Starbucks Baristas: The daily grind
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What is the "secret" to the slightly burnt sugar flavor in a plain Starbucks iced latte? (self.starbucksbaristas)
submitted by ebookroundup
I've tried making iced lattes at home with Starbucks espresso roast and the taste is close to one bought at a store, but it seems to be missing one thing.
I can't quite put my finger on it but the only way I can describe it is it is a slight "burnt sugar" kind of taste.
I'm assuming this comes from roasting from a very expensive real espresso machine vs. my cheap $30 one, but thought I'd check to see.
Does this ring a bell to anyone?
I can't quite put my finger on it but the only way I can describe it is it is a slight "burnt sugar" kind of taste.
I'm assuming this comes from roasting from a very expensive real espresso machine vs. my cheap $30 one, but thought I'd check to see.
Does this ring a bell to anyone?
catarinavanilla 6 points 1y ago
I’ve heard from many longtime baristas that the beans are overroasted to aid in preservation and that might be the flavor note you’re getting; perhaps their retail espresso beans behave differently in a smaller batch. Or since the average person doesn’t use beans at the rate we do in a store, it might lose some of that burnt sugariness you like just by being in an open bag for a couple weeks. Just my guess
ebookroundup [OP] 2 points 1y ago
I usually buy the beans at the store, then have them grind it on the espresso setting. Odds are the beans I'm buying aren't as fresh as what they are using. I suppose the real way to test this is for me to make a couple shots of espresso, then buy a couple shots of espresso from Starbucks and compare.
To be continued...
To be continued...
catarinavanilla 1 points 1y ago
The best way would be to buy the whole beans and grind them yourself right before you brew, but it’s hard to grind to the correct setting for your espresso machine if it’s just a basic handheld one
Affectionate_Fart 3 points 1y ago
Assuming you’re using an espresso with the same grind, same pull, same timing as our espresso machine, I’m going to assume it’s got to do with the water temp, creama, or quality.
Are you using fresh water? Tap water, filtered? How are you doing routine? Milk then coffee or coffee than milk? There’s a lot to the machine. It could even have something to do with the way they’re packed or ground (as our espresso machine automatically packs)…
Are you using fresh water? Tap water, filtered? How are you doing routine? Milk then coffee or coffee than milk? There’s a lot to the machine. It could even have something to do with the way they’re packed or ground (as our espresso machine automatically packs)…
ebookroundup [OP] 1 points 1y ago
Using bottled water, and usually milk then coffee. So many variables it boggles the mind
Affectionate_Fart 1 points 1y ago
So it could be the milk, I’ve noticed that doing milk before the shots can “dilute them” and prevent the shot from making the crema, from forming.
EliMinivan 1 points 1y ago
What espresso machine are you using at home?
Noobplzforgive 1 points 1y ago
Over roasted beans
ebookroundup [OP] 1 points 1y ago
I should also mention that I prefer this "burnt sugary" taste.. it is subtle.. I wonder if anyone else has noticed it or .. is it just me? lol
Atlas-Dawn 1 points 1y ago
I’d hazard a bet on maintenance; between actual coffee, syrups, milk… there’s a lot of things that live near the espresso machine that could contribute towards that burnt sugar flavor. That said, most stores aren’t super thorough or frequent with deep cleaning them — and even the ones that are will have that build up over time.
But probably not because of the type of machine. Different machines and brew methods can change the intensity of the flavor profile, but generally not change the fundamental taste.
But probably not because of the type of machine. Different machines and brew methods can change the intensity of the flavor profile, but generally not change the fundamental taste.
Atlas-Dawn 1 points 1y ago
I’d hazard a bet on maintenance; between actual coffee, syrups, milk… there’s a lot of things that live near the espresso machine that could contribute towards that burnt sugar flavor. That said, most stores aren’t super thorough or frequent with deep cleaning them — and even the ones that are will have that build up over time.
But probably not because of the type of machine. Different machines and brew methods can change the intensity of the flavor profile, but generally not change the fundamental taste.
just a guess
But probably not because of the type of machine. Different machines and brew methods can change the intensity of the flavor profile, but generally not change the fundamental taste.
just a guess
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