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
Opened a new bag of coffee from Dave's Coffee in Rhode Island. "Falcon" It's a medium roast that's normally for cold brewing, but it works well hot, too. It's a blend of beans from Papua New Guinea and Rwanda. Dave's did a nice job on this one! It's a good blend!
Has anyone who posts here tried "Monsoon/Monsooned Malabar" and, if so, what are your thoughts about it?
This morning, I had a blend of Ethiopian and Kenyan coffee, in an approximately 50/50 mix. Very tasty.
While I brewed a pot of coffee for the wife and son (the same Falcon, as above), I didn't have any. I opted, instead, to have a nice refreshing glass of coffee milk. It's a Rhode Island favourite from my childhood and something I indulge in frequently. It's a condensed, cold brewed coffee syrup from Dave's Coffee. A nice change up.
It's a bit different than mass produced coffee concentrates. It's a coffee syrup. They make it with cold brewed coffee and sugar then reduce it. It's great stuff, pretty sweet for some peoples tastes, but I've always loved it. It goes well as a drizzle over ice cream, too. And in cocktails.
From Dave's: "
It all starts with our fresh roasted coffee. We've selected a superb Brazilian bean and roasted it specifically to be used in our coffee syrup. It's nutty, sweet, smooth and roasted with it's natural smokey goodness. The finished roast then rests for two days.
After resting the coffee is ground and cold brewed for 18 hours in our modified stainless steel kettle.
Finally, the cold brewed coffee is drained and combined with pure cane sugar. The mixture of coffee and sugar is brought to a boil and simmers for over an hour. During this time the syrup reduces and the sugar begins to caramelize. When the syrup reaches the perfect consistency, it is hot bottled into our signature amber glass bottles. The amber glass protects the sweet flavor of our coffee syrup from the environment.
There's a whole lot of love that goes into each bottle of Dave's Coffee Syrup. And, from the roasted coffee to the bottled syrup, we do it all right here in Rhode Island. For a classic coffee milk, mix two generous tablespoons of Dave's Coffee Syrup into a glass of cold milk and enjoy."
It's a bit different than mass produced coffee concentrates. It's a coffee syrup. They make it with cold brewed coffee and sugar then reduce it. It's great stuff, pretty sweet for some peoples tastes, but I've always loved it. It goes well as a drizzle over ice cream, too. And in cocktails.
From Dave's: "
It all starts with our fresh roasted coffee. We've selected a superb Brazilian bean and roasted it specifically to be used in our coffee syrup. It's nutty, sweet, smooth and roasted with it's natural smokey goodness. The finished roast then rests for two days.
After resting the coffee is ground and cold brewed for 18 hours in our modified stainless steel kettle.
Finally, the cold brewed coffee is drained and combined with pure cane sugar. The mixture of coffee and sugar is brought to a boil and simmers for over an hour. During this time the syrup reduces and the sugar begins to caramelize. When the syrup reaches the perfect consistency, it is hot bottled into our signature amber glass bottles. The amber glass protects the sweet flavor of our coffee syrup from the environment.
There's a whole lot of love that goes into each bottle of Dave's Coffee Syrup. And, from the roasted coffee to the bottled syrup, we do it all right here in Rhode Island. For a classic coffee milk, mix two generous tablespoons of Dave's Coffee Syrup into a glass of cold milk and enjoy."
I'm old-school on such matters, especially where coffee is concerned.
Kenyan coffee (Hario dripper, filter paper and Kenyan coffee) coming up shortly.
It's a bit different than mass produced coffee concentrates. It's a coffee syrup. They make it with cold brewed coffee and sugar then reduce it. It's great stuff, pretty sweet for some peoples tastes, but I've always loved it. It goes well as a drizzle over ice cream, too. And in cocktails.
From Dave's: "
It all starts with our fresh roasted coffee. We've selected a superb Brazilian bean and roasted it specifically to be used in our coffee syrup. It's nutty, sweet, smooth and roasted with it's natural smokey goodness. The finished roast then rests for two days.
After resting the coffee is ground and cold brewed for 18 hours in our modified stainless steel kettle.
Finally, the cold brewed coffee is drained and combined with pure cane sugar. The mixture of coffee and sugar is brought to a boil and simmers for over an hour. During this time the syrup reduces and the sugar begins to caramelize. When the syrup reaches the perfect consistency, it is hot bottled into our signature amber glass bottles. The amber glass protects the sweet flavor of our coffee syrup from the environment.
There's a whole lot of love that goes into each bottle of Dave's Coffee Syrup. And, from the roasted coffee to the bottled syrup, we do it all right here in Rhode Island. For a classic coffee milk, mix two generous tablespoons of Dave's Coffee Syrup into a glass of cold milk and enjoy."
That sounds really interesting minus the sugar. I’m not that interested of it. Trying to keep that low.
Never use ordinary sugar in my various coffee’s.
But I yet have to try doing cold brew. But one of these days, I will.
My espresso machine is too good and keeps me lazy these days from the experimenting outside its capabilities. And I haven’t seen a coldbrew program
That sounds really interesting minus the sugar. I’m not that interested of it. Trying to keep that low.
Never use ordinary sugar in my various coffee’s.
But I yet have to try doing cold brew. But one of these days, I will.
My espresso machine is too good and keeps me lazy these days from the experimenting outside its capabilities. And I haven’t seen a coldbrew program
Yeah, coffee syrup isn't in the same league as a real cup of hot coffee. It's a sweet treat and not to be confused with coffee concentrates, (which I don't care for). It certainly wouldn't be too good to my taste, though, if it wasn't sweetened. It's like having a chocolate milk, but coffee. When I went to school in Japan, I was quite surprised to see that they had coffee milk over there. That was quite comforting, for me.
Today, though I am having Fairwinds, from Kings Coast Coffee, out of NY. It's a blend of Sierra Nevada de Santa Marta, Colombia , San Marcos de Tarrazú, San Jose, Costa Rica and Huehuetenango, Guatemala.
It's a really nice medium roast of some of the best coffee's that Central and South America have to offer.
A piping hot Kenyan coffee (with organic brown sugar and organic full fat raw milk); delicious.
Afternoon coffee, Kenyan, piping hot (with organic brown sugar and organic raw full fat milk). Very welcome and very tasty.
Sweetened coffee. Ate too much. This usually aids digestion. Though I can always pop open some brandy...
