Bringing out the sweetness - Page 2

Beginner and pro baristas share tips and tricks.
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dsc (original poster)

#11: Post by dsc (original poster) »

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.