Hi all,
this is a little off skew but viscosity changes depending on how some fluids are handled. In the cup espresso is really a non newtonian fluid and has no one viscosity as it is made up of 2 distinct and very different parts so to my way of thinking you can really only talk about the viscosity or elasticity of the crema in relation to viscosity.
It will behave differently in the mouth when mixed with salivia and the tongue :P behaving more like a traditional newtonian fluid so a mouth feel can be considered apart from the taste. Consider the difference between water, cream, syrup to honey and the way they coat the inside of the mouth and tongue if you can ignore the taste differences.
http://en.wikipedia.org/wiki/Non-Newtonian_fluid for some reading on other strange fluids.
http://en.wikipedia.org/wiki/Thixotropy Fluids like cream, tomato sauce and others are thixotropic.
Basically it is possible to have static and dynamic viscosity.

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