I have worked as a barista for about a month now. When I was trained I was told that when you make an espresso-based drinks a latte or cappuccino to espresso shots to be poured in the milk or flavoring at once to have something to bind with and it affects the taste. Why espresso becomes bitter if it stays in the shot cup longer than 10-30 seconds?
Posted in Uncategorized | 
Tags:
It loses it’s crema. The oils evaporate off the top and it loses it’s richness and smooth bodied taste. When you add milk, the oils mix in to the slightly cooler milk and remain instead of evaporating.
A barista is a fully trained coffee maker who knows all the theory, roasting techniques etc, I think you will find you are probably classified as a coffee maker if you only started making coffee a month ago.