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  Cold brew coffee course question

  Escrito por Sutra Bistro on agosto 5, 2024 en 10:18

  Can we add the syrup ( vanilla or caramel) directly to the mocktail shaker and shake it along with the cold brew, wil that not be a better way? What maybe the disadvantages of doing it that way?

  Sol Damiani respondió hace 3 meses, 3 semanas 3 Miembros · 2 Respuestas
• 2 Respuestas

• 

  Sussan ScoolinaryTeam

  Administrador

  agosto 5, 2024 en 15:15

  Hi @sutra-bistro

  Yes, you can add the syrup (whether vanilla or caramel) directly to the shaker and mix it with the cold brew coffee. This is a good way to ensure that the syrup blends evenly with the coffee, resulting in a more consistent flavor.

  Advantages of doing it this way:

  – Better flavor integration: Shaking the syrup with the cold brew ensures that the sweetness is evenly distributed throughout the drink.

  – Smoother texture: The syrup will dilute slightly when shaken with ice, which can create a smoother mouthfeel.

  Possible disadvantages:

  – Loss of decoration: If the original recipe aims for the caramel to stick to the sides of the glass for a visual effect and a more concentrated flavor in certain sips, adding it to the shaker might lose that effect.

  – Difficulty in adjusting sweetness: If you haven’t tried the recipe before, it might be harder to adjust the level of sweetness once the syrup is mixed in the shaker.

  If you prefer a more consistent flavor, adding the syrup to the shaker might be the best option. However, if you’re aiming for a visual effect or prefer varying levels of sweetness throughout the drink, then sticking to the original recipe could be more appropriate.

  We hope this information is helpful.

  Best regards.

• 

  Sol Damiani

  Administrador

  agosto 5, 2024 en 18:24

  Hey there, Chef!👋

  Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

  I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

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