Yes, I must say that Kenyan coffees hit that sweet spot of smoothness, sweetness, aroma, and - when tasted - a bright, clean, clear note, all qualities I find as well wit Ethiopian coffees.
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
Yes, I must say that Kenyan coffees hit that sweet spot of smoothness, sweetness, aroma, and - when tasted - a bright, clean, clear note, all qualities I find as well wit Ethiopian coffees.
Well I've been hearing quite a lot of praise for Kenyan coffees. I think I'll have to add a pound or two into my next green bean order! Any particular region/coop?
Enjoying Kenyan AA here, too. It's my go-to choice. Bold, but not too bold. Rich, but not too rich. And light enough to drink several cups without feeling sorry for myself.
Bought some lovely Kenyan AA coffee today, and am looking forward to trying it out.
With the possible exception of Ethiopian coffee, nothing beats a good Kenyan coffee.
Had a fantastic espresso (made from Kenyan coffee) not long ago.
Accidentally picked up gum yesterday with baking soda/bicarb in it for a freshening agent. I was wondering why the six or so cups of coffee and tea tasted funny to me yesterday evening. I think I'll be using these gums long after my meals and drinks. Shows how little I pay attention to labels these days.
Anyway, drinking an iced gin tea at the moment. With a triple espresso, organic cream and a bit of water over several ice cubes on the side.
Anyway, drinking an iced gin tea at the moment. With a triple espresso, organic cream and a bit of water over several ice cubes on the side.
Last edited:
Interesting ... was a little gamey, a bit chewy, but with a nice caramel and chocolate finish?
You haven't? Clearly you've never had chicharone flavored coffee ice cream. Amateur.
I wear glasses, and, a few years ago, at a formal meal in an ancient castle, hosted by the Earl who owned the castle and fortified tower - think of the setting as something resembling a sort of intellectual Downton Abbey - your humble scribe mistook the salt for the sugar. Both were in fetching solid silver bowls - and, as I take organic, unrefined brown sugar at home - my bespectacled and sadly imperfect eyes were unable to distinguish between the contents of these two bowls where something very fine and white nestled within. Unfortunately, having spooned salt into my coffee, - and discreetly shoved the cup aside, I was quite mortified to have the Earl himself pick up - snatch up - that very cup some few minutes later, as he was offering a learned disquisition on something quite splendidly ancient, an elegant objet d'art that adorned the walls.
Last edited:
Two exquisite double espressos prepared by someone else..........pure bliss.
And a further wonderful double espresso - made from Kenyan coffee.
Enjoyed an excellent double espresso with hot milk this morning - Kenyan coffee, naturally enough.
I daresay that I might well manage another.
I daresay that I might well manage another.
In the end, as a beer was suggested, with some reluctance, I decided to forego the excellent espresso. Tomorrow, instead.
You can't honestly say all this and not tell us what occurred right after and the ensuing days.
As you know, once upon a distant time, I graced the groves of academe.
And I learned, that the best story tellers (to teachers) leave their audience - or readers - asking for more.
That tale is for later.
And, as for now, I can report the contented consumption of two mugs of splendid Kenyan double espresso with hot milk (and brown sugar).
Do note I'll be holding you to that promise.
I think we've all had blunders, regardless of visual acuity and a myriad of other reasons. I've had several similar mishaps in the privacy of my own home and almost committing it when we're guests at someone else's. As you know, organic milk or otherwise taken straight from a cow is more viscous than store bought/farmer's market due to the chemical composition before it breaks down. Let's just say my first few experiences with it and kefir were one in the same. Leading to disgusting tea and coffee. Thankfully, the stuff works with muesli.
The misfortune in my gum choosing did turn out to be something wonderful. I did some reading into it, and the bicarb acts as a mild "whitener," but neutralizes acids in the mouth and those caused by bacteria eating sugars. I'm simply not a fan of the flavor. I've always preferred strong mint or similar flavors. Ideally, there's a very old American brand of chewing gum and mints that I know is sold on your side of the pond as I've bought it there before. It's called Chowards, and it's made using lavender and other herbal ingredients. Unfortunately, they don't offer a sugar free version and that's something I'd like to use these days over placing sugar in my mouth outside of a sweet or dessert.
Last edited:
Pressed yirgacheffe and off to work. Maybe a second cup as I pick out a tie.
Multi-tasking?
But, I will admit that the sound (and doubtless, taste) of pressed Yirgacheffe is rather appealing.