If people put sugar in espresso, what’s the problem with brewing directly onto the sugar?
This is a shitpost
I initially thought it looked like one :D
Straight to jail
Uhh don’t mind me pulling my shots directly from my gaggia classic evo pro and into a 3/4 full cup of half and half…
Efficiency
I immediately thought this was salt. Maybe I’m the monster.
You monster!
We used to pack brown sugar right on top of the espresso before pulling a double shot and running it into about an oz of half and half. Delicious and easy to drink immediately.
I should try this. Sounds amazing.
I do this too. I used to add it to the milk before steaming but that had obvious drawbacks.
Afaik this is how to make a Cuban espresso. I was taught to mix the sugar with the first few drops inside the moka pot, but I’m sure it would do the same thing mixed in a glass
