Well, the results are in, and mixed.
To recap, I mixed 4 oz espresso (2 double basket pulls of Costa Rica -
Tres Rios La Magnolia), 1/4 cup sugar, and 12 oz water and carbonated to
about 20 psi.
One taster thought it was a bit too strong and sweet, suggesting cutting
both the sugar and espresso in half.
One taster thought it was great and wouldn't cut either. She said she
drinks a lot of Frappuccino(tm) drinks and likes them strong and sweet.
One taster doesn't like sweet coffee and doesn't drink soda. Not
something she'd drink again.
One taster likes it, thinks something is "off", but can't put his finger
on it. Sugar is fine - not too sweet, wouldn't remove any. Coffee
strength is fine. I have a feeling he's looking for the cream in the
My first sip reminded me a LOT of the Frappuccino(tm). It was cold and
sweet, and the mouthfeel was similar - I think the carbonation took the
place of the cream. The carbonation actually reminded me of a Stout.
Small bubbles - it almost had a head on it, but it dissipated quickly.
(And no lacing as I drank it!)
Overall, I don't think I'll bother making it again. It killed me to
spend time making shots and then dump them in a bottle for drinking
later. I may try a strong French Press brew, but I'm not sure it will
have the same flavor. (In fact, I'm sure of it.) It seemed to blur the
line between "coffee flavored soda" and "carbonated sweet coffee". I
suppose if an Americano is 1 oz espresso in 3 oz water, I just
carbonated 4 Americanos, leaning toward the "carbonated coffee" definition.
And as I down the last swallow, I find myself thinking, "That was good -
I wish I had some more.". So I guess I'll make it again. :-) If I do,
I'll report back. I may even come up with a 5 gallon recipe (which
almost certainly WON'T be espresso based - that would take me weeks to
make that many shots!!!) so I can have it "on tap" all summer long.
That might be nice...
Anyone else want to try?
Joe Screnock wrote:
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