This is partially correct. First off, an espresso machine is under pressure which will, of course, raise the boiling temperature of water. Espresso normally is run at 94C however so your point stands. Now, we’re not exactly talking about caramelization which is melted sugar becoming unstructured something I never stated was the issue but we are getting into the territory of creating simple syrup, and “thread stage” sugar crystallization. Especially if you like to run your espresso at higher temps like some tend to. Even below this temp, heating sugar will cause it to taste different.
Still though, as said previously this is mostly a risk and possible issue not a certainty. I meant you no ill will. I was wrong about burning the sugar though. That takes a lot more heat, and was quite embarrassing to state.
Sugar caramelizes at temperatures much hotter than boiling water.
This is partially correct. First off, an espresso machine is under pressure which will, of course, raise the boiling temperature of water. Espresso normally is run at 94C however so your point stands. Now, we’re not exactly talking about caramelization which is melted sugar becoming unstructured something I never stated was the issue but we are getting into the territory of creating simple syrup, and “thread stage” sugar crystallization. Especially if you like to run your espresso at higher temps like some tend to. Even below this temp, heating sugar will cause it to taste different.
Still though, as said previously this is mostly a risk and possible issue not a certainty. I meant you no ill will. I was wrong about burning the sugar though. That takes a lot more heat, and was quite embarrassing to state.
That’s a whole lot of words to say there’s nothing wrong with pouring hot water onto sugar.
Aight man you can be a cunt if you wish. Glad to see the reddit mentality wasn’t lost in the transition.
Not in the cup its not.