When I make espresso for a mocha, I always end up with more espresso
than I use, and I don't like the idea of wasting the leftover. I make
espresso with a 3-cup Italian maker but I only make one mocha. So, I
have a good serving or more of espresso as left-overs.
Is there a better way to store the unused espresso that is better than
others? Perhaps pour the left over espresso in a zip bag and freeze it
is the best way, instead of making "cubes" in an ice tray? Or should I
keep the remainder espresso in a (airtight?) container in the fridge so
it doesn't freeze?
I intend to use the accumulated espresso to make ice cream. I think
I'll even add some chocolate-covered coffee beans with the ice cream!
Any recommendations?
ANSWER:
Well, this espresso maker is such a tiny thing as it is,
that making a smaller batch of espresso almost doesn't make sense! Only
a total of 3/4-cup water is used for this 3-cup espresso maker. So,
there's not a whole bunch there to begin with. Still, I'd rather not
toss the left-over espresso.
