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  • Order of sequence syrup/milk/shot

    I did a bit of a search, and actually found a lot of cool things to read, but not exactly what I was looking for.

    What is your sequential preference when pulling a hot.

    Ive always heard that pulling the shot and letting it set while the milk is steamed is anathema to a "proper" coffee snob, as the shot has about 3 seconds before it starts to "sour". It needs to be pulled then added to something quickly to get it at its best.

    Reading these forums, it seems many people do pull the short first. Have I been misinformed?

    Also when doing syrup when do people prefer to add that?

    What I currently do is use very hot water to warm the cup Im using. I love my coffee HOT and dont like to pour into a cold cup.
    I add the syrup (if I use it)
    I stretch and steam the milk to about 76 C and pour on top of the syrup
    Finally I pull the shot and add that

  • #2
    Re: Order of sequence syrup/milk/shot

    I believe purists would say that an espresso at its best would be an espresso on its own (no additives). Hence, I believe you certainly have been misinformed.

    Your sequence seems a little out of whack - take a look at how the pros do it in competition events...shot first, then milk...not the other way around.

    If someone orders syrup with their coffee I add it to the cup before anything else goes in.

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    • #3
      Re: Order of sequence syrup/milk/shot

      I always pull the shot first, then froth the milk and not to 76degs about 10 degs less.Never use flavoured syrups.

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      • #4
        Re: Order of sequence syrup/milk/shot

        I stop steaming the milk at approx 60 C. By the time Ive wiped off my wand it settles just shy of 70 C. 76C would go well into the red zone on my thermometer (which I calibrate once per week).

        I ran some up higher to taste the difference. Believe me when I say youll know the difference between scalded milk and otherwise immediately! Ive not had anyone push a cup back at me or screw their faces up and politely say nothing. Nor have I had anyone ask for it to be hotter Indeed, they often delightfully comment how wonderful it is to get a hot fresh cuppa.

        I havent tried flavoured syrups yet so on that front I cant comment, but as Dennis pointed out I follow the pros with shot first, additive (milk) later.

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        • #5
          Re: Order of sequence syrup/milk/shot

          Wow, talk about eye openers

          So the shot is fine sitting around for say 4 to 7 minutes while you froth your milk?

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          • #6
            Re: Order of sequence syrup/milk/shot

            Originally posted by Kelrizzo link=1215886131/0#4 date=1215909002
            Wow, talk about eye openers

            So the shot is fine sitting around for say 4 to 7 minutes while you froth your milk?
            Well, I dont know what equipment you have so at a loss as to why it would take that long to prep your milk. Most people would stretch the milk while the shot is being poured.

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            • #7
              Re: Order of sequence syrup/milk/shot

              Whats Syrup? ;D

              If your order a short black in a cafe (not always the best place) what happens to it?
              Usually at best its about 2mins old at best when you get to taste it and thats not the norm.
              If you pull a shot into a glass shot glass and watch what happens its actually not ready to drink straight away unless you just want crema.
              The other point is that seems like a bit long before adding the milk, with a HX you can have the milk ready almost as soon as the shot is ready and even with my Silvia it was more like 2-3 minutes from memory.

              Enjoy the ride

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              • #8
                Re: Order of sequence syrup/milk/shot

                I guess I shouldnt say 4 to 7 minutes. No it doesnt take that long, I use a Miss Sylvia. Probably 2 minutes on the outside.

                Ill try to do the stretching and the shot simultaneously. I still have a lot to learn.

                Even though Im running up to 76, I havent had a problem with scalded milk. You can smell the difference pretty quickly. Ill run a couple of cups at 60 now just to see if there is a discernible difference.

                I appreciate the input very much

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                • #9
                  Re: Order of sequence syrup/milk/shot

                  If youre using a sylvia you cant pull a shot and steam milk at the same time as it only has one boiler. You need a HX or dual boiler (or dual thermoblock) machine to be able to do both simultaneously. Youre better off pullling your shot first on the sylvia since if you steam your milk first youre bringing the boiler temp to way over the 90C or so required for making the coffee so you need to flush a great deal of water through to cool everything down to a temperature thats acceptable for pulling the espresso. In my opinion, its easier to let the shot sit for a couple of minutes while youre bringing the machine up to steaming temp. If it sits too long this might not be ideal as the crema will dissipate, but its one of the limitations of the sylvia that youll just have to learn to work around. In any case, even with the shot sitting while you steam your milk, it is still capable of making excellent coffee.

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                  • #10
                    Re: Order of sequence syrup/milk/shot

                    Shot first. Purely because Im fussy, learning and will toss a shot if it doesnt look right in any way.

                    I havent used syrup since Ive been making real coffee at home, however if I did for a guest, Id then add syrup just before the microfoamed milk.

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                    • #11
                      Re: Order of sequence syrup/milk/shot

                      What are the syrups for? Flavoured coffee? Surely not. I thought coffee is the flavour.

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                      • #12
                        Re: Order of sequence syrup/milk/shot

                        Shot first, then I steam the milk - if at home to around 55 to 60C, at work to around 63C

                        Remember, the milk keeps heating in the jug even after you stop heating, so better to cut it a bit short than to go too long (certainly this is the case on commercial and HX machines anyway)

                        We sell a truckload of flavoured coffees at my work (I was reluctant to introduce them but I had so many requests that I thought: hey! if I dont do it the other guy will!) - and I recommend adding no more than 20ml max of the desired syrup (or about enough to thinly coat the bottom of the cup) to a regular sized cup, then coffee to caramelize the sugars in the syrup, followed by the milk

                        I tell my staff that espresso needs to be served into a hot cup and presented within 30sec of making, and I see no problem with leaving a coffee to sit for the same amount of time before adding steamed milk

                        Peace Pat

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