Announcement

Collapse
No announcement yet.

Frothing or shot first

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • #31
    Re: Frothing or shot first

    Even if the crema has most of the taste and aroma, where do you think those go as the crema dissipates?? My guess would be predominantly into the coffee!

    And pouring milk into a shot is sure to change the crema anyway, as the coffee oils are generally water and/or fat soluble--both fat and water are in milk.

    Greg

    Comment


    • #32
      Re: Frothing or shot first

      Perhaps pull the shot first helps to preserve not the crema but the coffee taste? I mean, when a shot has been pulled it quickly starts to loose temperature and began to oxidize (the crema changes to a darker color and more acidity appears -at least this is what happens in my shots-)

      But Im not sure if this "acidification" will have impact in the milk drink taste.

      Comment


      • #33
        Re: Frothing or shot first

        If milk is left unused for even a short time after steaming the micro-foam stiffens up
        Just keep swirling the milk in the jug, problem solved except the temperature of the milk would go down a fair bit as you wait...

        Even if the crema has most of the taste and aroma, where do you think those go as the crema dissipates?? My guess would be predominantly into the coffee!
        Hmmm thats probably true actually... still, id like to research/discuss this further .

        Is the crema quality a sign or representation that the extraction was well done (which would mean that the shot in itself is going to be great regardless if the crema dissipates), or something which must be preserved as it is the main constituent of the flavours? My guess is the former

        Comment

        Working...
        X