I like the Hario dripper; it is a very forgiving method of coffee preparation which, nevertheless, allows for a considerable degree of control.
And, (unless it is high summer), I always preheat my mug, before I prepare the coffee.
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I like the Hario dripper; it is a very forgiving method of coffee preparation which, nevertheless, allows for a considerable degree of control.
And, (unless it is high summer), I always preheat my mug, before I prepare the coffee.
decaf removes any need for moderation.....especially in the evening
Caffeine removes any need for moderation.......especially in the morning.
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Enjoyed a coffee from El Salvador, with organic hot milk and generously buttered porter cake (the porter cake was homemade - and a gift from my cousin, whom I met for a suitably socially distanced coffee on Sunday).
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Ok I looked up Porter cake and am suitably envious, looks delicious.
Yes, it is.
Perfect for this time of year, as we crawl out of the dying dog days of winter, and simply exquisite when served with a rich and tasty coffee. The homemade ones (and my cousin had baked one, and had saved several slices for me) are delicious, especially if the chef/cook has a generous hand with both dried fruit and spices (and porter).
It is a classic rich, moist, fruit-laden, winter cake (quite heavy, too), and traditionally, also forms the base of the classic Christmas cake (with seasonal almond paste and decorative icing added); with tea, or a milky coffee, (and butter), it is perfect, in winter.
This came with the coffee.
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That is absolutely fascinating. Thanks for sharing.
new packages of coffee arrived in the mail on Friday.....this morning I'm having some new Ethiopian coffee to start the day
Prepared a blend of Ethiopian coffee and coffee from Rwanda. Very tasty.
While I usually drink single estate (or single country) coffee, occasionally, I like to experiment with blends.
Most of the blends one buys commercially don't really work - to my mind (and palate) - and, I suspect, that this is because they pay less heed to geography than, perhaps, they should.
In French cuisine, wines of a region often pair very well with food from that region (the same applies in Italy and Spain, no doubt), and I think that something similar applies to coffee.
With that in mind, when I blend coffees, I try blending coffees from the same area, country, region or continent, rather than mixing them.
Thus, this morning, I have been drinking a coffee which is a blend of coffees from Rwanda and Ethiopia.
Most of the blends one buys commercially don't really work - to my mind (and palate) - and, I suspect, that this is because they pay less heed to geography than, perhaps, they should.
In French cuisine, wines of a region often pair very well with food from that region (the same applies in Italy and Spain, no doubt), and I think that something similar applies to coffee.
With that in mind, when I blend coffees, I try blending coffees from the same area, country, region or continent, rather than mixing them.
Thus, this morning, I have been drinking a coffee which is a blend of coffees from Rwanda and Ethiopia.
this morning I made two cups at the same time....a taste test comparing the Ethiopian beans from two recent purchases from different sources
How did the two Ethiopian coffees differ from one another?
When I compare and contrast two coffees from a single country (or region within a country) I will attempt to test for another variable (washed, or naturally dried, for example).
Personally, - and this is very much a matter of subjective personal taste - I find that while I like (and, at times, love,) all Ethiopian coffees, I really like their "naturally dried" coffees.