Hi All -
I have been unable to find what I'm looking for on the Web, but if the answer to my question is in an FAQ somewhere, just slap me around and point me at it.
I would like to make a very concentrated espresso as a dessert topping. How can I do this? Can I make 'regular' espresso, then reduce it by boiling, or will this damage the espresso?
Many thanks.
Scott -
I want it thicker for texture, as a topping over ice cream.
Thanks.
In the past, there's been talk on alt.coffee about adding carrageenan to drinks (frappe type) to thicken them. Perhaps this'll work with the espresso. Check out some of the past discussions:
Scott -
Thanks a lot for your help!
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