Warm milk is horrible. (Cold or hot, depending on the use, is lovely.)
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Espresso Enthusiasts
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Warm milk is horrible. (Cold or hot, depending on the use, is lovely.)
Very true. I just had my morning coffee with milk I bought for guests and it is a nice change as I usually take coffee black. Occasionally get a flat white or cappuccino outside.
At home, (because, most of the time, I have access to excellent, fresh, organic, tasty, milk), I will usually prepare my own coffee (Hario filter, French Press, moka pot, or Chemex) with hot milk.
When out and about, I tend to enjoy either an espresso, a macchiatto, or a flat white (an excellent invention, as it has more milk than a cappuccino, and much more coffee than a latte).
Abroad, unless I have a flat white, or a macchiatto, I will take my coffee black.
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I thought a flat-white had *less* milk than a cappuccino, and it's not frothed.
It's like a small latte except a latte tastes of milk (with coffee) whereas a flat white tastes of coffee (with milk). As you say, it's a tasty drink.
An espresso macchiato is like a flat white with even less milk. I like those when out, as it can help make an espresso which is not made with the best beans be palatable 😁.
It's like a small latte except a latte tastes of milk (with coffee) whereas a flat white tastes of coffee (with milk). As you say, it's a tasty drink.
An espresso macchiato is like a flat white with even less milk. I like those when out, as it can help make an espresso which is not made with the best beans be palatable 😁.
I stand corrected.
The fact that it - a flat white - is not frothed, along with the fact that you can actually taste the milk, yet the milk doesn't overpower the coffee, are reasons why I like a flat white.
In truth, I never liked cappuccino as much as I thought I would (or should).
Currently sipping a coffee - the very last of the coffee from Indonesia - served with some organic hot milk.
Totally agree! We have the Aussies to thank for these. I wonder what triggered Australia to become such a great place for coffee.
Outside, it is surprisingly dark for early October, the sort of doom laden darkness that we only usually encounter once November arrives.
It is windy, and worse, the wind is rising - indeed, gale force winds are forecast; it is also fairly chucking down, lashing rain, pouring from the charcoal coloured skies, the sort of rain that leads to gurgling gutters.
Anyway, I have been browsing coffee sites.
And I have prepared a mug of steaming coffee from Rwanda, served with organic hot milk.
It is windy, and worse, the wind is rising - indeed, gale force winds are forecast; it is also fairly chucking down, lashing rain, pouring from the charcoal coloured skies, the sort of rain that leads to gurgling gutters.
Anyway, I have been browsing coffee sites.
And I have prepared a mug of steaming coffee from Rwanda, served with organic hot milk.
And yes, having been perusing coffee sites, and notwithstanding the fact that I am actually amply supplied with coffee (for now, that is), I have just placed an order for another Ethiopian coffee, a natural process coffee, from indigenous varieties, from Konga, Yirgacheffe.
Not just coffee. You can thank us for Tim Tams, Chicken Salt, Vegemite, Weet Bix, Anzac Biscuits,* Sausage Sandwiches,** Lamingtons, and lots of other iconic stuff you can eat or drink.
Actually, the reason for the good coffee is the Greek exodus to Australia, particularly Melbourne, after WWI. Many of the new migrants set up cafes, introducing us to, amongst many other things, decent coffee.
After WWII, we had many Italian migrants, many of whom set up their cafes, and importing espresso machines.
* This is a legal name. You can't sell biscuits under that name unless they are made to a specific recipe.
** On white bread, with fried onions and sauce, either Barbecue or Tomato. No ketchup or mustard permitted!!!!
While I understand the appeal of buying direct from the source while in Hawaii, alas, it isn't usually possible for me, so buying on-line is what I do.
Sources depend on what you're looking for and how much you want to spend. My recollection is you've visited some of the coffee farms in Hawaii? Maybe bought from the farm's store? If so, google them and there's a good chance they also have an online store that will ship, so that's one possibility for you.....I'll list some others below
Specialty coffee from Hawaii is a bit expensive, as you're certainly aware, and these first few are selling to that market. Google the names for their website;
Big Island Coffee Roasters (I'm a current customer)
Rusty's Hawaiian (especially for Ka'u)
Hula Daddy
Heavenly Hawaiian
This next is a long time traditional grower in the Kona district - they have some interesting coffee;
Greenwell Farms
And if the budget is tight.....then the 100% Hawaiian coffee from the online stores of either Lion or Kauai Coffee are certainly enjoyable.
