Cold brew coffee course question

[Sussan Estela Olaya]

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]

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.

I hope Sussan’s answer helped you. Please let us know if it did.

• Got a dish you’re proud of? Share a pic in our Community > Social Feed section and snag a #ScooliStar: we’ll give you a shoutout on social media!🤩

• 🏆Check out our Challenges and score some prizes! Right now we launched the #CopyCatBurger Challenge. You’ll see everything you need to know on our Social Feed.

Let’s build a community of foodies together.

We hope you have a blast learning with Scoolinary!