BrevilleBoy Senior Member Joined: 28 Jan 2013 Posts: 3 Location: Utah Expertise: I love coffee
Espresso: Breville BES 860XL Grinder: Attached to Breville BES 860...
Posted Mon Jan 28, 2013, 2:23pm Subject: Can you put syrup in your espresso and still create latte art?
This may be an absurdly obvious question, but I'd love to hear it from an expert! My wife and I like Davinci sugar free vanilla syrup in our lattes and I'm wondering if I can put this in before pouring my textured milk and still create latte art. I haven't had much success so far (but I still struggle even without the syrup) so I appreciate your guidance! Thanks!
Posted Mon Jan 28, 2013, 4:41pm Subject: Re: Can you put syrup in your espresso and still create latte art?
Are you stirring up the espresso and syrup before pouring? This would dissipate the crema, I would think, which might effect the pour. Ive been successfully in putting sugar in the espresso, make the pour, slide a spoon underneath the frothy art and stir the coffee underneath with minimal damage to the art.
Posted Mon Jan 28, 2013, 5:06pm Subject: Re: Can you put syrup in your espresso and still create latte art?
I like to put some pure cane syrup in a latte. I put it in the bottom of the cup prior to pulling the shot, pull the shot directly into the syrup, then add the milk. Never need to stir and the latte art comes out fine ( as long as the texture is good and I pour it right)
Yes, I stir it in first. Yes, the crema does dissipate to an extent, but it isn't a problem for me.
Using chocolate syrup or sauce is more challenging for me because it's so much thicker. In that case I add a little steamed milk to the mixture before pouring the drink and it helps....but the consistency is much different and more of a challenge to pour art (with my limited skill)
thedotben Senior Member Joined: 8 Mar 2012 Posts: 43 Location: Holland Expertise: Pro Barista
Posted Mon Feb 4, 2013, 10:13am Subject: Re: Can you put syrup in your espresso and still create latte art?
I agree with what Jon has said. We used to call it "building" drinks. Syrups in first, then espresso, stir for thicker syrups, but real thin syrups don't really need to even be stirred, then add the milk.
It does have a little different feel to when pouring, especially with thicker sauces, but I have never found a syrup that makes latte art impossible.
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