With milk and sugar?
Yes, that makes sense - they each have a little more heft than Ethiopian coffees, but some of the nicest coffees I have had recently have taken the form of a blending - an intelligent blending - of those three.
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With milk and sugar?
Yes, that makes sense - they each have a little more heft than Ethiopian coffees, but some of the nicest coffees I have had recently have taken the form of a blending - an intelligent blending - of those three.
Had a most enjoyable espresso sitting at an outside café table in the sun today.......
Sipping a most pleasant Ethiopian coffee this May morning.
Heating up the milk to add to my cup of Kenyan coffee and a dash of brown sugar.
Ah, excellent; hot milk (and yes, brown sugar, not white, I usually take it unrefined) can be lovely with a nice Kenyan, or Rwandan - or, even, a decent Ethiopian - coffee. Yum. Enjoy.
Yesterday, there was a large tin box full of traditional butter shortbread cookies, and some with added dried currants. Today, there is none. I've left the tin out in the back yard, on a table, with the lid open. Licked a few places, and will blame the animals.
Are the unfortunate animals the only culprits?
For myself, I love butter shortbread; a real treat, and very tasty with coffee or tea.
A lovely Ethiopian coffee helped ease me into the day earlier this morning.
Sipping a piping hot blend of Ethiopian coffees - delicious.
Just got an email from Nespresso. They have a Kenya Peaberry and Laos Bolivian Plateau that they are currently selling. I may have to get a few of them to try!
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So, do you like Ethiopian coffee?
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So, do you like Ethiopian coffee?
Actually, now that you mention it, I suspect that a reference to my liking for Ethiopian coffee may even make an appearance in my signature on these very fora.......
Mind you, somedays, reading the thread, it has occurred to me (even as recently as this morning) that an unusually high number of the posts that are posted here address my uninhibited joy as I describe my (daily) consumption of (mostly) Ethiopian coffee.
Some of the old enthusiastic espresso and coffee hands are a lot less visible these days on the threads, alas.
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Having a cup of Kenyan coffee without any additives.
Well, I hope you enjoy your cup of Kenyan coffee without any additives.
Kenyan coffee ranks highly on my list of favourite coffees, just behind Ethiopian coffee, in fact.
Ethiopian coffee with hot milk (and brown sugar). Sublime.
Having my second cup of Kenyan coffee with hot milk and brown sugar.
Enjoy. That sounds delicious.
Actually, today, I spent quiet some time preparing a French Press of coffee. The coffee - beans freshly ground - was a blend (of my own devising) of Ethiopian, and Kenyan beans.
A saucepan of milk (organic, full fat) was heated.
And the coffee - when it was finally served - was quite lovely.
Well usually take my coffee black and no sugar but got a gift from a colleagues who was in Canada. A bottle of maple syrup - a tad in my coffee adds a really nice sweetness that goes very well with the darker roasts.
Edit: "gift" ugh spellcheck missed it and still not used to this keyboard.
Edit: "gift" ugh spellcheck missed it and still not used to this keyboard.
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Maple syrup in coffee? Now, that is something I had never considered. Fascinating.
The Russians sometimes put jam into tea (black tea), but maple syrup in coffee.......I tend to use brown sugar (organic and unrefined) when I feel the need for something of the sort in coffee.
Do try it if you get the chance. Not keen on too much sweetness in coffee or tea (like some of those horrid "drinks" they sell at the chains) but brown sugar or maple syrup go as well in coffee as honey in tea.
Sounds fascinating; and yes, must give it a try.
My Ethiopian coffee this morning was as lovely as I had hoped.
Ethiopian coffee with full fat milk and brown sugar. Delicious.
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Have the French Press working a cup of Rwandan coffee will add hot milk and brown sugar.
Bought some excellent Kenyan AA coffee today and am looking forward to trying it out.
Sounds brilliant; enjoy.