Difference in texture and mouth feel? - Page 2

Discuss flavors, brew temperatures, blending, and cupping notes.
flchriso
Posts: 22
Joined: 8 years ago

#11: Post by flchriso »

They definitely have it right, the milk that is used plays a big role when drinking milk based drinks. In fact, I was just reading an article about how to choose your milk. I will see if I can find it in my history and I will post a link here.

As far as other factors, the mouthfeel of a shot of espresso can also vary based on different factors. Not to get into too much detail, but the way it was roasted and what grinder it was ground with can change that. You mentioned having straight shots, are your local ones more watery?

In the picture you posted a link to the grinders are Mahlkoenig K30 Airs (if I am not mistaken) and the machine is a Synesso. Depending on how they were using the Synesso they can also manipulate the shot more than a regular commercial machine. Not to mention that the skills and experience of the barista preparing your drink also play a role in the final taste in the cup. In my personal experience, I have found that a flat burr grinder produces a waterier shot of espresso than a shot that is prepared with a large conical burr.

Another thing to look at when you go to your local shop is looking at the milk itself. Does it look almost glossy with small/tiny or no bubbles? Or are there larger bubbles and the milk has more air?

flchriso
Posts: 22
Joined: 8 years ago

#12: Post by flchriso »

I found that article just in case anyone is interested and wants to nerd out: https://www.perfectdailygrind.com/2017/ ... latte-art/

Post Reply