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Is it possible to refrigerate shots then add milk later ????

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  • scoota_gal
    replied
    Re: Is it possible to refrigerate shots then add milk later ????

    Originally posted by 64716273707762030 link=1240105425/52#52 date=1240501574
    ..little bit shocked at some of the comments and assumptions about my character that have been made...but hey - thats the internet for ya.
    I have re read every post made here and I do not believe that any of them have made comment or assumptions on your character. Everyone has made a huge attempt to be helpful to you and the way I see it, your comments are less than kind.

    In light of this, I am locking this thread down, in order for it to not become a further flaming match between respondents.

    Thanks all for your input, I think that everyone here, in true Coffeesnob fashion, has given fair and helpful advice.

    Leave a comment:


  • griffster
    replied
    Re: Is it possible to refrigerate shots then add milk later ????

    mate i even mix it by hand which is very unheard of. i like to think its my secret weapon but I could be wrong. pizza is all about the base.
    some good points from bassway and others...will respond tonight. i really should be downstairs prepping
    ....oh - conveyor not woodfired.
    i know i know ? - nore consistent though . most so woodfired are run on fas these days anyways
    Sounds good.... whereabouts is your shop?  If youre in Melbourne I may drop by and try it out as Im quite fond of pizza myself!  

    Leave a comment:


  • grapsta
    replied
    Re: Is it possible to refrigerate shots then add milk later ????

    Originally posted by 4A7F686A393C0D0 link=1240105425/48#48 date=1240367733
    Grapsta. Just curious to see how you are getting on.After some of these ideas/suggestions and opinions have you now a better idea or are close to making up your mind which way you will approach this? Is there one suggestion here that suits your requirements/budget.

    .....well Ive already been looking at automatic machines since we opened...all the ones I see in auctions get bad reviews . think Ill just stick to the plunger. to be honest i never really thought the re-heated coffee thing would be do-able...but thought Id see what people thought about it here anyway..little bit shocked at some of the comments and assumptions about my character that have been made...but hey - thats the internet for ya. I mean it is a pleb-ish question to be asking coffeesnobs ..but I tried to make it pretty clear that I was only interested in doing it if good coffee was at all possible.

    ......anyways -last night we got slammed...was unexpectedly the busiest Wednesday ever...I had to stop making pizzas and do deliveries myself ... luckily our business partner happened to be dining in and could help out or would have been total chaos....made me realize we arent ready for lots of espresso orders in a night reheated or not !

    I made a couple of cooled then re heated coffees for myself last few days. pretty bad. very muddy tasting. theres no way you could do black coffee that way especially.

    ...thanx for all the advice though folks.

    the bummer is that I miss out on a free commercial espresso machine worth thousands because I cant accept it if Im not going to use it..hopefully when we can put on more staff in the future my friend will have another one to give away  :

    oh -but did get the idea from this thread of putting my fairly regular bad pours into fridge for putting on ice cream later. nice

    Leave a comment:


  • grapsta
    replied
    Re: Is it possible to refrigerate shots then add milk later ????

    Originally posted by 5E525B56565F330 link=1240105425/49#49 date=1240376689

    I really like pizza....
    we talking wood fired or oven here?
    do you cut and chop all the stuff by hand?
    hand rolled dough ?

    mate i even mix it by hand which is very unheard of. i like to think its my secret weapon but I could be wrong. pizza is all about the base.
    some good points from bassway and others...will respond tonight. i really should be downstairs prepping
    ....oh - conveyor not woodfired.
    i know i know ? - nore consistent though . most so woodfired are run on fas these days anyways

    Leave a comment:


  • Ronin
    replied
    Re: Is it possible to refrigerate shots then add milk later ????

    Gapsta

    Have you thought about an Automatic machine?
    I dont know anything about them, but could be an option

    Probably not the place to ask "Is it possible to refrigerate shots then add milk later ????" IMOP as this forum is about making great coffee. Intresting reading tho.

    Leave a comment:


  • maheel
    replied
    Re: Is it possible to refrigerate shots then add milk later ????

    there is a coffee shop in Balmain in SYD on darling st that uses "cold shots" in their ice coffees. In the fridge over night i was told.....

    its popular shop with the crowds on weekends......... hole in the wall style no real seating inside . you know a "real coffee shop" ....? :

    they dont use them in normal coffee (i hope)

    i had one, nothing fantastic tasted like iced coffee to me....

