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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.
Zenithal said:
Indeed. Shots of pure ginger juice are great, too. The remaining "dry" pulp goes well blended with a little honey and softened butter as a makeshift spread.

I try to aim for 7-10 cups a day when sick, apart from other fluids such as electrolyte solution.
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I also find the broth of some clear soups (that may contain ginger and perhaps chilli) to be excellent for that purpose, as well.

And sucking on those thumb sized chunks of ginger is very good for colds and sore throats.
 
Started a new bag from Dave's Coffee. Their new seasonal blend, Fireside. A truly excellent blend and very flavourful!

From the site:
Bold cedar notes are nicely balanced with a creamy body and citrus acidity in this limited run seasonal blend. The colder months are upon us, and Fireside will keep you warm and cozy while sipping this delicious coffee all day long bundled in your favorite sweater.

A perfect coffee for your holiday gatherings and it makes a welcome gift for that coffee-centric cousin on your list!

Origin: Guatemala, Sumatra, Tanzania

Varietal: Bourbon, Caturra, Catuai, Kent, N39, Ateng, Bergendal

Growing Altitude: 1,500-2,000 Meters

Process: Washed & Wet-Hulled

Cupping Notes: Cedar & Spice, and Everything Nice
 
Both wife and I forgot to set our alarm clock. Result? Woke up late, had to rush kids out, run for work through fog and traffic. Much worse: had no time to make my morning cup of joe, so the first coffee I had is the dreaded F*lgers at work.
 
yaxomoxay said:
Both wife and I forgot to set our alarm clock. Result? Woke up late, had to rush kids out, run for work through fog and traffic. Much worse: had no time to make my morning cup of joe, so the first coffee I had is the dreaded F*lgers at work.
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Folgers is not coffee.

Rather, it is a warm coloured (and possibly favoured) liquid.
 
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Scepticalscribe said:
Now, my curiosity over-flows: What exactly is kouign-amann?

(Although I must say that I do like the sound of "deadly quantities of salted butter").
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Oh, my, you must ferret some out. It’s a traditional Breton cake (the name means “butter cake” in Breton, a Celtic language) found in Brittany, France. Typically made with proportions along the line of 40% flour, 30% butter, and 30% sugar. It is traditionally rolled out into a large circle, with lots of folding, and slowly baked so the butter puffs into layers and the sugar slowly caramelizes. I dare say if you haven’t had it you’re seriously missing out.
 
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mobilehaathi said:
Oh, my, you must ferret some out. It’s a traditional Breton cake (the name means “butter cake” in Breton, a Celtic language) found in Brittany, France. Typically made with proportions along the line of 40% flour, 30% butter, and 30% sugar. It is traditionally rolled out into a large circle, with lots of folding, and slowly baked so the butter puffs into layers and the sugar slowly caramelizes. I dare say if you haven’t had it you’re seriously missing out.
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Well, given that I adore Scottish shortbread, and Breton galettes (that wonderful salty, sweet and buttery taste does meet with my whole hearted approval), the sounds as though I should make its acquaintance.
 
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I had two of them the other day. The coughing fit following it was well worth the richness my palate experienced. Currently having some green tea.
 
Morning started at 6AM with two cups of Walla Walla Roastery's "Brown Bear Melange" (Kyle MacLachlan's blend, just to remain in Twin Peaks'/David Lynch's world). Beans from Africa, Indonesia, and Central America.
I'd say it is - excuse me - damn good coffee.​
 
We've been enjoying a new bag of Kings Coast "Sierra Reserve", it's a really nice light roast Colombian. Now that everyone in the family is using 15oz mugs for their coffee I really need to make a bigger pot!
 
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