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Espresso Enthusiasts
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The drink I've been making for the last couple months has no name.
I pour a small amount of half-and-half into a cup. I use the wand to add hot water, giving about the total volume of the double espresso. It gets a bit frothy. Then, I pour in my double shot.
I pour a small amount of half-and-half into a cup. I use the wand to add hot water, giving about the total volume of the double espresso. It gets a bit frothy. Then, I pour in my double shot.
What is (a) half-and-half? This is not an expression - or a product - with which I am familiar.
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It's a standard thing to add to coffee in the US. It's half part milk and half part cream.
Half and half - Wikipedia
Ah, I see.It's a standard thing to add to coffee in the US. It's half part milk and half part cream.
Half and half - Wikipedia
en.wikipedia.org
Thank you for the explanation.
Watched a Youtube with President Obama and Seinfeld trying to get coffee. They ended up in the White House employees lunch room, and got their coffee from a Mr Coffee...
Inexplicably, I found myself running low on coffee - my current coffee from Costa Rica was finished this morning.
A fleeting visit this morning to a coffee shop that stocks coffee from an excellent roaster's from whom I frequently order coffee addressed that deficiency, thus, I now have some coffee from El Salvador and an unusual coffee from Thailand.
A fleeting visit this morning to a coffee shop that stocks coffee from an excellent roaster's from whom I frequently order coffee addressed that deficiency, thus, I now have some coffee from El Salvador and an unusual coffee from Thailand.
Sipping a Thai coffee I purchased earlier, served with a little organic hot milk, and a dash of organic double cream.
We are not speaking of Elephant coffee, are we???
Sipping an afternoon mug (Le Creuset) of coffee from Thailand (Khun Lao, in the Chiang Mai area, a coffee that is described as "a Kenyan style washed coffee"), served with organic hot milk and a dash of organic double cream.
A drizzle has graduated into a downpour outside; inside, in my cosy study, I am sipping some coffee from Thailand, served with organic hot milk, and a dash of organic double cream.
Thoroughly enjoying an afternoon mug of coffee from Thailand, served with organic hot milk, and a generous dash of organic double cream.
Yes.
Coffee cultivated in the north of the country tends to be Arabica, whereas the coffee that is cultivated in the south is more usually Robusta.
Until very recently (the past two years) I had never come across Thai coffee, and last year, had to consult my notes to recall that I had really liked it, whereas, this year, when it appeared, I remembered how much I had enjoyed it.
In any case, from what I have read, over the past few decades, Thailand seems to have developed an impressively serious coffee culture, especially in the capital, Bangkok, and in the northern Chiang Mai region (which is where the coffee I am currently drinking comes from), along with a few other regions from the north.
Tasting notes serve to remind us of a surprisingly strong Kenyan influence (such as can be found in some local varietals that have been crossed with some Kenyan varieties, such as SL28, and in what tasting notes on some specific coffees refer to as "washed in the Kenyan style").
Light roast styles predominate.
However, I would describe the coffee as sweet and smooth, and it is a coffee I now realise that I have come to like.
Moreover, I would also note, and this is a subjective observation, as personally, when I am at home in the temperate climes of those isles that lie off the coast of the sometimes chilly north west of the continent of Europe, I tend to be exceedingly partial to the addition of milk and cream in my coffee - whereas in hot climes I will more readily reach for espresso, and will happily take my coffee black - Thai coffee lends itself well to the addition of milk.
I suspect that this may be a strong local cultural preference, as what is referred to as - or known as - traditional Thai coffee tends to be served with condensed milk, thus, Thai society and culture are very comfortable with the concept of milk - and its derivatives - added to coffee; however, unlike some coffees, in my experience, this means that the coffee from Thailand tends to lend itself very well to the addition of milk.
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Thanks for that great review, @Scepticalscribe.
Although I've not been there in over 10 years, I've spent a few weeks in Chiang Mai over the years, mainly attending cooking schools - for tourists; I'm not a professional chef.
Like many countries in the region, they love their tea and coffee with very sweet condensed milk.
I drank, almost exclusively, tea when in Chiang Mai so it's a new experience to read about their coffee culture.
I tend to stock up on coffee when back in London. I'm going to give this a try next time (if in stock!):
algeriancoffeestores.com
Although I've not been there in over 10 years, I've spent a few weeks in Chiang Mai over the years, mainly attending cooking schools - for tourists; I'm not a professional chef.
Like many countries in the region, they love their tea and coffee with very sweet condensed milk.
I drank, almost exclusively, tea when in Chiang Mai so it's a new experience to read about their coffee culture.
I tend to stock up on coffee when back in London. I'm going to give this a try next time (if in stock!):
THAILAND DOI SAKET
The Thailand Doi Saket arabica is from the Chiang Mai region. Doi Saket is the oldest coffee growing area in Thailand. Back in the late 1970’s, the first Arabica trees that were part of the opium replacement program of the Thai King were tested here, and have never been replaced by higher-yield...
algeriancoffeestores.com
Cooking schools in Chiang Mai - now, that sounds as though it was an absolutely amazing experience.Thanks for that great review, @Scepticalscribe.
Although I've not been there in over 10 years, I've spent a few weeks in Chiang Mai over the years, mainly attending cooking schools - for tourists; I'm not a professional chef.
Like many countries in the region, they love their tea and coffee with very sweet condensed milk.
I drank, almost exclusively, tea when in Chiang Mai so it's a new experience to read about their coffee culture.
I tend to stock up on coffee when back in London. I'm going to give this a try next time (if in stock!):
THAILAND DOI SAKET
The Thailand Doi Saket arabica is from the Chiang Mai region. Doi Saket is the oldest coffee growing area in Thailand. Back in the late 1970’s, the first Arabica trees that were part of the opium replacement program of the Thai King were tested here, and have never been replaced by higher-yield...
I have yet to meet an Asian cuisine that I dislike, actually, I love most of the ones I have discovered.
Sadly, I am one of those who are genetically averse to coriander. This puts the majority of Thai food out of my way. Apparently it is the fault of the OR6A2 gene. Not keen on alcohol, either.
Fortunately, I don't have a problem with coffee, except Starbucks, and a bulk tin of some instant coffee that my office bought about 45 years ago. Nobody finished their first cup, it was that bad. My brain has flushed the name of it from my memory.
Interestingly, we didn't use any coriander in any of the recipes I learnt to cook.
Thai restaurants tend to just sprinkle the leaves on top - optional, of course. Having said that, does your genetic "coriander tastes like soap" thing also happen when the roots are used?
Sorry, I don't know. I haven't eaten enough Thai food to find out.
I don't have any problems with any other SE Asian foods, though.
Kinda settling into this retirement thing.. tues / Thur mornings caffeine & oatmeal
then Mtb mid- morning ride
Old dogs new tricks. Trying a blend of 50% Colombian (Arabica) and 50% Ugandan (Robusta). Full bodied with dark chocolate notes. The robusta beans add a little zest to the profile and helps me wake up. Not my usual fair but still quite enjoyable.