Hello there people of r/coffee,I was in picking up some espresso beans this morning and asked the barista re: their recipe as my partner always has issues with soy milk splitting immediately regardless of how we make it. As soon as I mentioned soy, they advised that they actually steam the shot as well. I’m willing to take their advice and see how this turns out but interested as to people’s opinions / the science of this. Seems to be a strange suggestion to me as I’d assumed it would just be an acid issue.That said, the recipe they use is vastly different to what I’m pulling at home.Home: Breville Dual Boiler / Breville Smart Grinder / 20.5gm in basket / 44gm yield / 20 seconds Cafe: LM Linea PB / Mazzer Robur E / 22gm in basket / 36gm yield / 28 secondsI’m not personally convinced that 1) I could fit 22gm in my baskets (still need to invest in some vst at some point) or 2) that I could grind fine enough to constrict flow to that speed without choking.Thanks a heap in advance! via /r/Coffee https://ift.tt/2tL6fxv
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