Huge carbon footprint?
But I'm not a religious convert. I was very late to the coffee religion. (I still like bottled Starbucks lattes)
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Espresso Enthusiasts
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Huge carbon footprint?
But I'm not a religious convert. I was very late to the coffee religion. (I still like bottled Starbucks lattes)
Wonder if anyone can help me with finding a really good decaf coffee (Yes I know this is blasphemy).
I really need to try a bit of time with no caffeine, but am having trouble finding a decent decaf that isn’t just burnt beans. I tend to love the coffees with the citrus-y flavor profiles, but have yet to find a decaf that actually has much of a flavor profile at all.
Any suggestions?
I really need to try a bit of time with no caffeine, but am having trouble finding a decent decaf that isn’t just burnt beans. I tend to love the coffees with the citrus-y flavor profiles, but have yet to find a decaf that actually has much of a flavor profile at all.
Any suggestions?
I haven't used this for brewed coffee but I do use it for decaf espresso late afternoon. It's not particularly citrusy, though, more chocolate.
counterculturecoffee.com
Slow Motion – Decaf
Slow down and savor a cup of coffee, simply because it’s delicious. We pay extra attention to our decaf coffee because you deserve a flavorful, full-bodied cup without the caffeine kick. With notes of molasses and cocoa, Slow Motion is equally delicious as any of our caffeinated coffees...
counterculturecoffee.com
I've tried some and found it to be very good; smooth, quite sweet with strong fruit notes. I suspect you'd like it.
As for my own coffee supply cycle, I'm getting ready to order a resupply and after your interesting posts about honey processing, I've been considering some black honey processed beans. I've been pleasantly surprised to find more options than I expected.
Thank you.
Of the honey processed coffees, black honey processed is the one that I would recommend; I was very impressed by the black honey processed coffee that I had ordered from Thailand.
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Placed an order for Colombian "washed" coffee (Pink Bourbon varietal), and for a "natural" process coffee from Rwanda.
I'm remembering that when I had the Rwanda coffee, in the same order I'd also had some from the Congo Kivu region and it was also a very good and very sweet coffee, so if you like the Rwanda, perhaps you'd like the Congo Kivu too.
Today I'm ordering my next supply of coffees and am including some black honey processed from Costa Rica.
Thank you.
That sounds most interesting.
Do enjoy, and please let me know what you think of it.
I'd be fascinated to learn how Costa Rican coffee works (and tastes) when processed with the "black honey" method.
The ice-espresso season is on ????☕️☀️?
Had forgotten to freeze in, so the one in the freezer was from last season.
Tasted great anyway.
But filled up some containers to have soon. I will need it when my Studio Display arrive tomorrow. Will be great to get the Mac Studio going. It’s been standing there waiting for its partner a month now.
Been on saving flame kind of computer wise some time. Waiting for Apple to release this new wonders. Will be fun. Will need espressos, lots of it.
So packing in new freezed containers. Summer time is here!
Had forgotten to freeze in, so the one in the freezer was from last season.
Tasted great anyway.
But filled up some containers to have soon. I will need it when my Studio Display arrive tomorrow. Will be great to get the Mac Studio going. It’s been standing there waiting for its partner a month now.
Been on saving flame kind of computer wise some time. Waiting for Apple to release this new wonders. Will be fun. Will need espressos, lots of it.
So packing in new freezed containers. Summer time is here!
Today, while I'm waiting for an expected delivery of a resupply of coffee beans, I'm having a blend of "leftovers" from the previous order....a small quantity of beans from the bottom of packages of Colombia, Brazil and Panama coffees....and it looks like there will be enough for a second cup this afternoon.
I have been enjoying a rather lovely "natural" coffee from Rwanda for the past few days (served with organic hot milk).
That should work well, or pretty well.
Enjoy.
Actually, I have found - when preparing blends of coffees - that - the same principle applies (which is where I had that light-bulb, "Eureka" moment a few years ago) to serving wines of a region with the food from that region - that coffees from the same, general, geographical region (i.e. central & south America, or east Africa) tend to blend well together.
It did make a pretty good blend, although I'm not sure this particular Panama coffee added much.
That would be a good phrase to describe my reaction to the black honey processed Costa Rica coffee that I received several days ago.
It's impressive.
The roaster describes it as "Lush and rich with a full body.......this coffee is sweet and syrupy with red fruit. In the cup this heavy bodied is luscious and bold."
And indeed, it is all that. I'd add that there's a definite winey brightness to it and that it has a very (very) long lasting and pleasant finish.
Drinking the mainstay and most ubiquitous coffee served on the Hawaiian islands, Lion's coffee. It is a most appreciated gift that I recently received via the mail. I have had to go light on my coffee consumption recently due to a kidney stone issue but the siren call of coffee cannot be resisted.
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It's always fun to receive a gift of a coffee you enjoy!
Enjoy; what a attractive label, and what a lovely thought for a gift.
Enjoyed a lovely "washed" coffee from Colombia today, served with organic hot milk.
May I have a small coffee with milk, please?
Thinking that phrase might make for a good epitaph -- I could use it no matter where I end up.
It's impressive that you can limit yourself to a "small"!!!
Would my appreciation for nespresso special blends flag me as a philistine within these circles ?
?
Yes, time for the banhammer.Would my appreciation for nespresso special blends flag me as a philistine within these circles