G.F. wrote:I am still don't understand why we should add sugar to our espresso. What's the point of this ? to get better taste?

I do not like the way espresso tastes with a typical serving of sugar, a packet or so. Its to sweet for my palate. I think the purpose of adding a small amount is to reduce the inherent bitterness so the full flavor profile can be tasted easier. I'm not sure if this is valid? I personally was always against adding sugar.

AN

I think in the video he was saying to add a very small amount to reduce the acid & bitter but not enough to make it sweet. It might taste good that way, but since I use liquid sucralose that I mix myself even one drop is too much if I am drinking straight espresso. I mix it so one drop adds a bit of sweetness to a cortado or macchiato or latte, but it makes straight espresso too sweet for my taste. I would actually like to try a straight espresso with real sugar, I bet it would taste pretty darn good. I can't though as I have trained myself to use sucralose since I am diabetic and since it has been over 10 years since I have used real sugar in my coffee or tea I am afraid I would try it once and really really like it and not want to go back to my fake stuff.

Bossman wrote: It might taste good that way, but since I use liquid sucralose that I mix myself even one drop is too much if I am drinking straight espresso.

Just mix a second batch using the current stuff diluted however much it takes to make one drop work.

Ira

True I could do that, just use to making it the same way but actually having a second batch 1/4 strength would be nice for some things.

Coffee rituals in Italy are as diverse as the dialects are; everyone has their own way of doing things and can become very dogmatic about the right way to prepare and consume coffee. Remember, this country has an espresso culture that extends far longer into history than any other country; a lot of that culture is wrapped in traditions and "hand me down" techniques about what makes a good coffee. Like in the US, a lot of Italians do put sugar in their coffee, and a lot don't. It often depends on personal preference. Even when sugar is added there are all sorts of rituals. Some simply toss in the sugar and stir. Some insist on pouring the sugar in but not stirring, lest the drink become too "sweet" to hide the good attributes of the coffee. Some even use the sugar as a "quality test" for the coffee: "if the sugar doesn't sink right away then the coffee is good". And of course there are those who insist that sugar should never touch coffee, any sugar would destroy the integrity of the cup. This sort of thing extends much past sugar as well, I once waded through a 100+ post argument among Italian baristas about whether the cups should be placed right side up or upside down on the cup warmer. Like I said, much diversity in the coffee culture. I was also taught to swirl the cup until the aroma has opened up as much as it will go before drinking it, to fully unlock the flavor, just like Terzi showed in the video. It's a habit I still do without even thinking about it.

Thank you for taking the time to provide such an insightful post! A lot of good information can be found within.

AN

Don't forget the sponsors of this website. Most of them are excellent roasters, many give a HB discount, and many are quite reasonably priced, especially in 5 pound quantities.

Adamned21 wrote:I was having a conversation with a colleague and we strongly disagree on taking espresso with milk. I was wondering the consensus here. Firstly, one should drink what they like! They should accept what they like and not force it. So there is nothing wrong with adding a little milk. However, it was my opinion that adding milk is like adding coke to a good single malt whiskey. It is fundamentally a waste. That individual is wasting their money on good whiskey and would be better served buying Jack Daniels or Johnny Walker Red. So the same goes with decent espresso. Do you guys think that analogy is sound or is my opinion wrong?

You're not going to find an overall consensus, otherwise we'd all be drinking the same thing!

About 90% of my espresso beverages are cortados, so I'm using milk but not very much of it. I think you're analogy is a little off, it's more like adding ice to a nice whiskey. Some folks will scream sacrilege, but it's really a heavily accepted practice.

Machine: Gaggia Classic
Grinder: Gaggia MDF
Grinder setting:7
Dose: 17G
Extraction time: 27 sec
Ratio: 1:2

Beans: Kimbo Superior

Wow what a relief Kimbo provided from the past week and half when I was pulling shots with the Lavazza crema e gusto. Kimbo is by far superior to that rubbish. Sometimes you need to taste really bad beans to appreciate a decent value bean. I'm quite pleased with the Kimbo will definitely be adding to my list as a good value.

AN

Just curious, but how old are these Kimbo beans when they reach you? I'm guessing it takes some time for them to reach US. Or are they rosted in the US just before being shipped to you?