    I really like pizza....
    we talking wood fired or oven here?
    do you cut and chop all the stuff by hand?
    hand rolled dough ?


    Leave a comment:


  • Greg41
    replied
    Re: Is it possible to refrigerate shots then add milk later ????

    Grapsta. Just curious to see how you are getting on.After some of these ideas/suggestions and opinions have you now a better idea or are close to making up your mind which way you will approach this? Is there one suggestion here that suits your requirements/budget.

    Leave a comment:


  • flic3352
    replied
    Re: Is it possible to refrigerate shots then add milk later ????

    Considering that the best espresso shot is one made from freshly roasted and ground beans, a refrigerated shot would lose its freshness and as such, the quality would be so much less than what you would want to drink. If you had to add milk later, I would prefer to drink it black to make sure it was fresh

    Leave a comment:


  • bassway
    replied
    Re: Is it possible to refrigerate shots then add milk later ????

    Gday Gapsta!

    Welcome to CoffeeSNOBS

    Have a look around. Notice anything compared to other internet forums?
    I do.
    This is from another forum site;

    “Since i,ve been on this website i,ve lost count of the anount of artists(solo) &bands that advertise &make themselves out to be "professional" &business-like in attitude but are anything like/far from it!.For example ads i,ve applied to &have recieved calls from only to be told "i,ll call you next week" only not to hear from them again or to call them & be told to call i half an hour&you get there voicemail&it takes them 3 days or more for them to return your call &only then to be told that consider yourself lucky because there was other people in the cue before me that she had to call!.Not to mention bands that don,t say wether or not they,re playing covers/originals or a tribute band&if they,re a covers or tirbute band what versions(&whos) are they doing the covers of! .All solo artists or bands should at the very least say what time(s) best&conveniant to call or that they dont check there ads every day or week!.But the worse is when your told the bands folding only to see a ad for a guitarist! c,mon people get your business&professional act together! i answer all &every ad that answers mine! &some of you wonder why you dont have a gig!.”

    Now my gramma and speeling inst the best.
    But what is above is just terrible. It is so bad you can barely read it.

    Are coffee snobs just better at the English language?

    I could be completely wrong or full of it but heres my theory;

    The people that come to this site and stay are people that want to do things better. People who expect a bit better from the world. People who expect a bit better products/services that companies provide.
    This site just seems to attract those types of people.

    At this point time 99% of coffee served in Australia is just crap. The closest café to my home that sells acceptable coffee is 70kms away.
    The easiest, cheapest way to get around this is to do it yourself. Including roasting.
    Where do you get info on this?
    HERE!

    So for someone like me who thinks; “This knife isn’t sharp enough, I’ll learn how to sharpen knives, it’s hard and expensive to get good beer, I’ll brew it myself, Biltong…$50 a kilo? Unacceptable, can’t be that hard, I’ll make it myself, my average fingers don’t fit the average 44mm nut guitar and chords buzz, I’ll get one custom made with a 49.5mm nut, my boiler temp control has a 10C dead band, unacceptable I’m putting a PID on it, that paragraph doesn’t look right, I’ll rewrite it, will tend to end up on Coffeesnobs (here I am!)

    Myself and I would guess other Coffeesnobs, when posed the statement “Instant coffee, Macca’s, one billion people can’t be wrong!” say, YES THEY CAN!!

    You are in a business. As such you need to make a profit, by selling to those one billion people. What is the current Coffeesnob member level? 7886.
    I know, a bit extreme. What do I mean?
    Example:
    The coffee van that comes to my work serves really, really bad coffee. The machine is a good machine, the grinder is a Mazzer. The problem is the bean is bad. In the building we have 12 coffee drinkers. 10 of them buy coffee from the van. I bring in my cold press. The other person drinks instant over the stuff from the van (yes, it is that bad). The point is, to get my money he may have to pay double for his bean. Not worth it.
    The general public, just don’t care or can’t taste the difference.
    Coffee isn’t the only product like this.

    If you have come to ask “How do I make better coffee?” you are in the right place.
    If you have come to ask “How do I cut corners to make more money?” right question, for business, wrong site to pose that question.

