Stop Swirling your Espresso by James Hoffmann
Why You Must Mix Espresso
An espresso shot layers as it brews because the density of the liquid changes over time:
- Bottom Layer (First Out): The first liquid is incredibly thick and dense. It is much sweeter and much more acidic.
- Top Layer (Last Out): The liquid extracted later is less dense and thinner.
If you drink an unmixed espresso, your first sip will be the thinner, last part of the shot, and you will get three evolving, ultimately unsatisfying sips. Mixing the entire shot ensures that every sip is balanced and delicious.
Stirring vs. Swirling
The video posits that stirring achieves better mixing than swirling:
| Method | Result | Rationale |
|---|---|---|
| Stirring | Recommended. Achieves much better mixing and leads to a more enjoyable, balanced taste. | Experimental Test: A stirred shot resulted in a top layer that was consistently stronger (closer to 10% strength) than a swirled shot, implying superior integration of the dense bottom layer with the top layer. |
| Swirling | Discouraged. Does not thoroughly mix the layers. | Aroma Loss: Swirling wine is good because the glass traps aromas, but an espresso cup does no such trapping. Swirling espresso causes volatile aromatic compounds to escape into the room, reducing the overall aroma you perceive. |
The speaker concludes that every time he has taste-tested, the stirred shot has been noticeably better, and recommends always asking for a spoon to stir your espresso.