By David Rosengarten
I discovered an amazing espresso-drinking technique recently.
Clearly, I have too much time on my hands… but these are the things I live for!
Stage One of the epiphany occurred when I learned an organoleptic fact: the first taste of an espresso is the most bitter-tasting. Why? That first taste forces the brew to lock down your taste receptors; their ability to perceive bitterness is temporarily diminished once a sip of espresso has washed over them.
The second, third and fourth sips (if it takes you that many to finish your cup) are not without bitterness, but the bitterness seems so much more in balance, so much more pleasurable after the first sip.
Then came Stage Two of my discovery. Trying to minimize that initial bitter blast, I started a new cup by sipping only the crema off the top, in small quantities–which, I noticed, has less bitterness than the black brew below! But would that crema-starter work as a setter-upper, diminishing the bitterness of the rest of the cup?
Yes. Absolutely. My second taste was now balanced, as always… but the first taste was pleasurable too. They say “no pain, no gain”–but in gastronomic situations, I do like to control the pain wherever possible.
Browse Timeline
Comments ( 3 )
One of my absolute favorite beverages. I love it with a twist of lemon rind! ~LeslieMichele
The Chef In My Head added these pithy words on Mar 06 10 at 4:22 am Thanks for the great tip! I love it!
Enjoy,
Christine Hueber
ChristineHueber added these pithy words on Mar 06 10 at 6:50 pm Italians don't drink espresso with a lemon rind. That is totally Italian American. I got Italy every year and have yet to see the rind. I do agree with you about espresso being a favorite. I love Esse espresso beans; best I have had.
An epicurean added these pithy words on Mar 10 10 at 3:20 am 
