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Espresso Enthusiasts

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The first post of this thread is a WikiPost and can be edited by anyone with the appropiate permissions. Your edits will be public.
JamesMike said:
A bit chilly here so a strong cup of Kenyan is in order this afternoon.
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With brown sugar, or honey?

While I can take my cappuccinos, and lattes, a standard café au lait without sugar for much of the year (espresso is always an exception), in winter, I find the need or craving for a sweeter - and smoother - taste to be quite compelling at times.
 
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Scepticalscribe said:
And what, pray tell, is turbinado? (One learns something new every day.......)
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Oh, it's a sugar that's made by evaporating sugar cane into crystals. It's rather less "refined" than typical sugar.

It looks like this:
IMG_8828.JPG
 
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mobilehaathi said:
Oh, it's a sugar that's made by evaporating sugar cane into crystals. It's rather less "refined" than typical sugar.

It looks like this:
View attachment 739339
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Fascinating.

At home, I usually use organic unrefined sugar (from the Billington's sugar company). In fact, I must bring some of this sugar back with me when I next head home.
 
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Some green tea before dinner.

Our immediate yard and then into the land I own after it is full of bees! All our cold weather setting trees are full blooms. So much so it's a bit sickening to walk during the early morning or late evening when it's too cold for them to be flying. There's currently a stench from our citrus trees. Thank goodness for 24 hour allergy medication.
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mobilehaathi said:
A half teaspoon of turbinado does wonders!
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Especially in cookies. Adds a nice crunch.
 
Tested the DeathWish Coffee :rolleyes:

Really good, strong and sweet. No bitterness.
Tested a bit yesterday 1st, but was probably a few beans left of LavAzza in the container. This early wonderful morning, I’m certain there was only DeathWish beans.

Have 3 different sorts of Douwe Egberts dark roast sorts coming in soon too, to be tested after this.
Yum yum, for good strong espresso’s :p
 
JamesMike said:
Brown sugar.
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My choice with coffee always, when I take sugar.

Honey tends to be reserved for tea.


Lioness~ said:
Tested the DeathWish Coffee :rolleyes:

Really good, strong and sweet. No bitterness.
Tested a bit yesterday 1st, but was probably a few beans left of LavAzza in the container. This early wonderful morning, I’m certain there was only DeathWish beans.

Have 3 different sorts of Douwe Egberts dark roast sorts coming in soon too, to be tested after this.
Yum yum, for good strong espresso’s :p
Click to expand...

What a wonderful name for a coffee bean. Where does it come from, or, rather, where was it grown?
 
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Cafe au lait. No sugar. I find heating the milk tends to bring out the sugars present in it, making for a subtle sweet cup. I hadn't been drinking much coffee lately to reset my taste buds, so to speak. I've been enjoying that Kenyan black tea for a while. I ran out yesterday.

I tend to like my coffee black with no sweetener. Or if it dairy, a small splash. Cafe au lait is a bit too much for me, but it's a welcome addition here and there.
 
Working from home this morning with a strong and most welcome cup of a new Colombian bean. Thankfully not heading out in the cold air of London first thing this morning!
 
Dual wall?

Currently having an espresso before lunch. Made coffee using the drip machine this morning, went overboard with water as I was distracted on the phone. Flooded it while it was brewing and got underneath the unit vents. Crap. It was fizzling like a soft drink. Turned it off, dumped the coffee out of the pot as it would get cold. Cleaned everything up and then took the unit into he garage. Removed the bottom. Crap. Threw a chunk of sawdust from a container into it for an hour and came back later to vacuum it off. Works like new.

Very very simple electronics. Nothing to short out. The board itself is located elsewhere and seems to have a electrical shutoff built in.
 
Zenithal said:
Yes! Minced finely. 3-4 tablespoons worth. I couldn't find the dried ginger root. Can't be bothered to spend an hour looking for it when the fresh stuff is in the refrigerator. Why do you ask?
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I prefer it boiled fresh, personally. I could drink ginger tea made this way without limit. Sometimes I'll brew it super strong, and just revel in the ultra gingery bliss.

Or sometimes I'll bust out the slow juicer and do a shot of fresh juice. Delicious.
 
mobilehaathi said:
I prefer it boiled fresh, personally. I could drink ginger tea made this way without limit. Sometimes I'll brew it super strong, and just revel in the ultra gingery bliss.

Or sometimes I'll bust out the slow juicer and do a shot of fresh juice. Delicious.
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No fears of consuming too much and the internal bleeding to follow?

I used to do thick slicers until someone suggested I mince it, or however much you can mince it without expelling the juice. Chewing on a piece of the root is great when you've got a cold. Once you're past the initial biting burn from the root, it's all gravy. I like the dried stuff except for its flavor. More potent and tends to work quickly as opposed to the fresh.

I make a ginger preserve/jam/spread each year in the winter. I buy anywhere from 5-15 lb of ginger root and peel it, grind it, cook it down in honey and sugar. It's delicious. If you're familiar with ginger chews, particularly from The Ginger People, it's like that.

By the end of peeling it with a peeler, my left hand tends to be burning and numb at the same time. And stays like that for hours. Tried using a food grade glove, but the buggers slide around.
 
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