I thought this might make for a fun conversation piece: does letting a shot sit and cool affect it's taste in a negative way?
I don't think anybody's arguing that the taste doesn't change but it's my experience that the major difference between a fresh shot and an old one is that, one, the crema has integrated with the shot and, two, our taste buds can more accurately perceive the flavors at a cooler temperature. Thus, when an old shot tastes poorly, it is more likely that the shot was bad to begin with and our ability to notice it has changed. I'm not sure if this is scientifically accurate, though, and I'm curious to see what everybody else thinks.
Replies