Yeah... No it's not the CO2 it's the proteins and polysaccharides allowing air bubbles to form when the large rock of ice violently rockets from one end of the tin to the other that causes foaming in an espresso martini. The shot foams initially because CO2 comes out of solution but then the CO2 is gone. You can literally see it leave when the foam on the shot disappears. But the same foaming agents are driven by the ice when shaken in the tin. I agree, fresh espresso is the only way to go but, your answer is scientifically (and kinda of obviously) incorrect. Try again.
The foam in espresso, known as crema, is primarily composed of carbon dioxide bubbles. This CO2 is released from the coffee beans during the roasting process and is trapped within the bean structure. In addition to CO2, the crema also contains coffee oils and other compounds that make up the bubbles. The same reason why bubbles occur when you pop a soda is because carbon dioxide is dissolved in the water itself. Listen again carefully, he didn't mention any CO2 after adding ice, only after extracting the espresso. We can say for sure that the bubbles are CO2. Coffee nerds are so pretentious. Try again cringe.
@DuBstep115 as someone who's made thousands of them I guarantee you it does not. If you work in a bar environment it's standard practice to pull your shots for the day to use in espresso martini's throughout service. I promise you in a blind taste test you wouldn't be able to tell me which one was poured fresh and which one was pulled 8 hours ago. If you don't believe me try it for yourself.
Don't need it from a coffee machine, I got mine from a moka pot and it still tasted absolutely delicious. Shaking it good and choosing the right liquor (not cheap wódka) is important.
Yeah... No it's not the CO2 it's the proteins and polysaccharides allowing air bubbles to form when the large rock of ice violently rockets from one end of the tin to the other that causes foaming in an espresso martini. The shot foams initially because CO2 comes out of solution but then the CO2 is gone. You can literally see it leave when the foam on the shot disappears. But the same foaming agents are driven by the ice when shaken in the tin. I agree, fresh espresso is the only way to go but, your answer is scientifically (and kinda of obviously) incorrect.
Try again.
Nerd
The foam in espresso, known as crema, is primarily composed of carbon dioxide bubbles. This CO2 is released from the coffee beans during the roasting process and is trapped within the bean structure.
In addition to CO2, the crema also contains coffee oils and other compounds that make up the bubbles.
The same reason why bubbles occur when you pop a soda is because carbon dioxide is dissolved in the water itself.
Listen again carefully, he didn't mention any CO2 after adding ice, only after extracting the espresso. We can say for sure that the bubbles are CO2. Coffee nerds are so pretentious. Try again cringe.
yEaH aKcHuaLly🤓☝️
Imagine typing a paragraph just to be wrong, L take luke. You look like a loser
L take luke
This is more like…a coffee cocktail, but not an espresso martini. 🍸
Espresso for an espresso martini does not need to be fresh in fact it can hold for about 3 days with no change in flavour or foam
Yes it does
@DuBstep115 as someone who's made thousands of them I guarantee you it does not. If you work in a bar environment it's standard practice to pull your shots for the day to use in espresso martini's throughout service. I promise you in a blind taste test you wouldn't be able to tell me which one was poured fresh and which one was pulled 8 hours ago. If you don't believe me try it for yourself.
Your video is the same as Ethan Rode. Did he copy you?
i did notice that… which video came out first?
Ethan Rode's was a day later
@@PhantomzFlipping No they were both posted on November 6th
@i.8885 check again, this was posted on the 5th
@@PhantomzFlipping no I checked again and it says 6th. Maybe it's a time zone thing
Ethan Rode literally copied this video one day later
🤩😍❤ Bula from Fiji 🇫🇯 !!!! I'm so glad to see you using Bati White Rum !! Hahaha #CoffeeUp !!!!
Don't need it from a coffee machine, I got mine from a moka pot and it still tasted absolutely delicious. Shaking it good and choosing the right liquor (not cheap wódka) is important.
Pretty sure you need espresso machine for espresso martini. You made moka pot martini
How do you have a bottomless portafilter that has a split stream? Would love one if it does 2 expresso from a double basket
It's not a bottomless portafilter
Instructions unclear -- gin may have ruined it!
This guy keeps spewing out bs video after video without shame
Why y'all call the devils liquid a spirit, that's so weird it's literally makes you loos your self and sometimes people kill when drunk.