@user099272832: കൊച്ചി സോങ് ഇഷ്ടം 🤦‍♂️🤦‍♂️🤦‍♂️🤦‍♂️ എന്നെ വരയ്ക്കാൻ കഴിയുമോ ചലഞ്ച് ആയി കൂട്ടൂ ✍️✍️✍️✍️✍️

BILAL CR7

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Friday 17 April 2020 15:37:56 GMT

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BILAL CR7 :

ഡ്യൂയറ് ചെയ്യൂ plz🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏

2020-04-17 15:42:23

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I’m working with a mobile coffee business that has been using this type of bagged ice, so I wanted to test the beverage with what they are actually going to be serving with. The bagged ice and my freezer ice are different shapes, pack differently and behave differently once liquid is added. I’m not making the argument that clear ice is automatically worse, cloudy ice is better, or that one cube is necessarily “denser.” Ice temperature. Surface area. How wet the ice already is. How it packs into the cup. How quickly it begins melting etc. And every gram of ice that melts becomes approximately another gram of water in the beverage. That changes more than the obvious “strength” of the matcha. You are lowering the concentration of the matcha, milk solids, sugar and flavor compounds at the same time. You can also lose body. Then temperature affects perception on top of that. A very cold drink can mute sweetness and aroma, so you can technically have the same amount of matcha and syrup in the cup while perceiving much less of their actual character. The matcha I used is not particularly delicate. It has medium bitterness with a roasted, almost ashy background. It can actually be a little harsh, which is one reason I sometimes like it in milk. It normally has no problem cutting through a latte. There were still 5.5 g of that matcha in this drink. But I could barely taste the actual matcha. I could barely identify the oat milk. I could perceive sweetness, but very little of the actual syrup flavor. Astringency is the drying/rough oral sensation you get from tea. Perceiving that sensation does not mean you are perceiving all of the flavor, aroma, depth and complexity of the matcha. So if somebody handed me this drink without telling me the recipe, it would be very easy to assume there just wasn’t enough matcha in it. This is also why I’m cautious when people diagnose a café drink by asking one question of “How many grams of matcha do you use?” The café says 4 or 5 g. And somebody immediately says, “That’s the problem. I use 5 or 6 g.” Maybe it is the problem. Four grams might genuinely be too low for that specific build. But I still want to know the rest of the beverage. You can formulate a 4g matcha latte that tastes stronger and more complete than a poorly built 5.5 g latte. This gets more important with mobile coffee carts, pop-ups and outdoor events. If your ice is being stored in a cooler outside, its condition can change throughout service depending on the weather, the cooler, how often it is opened and how the ice is being handled.Then consider the rest of the thermal load going into the drink. Your cup can be warm. Your syrup could be sitting at ambient temperature. You can be whisking matcha traditionally with warm water. Espresso is obviously hot. Your milk needs to stay properly cold, and even the way you rotate and handle milk during a busy service affects the finished drink. Workflow too. If you scoop your ice first, set the cup down and then spend the next minute weighing matcha, whisking, grabbing syrup and assembling everything else, that ice has already been sitting there absorbing heat. Have components ready, then scoop your ice then build. And if this is realistically the ice a business has access to, I would develop around it. Maybe I increase the matcha concentration. Maybe I use a syrup or flavoring with more aromatic impact. I choose a milk with more body, change the amount of ice, or I change the assembly order. how the matcha is prepared. But I don’t automatically want to keep throwing more matcha and more syrup into a drink to compensate for dilution or workflow problems happening somewhere else. And if you already have faster dilution plus a very low body milk, that watery perception can compound quickly. #matcha #matchatok #coffeebusiness #foodscience #coffeetok

I’m working with a mobile coffee business that has been using this type of bagged ice, so I wanted to test the beverage with what they are actually going to be serving with. The bagged ice and my freezer ice are different shapes, pack differently and behave differently once liquid is added. I’m not making the argument that clear ice is automatically worse, cloudy ice is better, or that one cube is necessarily “denser.” Ice temperature. Surface area. How wet the ice already is. How it packs into the cup. How quickly it begins melting etc. And every gram of ice that melts becomes approximately another gram of water in the beverage. That changes more than the obvious “strength” of the matcha. You are lowering the concentration of the matcha, milk solids, sugar and flavor compounds at the same time. You can also lose body. Then temperature affects perception on top of that. A very cold drink can mute sweetness and aroma, so you can technically have the same amount of matcha and syrup in the cup while perceiving much less of their actual character. The matcha I used is not particularly delicate. It has medium bitterness with a roasted, almost ashy background. It can actually be a little harsh, which is one reason I sometimes like it in milk. It normally has no problem cutting through a latte. There were still 5.5 g of that matcha in this drink. But I could barely taste the actual matcha. I could barely identify the oat milk. I could perceive sweetness, but very little of the actual syrup flavor. Astringency is the drying/rough oral sensation you get from tea. Perceiving that sensation does not mean you are perceiving all of the flavor, aroma, depth and complexity of the matcha. So if somebody handed me this drink without telling me the recipe, it would be very easy to assume there just wasn’t enough matcha in it. This is also why I’m cautious when people diagnose a café drink by asking one question of “How many grams of matcha do you use?” The café says 4 or 5 g. And somebody immediately says, “That’s the problem. I use 5 or 6 g.” Maybe it is the problem. Four grams might genuinely be too low for that specific build. But I still want to know the rest of the beverage. You can formulate a 4g matcha latte that tastes stronger and more complete than a poorly built 5.5 g latte. This gets more important with mobile coffee carts, pop-ups and outdoor events. If your ice is being stored in a cooler outside, its condition can change throughout service depending on the weather, the cooler, how often it is opened and how the ice is being handled.Then consider the rest of the thermal load going into the drink. Your cup can be warm. Your syrup could be sitting at ambient temperature. You can be whisking matcha traditionally with warm water. Espresso is obviously hot. Your milk needs to stay properly cold, and even the way you rotate and handle milk during a busy service affects the finished drink. Workflow too. If you scoop your ice first, set the cup down and then spend the next minute weighing matcha, whisking, grabbing syrup and assembling everything else, that ice has already been sitting there absorbing heat. Have components ready, then scoop your ice then build. And if this is realistically the ice a business has access to, I would develop around it. Maybe I increase the matcha concentration. Maybe I use a syrup or flavoring with more aromatic impact. I choose a milk with more body, change the amount of ice, or I change the assembly order. how the matcha is prepared. But I don’t automatically want to keep throwing more matcha and more syrup into a drink to compensate for dilution or workflow problems happening somewhere else. And if you already have faster dilution plus a very low body milk, that watery perception can compound quickly. #matcha #matchatok #coffeebusiness #foodscience #coffeetok

تیرا ہاتھ تھام کر ہر راستہ طے کرنا ہے، چاہے جتنی بھی مشکل ہو، بس تیرے ساتھ چلنا ہے۔ نہ منزل کی خواہش، نہ کسی اور کی طلب، بس تو ہمسفر رہے، یہی زندگی کا سب سے حسین خواب ہے۔ ❤️🥺👀

تیرا ہاتھ تھام کر ہر راستہ طے کرنا ہے، چاہے جتنی بھی مشکل ہو، بس تیرے ساتھ چلنا ہے۔ نہ منزل کی خواہش، نہ کسی اور کی طلب، بس تو ہمسفر رہے، یہی زندگی کا سب سے حسین خواب ہے۔ ❤️🥺👀

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