by dsc on Fri Mar 27, 2009 11:09 am Hi guys,
thanks for the tips.
I also found that brewing Vitamin D as a ristretto, slightly updosed, brewed at around 92*C was the best I got, so I'll stick with it. My original question regarding sweetness was whether it's possible to downdose a shot like the Vitamin D and still somehow bump up the sweetness levels (ie. higher temps or something similar).
Regards,
dsc.
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