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.
Straight to jail
Believe it or not
I do this too. I used to add it to the milk before steaming but that had obvious drawbacks.
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!
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
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.
