does anyone out there have an explanation for exactly what happens to a shot of epresso poured directly over ice? i feel a little lost because i've tasted both ways and sometimes there is a huge difference, sometimes there isn't. it seems to correlate more with the barrista and the particular blend they are using rather than a hard and fast rule that pouring directly over ice "shocks" it. i haven't been able to find anything to truly(scientifically) back up either way. is there anything to back either one up?
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