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Espresso Enthusiasts
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That sounds really good, "just" 31 in this part of the Leman region (Nyon) but I could use a nice iced beverage now - caffeinated even better.
I'm in Basel. You could fake it by pouring a double espresso onto ice. I suppose eating ice-cream while chewing on coffee beans could also work. Desperate times ...
Went to a local cafe this morning with my wife. I had an exquisite black coffee while my wife had a cappuccino. We accompanied the small breakfast with blueberry biscuits (American usage of the term). A certain song popped on the speakers, so I kissed her.
Right now I have a cup of Colombian coffee. French press, using the beans that my friend sent me. The coffee is accompanied with some reading of the Bhagavad Gita and its commentary.
Life’s good, the key is in all in the small joys.
Right now I have a cup of Colombian coffee. French press, using the beans that my friend sent me. The coffee is accompanied with some reading of the Bhagavad Gita and its commentary.
Life’s good, the key is in all in the small joys.
Nice drip coffee using a stainless steel filter. Very much French press like, a bit lighter in viscosity. Still had the sediment which you'll want to avoid.
Stopped by that cafe near work this morning and the barista convinced me to try their new Turkish blend. It was very, very nice.
Stopped by that cafe near work this morning and the barista convinced me to try their new Turkish blend. It was very, very nice.
Senza una donna?
Enjoyed a blend of my own devising of two types of Ethiopian coffees (both from Yirgacheffe) with organic brown sugar and organic full fat milk.
And a slice of French apple tart.
And a slice of French apple tart.
Lemon tea. Throat feels scratchy. Not sure if allergies or fluctuating weather.
Didn't the Greeks invent the frappucino? I'd have thought every Greek partial or otherwise would know the recipe. I know how it's made because I read it somewhere, and while most of us would gasp at what's used for coffee, I won't lie, it's delicious.
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Try hot lemon ginger tea (yes, with a thumb of peeled ginger); that might ease it somewhat.
Not a fan of iced coffee, I prefer my coffee hot, and to drink a cold glass of water if necessary as well.
True but it's usually just called frappé and yes the ingredients are pretty far from gourmet. But it's refreshing. You can get a frappucino most places in Greece too and this one is made with proper espresso. Actually there are quite a few iced coffee variations in the shops here in Geneva anyway, and I really like "real" iced tea made from actual tea not tea powder or extract or what have you.
Agreed; if you must make iced drinks, at least do try to prepare them with the proper ingredients (real espresso, or actual tea), not powdered substitutes.
The cake sounds interesting and the coffee is one of my go-to coffees.
It is basically a French apple tart, but this is a really good one, lots of apples and they are nice and tart, not too sweet - and it was bought in the French bakery, which is French owned and run.
But Ethiopian coffee and French tarte tatin work very well together.
While I am not a fan of iced coffees in general, (I'll have a glass of cold water with a hot espresso), I will admit that I am more than partial to a good Adffogato.
Having a cup of coffee from Peru, gifted by a friend. It comes from the Cajamarca region and is a medium roast. I used to drink this coffee a lot when I worked throughout South America.
I've expanded my coffee repertoire recently.
The first is cold brew coffee. Basically mix four cups of cold filtered water with 4 oz. coarse-ground coffee, and refrigerate for about 20 hours. Filter out the grounds by running it through a fine-mesh sieve and coffee filter (twice, if you're feeling ambitious.) The resulting cold-brew concentrate can be mixed with ice water, and a little cream, ice-cream, or just on ice with water. Much less bitter than regular coffee, with a very pleasant and rich flavour.
The other is the addition of an electric milk frothing machine.
It's not quite the same as a professional espresso machine. But the "consumer level" espresso machines you can buy tend to have shortish lives and marginal results. The milk brother gently heats the milk up, while whipping it into a very credible froth. Pour over a shot or two of espresso, and you've got a very passable home latte or capuccino in less than five minutes. For more aesthetic reasons than anything else, I've also started decorating the finished product with an Aerolatte stencil.
My girlfriend is delighted. Because the end-product really does look, and taste fantastic.
The first is cold brew coffee. Basically mix four cups of cold filtered water with 4 oz. coarse-ground coffee, and refrigerate for about 20 hours. Filter out the grounds by running it through a fine-mesh sieve and coffee filter (twice, if you're feeling ambitious.) The resulting cold-brew concentrate can be mixed with ice water, and a little cream, ice-cream, or just on ice with water. Much less bitter than regular coffee, with a very pleasant and rich flavour.
The other is the addition of an electric milk frothing machine.
It's not quite the same as a professional espresso machine. But the "consumer level" espresso machines you can buy tend to have shortish lives and marginal results. The milk brother gently heats the milk up, while whipping it into a very credible froth. Pour over a shot or two of espresso, and you've got a very passable home latte or capuccino in less than five minutes. For more aesthetic reasons than anything else, I've also started decorating the finished product with an Aerolatte stencil.
My girlfriend is delighted. Because the end-product really does look, and taste fantastic.
Frappe is iced Instant coffee (nescafe) with/out milk and suger if needed. You either shake the instant coffee with ice cubes in a shaker, or you use a hand mixer or with a base like the one below:
Frapuccino is a mix of espresso shots with crushed ice, sugar, milk and some , which you can find in a lot of Starbucks around the world i believe. Usually topped with whipped cream and sauces. Also other places offer it with similar recipes
Freddo Espresso is i beleive the best one you can have, which is two shots of espresso (as many as you want) mixed in the mixer above with some ice to ghet it cold and make some foam, and then poured over ice. There is also Freddo Capuccino which is similar but the espresso shots are just poured over ice, and seperately an iced milk foam is again prepared in the mixer and poured on top.
I too enjoy hot coffee and espresso shots, but when your summer is over 40 deegrees celcius you need some cold one to keep you cool. Also it wouldn't feel nice to drink a hot cofee on the beach!
Ad do not forget that in greek culture coffee is a way of socializing. So the coffee needs to last for a couple of hours (just taking a sip every 5 minutes) , so you cannot have hot coffee as it would get cold by the end!!
Not often I get to post in here being a tea man. But when in Europe.
We'll convert you yet to the joys of the coffee bean (while not forgetting the pleasures of the tea leaf).