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submitted 1 month ago* (last edited 1 month ago) by lightrush@lemmy.ca to c/coffee@lemmy.world
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[-] deegeese@sopuli.xyz 17 points 1 month ago

If people put sugar in espresso, what’s the problem with brewing directly onto the sugar?

[-] sunstoned@lemmus.org 15 points 1 month ago

I immediately thought this was salt. Maybe I'm the monster.

[-] Dkarma@lemmy.world 12 points 1 month ago
[-] beastlykings@sh.itjust.works 1 points 1 month ago

Believe it or not

[-] demesisx@infosec.pub 12 points 1 month ago

I do this too. I used to add it to the milk before steaming but that had obvious drawbacks.

[-] BakedCatboy@lemmy.ml 8 points 1 month ago

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...

[-] mbp@lemmy.sdf.org 3 points 1 month ago
[-] Sarmyth@lemmy.world 6 points 1 month ago

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.

[-] beastlykings@sh.itjust.works 2 points 1 month ago

I should try this. Sounds amazing.

[-] Imgonnatrythis@sh.itjust.works 6 points 1 month ago
[-] ishigami_san@lemmy.ml 3 points 1 month ago

I initially thought it looked like one :D

[-] technomad@slrpnk.net 5 points 1 month ago

You monster!

[-] Gustephan@lemmy.world 3 points 1 month ago

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

[-] iamanurd@midwest.social 2 points 1 month ago
[-] not_woody_shaw@lemmy.world 1 points 2 weeks ago

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.

this post was submitted on 09 Sep 2024
26 points (79.5% liked)

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