If you want to test multiple methods in one sitting, cleanse your palate with water before each shot.
Stir the crema in with a spoon or swirl the cup in a circle to mix it in with the rest of the espresso. (Don’t lick the spoon if you don’t want the bitter plain crema taste. ) Sip the crema for a bitter blast to start out. Some people then stir the remaining crema in, but more proceed to drink the rest with the crema still separated. Skim the crema off and discard. This option may horrify traditionalists, but even some chefs prefer the sweeter, lighter, more evenly textured drink that results. [1] X Research source
Test the temperature of the drink before trying this. You may want to sip the crema or a crema-liquid mixture for a different flavor to begin with.
Try stirring and sipping an espresso doppio, or double-sized shot, for a different balance of top and bottom layers. [3] X Research source
Recently, a few locations have started making “carbonated coffee”. . . but be prepared for strange looks if you try to recreate this yourself.
For espresso tasting sessions, serve unsalted crackers and still water to cleanse the palate between shots.
An “espresso macchiato” adds a small amount of milk or milk foam atop the drink.
Espresso should have few if any particles of grounds, but you may want to sip the end of the cup through your teeth if your espresso maker doesn’t meet these standards. (If the beans are ground to a powder consistency and intentionally poured into the cup, you’re drinking “Turkish coffee. “)
