This is probably a stupid question, but please bear with me - I need a sanity check!
Short version: I dont use sugar, but am finding that if I dont stir my 60ml double shot, the last few ml. are extremely strong - as if my 60ml/30sec doppio is layered in the cup as it pours - is this my imagination - has anyone else noticed that a quick stir helps disperse that first few drops of concentrated extraction?!
Long version: Using any fresh roast/ground coffee (eg currently espresso wow from Andy - very nice!), and a reliably adjusted 30 secs/ 60ml for a double (pidd sylvia), Im getting a huge guiness effect which quickly stabilizes to a nice thick layer of persistent crema. So far, so very good. However, I kept noticing or imagining that the last sip or two were almost overpowering on the palate and thicker in mouthfeel - not unpleasant but really meaty and concentrated - so I now give it a quick stir even though its sweet enough without sugar! and the taste and mouthfeel are far more consistent through the whole drink?
My theory FWIW: As the pour proceeds, the presence of so much froth and bubble (from C02 in the fresh roast I believe?) and the relatively slow pour rate means that there is relatively little or no mixing in the glass (Im using 90ml duralex) so the first extracted juice, which tends to be thick and black - the froth and bubble start about 3 seconds into the pour - stays at the bottom. Im guessing it has a higher specific gravity, so the bubbly stuff layers itself on top and a quick stir disperses it from the bottom where it lies in wait for that last (surprising!) sip...
Does this make sense to anyone? Does anyone have any references to previous reports? If not - I bags calling it the Lazarus effect and I finally have my own scientific coffee theory!
Short version: I dont use sugar, but am finding that if I dont stir my 60ml double shot, the last few ml. are extremely strong - as if my 60ml/30sec doppio is layered in the cup as it pours - is this my imagination - has anyone else noticed that a quick stir helps disperse that first few drops of concentrated extraction?!
Long version: Using any fresh roast/ground coffee (eg currently espresso wow from Andy - very nice!), and a reliably adjusted 30 secs/ 60ml for a double (pidd sylvia), Im getting a huge guiness effect which quickly stabilizes to a nice thick layer of persistent crema. So far, so very good. However, I kept noticing or imagining that the last sip or two were almost overpowering on the palate and thicker in mouthfeel - not unpleasant but really meaty and concentrated - so I now give it a quick stir even though its sweet enough without sugar! and the taste and mouthfeel are far more consistent through the whole drink?
My theory FWIW: As the pour proceeds, the presence of so much froth and bubble (from C02 in the fresh roast I believe?) and the relatively slow pour rate means that there is relatively little or no mixing in the glass (Im using 90ml duralex) so the first extracted juice, which tends to be thick and black - the froth and bubble start about 3 seconds into the pour - stays at the bottom. Im guessing it has a higher specific gravity, so the bubbly stuff layers itself on top and a quick stir disperses it from the bottom where it lies in wait for that last (surprising!) sip...
Does this make sense to anyone? Does anyone have any references to previous reports? If not - I bags calling it the Lazarus effect and I finally have my own scientific coffee theory!

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