If you’ve found yourself on this page, it’s likely because you’ve encountered discussions about ‘dead espresso.’ You might be worried, wondering, “Am I letting my espresso die?” The reassuring news is that you probably aren’t. A dead espresso shot is simply one that has lost its crema and cooled after extraction, not a sign of poor technique. Stick with me, and you’ll discover that while the term sounds serious, a “dead espresso” is really just a shot that has passed its optimal window for drinking.