Bought some highly recommended Kenyan coffee yesterday, but am enjoying finishing off my Ethiopian coffee just now.
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
Enjoy your Kenyan; sipping some of the last of the Ethiopian, myself.
A lovely cup of (washed) Kenyan (Kamwangi) AA coffee. Delicious.
The French Press is getting ready to deliver a cup of Kenyan coffee. Hot milk and brown sugar is standing bye.
Kenyan coffee, hot milk, and brown sugar - courtesy of the French Press?
Enjoy; sounds delicious.
This evening, I actually tried out a mug of piping hot tea with a teaspoon of maple syrup - recalling your post - and thought it delicious and just what I was in need of at that exact time. So, thank you for that suggestion. Much appreciated.
Sipped and savoured a delicious Kenyan AA this morning.
Enjoy your Rwandan coffee.
Served black, or with milk (heated or otherwise) and brown sugar?
A nice mug of Kenyan coffee with organic full fat milk, and organic unrefined brown sugar.
Earlier today, in need of a slightly sweet hit - I did debate with myself whether I should add brown (unrefined, organic) sugar, or top grade (organic) maple syrup to my Kenyan coffee. The familiarity of sugar won out.
A snatched double espresso (with brown sugar) at the Victorian train station - and very welcome, too.
Excellent, one question I have regarding your choice of sweetener - what exactly do you mean in the UK by brown sugar? Is it like the same semi-moist "clumpy" and small grained type of sugar that is less refined and has added molasses as I grew up with in Canada? Here in Switzerland and some other countries of continental Europe the choices are white sugar (usually beet sugar) and raw cane sugar or what they call in French "sucre brut" and in German "rohrohrzucker" and is rather a golden colour and larger grains. Let me upload this photo (at home today is the Ascension holiday, Airdrop is so handy 
)
)
Excellent, one question I have regarding your choice of sweetener - what exactly do you mean in the UK by brown sugar? Is it like the same semi-moist "clumpy" and small grained type of sugar that is less refined and has added molasses as I grew up with in Canada? Here in Switzerland and some other countries of continental Europe the choices are white sugar (usually beet sugar) and raw cane sugar or what they call in French "sucre brut" and in German "rohrohrzucker" and is rather a golden colour and larger grains. Let me upload this photo (at home today is the Ascension holiday, Airdrop is so handy
View attachment 700964
Well, the brown sugar that I consume has no additives (thus, no added molasses), is organic, is natural, and is unrefined.
Enjoy.
Actually, I will admit that I am somewhat curious to see how brown sugar (in coffee) differs - when used to sweeten coffee - from honey and how that, in turn, differs from maple syrup.
It seems that a spot of empirical observation is called for.