Well, my morning mug of Ethiopian coffee (from Yirgacheffe) has gone down rather well, I must say.
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Its such a pleasure and a delight when the coffee goes down well like that.
I've had two cups of French Roast espresso this morning and it was great. The order from Dessert Oasis I placed yesterday is due to arrive today. If roasted yesterday as I suspect, I won't be able to use them for a few days yet. That's okay since I have plenty of the French Roast and Diesel Dark Roast available.
Now, the dilemma that isn't a dilemma is whether I should contemplate an afternoon cup of coffee?
When in doubt, have a coffee while you figure out the dilemma.
Considering another round of brewing myself...this week's roast is tasting particularly good.
The carer returned with a few French pastries and cakes from the French bakery........
This could be just the ticket with some (good, Ethiopian) coffee.
Keep in mind that if you choose not to decide you still have made a choice.When in doubt, have a coffee while you figure out the dilemma.
My order from Dessert Oasis arrived. They were roasted yesterday so it will be a few days before I can try them.
Just had a mug of the new French Roasted blend and it was sublime! Smooth, with subtle strength and a hint of caramel in the mix. Definitely not bitter or muddy at all. Even the other half enjoyed it and she doesn't like anything coffee wise with too much strength to it. For a blend simply labeled as "Supa Crema" it gives much more than its title would belie.
Sipping Ethiopian coffee, keeping an eye on Mother, reading newspapers, and browsing MR.
The day is sunny - bright and crisp - and the light is good.
The day is sunny - bright and crisp - and the light is good.
Sipping my second coffee of the day. (Ethiopian, from the Yirgacheffe region).
I, too, am about to have my second cup.
A strong, muddy, bitter, foul tasting cup of disgustingly named Diesel blend.
That dark roast stuff is just foul...but perfectly appropriate to one such as I.
(And I need no agreement on my self deprecating statement from you, @SandboxGeneral!)
A strong, muddy, bitter, foul tasting cup of disgustingly named Diesel blend.
That dark roast stuff is just foul...but perfectly appropriate to one such as I.
(And I need no agreement on my self deprecating statement from you, @SandboxGeneral!)
I, too, am about to have my second cup.
A strong, muddy, bitter, foul tasting cup of disgustingly named Diesel blend.
That dark roast stuff is just foul...but perfectly appropriate to one such as I.
(And I need no agreement on my self deprecating statement from you, @SandboxGeneral!)
Hm.
Agreement from your humble scribe here, then, might seem superfluous.
However, while I very much doubt whether the coffee truly is the 'muddy, bitter, foul tasting' brew you have described with such eloquence (though I do not doubt its strength) - something tells me that it actually went down rather well.
Fine. I won't mention your oft self-praising and self-uplifting humbleness at all this time around.
All this talk about chocolate the other day got me to thinking about it again. Being diabetic (nearly beaten now to where I don't require meds) and been "off sugar" for all intents and purposes for the last few years, I had checked my sugar a couple of weeks ago at work and it was very low, at 57 (normal range usually is 60 - 120 fasting) so I decided to grab a piece of candy to bring it up some. I chose some Rolo's, milk chocolate and caramel candy's. The first one I ate was so super sweet that I felt like it had 2 tons of sugar in the one tiny little piece. It's no wonder diabetes and being overweight is such a problem for millions of people (used to include me). There is way too much sugar in too much food stuffs. When you're used to it, you don't notice it. But when you're "off sugar" for so long and have a piece of candy like that, you get blown away instantly.
Anyway, I bought some 85% dark chocolate today and it only has 6 grams of sugar per serving in it which is totally fine and acceptable for a diabetic. I'll have some with my afternoon espresso and see how coffee and chocolate go together.
Good quality dark chocolate (and it doesn't have to be 85% - 70% is perfectly adequate) and good coffee go exceedingly well together.
As a teenager on my first visit to France, I first made the acquaintance of that particular well matched pairing. The French family with whom I stayed used to have a coffee - real coffee, dark and strong - after lunch, and always served it with squares of bitter dark chocolate. Absolute heaven.
Completely love the combination of dark coffee with those bitter dark chocolate squares as well.
A quintessential afternoon with espresso and some dark chocolate.
What an elegant photograph, rich in warm colours and shades: The coffee itself, - the indisputable centre of attention - the crema, the gorgeous cup and saucer set (in burnt volcanic orange, but, of course) from Le Creuset, the coffee beans to add contrast while serving to remind the viewer just what exactly this is all about, and in magnificent contrasting counterpoint, the wonderful placing of the squares of dark chocolate on the saucer's edge......
A veritable Reniassance still life, but in a more modern setting. Quite lovely.
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What a lovely write up; thank you!
They all tasted quite well too. I haven't had any dark chocolate in years, and as I mentioned earlier, had some milk chocolate the other day and found it to be a pile of sugar dipped in a little bit of chocolate and just utterly disgusting really. I used to love milk chocolate, but now that I see and taste how much sugar is in it, I'm not a fan anymore.
The dark chocolate I had, above, had only 6 grams of sugar per serving (which was just a few more blocks than what was pictured) and that tasted nice, it was still sweet, but not enough to knock my socks off and 6 grams of sugar is really nothing at all. Years ago I would have found this to be too bitter and not sweet enough. It seems now that has been reversed - thankfully.
Thank you for your kind words; but that really is a rather lovely photograph.
Re milk chocolate, even as a child, I couldn't stand the stuff. Too sickly sweet.
My father liked dark chocolate - and, to his surprise, when he gave me some as a child, (because I wanted to taste it) - I remember realising that I liked chocolate inn this form also, much as as I liked grapefruit, gooseberries, raspberries, and cooking apples.
Yes indeed; far too sweet.
I just looked up the candy I ate to bring my low sugar level up and found it had 30 grams of sugar in it! Holy ****. I will not be eating that again!
Oh, yes, the Rolo. An old style classic.
Good heavens: That bring back memories; now, while I never much cared for them, I must say that they did have charming ads when I was a kid.
But a nice dark chocolate........at 70% shot through with - say, Seville orange - can be quite lovely.
A Sunday morning dilemma: Do I make a pot - as in French Press - (Le Creuset - cerise, that is, a sort of raspberry, not the classic burnt volcanic orange) of freshly ground coffee, - which takes somewhat longer to prepare - or, do I satisfy my more immediate cravings with the use of a dripper?
Tough dilemma.
I know that you will struggle with this choice, but ultimately come to the correct decision.
(WHAT!
)