Sugar in the Milk? - Page 2

Beginner and pro baristas share tips and tricks.

Postby crunchybean » Aug 11, 2019, 10:45 pm

I meant:

1) put the sugar in the cup your are pulling your espresso into

2) pull the espresso on top of the sugar

3) take spoon and mix sugar completely into the espresso

4) add frothed milk on top.

Adding sugar into the milk can help encourage flavors but makes the steam wand a sticky hot mess, even harder to clean when cooled ( I'm talking about the inside of the wand, not the outside).

Edited by moderator to remove violations of Guidelines for productive online discussion.

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Postby Bret » Aug 11, 2019, 11:47 pm

I've been putting sweetener (splenda for me, the little tablet version, sugar for guests that want it) in the milk for years. I pull the shots right into the cup, no go between shot glass. Works great in the milk, no reason to change there.

Sometimes with a straight shot I still want a little bit of sugar. Splenda does okay at that in terms of dissolving completely, sugar less so, but not a huge issue.

Keeping the frothed milk below 150F and closer to 140 also keeps the milk good tasting, too.