Mountains of cautionary sci-fi have been written about this interaction lol.

But I never went into journalism. dumpster dumpster dumpster dumpster.

You should upgrade to Thanksgiving Twilight Imperium.

In this instance they are throwing everything at the wall and taking the temperature of the committee members and outside interests. They are expecting to package some of these ideas up. But that might not happen considering how hard that is, how little agreement there is, and other business.

The pressure of an espresso extraction forces the CO2 out and it gets trapped in the oils. These oils are also where most of the bitterness is, so if you remove the crema you will dramatically lower the bitterness of the drink.

I actually make a lot of espresso. The coffee has CO2 in it that's made available by roasting. This is why you bloom coffee in pour overs - to let the CO2 escape so there is more contact with the water. It's also why you can't get crema out of old beans and it's less with lighter roasts.

On the foam are you sure that's right? I know with crema it's caused by pressure, oils, and CO2. With cocktails I thought the foam was largely created by protein which is why you need egg whites or aquafaba.

I have GERD so I have to limit my coffee/alcohol for health reasons and my wife recently suggested we try mocktails. I'm into cocktail/coffee making because when I do have one I want it to be mind blowing.

After Nora's notes my plan is: chill the bottles so less ice melts, drop the coffee to 1/4 oz, and add a couple drops of saline to pull out the flavors more. I was surprised how much the agave took over since it was the most subtle of the three but I'm not yet ready to change that up.

I'm a bit surprised at how this does and doesn't work. It foamed up, which I wasn't expecting and is kind of a nice bonus. The coffee overpowers the other more delicate flavors so I might lower that to 1/2 oz. I think shaking it might have diluted it a bit too much. But honestly it's pretty good.

The original recipe is 1 oz each spirit and 3/4 oz coffee to bring out the mezcal flavors. I'm going to start there and hope it doesn't need anything.