When making a latte, why does the espresso shot have to be poured into milk immediately after being pulled?!
I've been working as a barista for about a month now!. When I was trained I was told that when making an espresso-based drink like a latte or cappuccino, the espresso shot needs to be poured into milk or flavoring right away to have something to bind with or it affects the taste!. Why does the espresso become bitter if it stays in the shot cup for longer than 10-30 seconds!?Www@FoodAQ@Com
Answers:
It loses it's crema!. The oils evaporate off the top and it loses it's richness and smooth bodied taste!. When you add milk, the oils mix in to the slightly cooler milk and remain instead of evaporating!.
A barista is a fully trained coffee maker who knows all the theory, roasting techniques etc, I think you will find you are probably classified as a coffee maker if you only started making coffee a month ago!.Www@FoodAQ@Com
A barista is a fully trained coffee maker who knows all the theory, roasting techniques etc, I think you will find you are probably classified as a coffee maker if you only started making coffee a month ago!.Www@FoodAQ@Com