Syrups and Espresso

[illudereludere]

Don't get me wrong, syrups are for the cosmetic connoisseur but when I have to, I like to have my espresso pulled straight into the syrup of choice instead of pouring the espresso from the shot cups and then into the cup with the syrup, but I find that I lose my crema. I figure, having the espresso hitting the syrup at first gives the syrup a better way (chance) to mix with the espresso since it's at a higher temp. My large cups (solo t16) don't fit under my pf, and my glass shots 'fraid won't hold too much. I hate using metal because it's an excellent conductor....

[Chris]

I'm a little confused, are you talking about making drinks for yourself or for customers? if they're for you try using a ceramic mug that does fit under the portafilter. Another good way of mixing syrup into a drink is to steam it into the milk. So if your making a vanilla latte for instance put the syrup in the steaming pitcher, then pour in the cold milk and steam away. I do this for customers when they request it done this way. Personally I don't notice a flavor difference as long as I pour my steamed milk into the cup fast enough.

[Justin Holinka]

I too am a bit confused. I wouldn't recommend pulling shots into any other glass/cup than the one you're serving it in. When espresso is first pulled into a shot glass and then poured into a cup, some of the crema will stick to the sides of the shot glass. Granted, if your cups are too large to fit under the portafilter, you are forced to use shot glasses (unless, of course, you just get rid of those nasty 20oz cups). Use the shot glasses when you're getting dialed in, and also to check yourself for consistent quality; but when serving a drink, you want the espresso to come into contact with as little surface as possible.

[Ricky Sutton]

I seem to be a minority in disagreeing with the "espresso directly in the cup it will be consumed in" thing.

I always pull my shots in a demi. My reasons for this are so that i can keep a very strict eye on volume. Were i to put a 16 oz. paper cup under my portafilter, i couldn't see the splitters and therefore have no idea what the shot is doing. To be able to watch the espresso coming from the splitters and watch it pooling in my demi has greatly increased the consistency of my shots. Also espresso kind of stays in the layers it is produced in. The espresso at the bottom tastes super dense and bassy (chocolates, caramels, toffee etc.), the middle of the shot is the fruit and the top is citrus and floral. The crema is invariably the ashy and bittersweet qualities. Those profiles will change depending on, well everything. But the theory is there that shots don't mix themselves. Which is why i stir my espresso before drinking. Anyway, my point is that if i pull a shot directly into a capp cup and don't vigorously swirl the shot before pouring, those bitters are risen to the surface of the drink as i pour and the top of my capp doesn't taste so great. Then when i reach the bottom, it's super syrupy. If i always pull into demi's then pour the shot into the cup, it's pre-mixed. Sure i lose some crema. It's a sacrifice i currently make in exchange for my drinks tasting better (to me).

As far as syrup is concerned, i always put it in the cup. I've seen a noticeable difference in the texture of my milk when steaming syrup with it.

[Chadwick Rookstool]

http://www.amazon.com/Rattleware-Logo-Shot-Pitcher-Glass/dp/B001GZYTIW


Couldn't find it on espressoparts.com, but this is what we use in our cafe. The glass really helps to hold temperature of the espresso well and the glass makes it easy to keep clean, and keep track of the volume of your shot.

Hope this helps!

[Ricky Sutton]

Thanks man. I have seen those around, and i' sure that they're a much better alternative than a regular shot glass or those metal "shot pots". I trust my Nuova Point demi's though. I'm very familiar with their dimensions and they retain heat better than any cup i've ever come in contact with.

Chadwick Rookstool said:

http://www.amazon.com/Rattleware-Logo-Shot-Pitcher-Glass/dp/B001GZYTIW


Couldn't find it on espressoparts.com, but this is what we use in our cafe. The glass really helps to hold temperature of the espresso well and the glass makes it easy to keep clean, and keep track of the volume of your shot.

Hope this helps!

[Julian Gan]

That's pretty interesting, the shot glasses you linked to. At our store, espresso is usually pulled into one (or two) stainless steel bell pitchers; this is mostly because we make our Americano's "long black" style, pouring the espresso over hot water, in order to preserve the layer of crema on the surface. We also have two regular-shaped shot glasses, which are reserved for training new baristas about espresso volume. However, they make terrible containers for pouring, because the crema instantly dissipates when introduced to the bottom of the cup. For myself, I usually try to pull the shot straight into the cup I'm serving it in (if the drink is flavoured, the syrup will already be on the bottom). In lattes/trad. cappucinnos/macchiattos, I give the 'spro a bit of a swirl in the cup, like Rick said, in order to mix the layers of flavours together. I actually want to have the crema broken up a bit, because it allows the milk to mix better when forming latte art.

