What is considered "too fresh" espresso beans to be used in milk based drinks? - Barista Exchange2024-03-29T07:36:53Zhttps://www.baristaexchange.com/forum/topics/what-is-considered-too-fresh-espresso-beans-to-be-used-in-milk?commentId=1688216%3AComment%3A1359959&feed=yes&xn_auth=noI may be wrong but I don't th…tag:www.baristaexchange.com,2012-03-06:1688216:Comment:13599592012-03-06T21:06:56.100ZGreg Aliffhttps://www.baristaexchange.com/profile/GregAliff
<p>I may be wrong but I don't think the extraction (espresso/water) would continue to give off gases. It seems like that would only be the beans. Fattier milk holds it's texture for less time. Foam from non fat will sit there all day long. </p>
<p>I may be wrong but I don't think the extraction (espresso/water) would continue to give off gases. It seems like that would only be the beans. Fattier milk holds it's texture for less time. Foam from non fat will sit there all day long. </p> milk texture seems fine and l…tag:www.baristaexchange.com,2012-03-06:1688216:Comment:13600172012-03-06T21:00:09.806ZJRhttps://www.baristaexchange.com/profile/JR66
<p>milk texture seems fine and latte art is decent right after the pour...but a couple of minutes later large bubbles are forming.</p>
<p>never have this issue with our decaf.</p>
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<p>milk texture seems fine and latte art is decent right after the pour...but a couple of minutes later large bubbles are forming.</p>
<p>never have this issue with our decaf.</p>
<p></p> I like to let it age about 7-…tag:www.baristaexchange.com,2012-03-06:1688216:Comment:13598602012-03-06T20:25:23.792ZGreg Aliffhttps://www.baristaexchange.com/profile/GregAliff
<p>I like to let it age about 7-10 days, i prefer a little fresh to stale. How quickly are you seeing the bubbles? If it is right away it is a steaming technique issue. All milk foam is going to eventually start breaking down after a little time. </p>
<p>I like to let it age about 7-10 days, i prefer a little fresh to stale. How quickly are you seeing the bubbles? If it is right away it is a steaming technique issue. All milk foam is going to eventually start breaking down after a little time. </p> I use Vienese espresso from S…tag:www.baristaexchange.com,2012-03-05:1688216:Comment:13593932012-03-05T21:14:15.079ZSarah Thompsonhttps://www.baristaexchange.com/profile/SarahThompson
<p>I use Vienese espresso from Seven Hills in Cincinnati. It has a nice chocolate undertone. Yummy!</p>
<p>I use Vienese espresso from Seven Hills in Cincinnati. It has a nice chocolate undertone. Yummy!</p> I love sweet and chocolate/co…tag:www.baristaexchange.com,2012-03-05:1688216:Comment:13591882012-03-05T09:52:41.980ZMoffee Coffhttps://www.baristaexchange.com/profile/MoffeeCoff
<p>I love sweet and chocolate/cocoa flavors that are soft and supple. Could anyone please recommend me 3-5 different blends of beans to try as a place to start? Link would be nice. These are mostly for espresso, but if you have a couple of other beans that have similar tastes for milk based drinks like lattes or cappuccinos that would be awesome too.</p>
<p>I love sweet and chocolate/cocoa flavors that are soft and supple. Could anyone please recommend me 3-5 different blends of beans to try as a place to start? Link would be nice. These are mostly for espresso, but if you have a couple of other beans that have similar tastes for milk based drinks like lattes or cappuccinos that would be awesome too.</p> First off, do you have any ph…tag:www.baristaexchange.com,2012-01-31:1688216:Comment:13470852012-01-31T16:45:25.785ZJay Caragayhttps://www.baristaexchange.com/profile/JayCaragay
<p>First off, do you have any photos/examples to show us? That might help in identifying problems.</p>
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<p>What kind of milk are you using? From time to time, we experience severe bubbling of the milk in drinks that is a result (we think - that is: us and the creamery) of problems with the homogenization process. One moment, you have beautifully frothed milk, the next it breaks down into uniform bubbles. We suspect it is the screens used in homogenizing the milk, but we are still…</p>
<p>First off, do you have any photos/examples to show us? That might help in identifying problems.</p>
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<p>What kind of milk are you using? From time to time, we experience severe bubbling of the milk in drinks that is a result (we think - that is: us and the creamery) of problems with the homogenization process. One moment, you have beautifully frothed milk, the next it breaks down into uniform bubbles. We suspect it is the screens used in homogenizing the milk, but we are still unsure as of yet. However, it only happens maybe once every year or two.</p>
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<p>The age of the coffee could be the issue but typically one week is long enough to dissipate most gasses that might cause you problems. I do have one friend who used to age his espresso blend three weeks before using, but this was mainly to stabilize the coffee and allow the flavors to meld better and it tasted great. YMMV.</p> thanks for your comments!sing…tag:www.baristaexchange.com,2012-01-31:1688216:Comment:13468962012-01-31T14:08:05.284ZJRhttps://www.baristaexchange.com/profile/JR66
<p>thanks for your comments!<br/>single shot is nice/no bubbles<br/>I'm starting to believe this could be a milk problem. Will have to check with a different brand.</p>
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<p>thanks for your comments!<br/>single shot is nice/no bubbles<br/>I'm starting to believe this could be a milk problem. Will have to check with a different brand.</p>
<p> </p> What does the straight espres…tag:www.baristaexchange.com,2012-01-31:1688216:Comment:13471232012-01-31T13:02:24.172ZDavid Myershttps://www.baristaexchange.com/profile/DavidMyers
<p>What does the straight espresso shot look like? The first day after roast, the crema will often have larger bubbles and not be as smooth which will make it difficult to blend into the milk.</p>
<p>By the 2nd or 3rd day, the shots should start to have smoother crema as the beans degass.</p>
<p>What does the straight espresso shot look like? The first day after roast, the crema will often have larger bubbles and not be as smooth which will make it difficult to blend into the milk.</p>
<p>By the 2nd or 3rd day, the shots should start to have smoother crema as the beans degass.</p> Typically, you should be in t…tag:www.baristaexchange.com,2012-01-31:1688216:Comment:13470652012-01-31T12:31:50.301ZBradyhttps://www.baristaexchange.com/profile/Brady
<p>Typically, you should be in the right ballpark at 7 days. In any case, bubbles due to fresh espresso are usually present in the shot itself.</p>
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<p>This looks to me like a milk issue. Sometimes we'd get in a jug of milk and it would do that and collapse... switching to a different brand fixed the problem. Any chance that's what's happening to you?</p>
<p>Typically, you should be in the right ballpark at 7 days. In any case, bubbles due to fresh espresso are usually present in the shot itself.</p>
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<p>This looks to me like a milk issue. Sometimes we'd get in a jug of milk and it would do that and collapse... switching to a different brand fixed the problem. Any chance that's what's happening to you?</p> This depends a lot on the cof…tag:www.baristaexchange.com,2012-01-31:1688216:Comment:13467852012-01-31T01:17:00.464ZCorvus Coffeehttps://www.baristaexchange.com/profile/CorvusCoffee
This depends a lot on the coffee. I would keep a little log book and make some notes for each espresso starting a day or so out from roasting, out until a week and a half from roasting. See where the sweet spot is, where they are too fresh, too old, and try to work between these two extremes.
This depends a lot on the coffee. I would keep a little log book and make some notes for each espresso starting a day or so out from roasting, out until a week and a half from roasting. See where the sweet spot is, where they are too fresh, too old, and try to work between these two extremes.