Question

Reminder: Be sure to stir in the sugar while the shots of espresso are still hot. Do not re-steam a freeze batch to mix in sugar, as it incorporates water which will throw off the mix ratios when making a batch of dutch freeze. What should you do with the sugar while the shots of espresso are still hot?

1) Stir the sugar into the shots of espresso while they are still hot
2) Re-steam the freeze batch to mix in the sugar
3) Wait for the shots of espresso to cool down before adding the sugar
4) Mix the sugar with water before adding it to the shots of espresso

Answer 1

To dissolve sugar effectively for a dutch freeze, stir the sugar into the hot espresso shots to ensure quick and even dissolution without disrupting the mix ratios.

Step-by-step explanation:

The correct action to take with the sugar when preparing a dutch freeze would be to stir the sugar into the shots of espresso while they are still hot.

It is essential to do this because the process of dissolving, known as agitation of the solution, occurs faster when the solvent—in this case, hot espresso—is stirred.

The stirring facilitates the interaction between the sugar and the espresso, ensuring that the sugar dissolves quickly. Additionally, it's important to avoid re-steaming a frozen batch to mix in sugar, as this introduces extra water and can disrupt the careful mix ratios needed for the dutch freeze.