The Very Specific Way to Make an Excellent Iced Espresso
8 records
Sum
36
Summary
Summary
Sum
117.9
Summary
Sum
136.5
Summary
Sum
369.3
Sum
672.0
Sum
1:20
Sum
281.0
Summary
Sum
12
Summary
Summary
Summary
Summary
Extensions
Alert
Lorem ipsum
Okay
6
Loaded
Number of Brew
6
Name of Coffee
Date of Brew
9/27/2020
2:27am
Mass of Beans (Ungrounded)
16.1
Grind setting
1
Mass of Beans (Grounded) (g)
16.0
Image of Coffee Grounds
2020-09-26 22.35.02.jpg
Mass of water (g)
66.6
Water Temp. (C)
95.0
Pre-infusion duration
0:20
Mass of Coffee (Brewed)
60.0
Image of Brewed Coffee
2020-09-26 22.42.27.jpg
Flavor Rating
Machine Used
Gear Set (from Gear)
1
Notes
Process
I think trying to preinfuse for a longer period of time helped the end result.
Derinitely can confirm that fully submerging the portafilter in hot water for a couple of minutes is the way forward, so that the espresso is at a nice temperature.
Flavor
I noticed that while this espresso was still bitter, I didn’t taste nearly as much of that acidity that made me wince for the first couple of shots I pulled. Perhaps pulling shots with water slightly below boiling temperature is the way forward.
I’m curious to see how a different type of coffee bean will affect the flavor. It’s hard to know how much of the flavor is the result of my brewing skills (or lack thereof) and how much can be attributed to the coffee itself.
I’m going to try adding ice, and then some lactaid fat free milk, to the drink to see how it affects the flavor. This way, the milk will never have to get warm; James Hoffman had said that it was never good to warm milk.
I added some honey and about 63g of milk to this shot, as well as 4 cubes of ice, just I see how it would affect the flavor.
The honey seems to have congealed, meaning that if I add it to any future drinks, I’ll need to add it before I add the ice, so that it can melt into the coffee before the ice and milk enter the scene.
I think a combination of the ice and the milk definitely made the espresso more drinkable, although I wouldn’t go so far as to say that it tasted “good”. I was trying to recreate the Milk and Honey from Saxby’s.
I’m not sure if they used pour over or espresso, though.
I think that frothing the milk and adding chocolate will be the next things to try.
I’d like to find a proper recipe for how to make either an iced latte or an iced cappuccino