Just having a cup now. Very very nice. I used 7grams of beans, a 26 setting in my Baratza Encore, brewed for 3 1/2 minutes and had with a dash of full fat organic milk. Tastes full of flavour and just strong enough. Lovely.
Got a tip for us?
Let us know
Become a MacRumors Supporter for $50/year with no ads, ability to filter front page stories, and private forums.
Espresso Enthusiasts
- Thread starter eric/
- WikiPost WikiPost
- Start date
- Sort by reaction score
- Status
Just having a cup now. Very very nice. I used 7grams of beans, a 26 setting in my Baratza Encore, brewed for 3 1/2 minutes and had with a dash of full fat organic milk. Tastes full of flavour and just strong enough. Lovely.
Sounds brilliant; Ethiopian coffee will be on the menu - and on the shopping list - next week.
Brunch was just consumed with two yummy double espressos with a dash of organic milk in each.
Yes, white tea can be lovely - it is one of those beverages that is extraordinarily satisfying when you are just in the mood for it.
I very much agree. I was going to use jasmine buds, but decided to go with the seville orange peel.
Well, to my mind, you cannot go wrong with Seville Orange Peel - what a lovely flavour; indeed, I cannot think of one citrus fruit that I dislike - and most of them I love.
Enjoy.
Working from home today. Using my trusty Bialetti with a blend of coffee purchased in Italy and an unusual coffee I received from a friend who had visited Saudi Arabia. This is a ground coffee mixed with cardamom. A bit too "spicy" on it's own but mixed with the Italian ground coffee is a very nice change.
Teas from that part of the world - or central Asia - with cardamon can be delicious - but I am not sure that I would welcome cardamon in my coffee. Personally, I tend to prefer my coffee unadulterated.
But using the Bialetti sounds good fun - it is a while since I have used mine. Enjoy.
On my second mug of rather good Kenyan coffee - lovely, warming and welcome.
Found an excellent new coffee shop today, along with some freshly roasted Ethiopian coffee.
Sipping a Kenyan coffee - and very pleasant it is, too - but might yet greet my new Ethiopian coffee, bought yesterday.
Until I started posting in this thread, I had no idea whosoever what Folger's actually is, as I have never ever seen it, sniffed it, or tasted it.
However, from what I have read, I doubt that you will find many who hold it in high esteem - or any esteem - on this thread...
Now: A coffee, a real one, beckons.
Ethiopian Coffee, - in a Le Creuset mug - hot, soothing, restorative and very, very welcome.
This;
Resulting in this;
Is extremely strong (double shot) but very satisfying.
Resulting in this;
Is extremely strong (double shot) but very satisfying.
This;
Resulting in this;
Is extremely strong (double shot) but very satisfying.
Sounds lovely and looks terrific. Enjoy.
Actually, at the end, it wasn't Ethiopian coffee, but a mix - a blend, to use the thread appropriate term - of roughly 50%-50% Kenyan and Ethiopian which worked exceedingly well when served in the Le Creuset pot, or French press.
Having some black tea with lemon and cloves. Damn weather caused my throat irritation to return. Cold, hot, humid, cold, hot, etc. Yuck! I did have some 'i' this week. Now, don't hold my feet over the coals just yet. This was a 'gourmet' "i" made by a small outfit my firm recently passed on investing into. I sincerely doubt they'd get funding because coffee is a trick biz. But oh my word, it tasted like the best drip I've ever had. Very, very smart people. Aside from the fact it took them six years to master their formula and the expected per unit price would be around $8 USD per STICK! It's not wonder "i" companies make the most awful, cheap stuff known to man. The Starbucks ones aren't bad, they're not good either, but they also cost quite a bit for what they are. Pretty sure the profit on those is a drop in a cup, so to speak, and pun much intended.
Earl gray with some honey and lemon. My voice goes for hours at a time and then returns full blast. Quite sick and tired of this. There's some lovely gourmet ice cream in the freezer just waiting to be tasted by me. I don't want to risk it. Digestive biscuit it is. 
Currently perusing garden tools online. Need to buy some new stuff. Manual tools and motorized ones. Spring is around the corner and I need to get things tuned up so I don't spend a week rebuilding a motor.
Currently perusing garden tools online. Need to buy some new stuff. Manual tools and motorized ones. Spring is around the corner and I need to get things tuned up so I don't spend a week rebuilding a motor.
Do get better soon, just about to make some Italian coffee with my Bialetti.Earl gray with some honey and lemon. My voice goes for hours at a time and then returns full blast. Quite sick and tired of this. There's some lovely gourmet ice cream in the freezer just waiting to be tasted by me. I don't want to risk it. Digestive biscuit it is.
Currently perusing garden tools online. Need to buy some new stuff. Manual tools and motorized ones. Spring is around the corner and I need to get things tuned up so I don't spend a week rebuilding a motor.
Sipping a mug of freshly made - hot - Ethiopian coffee. Bliss.
Actually, as well as coffee, (Ethiopian, hot), my breakfast beverages included kefir (organic), and organic citrus fruit squeezed by my own fair hand. This morning's selection included two blood oranges, a small pink grapefruit and one standard (but juicy) orange.
Mind you, my breakfast is not for the faint of heart: I am capable of eating serious cheeses at breakfast time, as I did today; Camembert Rustique, Taleggio, and Cashel Blue on toasted French bread.
Actually, as well as coffee, (Ethiopian, hot), my breakfast beverages included kefir (organic), and organic citrus fruit squeezed by my own fair hand. This morning's selection included two blood oranges, a small pink grapefruit and one standard (but juicy) orange.
Mind you, my breakfast is not for the faint of heart: I am capable of eating serious cheeses at breakfast time, as I did today; Camembert Rustique, Taleggio, and Cashel Blue on toasted French bread.