Besides ruining a perfectly good espresso shot, is there any reason not to pour a raw sugar in with the grinds? Some coffee shops do it and some won't. My thinking is that as long as the sugar is sandwiched in between the grinds and not actually touching the screen, it shouldn't cause any damage to our holy La Marzocco. Thoughts?

Views: 560

Reply to This

Replies to This Discussion

Sounds like a tasty drink, but it ain't a Cubano.
Sounds like an espresso con panna
oh yea, that's just not right :)

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

© 2024   Created by Matt Milletto.   Powered by

Badges  |  Report an Issue  |  Terms of Service