How’s that ulcer?
If espresso shots go ‘bad’ in mere seconds, how is it even possible for people to drink espresso itself? (i.e. as espresso, not as the coffee element of a Latte or whatever)
Ten seconds seems like a bit of an exaggeration to me, but there is quite a flavor difference between an espresso that’s just been pulled, and the same espresso two minutes or so later. I’m not sure what happens, but the crema breaks up and the espresso starts developing bitter qualities if you let it sit around for more than a minute or two. It’s all anecdotal from me, but that was my experience when I worked at a coffeeshop. It has the quality of something that’s deep fried–tastes wonderful within a couple minutes of being served, but let it sit around, and it just gets nasty.