I normally put my flavor in the cup first, then the 'spro, then the milk. But does it matter when the flavor goes in? before the espresso? after? or how about when the milk is already in the cup?

Views: 91

Reply to This

Replies to This Discussion

I haven't heard much discussion on this, but I just figure if you put the flavor in the cup first, then all the pouring will help mix everything up. I hate having to stir a drink after I've made a pretty heart or rosetta. However, I always stir anything that has chocolate, white chocolate or caramel sauce in it. That stuff just sits on the bottom. Blech.
a) this is the barista exchanges and travel forum. just because it's the first one doesn't mean all questions should go here. i hate to be a forum nazi but this should be under "espresso."

b) there is a huge discussion close to this subject here, and probably more. please use the search function. it took me about 10 seconds to find that thread.

c) i've always put the syrup in first, then pulled the shot, then poured my milk. a quick stir with a hot spoon or a good swish mixes up white chocolate powder (yuck) or dark chocolate syrup/ganache.
sorry, I don't post much. I didn't realize you could choose a subject

Jared Rutledge said:
a) this is the barista exchanges and travel forum. just because it's the first one doesn't mean all questions should go here. i hate to be a forum nazi but this should be under "espresso."

b) there is a huge discussion close to this subject here, and probably more. please use the search function. it took me about 10 seconds to find that thread.

c) i've always put the syrup in first, then pulled the shot, then poured my milk. a quick stir with a hot spoon or a good swish mixes up white chocolate powder (yuck) or dark chocolate syrup/ganache.
a) Don't apologize for selecting the wrong forum. No biggy. It's called a learning curve.
b) Those of us who are paying to be here think it's great that you are asking questions, no matter where.
c) Ususally I'll go in the same order: Syrup, espresso, milk. I always stir but can usually keep enough remaining volume at the top of the cup to pull off a semi-OK design. Not always.
I'm with everyone else so far- syrup, spro, milk.

If chocolate is involved (we have powder) then it's- powder, syrup, spro, tiny-bit-o-hot water, whisk, milk.

Anyone done experiments (taste) on this? Being that syrup is the heaviest/densest/whatever ingredient it seems like it would almost mix itself if you put it in last, although I feel like this would be a bigger pain. Just throwing it out there.

-bry
Jared Rutledge said:
a) this is the barista exchanges and travel forum. just because it's the first one doesn't mean all questions should go here. i hate to be a forum nazi but this should be under "espresso."
b) there is a huge discussion close to this subject here, and probably more. please use the search function. it took me about 10 seconds to find that thread.
c) i've always put the syrup in first, then pulled the shot, then poured my milk. a quick stir with a hot spoon or a good swish mixes up white chocolate powder (yuck) or dark chocolate syrup/ganache.

Re: A+B... Don't ever start getting plugged into Coffeegeek.com if you expect all questions to end up in the correct forum (especially if the default is this one... default should be "---subject---" for what it's worth) and if you expect one thread based on a subject. That place is the worst example of people needing to use the search function of any site I have ever seen.

If I had a dollar for every, "Best grinder under $200" thread on that site I could probably buy a Speedster.

-bry
I would just worry about this gunking up the steam wand even more than the plain milk already does. But then again, I'm a clean freak :-)

Neal Cowan said:
I am certainly not trained in this area, but I do know of some baristas who add the flavoring/syrup (e.g. vanilla, almond, hazelnut) into the cold milk and then steam the milk before combining with the espresso shot(s). Is this m.o. considered heretical by some purists?
I use powder and i found if you put the syrup in first then the powder, it mixes a little better (not clumping to the bottom all thick)

Bryan Wray said:
I'm with everyone else so far- syrup, spro, milk.

If chocolate is involved (we have powder) then it's- powder, syrup, spro, tiny-bit-o-hot water, whisk, milk.

Anyone done experiments (taste) on this? Being that syrup is the heaviest/densest/whatever ingredient it seems like it would almost mix itself if you put it in last, although I feel like this would be a bigger pain. Just throwing it out there.

-bry
Joyce Campbell said:
I use powder and i found if you put the syrup in first then the powder, it mixes a little better (not clumping to the bottom all thick)

Bryan Wray said:
I'm with everyone else so far- syrup, spro, milk.

If chocolate is involved (we have powder) then it's- powder, syrup, spro, tiny-bit-o-hot water, whisk, milk.

Anyone done experiments (taste) on this? Being that syrup is the heaviest/densest/whatever ingredient it seems like it would almost mix itself if you put it in last, although I feel like this would be a bigger pain. Just throwing it out there.

-bry

Good to know, thanks for the info.

-bry

Reply to Discussion

RSS

Barista Exchange Partners

Barista Exchange Friends

Keep Barista Exchange Free

Are you enjoying Barista Exchange? Is it helping you promote your business and helping you network in this great industry? Donate today to keep it free to all members. Supporters can join the "Supporters Group" with a donation. Thanks!

Clicky Web Analytics

© 2023   Created by Matt Milletto.   Powered by

Badges  |  Report an Issue  |  Terms of Service