Section

Bar & Barista Technique

Ice, dilution, syrups, tamping and steaming milk.

6 drinks
5min Bar & Barista Technique · Explainer 1:1 or 2:1? Simple syrup, rich syrup and how to swap between them Recipes say "simple syrup" without saying which one: equal parts sugar and water, or twice as much sugar as water, called rich syrup. Swap… 5 min 3min Bar & Barista Technique · Picker Shaken or stirred? What each does to chill and dilution, with a clock you can drag Shaking and stirring both chill a drink and add water from the ice. They differ in speed and texture. A shaken drink is coldest in about 12… 3 min 4min Bar & Barista Technique · Picker How to make oleo saccharum: a peel-and-sugar builder for citrus syrup Oleo saccharum is what you get when you bury citrus peels in sugar and wait: the sugar pulls out the oil and becomes a fragrant syrup, with… 4 min 4min Bar & Barista Technique · Explainer Simple syrup or rich syrup? Why 2:1 is not twice as sweet as 1:1 Simple syrup is one part sugar to one part water; rich syrup is two to one. Recipes just say "syrup", so which do you use? Rich syrup is… 4 min 5min Bar & Barista Technique · Picker Why ice size matters: how cube size sets chill and dilution Ice does two jobs in every drink: it chills the liquid and it waters it down, and both happen at the ice's surface. So the real choice is… 5 min 4min Bar & Barista Technique · Picker Shaken or stirred: how long until a drink is cold enough? Shaking and stirring do the same two jobs: chill the drink and dilute it, because both come from melting ice. Shaking just gets there… 4 min