You monster!
Straight to jail
Uhh don’t mind me pulling my shots directly from my gaggia classic evo pro and into a 3/4 full cup of half and half…
Efficiency
This is a shitpost
I initially thought it looked like one :D
If people put sugar in espresso, what’s the problem with brewing directly onto the sugar?
Overheating sugar can change the taste quite a bit and in this case you’ll have the sugar as hot as possible for a fairly long time. This can create sugar structures that may be unpleasant or just straight up burn it.
If you try it and like it though I see zero issue
overheating sugar happens at temperatures water will never ever reach at atmospheric pressure
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.
espresso machine is under pressure
Not in the cup its not.
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.
I immediately thought this was salt. Maybe I’m the monster.
We used to pack brown sugar right on top of the espresso before pulling a double shot and running it into about an oz of half and half. Delicious and easy to drink immediately.
I should try this. Sounds amazing.
Salt?
Afaik this is how to make a Cuban espresso. I was taught to mix the sugar with the first few drops inside the moka pot, but I’m sure it would do the same thing mixed in a glass
I do this too. I used to add it to the milk before steaming but that had obvious drawbacks.
