing temperature (around 190F or 88C), although it will cool a few degrees especially if the drinker adds sugar and stirs. Espresso cups are customarily pre-warmed so that the coffee does not cool too much as the shot is pulled. Many (but not all) espresso cups are made of thick ceramic also to prevent them from cooling too quickly.
    The drinker may choose to let it cool a little more, but that is their option. The maker should provide it promptly, before cooling, and let the drinker decide whether to drink it immediately or let it cool a little.

  4. Espresso is like whisky in this regard.
    The temperature and dilution of the espresso is critical to the perception of flavor, but there is no one single point that fits all.
    Therefore, the common practice is to serve it right after the shot is made, around 80-ish*C which rapidly cools down to the optimal ~63*C (pour-over optimal) with a cup of lukewarm water on the side to wash down whatever pastry the customer has also ordered…they always eat it first.
    As for how espresso is to be enjoyed, I personally do these steps in order.
    Stir the espresso (and scoop out the crema if that’s your thing). Drink the water.
    Enjoy the aroma, take mental notes
    Drink 1/3 of the espresso.
    Wait for it to cool down to 63*C, take notice of the aftertaste, that is the magic of espresso.
    Take the 2nd 1/3 of the espresso. Enjoy aroma.
    Repeat step 4, this time waiting to 50*C the proceed to drink the last 1/3.
    The entire process takes around 5 mins and is worth more as opposed to taking it as a shot like some cheap spirit.
    Tl:DR: Serve Fresh(~80*C) with a cup of water on the side, teaspoon included. It rapidly cools down to 63*C which is optimal for lighter, acidic notes. ~50*C for darker notes.

  5. The optimal temperature for espresso extraction is between 90 and 96°C (195/205°F). If you set a hotter temperature, it’ll result in higher extraction yields (and burnt coffee, if using boiling water), whereas colder brew temperatures mean that less coffee is extracted at a slower rate.

  6. “Supposed to be” is likely going to be a matter of personal taste and personal taste can also be a matter of culture. Purely anecdotal but I find that coffee cultures from the North and Baltic Seas tend to drink their espresso a lot hotter than others. They’d stand at the service counter and throw back doubles straight out of the espresso machine. I never checked the temperature but they had to be slurping 80/85 degree HOT espresso. Most people sip for 5 up to 10 minutes and the temperature drops rapidly as it’s exposed to ambient room temperature (even here where it gets to 35/36 quite readily).
    Everyone seemed to be enjoying the espresso, regardless of whether on the cooler or hotter end of the 65/85 range.
    I haven’t bothered to look up what the aficionados say. I long since gave up on arbitrary standards set by self-anointed specialists. Personally, I like it on the hotter end of the temperature spectrum, but not maximum. I give an espresso pull 45 seconds to a minute before I drink it.(And I drink it – I don’t sip it unless I’m cupping.)


Leave a Comment