For several years now I've been part of a group that buys by way of a subscription from Big Island Coffee Roaster. The coffee is the roaster's selection which is often small lots of unusual stuff or blends that the roaster likes to try out....and sometimes it's a coffee that's also available on their online store
Have just prepared a lunchtime mug of coffee, (from Honduras), served with organic hot milk.
Excellent. Thanks very much for the suggestions! I will explore. I like your idea of looking into some of the farms I have visited so I'll look into those along with the names you suggested. I do have a website from Oahu (not the ones you mentioned) that I have ordered from in the past but, truth be told, thought they were getting a little stretched in terms of prices -- and I do drink a lot of coffee. 😃
I commend this article for your delectation --
Dubai’s Roasters Specialty Coffee House is selling a washed Panamanian Gesha for AED2,500 (US$680) per cup
And I thought AU$50 for a cup of Kopi Lewak was extortionate...
Dubai’s Roasters Specialty Coffee House is selling a washed Panamanian Gesha for AED2,500 (US$680) per cup
And I thought AU$50 for a cup of Kopi Lewak was extortionate...
Well what did you expect? It's this year's "Best of Panama" winner from one of the fields of Hacienda La Esmeralda.....that's the farm that started the Gesha craze around 20 years ago.
And as has become pretty standard with competitions of this sort, the winner was snapped up for the asian/middle east luxury coffee market.
There was a glitch when I attempted to order some espresso that wouldn't allow me to order 12 ounce bags of whole bean. If I wanted whole bean I needed to order 5 pound bags. I was out of coffee so ordered two 5 pound bags of whole bean. 1 bag of Lionshare and 1 of Gran Miscela Carmo, both espresso blends from Caffe Lusso in Seattle. The glitch was likely just my browser needing to be cleaned and refreshed.
Now I needed to figure out what to do with 10 pounds of espresso roast beans. Research offered a few options on how best to freeze them and I decided vacuum sealing quart canning jars would work best for me. It will take 12 to 14 quart jars and I just ordered another 6 to finish the job.
I'll probably go back to ordering 12 once bags unless this process works as as well as research suggests. It is less expensive in bulk. I would buy four 12 oz. bags and freeze 3 until needed anyway.
Now I needed to figure out what to do with 10 pounds of espresso roast beans. Research offered a few options on how best to freeze them and I decided vacuum sealing quart canning jars would work best for me. It will take 12 to 14 quart jars and I just ordered another 6 to finish the job.
I'll probably go back to ordering 12 once bags unless this process works as as well as research suggests. It is less expensive in bulk. I would buy four 12 oz. bags and freeze 3 until needed anyway.
I have not had luck freezing coffee but let us know if the vacuum sealing it makes a difference.
At least a pleasurable problem, with too much beans 😃
I prefer to buy 'big backs' that comes in kilo packages x usually 3,4 or 5 kilo bags.
But I do have freeze'd beans at some point. Not totally vacuum-packaged though.
I know I’ve tried to suck out the air, with fairly ok result - they freeze pretty fast though.
So I wouldn’t worry too much about it, if you don’t plan to buy in this way in the future too.
Interesting. How did you freeze the beans? I have been buying four each, 12 once bags, putting three in gallon freezer bags, squeezing out as much air as possible, and have not noticed any difference from the freshly roasted bag. It takes about a month to go through the 4 bags so they aren't in the freezer that long. If I was to freeze the unopened 12 once bags for a longer period I would vacuum seal them in a bag before freezing.
Based on what I have learned about freezing in vacuum sealed canning jars, they will last as long as needed without degrading. I am resting the beans to within a few days short of the roasters recommendation before freezing.
It took 7 ea. quart jars for a 5 pound bag with just a little extra to store in a bean vault. I am set for awhile. I hope it keeps the beans fresh. 13 quart jars and 1 pint in the freezer with a weeks supply left out.
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I always thought (based only on an assumption) that freezing coffee beans isn't good for them.
Admittedly, I've never needed to, as I regularly buy and use the beans. Plus, I'm aware that putting coffee (beans or already-ground) in the fridge is bad due to moisture, so I assumed this applied to domestic (around -20°C) freezers too. It seems it's OK to do so.
Thanks Lioness - I love James Hoffmann('s videos).
Admittedly, I've never needed to, as I regularly buy and use the beans. Plus, I'm aware that putting coffee (beans or already-ground) in the fridge is bad due to moisture, so I assumed this applied to domestic (around -20°C) freezers too. It seems it's OK to do so.
Thanks Lioness - I love James Hoffmann('s videos).