Chadwick Rookstool said:

http://www.amazon.com/Rattleware-Logo-Shot-Pitcher-Glass/dp/B001GZYTIW


Couldn't find it on espressoparts.com, but this is what we use in our cafe. The glass really helps to hold temperature of the espresso well and the glass makes it easy to keep clean, and keep track of the volume of your shot.

Hope this helps!

[Jay Caragay]

Depending on the machine you're using - we've found that by using a chopped portafilter (naked) that we can easily slide a 16z cup under the grouphead.

[Andrew Tagge]

Also, as a tangent from the discussion, you want to be sure that you aren't necessarily concentrating on volume alone when pulling your shots. There are many factors that can change the volume that your shot will be producing in order to taste good. If there is a change in ambient temperature, humidity, or several other things along that line, your volume is going to change drastically. A better method of regulating your shots would be to look for "blonding" of the espresso. This is when you can see a change in color on the liquid flowing out of the portafilter and it signifies that the espresso has been stripped of all it's qualities and you are virtually just diluting the shot that you have pulled and adding a certain element of bitterness to it. You might want to try pulling a shot until blonding has been achieved in one shot glass and then removing the first shot glass and replacing it with a second one and capture the post-blonding espresso to see how it tastes. You are going to experience a very watered-down, bitter, and thin liquid, which could not possibly add to espresso, but rather detract from it. Also, be sure to taste your shots regularly throughout the day because the espresso may be changing constantly due to all the changes that can happen with slight environmental changes. Below is a youtube video that you can watch that may give you a good idea of what blonding looks like, as it is somewhat hard to describe without a visual aid. Hope this helps....



http://www.youtube.com/watch?v=FxXtDtKruaA

[Ricky Sutton]

Good general information, but it isn't as simple as brown espresso = good, blond espresso = bad. I can pull a shot for 40 seconds without seeing blonding. Obviously that shot would not be ideal with my current parameters.

Volume is just one of the dozens of things that i keep my eyes on while pulling shots. It helps me to keep some things a constant, while varying others to achieve the best possible product. Maybe others have different methods, but it's very difficult for me to see my splitters or see a bottomless shot pulling into a larger paper cup.

Baristas are finnicky folk. So we all have methods that work out best for us individually.

Andrew Tagge said:

Also, as a tangent from the discussion, you want to be sure that you aren't necessarily concentrating on volume alone when pulling your shots. There are many factors that can change the volume that your shot will be producing in order to taste good. If there is a change in ambient temperature, humidity, or several other things along that line, your volume is going to change drastically. A better method of regulating your shots would be to look for "blonding" of the espresso. This is when you can see a change in color on the liquid flowing out of the portafilter and it signifies that the espresso has been stripped of all it's qualities and you are virtually just diluting the shot that you have pulled and adding a certain element of bitterness to it. You might want to try pulling a shot until blonding has been achieved in one shot glass and then removing the first shot glass and replacing it with a second one and capture the post-blonding espresso to see how it tastes. You are going to experience a very watered-down, bitter, and thin liquid, which could not possibly add to espresso, but rather detract from it. Also, be sure to taste your shots regularly throughout the day because the espresso may be changing constantly due to all the changes that can happen with slight environmental changes. Below is a youtube video that you can watch that may give you a good idea of what blonding looks like, as it is somewhat hard to describe without a visual aid. Hope this helps....



http://www.youtube.com/watch?v=FxXtDtKruaA

[Malt Barista]

To be totally honest, why use syrup at all...rather seek a single origin coffee that would provide you with the flavor profile your after....but I probably have to help you out..

well here it is... besides pre-heating the cup....put the syrup in a shot glass and heat it in a froth pitcher with some water... this makes the syrup the same temp and density of the espresso that you will extract ON TOP OF the syrup....


still think you should look into the single origin thing though...

anywho..cheers

[Russell Greene]

I usally pull my espresso straight into a 1/2 oz of syrup but I don't make any drinks bigger than 6oz any bigger than that and it's like an espresso in a sea of milk. I asked for a 6oz latte at some coffee bar in snotsdale and the guy looked at me like I was crazy. I actually had to explain to him to only use 4 oz of milk. Toffee nut is where it's at

[Ricky Sutton]

I think i will buy a few more grinders and have the option for blueberry latte's with Ethiopian, mocha's with Costa rican, etc. I'm sure that would go over well with my customers and my speed, efficiency & budget. Where do you work, cause' i want to work there too.

Malt Barista said:

To be totally honest, why use syrup at all...rather seek a single origin coffee that would provide you with the flavor profile your after....but I probably have to help you out..

well here it is... besides pre-heating the cup....put the syrup in a shot glass and heat it in a froth pitcher with some water... this makes the syrup the same temp and density of the espresso that you will extract ON TOP OF the syrup....


still think you should look into the single origin thing though...

anywho..cheers