Yes, I have found that such blends need more of the Ethiopian (around 60% if blended with Kenyan) otherwise its brightness and clean notes tend to be overwhelmed.
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Espresso Enthusiasts
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Yes, I have found that such blends need more of the Ethiopian (around 60% if blended with Kenyan) otherwise its brightness and clean notes tend to be overwhelmed.
Just got done with a Cafe Cubano or Cuban coffee. Espresso grind in a moka, mound at top, don't tamp or even out. Place the top on and screw hard. Use chilled water. High heat until you can smell the infusion, low heat then. Pour 2 tsp out into a mug or small bowl containing 3-4 tbsp (45-60 g) white castor sugar. You may use other sugar, but it needs to liquefy a bit. Use a teaspoon, preferably a cocktail spoon, and whip the coffee into the sugar until it's a light crema color with a faint taste of coffee. Some granules will remain. The coffee should be ready now. Place on a chilled towel and then pour the coffee into the bowl, or spoon the mixture into demitasse cups and slowly pour the coffee into them. It should result in a faux crema. The coffee will be sweet, but due to the aeration of the sugar mixture, the sweetness won't overpower the strong coffee. Drink piping hot.
I believe Cubans and Cuban Americans consume this form of 'espresso' 3-4 times a day. A lot of sugar for some of us. I consider this a special once a month drink to be had after a heavy meal. Which was roast lamb shoulder with new potatoes and root vegetables.
Having made it before and had this made for me before, I do enjoy the rarity but it is a lot of effort to do every day let alone so many times a day. Hat's off to the Cubans. Anyway, I'll be having a cappuccino later on.
I also like Moroccan green tea, which is fresh mint, lots of sugar and gunpowder green tea. A very soothing and delicious drink, but they drink it far too sweet. I cheat by using stevia leaves from the garden. It results in an even sweeter drink, but due to the plants natural sweetness without containing sugar, the calories gained from using stevia leaf is less than 20 kcal compared to 120-400 calories from sugar. It, much like sugar alcohols, is non-cariogenic.
I believe Cubans and Cuban Americans consume this form of 'espresso' 3-4 times a day. A lot of sugar for some of us. I consider this a special once a month drink to be had after a heavy meal. Which was roast lamb shoulder with new potatoes and root vegetables.
Having made it before and had this made for me before, I do enjoy the rarity but it is a lot of effort to do every day let alone so many times a day. Hat's off to the Cubans. Anyway, I'll be having a cappuccino later on.
Mhmm. Lesson learned.
I also like Moroccan green tea, which is fresh mint, lots of sugar and gunpowder green tea. A very soothing and delicious drink, but they drink it far too sweet. I cheat by using stevia leaves from the garden. It results in an even sweeter drink, but due to the plants natural sweetness without containing sugar, the calories gained from using stevia leaf is less than 20 kcal compared to 120-400 calories from sugar. It, much like sugar alcohols, is non-cariogenic.
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I have had an Italian prepare coffee for me this way (none of this complicated business of towels, or chilled water) by stirring the sugar with a few drops of espresso (made with a moka pot); time consuming but delicious.
And - when I am at home - I tend to use unrefined brown sugar with coffee. Never white (unless I am abroad and have little choice).
And - when I am at home - I tend to use unrefined brown sugar with coffee. Never white (unless I am abroad and have little choice).
Just had my extra-super-antoxidant Macchiato (coconut-oil, cinnamon extract, green coffee extract AND small pieces raw organic chocolate). So I am ready to head off for an extra long & sweaty spinning class.
I'm no ordinary chocolate girl, more of licorice chick (sweetened with stevia of course) when it comes to candy.
But coffee AND chocolate, WOW.
I do the opposite when I do my own protein bars/bites. Adding coffee to them, WOW.
Enjoy your coffee however you like folks this fine Sunday, but enjoy it
I'm no ordinary chocolate girl, more of licorice chick (sweetened with stevia of course) when it comes to candy.
But coffee AND chocolate, WOW.
I do the opposite when I do my own protein bars/bites. Adding coffee to them, WOW.
Enjoy your coffee however you like folks this fine Sunday, but enjoy it
I agree about the brown sugar, stirring a spoonful in my Kenyan coffee right now.
Looking into getting a Mazzer.
[doublepost=1503276406][/doublepost]Turkish
Learned of coffee substitutes using during the war. I know of acorn coffee, but apparently some countries used roasted chickpeas, lentils and other cheap grain. Excuse me while I dry heave.
[doublepost=1503276406][/doublepost]Turkish
Learned of coffee substitutes using during the war. I know of acorn coffee, but apparently some countries used roasted chickpeas, lentils and other cheap grain. Excuse me while I dry heave.
Some nice earl gray at the moment, then a quad shot with steamed milk in a couple hours to watch some Foyle's War. I watch an episode every few weeks to keep it fresh an exciting.
RE Mazzers. I wish Shrink still posted. He knew a great deal about grinders, IIRC.
RE Mazzers. I wish Shrink still posted. He knew a great deal about grinders, IIRC.
The use of acorn coffee was widespread on mainland Europe during the war. (That is, the second world war).
As for dry heaving: Do we need to know this? It strikes me as a sort of self-indulgent First World reaction to a historical fact.
However, during the more recent Balkan Wars, while much else was hard to obtain, - during the siege of Goradze, a thriving black market occurred during the hours of nightfall, which ensured that the town was never short of coffee, cigarettes, or cooking oil.
Foyle's War is excellent - and, historically - quite meticulous.
A moka using that blend from yesterday. Yesterday morning and just now have been some of the best moka "pulls" I've made. Perfect across the board. One day I'm going to master the moka. My two recent "pulls" didn't go blond until the very end. Quite a nice feat.
Staying up to hopefully catch part of the eclipse in the morning.
Staying up to hopefully catch part of the eclipse in the morning.
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Magnificent event. Truly breathtaking. I passed the time by roasting my beans in between looking at the eclipse. Now to wait a few days and savor my hard work or possibly mucked up work.
Some regular old drip coming up in an hour. And then getting started on the pasta dough. Might as well make good use of my "day off."
Some regular old drip coming up in an hour. And then getting started on the pasta dough. Might as well make good use of my "day off."
No.
Only about 70% totality. Still, a truly marvelous event. I felt the air chill a bit. The best partial I've witnessed in my life was in Summer of 2002. A 70~% totality just before dusk setting in. Because of the sun's low period then, the effect was much greater, causing an eerie cast to settle on the region. Very similar to early morning with a bluish LED-esque light. It was a very memorable experience and one I cherish greatly.On to the topic at hand.
Macchiato.
No.
On to the topic at hand.
Macchiato.
Yes, I have experienced that eerie half light - quite extraordinary and impressive.
And, yes, I would love to witness full eclipse of the sun, something I don't doubt is an unforgettably magnificent sight.
On topic, I hope you enjoyed your macchiato - which is one of my favourite coffee - or espresso based - drinks.
I suspect that you had let your mind wander and weren't concentrating on what you were doing. Whenever I cut myself, when asking up, or otherwise, this is how (and why) it tends to happen.
Enjoy your Kenyan coffee and enjoy your brownies.
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Ah. What a wonderfully eloquent, yet economical, reply.
Precisely.
I recall being told not every Mazzer is good for certain grinds.