If people put sugar in espresso, what’s the problem with brewing directly onto the sugar?
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overheating sugar happens at temperatures water will never ever reach at atmospheric pressure
Sugar caramelizes at temperatures much hotter than boiling water.
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espresso machine is under pressure
Not in the cup its not.
That’s a whole lot of words to say there’s nothing wrong with pouring hot water onto sugar.
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I immediately thought this was salt. Maybe I’m the monster.
I do this too. I used to add it to the milk before steaming but that had obvious drawbacks.
Straight to jail
Believe it or not
Uhh don’t mind me pulling my shots directly from my gaggia classic evo pro and into a 3/4 full cup of half and half…
Efficiency
We used to pack brown sugar right on top of the espresso before pulling a double shot and running it into about an oz of half and half. Delicious and easy to drink immediately.
I should try this. Sounds amazing.
This is a shitpost
I initially thought it looked like one :D
You monster!
Salt?
Assuming that’s an Italian style dark roast that would need sugar anyway, I’ll allow it. It’s certainly nice to look at. If that’s a nice light roast single origin then you’re a monster and should go straight to jail.
Afaik this is how to make a Cuban espresso. I was taught to mix the sugar with the first few drops inside the moka pot, but I’m sure it would do the same thing mixed in a glass
