Maybe I'm just waffling... but this evening I've added a little water to an Glenlivit 18 years, and after that a few drops to a Laphroigh CS... and both were better after it (normally I add ice to my whisky's, but the last weeks I've tried to drink pure...).
It's widely known that a whisky can open up after adding a few drops of water... But what about espresso..? I've noticed that when I make an Americano, I get some flavours out of a certain bean, which are unreaveiled when making espresso.
Because it's to late now to make another espresso... Does any of you have ever add a few drops of water to an espresso? And if so, did it open up some flavours not present before adding the water..?
Thanks,
Michel