Actually, this is also very much on my own mind, as well, given that I had noticed earlier today (Thursday) that my own coffee is beginning to run low.
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Actually, this is also very much on my own mind, as well, given that I had noticed earlier today (Thursday) that my own coffee is beginning to run low.
I have already gone through three 7 to 10 ounce bags of my Kona coffee, sourced on location, in about six weeks. My consumption knows no bounds. Alas, I may as well change my avatar to "Prufrock" as I seem to be measuring out my life with coffee spoons these days.
In keeping with International Coffee Day and that I’m in Nairobi, I’m having a mug of Kenyan coffee with hot milk and brown sugar.
Perfect.
Hope you enjoyed it.
Hot milk, (brown) sugar, Kenyan (or any East African coffee) sounds to me as something close to perfection.
And that did serve as a most prompt, and welcome, and timely, reminder to me to place an order for coffee (which did include a Kenyan coffee), as I was actually at the risk of running out (of coffee).
New bag of coffee today. Beans are moist and oily -- freshness. Looks and tastes great. Nice way to start the morning.
Ordered some coffee (Ethiopian, Kenyan and a coffee from Costa Rica).
Just received notification that my coffee shall be delivered tomorow.
hopefully you have enough to use until the delivery!
Yes, thank you, I have more than sufficient (coffee) to do me for another one or two days, but look forward to tomorrow's delivery.
So I've wanted to like coffee for some time, but with some downtime over the summer it has finally happened. I'm not addicted thankfully but i'm finally able to enjoy coffee. My go to at home is Lavazza espresso ground, and when i'm out I love a vanilla or caramel latte, Randomly Greggs (a bakery chain here in the UK) are my favourite go to place to grab one when out and about.
Here's to a coffee drinking future!!
Here's to a coffee drinking future!!
You seem to enjoy Guatemalan, Costa Rican, and Ethiopian. What are the differences? Is there one kind you prefer over the other?
I also like Kenyan coffee, and am very partial to the coffees I have managed to lay hands on, from El Salvador.
Ethiopian coffees have a "clean", "bright", note, or taste profile, which I like a lot, something which is also characteristic (but somewhat less pronounced) in other coffees thta hail from the Horn of Africa (such as Kenya, and Yemen).
Coffees from El Salvador (and, to some extent) Costa Rica, seem to be smooth and sweet, characteristics which also appeal to me.
Until recently, I hadn't ever come across (let alone tried) coffee from Guatemala, and thus, when opportunity arose, I sampled two different coffees from Guatemala, just to get a sense of the regional taste profile as I wasn't familiar with it, and was very favourably impressed; I would judge it quite close to the smooth, sweet qualities of some of the really good coffees from El Salvador.
Interesting. I think I will try to get my hands on some beans from El Salvador/Costa Rica/Guatemala after my Hawaiian batch is finished. From your description of them being sweet and smooth, I infer that they are probably a little acidic -- much like the Hawaiian coffees I really like.
I never really focused on country of origin (other than Hawaii which I have known about for many years) when sourcing my coffee, so this will be an interesting avenue to explore. In the past, I usually would just focus on the brand and type of bean and roast. Thanks.
Today I succulently sipped a French pressed cup of Costa coffee beans available from their stores in the UK. The only negative point I have to make is that it gets cold very quickly.
I usually heat both the French Press (when I use it) and my mug, in advance, (with hot water, or water that is close to boiling temperature), which helps to keep the coffee warm, as the coffee is then made, or prepared, and served in a heated cup or mug (and/or pot). Pouring hot coffee into a cold cup, or mug, will automatically cause the heat to dissipate, which means that the coffee will be lukewarm to drink.
Furthermore, I find that if you also heat some milk, (rather than pouring cold milk - if you use milk - into your coffee), this, too, will help keep the coffee warm for longer.
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I am diligently working through my last package of Kona coffee with enjoyment and delight. There's also a feeling of a little sadness as I will soon resort to reinforcements from more mundane and more easily attainable sources.
Today, I wrapped my gums around a beautiful cacophony of nutty and chocolatey flavours from a Specialised french pressed blend I picked up from Waitrose. The flavour was divine, warm, moist and succulent. This set me up for the day exquisitely. Lets hope this feeling continues.
Could you name the blend? So that I can see what's there next time I'm in Waitrose.
I cannot remember the exact name but I will commence an update very soon on the blend.
On other news, my morning coffee was a shop bought Gingerbread latte which was surprisingly really nice and set me up for the day! Would definitely recommend.
Thoroughly enjoyed a Kenyan coffee with organic hot milk, and a dash of organic double cream.
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