Enjoyed a Ugandan coffee, served café au lait (with organic, full fat, hot milk) style.
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Espresso Enthusiasts
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My moka pot was called into service today: Moka pot coffee (Ugandan) with organic, full fat hot milk.
Today is one of the days when I really enjoyed my coffee: A blend of two coffees from Ethiopia and one from Uganda, with (organic, full fat) hot milk.
A new family owned bakery opened closed to my house so I had to visit it.
I can say, I am very impressed. The setting was great, the coffee was great, and the food was impressive. I had a minestrone and a sandwich, followed by an espresso crème brulee. It was so good that I asked to talk to the head chef /master baker just to compliment him. Hopefully the small gesture made his day better; I know that certainly his work made my day much much better.
I can say, I am very impressed. The setting was great, the coffee was great, and the food was impressive. I had a minestrone and a sandwich, followed by an espresso crème brulee. It was so good that I asked to talk to the head chef /master baker just to compliment him. Hopefully the small gesture made his day better; I know that certainly his work made my day much much better.
Went a little overboard on the accessories for my machine. However it espresso doesn't seem very forgiving to short cuts.
Naked (bottomless) portafilter
Distribution/perfect tamper
3D printed funnel
Double walked espresso, and latte height glasses.
Knock box
Bar mat
Kilogram sized airscape vacuum bean storage
Years supply of Urnex Grindz, Dezcal, and Cafiza for maintenance
Overpriced OEM filters.
Good every day espresso.
After only a week or so, much practice and wayyy too much caffeine, I am finally pulling some spot on shots.
Looking forward to naillig the fundamentals, and then branching out to making the kind of shots that I want to drink.
Naked (bottomless) portafilter
Distribution/perfect tamper
3D printed funnel
Double walked espresso, and latte height glasses.
Knock box
Bar mat
Kilogram sized airscape vacuum bean storage
Years supply of Urnex Grindz, Dezcal, and Cafiza for maintenance
Overpriced OEM filters.
Good every day espresso.
After only a week or so, much practice and wayyy too much caffeine, I am finally pulling some spot on shots.
Looking forward to naillig the fundamentals, and then branching out to making the kind of shots that I want to drink.
No such thing when we talk about coffee.
Agree absolutely.
Enjoy your coffees & espressos @Mellofello808; that looks like a lovely set up.
Have just been grinding coffee beans, this afternoon, myself.
Enjoying a blend (of my own devising) of two different coffees from Ethiopia, with hot water, organic (full fat) hot milk and a generous teaspoon of organic double cream.
good read for the beginner:
www.nytimes.com
I thought this was an excellent read for me and needed to share!
Making Espresso at Home Is Kind of a Nightmare—But If You Insist, Here’s How to Do It Well
Making home espresso is hard to do right. But if you really want café-quality drinks, here’s what you need to know.
www.nytimes.com
I thought this was an excellent read for me and needed to share!
good read for the beginner:
Making Espresso at Home Is Kind of a Nightmare—But If You Insist, Here’s How to Do It Well
Making home espresso is hard to do right. But if you really want café-quality drinks, here’s what you need to know.
I thought this was an excellent read for me and needed to share!
Thanks for sharing.
For now, I am more than happy with my coffees, which are made with either a moka pot, or a pour over (Hario dripper and filter paper), or a French Press.
Have ordered coffee (a highly regarded coffee from Honduras, and a coffee from Ethiopia); just realised that I barely had enough coffee in the house to see me through the rest of the week-end.
Thoroughly enjoyed my Sunday morning (Ethiopian and Ugandan) coffee with organic, full fat, hot milk.
Enjoyed the last of my coffee this morning (and yes, am awaiting a delivery of coffee I ordered on Friday).
Bliss. Joy.
My coffee delivery (a coffee from Honduras and a coffee from Ethiopia) arrived this morning.
My coffee delivery (a coffee from Honduras and a coffee from Ethiopia) arrived this morning.
Hello
I thought I might share this because even if you have a really good machine stretching milk can be difficult.
This is a machine by Arendo and worth every penny.
You take milk as cold as you like from the fridge, fill it up to just under the top line and press the heat button.
It produces perfect frothy, café standard, creamy milk every time in probably a minute or so. Haven't timed it but really not long. And it's milk that really holds up and doesn't go flat and break down straight away because the bubbles are really fine.
Best
www.arendo.de
I thought I might share this because even if you have a really good machine stretching milk can be difficult.
This is a machine by Arendo and worth every penny.
You take milk as cold as you like from the fridge, fill it up to just under the top line and press the heat button.
It produces perfect frothy, café standard, creamy milk every time in probably a minute or so. Haven't timed it but really not long. And it's milk that really holds up and doesn't go flat and break down straight away because the bubbles are really fine.
Best
Arendo
www.arendo.de
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I always mean to ask you, when you say “hot milk” do you mean you make a latte or cappuccino? I mean, how would you heat just a little milk to pour into a black coffee for instance?
No, I don't make a latte or cappuccino; having to master the art and technique of all this frothing stuff is far too complicated - my bewildered brain doesn't work first thing in the morning, - part of the point of the coffee is to help kick-start that somnolent mental apparatus - and, besides, I want to hit that sweet spot where I can (reliably and automatically) prepare a mug (or two) of excellent coffee without over stressing my stretched and strained mental faculties, or having to try out anything new.
Instead, I simply heat some (organic, full fat) milk in an Italian stainless steel saucepan until not quite boiling; the amount of milk I use depends on a number of factors: My mood, whether I want a "milky" coffee drink, (in which case the milk would comprise about half the liquid) or simply something with a little milk; how warm or cold I am - this started last year when I realised that putting cold milk into coffee served to cool it down, which, while not an issue in summer, is not at all pleasant in winter, I want my coffee hot, not lukewarm; how much milk remains in the fridge - a local shop keeps some organic milk for me each week, but - there is always one day a week when I am in danger of running out.
While doing that, the coffee (usually prepared in a Hario dripper with filter paper, but sometimes in my Le Creuset French Press, or, as today, my Villeroy & Boch ceramic moka pot), is also prepared. As is freshly squeezed orange juice, and toast, (with butter, and bitter marmalade); sometimes, I will also prepare boiled eggs (free range, organic).
As for measurements of the milk, I do that by sight, in the saucepan, and hardly ever (I won't quite say "never" that is tempting fate, but, almost never) get it wrong.
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And this morning, breakfast comprised freshly squeezed orange juice, Ethiopian coffee, (Hario dripper and filter paper), hot milk (organic, full fat, the rest of the carton, hence, I must replenish my supply of organic milk), and a dash (generous dessertspoon or two) of organic double cream.
Plus the second of the pair of pain aux raisins I bought yesterday in the French (French owned, French staffed) bakery.
Plus the second of the pair of pain aux raisins I bought yesterday in the French (French owned, French staffed) bakery.