I have been in those hills and watched them process the beans.
Right now having a FP of Rwandan coffee with milk and honey while watching the American football playoff games.
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Espresso Enthusiasts
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I have been in those hills and watched them process the beans.
Right now having a FP of Rwandan coffee with milk and honey while watching the American football playoff games.
Just had our Sunday morning brunch consisting of free range eggs, locally made bread and of course two cups of double roasted coffee made with organic milk, which we are now able to get our hands on again! That delightfully creamy milk makes the cups of coffee even more delectable.
Yes, organic milk really does add to coffee, - if one chooses to have milk with coffee - doesn't it?
Sunday brunch for me was a pot (my Le Creuset French Press) of freshly ground Ethiopian coffee, French toast (made with organic eggs) and prepared by the substitute carer, and freshly squeezed citrus juice (oranges and grapefruit). Yum.
A very palatable double espresso - actually a double macchiato - while I met a friend this morning.
Sometimes, when having an espresso, I like the idea of adding a teaspoon of milk - although some coffee shops insist on frothing it, which - to my mind - is not necessary in an espresso.
If it is not available, I'll do without; however, our part of the world (unlike much of Asia, and some of continental Europe) actually has quite decent dairy products, so I'll often have a macchiato instead of a 'simple' espresso when I am home.
That ghastly UHT milk - which is what you may come across abroad, especially in some of the places where I work, or n countries which don't have much of a dairy culture - is something I will not willingly touch. Black coffee is de rigueur in such settings.
I don't think you'd enjoy anything in my house labelled milk! My mother used to drink her coffee black which is how I started to drink it and enjoyed it.
@Apple fanboy: I don't think I'd enjoy anything in your house labelled food, coffee, alcohol, pasta, chicken, cheese, - or, indeed - milk.......
I know people who drink their coffee much too strong. I know very nice restaurants that make a very strong coffee. Mind you, I enjoy a strong coffee, but too strong is much too much for me. We had coffee at a French bistro a while back and it was far too strong for me. Very good, but too strong.
Had some drip earlier and will have more soon. I'm currently cleaning the espresso machine and French press. Still a good drip thanks to the gold filter.
Had some drip earlier and will have more soon. I'm currently cleaning the espresso machine and French press. Still a good drip thanks to the gold filter.
My first Kenyan blend. Not bad I must say. Good morning!
My first Kenyan blend. Not bad I must say. Good morning!
Enjoy the Kenyan coffee blend.
Not much of a fan of the mug, though, not so much the logo, but the shape. How could one actually drink from that without spilling the contents?
I sip from the corner. It's not bad once you get used to it. I must say when I first got it for Xmas few years back I was spilling coffee everywhere trying to drink it. Haha
A skill I doubt I would ever fully master.
But, each to their own.
These days, I will rest well content with a mug that is cylindrical in the clichéd circular sense.
A mug (a standard Le Creuset mug) with piping hot Ethiopian coffee.
A lovely cup of Kenyan coffee - with bright, fruity notes, - in my favourite coffee shop, the one housed in a 16th century building.
Sipping some seriously enjoyable freshly ground Kenyan coffee or a change (with a little Ethiopian added).
Coffees from these two countries blend well together, I have noticed, and a really good, smooth Kenyan can complement Ethiopian coffee exceptionally well.
Coffees from these two countries blend well together, I have noticed, and a really good, smooth Kenyan can complement Ethiopian coffee exceptionally well.
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Enjoying a good, strong mug of double roasted coffee with organic milk, for that extra creaminess. Yummy.
About to make a French Press (Le Creuset) pot of coffee, probably a blend of Kenyan and Ethiopian coffees.
I have just enjoyed a pot - Le Creuset naturally enough - of freshly ground coffee (a blend of Kenyan and Ethiopian); lovely and bright, served in my Le Creuset mugs.
Well, do enjoy it.
I must say that the very good Kenyans - and I have had a few recently - are very good indeed.
The day calls for coffee; the debate will be whether it shall take the form of a blend of Ethiopian and Kenyan, or shall merely take the form of coffee from Ethiopia.