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Espresso Enthusiasts

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The first post of this thread is a WikiPost and can be edited by anyone with the appropiate permissions. Your edits will be public.
Zenithal said:
Yes, some cultures have an interesting twist on coffee. The Vietnamese have an interesting preparation method. You either like it or want to die from the flavor profile.
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Do enlighten us; this sounds fascinating.

For now, I am enjoying a blend of coffees (of my own devising) from the Horn of Africa, Ethiopian, Yemeni and Kenyan.
 
Scepticalscribe said:
Sounds fascinating.
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It is, but it is an acquired taste. You see, the majority of coffee consumed in Vietnam to the best of my knowledge is robusta. And this is one method of making it palatable. Though even the worst coffee including the "I" stuff is palatable with copious amounts of sugar and cream/milk. Though at that point you'd be better off eating a dessert rather than drinking it!
 
Zenithal said:
It is, but it is an acquired taste. You see, the majority of coffee consumed in Vietnam to the best of my knowledge is robusta. And this is one method of making it palatable. Though even the worst coffee including the "I" stuff is palatable with copious amounts of sugar and cream/milk. Though at that point you'd be better off eating a dessert rather than drinking it!
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Not really a fan of robusta; once you develop a taste for Arabica, there is no going back.

Agree that copious amounts of sugar and milk/cream will improve something uninspiring beyond all recognition.

As for me, I am sipping a mug of coffee that is a blend from Kenya, Yemen, and Ethiopia.
 
Scepticalscribe said:
Agree that copious amounts of sugar and milk/cream will improve something uninspiring beyond all recognition.
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Didn't work for Brexit. I'm sure some Americans.... no, scratch that, most of humanity wishes to over-consume caffeine in the hope of falling pray to a coma until November 2020.
 
Zenithal said:
Didn't work for Brexit. I'm sure some Americans.... no, scratch that, most of humanity wishes to over-consume caffeine in the hope of falling pray to a coma until November 2020.
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Yes, not sure how that can be sugar-coated, even if you use organic free trade brown sugar as I do.
 
The cheap Vietnamese coffee beans, typically used by the street vendors to make their iced coffees with condensed milk (caphe sua da), are often roasted with a bit of fish sauce! It gives it a lovely/acquired/horrid (delete as appropriate) tangy after taste. I like it. Occasionally.
 
adrianlondon said:
The cheap Vietnamese coffee beans, typically used by the street vendors to make their iced coffees with condensed milk (caphe sua da), are often roasted with a bit of fish sauce! It gives it a lovely/acquired/horrid (delete as appropriate) tangy after taste. I like it. Occasionally.
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Fish sauce? Wow.

While I love anchovy relish, and Kalles Kaviar (and their kin), I'm not so sure that this is what I would like to taste in my coffee.
 
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IMG_1973.jpg

vietnamese ice coffee.
deliciously aromatic and thick.
i like mine with (sweetened) condensed milk.
(photo taken by me march 7, 2017 at an outdoor, small cafe adjoining Phu Cat Airport⁩, ⁨H. Phù Cát⁩, ⁨Vietnam⁩)
 
Scepticalscribe said:
I have no quarrel with sweetened condensed milk; just as long as the coffee itself is of a reasonably good standard.
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absolutely.

i do find that i need only one of these, and i'm good for 3 or 4 hours.

on the other hand, with arabica espressos, i need to get a 2nd one very soon after i finish the first.

of course that all has to do with just caffeine.

i like the darker, different kind of bitterness of robusta.
not sophisticated. jarring but not unpleasant.
 
niji said:
absolutely.

i do find that i need only one of these, and i'm good for 3 or 4 hours.

on the other hand, with arabica espressos, i need to get a 2nd one very soon after i finish the first.

of course that all has to do with just caffeine.

i like the darker, different kind of bitterness of robusta.
not sophisticated. jarring but not unpleasant.
Click to expand...

I tend to like Arabica, and find that the quality of 'smoothness' is what appeals to me (a quality that i and increasingly appealing in wines, cognacs and whiskers as well).

Re espresso, I know exactly what you mean; invariably, one begets another.

I am sipping a mug of Kenyan coffee (with a small quantity of Ethiopian; next time, I shall increase the quantity of Ethiopian, but this is a lovely coffee).

Nonetheless, the "clean and bright notes" that you find with Ethiopian coffee are present, here, too, but the heft is somewhat "heavier" than one would find with Ethiopian coffee.
 
Just finishing off a pot of King's Coast Coffee's "Sierra Reserve". A really nice Colombian variety. Just right for a dreary weather day! Or any other day, come to think about it.
 
Letting the SS moka clean out and make some Cuban style coffee. I found a cheap mug with angled walls and thick enough. Also, one where I won't be annoyed with ruining with spoon marks when whipping the sugar.
 
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