    Enough of my rant….sorry, I’ll get back in my box!

    Back on topic.

    Can you refrigerate shots then serve later. Sure can. Don’t know what it will taste like.
    But if you are then selling it as espresso, that’s wrong. Not just from a Coffeesnob point of view. As explained by Angermangment, it isn’t espresso.

    Leave a comment:


  • grapsta
    replied
    Re: Is it possible to refrigerate shots then add milk later ????

    hang on...coffees supposed to smell like toast ???

    Leave a comment:


  • cksyd
    replied
    Re: Is it possible to refrigerate shots then add milk later ????

    Originally posted by 6B444D4F58674B444B4D4F474F445E2A0 link=1240105425/43#43 date=1240358758
    Smells like toast? Italy praises perfect espresso
    4 days ago

    ROME (AFP) — Seventy million cups a day, or 2.92 million cups an hour, or 48,600 per minute, or 810 per second. No matter how you count it, Italians do love their espresso coffee.
    And on Friday, Italys first-ever national espresso day, they were reminded by no less an authority than the National Italian Espresso Institute what makes the perfect "caffe".
    "An espresso must have a light, finely textured, noisette-coloured foam, and its colour must be uniform," the institutes president Gianluigi Sora told AFP. "Its aroma must be that of grilled bread."

    To explain as much, 350,000 pamphlets setting out the golden rules of espresso went out to 3,500 coffee bars, including one that stipulates that a barista must fill a 25-millilitre cup in 25 seconds -- no more, no less.

    Not overlooked was the cappuccino -- an espresso topped with hot milk and a steamed-milk foam that must, according to the pamphlet, be freshly made for each and every cup.

    Based in the northern city of Brescia, the National Italian Espresso Institute is an industry group founded in 1998 that is committed to "safeguarding the philosophy of espresso".

    I am done.

    Well done!

    Leave a comment:


  • A_M
    replied
    Re: Is it possible to refrigerate shots then add milk later ????

    Smells like toast? Italy praises perfect espresso
    4 days ago

    ROME (AFP) — Seventy million cups a day, or 2.92 million cups an hour, or 48,600 per minute, or 810 per second. No matter how you count it, Italians do love their espresso coffee.
    And on Friday, Italys first-ever national espresso day, they were reminded by no less an authority than the National Italian Espresso Institute what makes the perfect "caffe".
    "An espresso must have a light, finely textured, noisette-coloured foam, and its colour must be uniform," the institutes president Gianluigi Sora told AFP. "Its aroma must be that of grilled bread."

    To explain as much, 350,000 pamphlets setting out the golden rules of espresso went out to 3,500 coffee bars, including one that stipulates that a barista must fill a 25-millilitre cup in 25 seconds -- no more, no less.

    Not overlooked was the cappuccino -- an espresso topped with hot milk and a steamed-milk foam that must, according to the pamphlet, be freshly made for each and every cup.

    Based in the northern city of Brescia, the National Italian Espresso Institute is an industry group founded in 1998 that is committed to "safeguarding the philosophy of espresso".

    I am done.

    Leave a comment:


  • grapsta
    replied
    Re: Is it possible to refrigerate shots then add milk later ????

    what you wanna lose my thread down?. jeez Im just asking questions.

    Leave a comment:


  • TC
    replied
    Re: Is it possible to refrigerate shots then add milk later ????

    ...and Ill stop feeding the trolls. Suggest we all do likewise :

    Thread referred to mod team.....

    2mcm

    Leave a comment:


  • grapsta
    replied
    Re: Is it possible to refrigerate shots then add milk later ????

    [QUOTE=202A3F2828273335460 link=1240105425/31#31 date=1240292782]
    Originally posted by 407C617A707166737B70140 link=1240105425/29#29 date=1240290141

    What sort of patrons would you like to attract? If you would like to attract a more discerning customer then a plunger is not good enough but this sort of customer probably doesnt often choose pizza as a cuisine.
    rich people and foodies eat pizza too. ..plus the whole reason I started doing plungers was after reading pro -french press articles in coffee mags and websites....but try selling punters on the idea of this being an acceptable way to drink/serve coffee. one day. Anyways - guess Ill just keep trying with the plungers

    Leave a comment:

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