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Netphilosopher
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Joined: 14 Jan 2011
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Posted Tue Jul 3, 2012, 7:52pm
Subject: Weird...
 

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Netphilosopher
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Posted Tue Jul 3, 2012, 9:04pm
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AndyPanda
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AndyPanda
Joined: 12 Jul 2010
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Location: San Francisco Bay Area
Expertise: I love coffee

Espresso: Olympia Cremina, Various...
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Posted Tue Jul 3, 2012, 11:44pm
Subject: Re: Weird things I've done lately with coffee:
 

If you feel like experimenting on something I've been enjoying but haven't found anyone else willing to try ....

I have been pulling espresso shots with a thin layer of raw sugar sprinkled on top of the coffee puck after tamping (not moist brown sugar, but that coarse textured and light brown color sugar - "Sugar in the Raw" is one brand).  The result is very different from pulling the same shot without the sugar and then adding the sugar afterwards.

My theory is that the sugar dissolving into the water before the water hits the coffee changes the way the water reacts to the coffee particles and extracts the coffee more gently (or perhaps extracts certain components less or slower than others).  

Cooking experts tell me that when you boil beans in sugar water they don't get "mushy" the way they do if you boil them in plain water.  They claim this is because the sugar water doesn't "explode" or "rupture" the cells in the beans the way plain water does.  Not sure of the science - but I sure taste and feel a big difference. (mouthfeel is the most noticeable improvement pulling espresso this way)
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TagTeamJesus
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Joined: 12 Sep 2007
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Location: Berkeley, CA
Expertise: I love coffee

Espresso: LM GS/3 AV; PID Silvia
Grinder: Kony E; Macap MC4
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Posted Wed Jul 4, 2012, 8:02am
Subject: Re: Weird things I've done lately with coffee:
 

I will be trying Interesting Thing #2.  Thing #1 was a delightful read.  I am guessing you own this.
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GVDub
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Joined: 25 Jan 2008
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Location: Los Angeles, CA
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Posted Wed Jul 4, 2012, 9:44am
Subject: Re: Weird things I've done lately with coffee:
 

AndyPanda Said:

I have been pulling espresso shots with a thin layer of raw sugar sprinkled on top of the coffee puck after tamping (not moist brown sugar, but that coarse textured and light brown color sugar - "Sugar in the Raw" is one brand).  The result is very different from pulling the same shot without the sugar and then adding the sugar afterwards.

Posted July 3, 2012 link

Isn't that more or less the traditional way of making an espresso Cubano?
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TheBigDripper
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TheBigDripper
Joined: 5 Jun 2012
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Location: Texas
Expertise: I live coffee

Espresso: Bialetti 6-cup moka pot
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Drip: Too many too list
Posted Thu Jul 5, 2012, 5:56pm
Subject: Re: Weird things I've done lately with coffee:
 

GVDub Said:

Isn't that more or less the traditional way of making an espresso Cubano?

Posted July 4, 2012 link

One of the videos I watched this morning had a lady putting raw sugar on top of the grounds in her espresso machine. I thought, so...using a moka pot, the sugar would go in first, then the coffee on top? I may try that tomorrow.

Boy, that other stuff sounds like mad scientist stuff!
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archi
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Joined: 4 Jun 2010
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Posted Fri Jul 6, 2012, 1:01pm
Subject: Re: Weird things I've done lately with coffee:
 

I am definitely going to try #2... Though I have to borrow my friend's aeropress first. I just have to see it for myself. It just doesn't make any sense.

 
Something profound...
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Netphilosopher
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Posted Mon Jul 9, 2012, 4:48am
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Netphilosopher
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Joined: 14 Jan 2011
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Location: USA
Expertise: Just starting

Posted Mon Jul 9, 2012, 5:04am
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DavidG
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DavidG
Joined: 13 Jan 2009
Posts: 63
Location: Central Ohio
Expertise: I like coffee

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Posted Mon Jul 9, 2012, 9:15am
Subject: Re: Weird things I've done lately with coffee:
 

archi Said:

I am definitely going to try #2... Though I have to borrow my friend's aeropress first. I just have to see it for myself. It just doesn't make any sense.

Posted July 6, 2012 link

I want to try this too!  We have a drink blender (Magic Bullet) for smoothies and such that should do nicely.  And, I have the SS coava disk for my aeropress.  The first thing I thought of for an aromatic emulsion of coffee would be to spread it on things for breakfast!  I am sure more creative minds can think of other food uses.

Another idea that occurs is that it might make marvelous flavoring for ice cream... or dressings... or [sky's the limit].

Netphilosopher, keep up the coffee mad scientist exploration! We dilettantes will try to follow along.

Cheers
David G
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