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
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


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