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Enjoying an afternoon coffee (Ethiopian, served with organic raw full milk, and organic brown sugar).
Thoroughly enjoyed an Ethiopian coffee this morning, with organic raw double cream, and organic brown sugar.
Well, I just cracked open a new bag of coffee from Kings Coast Coffee company. This time we are going with their "Fairwinds" blend. It's a blend of Costa Rican, Guatemalan and Colombian beans, medium roasted. One of my favourites from these guys. Nice thing is they roast it, bag it and then ship it directly to my door (usually within 2 days of roasting). They're a good small coffee company.
I honestly have no clue what the proportions are, but the results are great! It's a very smooth coffee with a complex flavour that sits well on the palate. Not bitter in the least.
Smooth, and "sweet" (or, at least, "not bitter") are some of the tasting notes I seek out in coffee.
I have long thought that coffee blends from the same general region can work very well together, and complement one another well (much as the principle that wines and dishes from a given region in someplace such as France, or Italy, will often go well together).
Glad you are enjoying it.
Actually, I have enjoyed almost every coffee I've had from these guys, so far. I think the key to most coffees is sticking with a medium roast. Most roasters who do dark roasts end up with a bitterness that I find displeasing. Even a medium dark is sometimes pushing it. We tried one of Kings Coasts dark roasts a few months ago and it was not on a par with their mediums. So, we stick to what works, (pretty much regardless of producers).
Depends totally on the quality of the beans in my opinion.
I enjoy mostly the lighter of the dark roast, of my beans.
It’s such a exquisite taste on the beans I got recently from Guatemala & Nicaragua.
Sweet, very deep and full taste.
They just grow on me. I’ll order more from these guys. They also roast them exactly how I want it, after they got the order. Freshly roasted, yum.
My Ethiopian coffee this morning was close to perfect.
Enjoyed my steaming hot Ethiopian coffee with full fat milk (organic) and brown sugar (organic).
Kenyan with organic half and half.
Kenyan AA in case that nutter rings around again.
Kenyan AA in case that nutter rings around again.
Two types of Kenyan coffee in a blend? Or, a Kenyan AA that was half organic and half not?
I'm sipping Ethiopian coffee.
Just Kenyan AA. Half and half, unless I'm mistaken, is simply 50% whole fat milk and 50% full fat cream combined in a specific volume. Richer than milk, not as rich as cream. Not easily found in Europe or the British Isles from my own experience.
Is that a US term? I must confess that I have never heard of that description before, - I assumed it was to do with coffee - and I consume both full fat milk and full fat cream in greedy and uninhibited quantities.
Probably? I've lived in the US for decades and only learned what it was roughly a decade ago. Initially, I thought someone was having a joke with me when they explained it. I've used heated up/steamed milk most of my life for my coffee or tea.
Like I've said in the past, I've lived here for a long time, but plenty of things still shock or surprise me.
Ah, okay, then.
Well, I had never heard of it.
Good grief, I just want milk (full fat, preferably organic, even more preferably raw) and/or cream (double, full fat, organic, and yes, raw where possible) in my tea and coffee - and I can adjust the percentages myself...