I'm currently (im)patiently waiting for an OpenSRS support email, and with it being around lunch time I decided to take some time to learn a new trick. As you know I've been trying to make decent espresso shots (with varying degrees of success) for a while. There's only one other person in this office building who is willing to drink my sludge, er, espresso. So I decided to try and make lattes. I bought whole milk and five flavors of syrup for taste.
My mom is really into hazelnut creamer so my first try was a latte with hazelnut syrup. It was very good, to me. It had a strong coffee flavor and not much syrup, about 15ml to 1.5 oz espresso and 6oz milk. She didn't like it, coming from a coffee background it was not sweet enough. I also didn't foam the milk enough, I don't think.
Next I tried an Irish Creme syrup. This time I went with 1.5 oz espresso, 25ml syrup and 8oz milk. I ran out of steam before the milk was done, the espresso was also bitter. This was a disaster. Fortunately, my wife was willing to try it and she put extra syrup in and enjoyed it, though still noted the bitter flavor of the espresso.
I think I've learned a number of things through this experience, though I felt like a major chain barista what with having to add all those extra ingredients to make it palatable. Though it goes without saying I might be the only person here who enjoys strong coffee flavor.
I've not yet even had food, so it's off to lunch for me, and perhaps another go at a latte, this time no syrup, just for me.
Symphony #3 - Beethoven
Posted from caseywest.com, comment here.
