...like 3-4 years ago I was at a coffee thing in Rimini (SCAE) and what the wise told us was that a little bit of sugar - because it brings out the sugars in the coffee (espresso)........
a little bit of sugar in espresso
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Walter wrote:Regarding milk ... well ... a cappa is not really the same without milk ...
johnny wrote:Walter wrote:Regarding milk ... well ... a cappa is not really the same without milk ...
I tried this, this morning
1/3 espresso
1/3 air
1/3 more air
To be fair it was a very strong cappa .... more like an espresso in a too bigger cup.
The chocolate sprinkles sat well on the crema though, that pleased me, good strong crema !
calum wrote:when I go to espresso bars in northern Italy - where people go for their stand-up, no-talking, no-messing-about, morning shots - it seems that most everyone adds sugar.
Walter wrote:Espresso in Italy is an entirely different story, I have yet to find a superb one and in most cases it is hard to bear without some sugar, milk or grappa. I wish they'd clean their groupheads and portafilters a little more often...
Walter wrote:Did you take your air frothed or not?
johnny wrote:Walter wrote:Did you take your air frothed or not?
Please .. I am a coffee snob .. I did it by the book, I filled my Motta with nice fresh air from out side. I purged the steam wand of any water, then I put the want into the jug, and slowely turned on the steam,
I kept the tip of the wand just under the fresh air until I had stetched it enough, for cappas, I stretch 25% ..... then I plunged the wand deep into the air to get it to temp ... as soon as I couldnt touch the side of the jug for longer than a second, I stopped steaming ... dont want to scald that air.
I got a got steam I thought ... it all depends on the air, but the west country air certainly has more protien in it than midlands air !
not managed latte art though with steamed air .... guess I am not churning it enough, but the air just sits ontop of the espresso
johnny wrote:Walter wrote:Did you take your air frothed or not?
Please .. I am a coffee snob .. I did it by the book, I filled my Motta with nice fresh air from out side. I purged the steam wand of any water, then I put the want into the jug, and slowely turned on the steam,
I kept the tip of the wand just under the fresh air until I had stetched it enough, for cappas, I stretch 25% ..... then I plunged the wand deep into the air to get it to temp ... as soon as I couldnt touch the side of the jug for longer than a second, I stopped steaming ... dont want to scald that air.
I got a got steam I thought ... it all depends on the air, but the west country air certainly has more protien in it than midlands air !
not managed latte art though with steamed air .... guess I am not churning it enough, but the air just sits ontop of the espresso
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