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Espresso Enthusiasts

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The first post of this thread is a WikiPost and can be edited by anyone with the appropiate permissions. Your edits will be public.
Expos of 1969 said:
Black is the way to go. I stopped adding sugar 30 years ago and stopped adding milk 15 years ago. Personal taste of course.
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In a lot of the places I have worked when deployed abroad, milk is not available, hence, I drink my coffee black.

However, whenever I am at home, or in western Europe, I will admit that I am partial to milk with my coffee.

As for sugar, (preferably brown sugar), I have only ever taken sugar (on occasion) with espresso.
 
I stopped dairy and sugar long time ago.

But I like small amount of Coconut Milk Powder and a minor pinch of Stevia, in my Espressos.

Indulged in a great Espresso while having a breathing exercise online with some peeps.
 
Madhatter32 said:
The dropping of salt and sugar is the best life hack I can think of to improve your overall health. Diary ... that would not work for me. I need a splash of milk with my coffee.
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Sugar (that is, giving up sugar) is one thing, but salt......never, alas.

And sugar and salt together (Parma ham, satay sauce, shortbread biscuits......butterscotch) is something approaching gustatory nirvana.
 
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Scepticalscribe said:
And, for the record, I'm also out of organic double cream; sometimes, in the absence of milk, I will add a dash of cream to coffee.
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Time to go shopping!

Hopefully BEFORE you run out of coffee!!!

Myself, looking at a nearly empty package of some Ethiopian beans this morning I found myself wondering if there were enough beans left for another full mug for today's morning coffee.......and, ummm, nope!
 
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Yes, it is high time to go shopping.

My local shop will drop down the organic milk this evening (they keep some for me every week), and, as today has been wet, I haven't ventured out.

Hence, black coffee has been consumed today as well.

Ho hum.

For now, - though I am watching it with a beady bespectacled eye - my coffee supplies appear adequate.

Just about.
 
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Scepticalscribe said:
Sugar (that is, giving up sugar) is one thing, but salt......never, alas.

And sugar and salt together (Parma ham, satay sauce, shortbread biscuits......butterscotch) is something approaching gustatory nirvana.
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It is not easy, I know. But between the caffeine and the salt, something has got to give. I just hope it's not my heart. By "dropping" I should have said "reducing" to be more accurate.
 
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Madhatter32 said:
It is not easy, I know. But between the caffeine and the salt, something has got to give. I just hope it's not my heart. By "dropping" I should have said "reducing" to be more accurate.
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Moderating, might - in this context, - be a better verb.

There is life, but - and this is where it goes beyond health into philosophy - there is quality of life.

Potatoes (and indeed, chips - i.e. French fries - without salt, tomatoes without salt, pasta without salt, above all, eggs without salt.......no, they do not bear thinking about.

I have never had difficulty in declining sweets, or cakes, or something similar; but crisps (what Some Across the Pond refer to as chips)......no.
 
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For the Nespresso enthusiasts.... I was surprised by their latest Limited Edition Vertuo capsule.... the Nespresso-Starbucks Reserve Remix Blend (released Spring 2023). At first I was skeptical (as I've been drinking various forms of SBX coffees for the past decade), but this one was a cut above several other Nespresso flavors I've had so far.

I may have to buy another pack or two, before this limited edition is sold out. And I was glad it came in my favorite Nespresso Vertuo size format: the double espresso capsule!

Capsule description mentioned fruity or floral notes due to the Ethiopian beans. Surely enough, it had a pleasant mildly fruity (after)taste. Like some kind of berries. Very delicious even without sugar or milk. I had no idea Ethiopian coffees were like this??


Screenshot 2023-05-18 at 11.58.09 AM.png
 
Solomani said:
For the Nespresso enthusiasts.... I was surprised by their latest Limited Edition Vertuo capsule.... the Nespresso-Starbucks Reserve Remix Blend (released Spring 2023). At first I was skeptical (as I've been drinking various forms of SBX coffees for the past decade), but this one was a cut above several other Nespresso flavors I've had so far.

I may have to buy another pack or two, before this limited edition is sold out. And I was glad it came in my favorite Nespresso Vertuo size format: the double espresso capsule!

Capsule description mentioned fruity or floral notes due to the Ethiopian beans. Surely enough, it had a pleasant mildly fruity (after)taste. Like some kind of berries. Very delicious even without sugar or milk. I had no idea Ethiopian coffees were like this??


View attachment 2203812
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I would say that this is not a characteristic of Ethiopian beans per se, but rather, of a specific region within Ethiopia.

My experience of Ethiopian beans is that there is a pronounced clean, clear, 'bright' note in the coffee, rather than a particular fruity or floral sensation.
 
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Solomani said:
For the Nespresso enthusiasts.... I was surprised by their latest Limited Edition Vertuo capsule.... the Nespresso-Starbucks Reserve Remix Blend (released Spring 2023). At first I was skeptical (as I've been drinking various forms of SBX coffees for the past decade), but this one was a cut above several other Nespresso flavors I've had so far.

I may have to buy another pack or two, before this limited edition is sold out. And I was glad it came in my favorite Nespresso Vertuo size format: the double espresso capsule!

Capsule description mentioned fruity or floral notes due to the Ethiopian beans. Surely enough, it had a pleasant mildly fruity (after)taste. Like some kind of berries. Very delicious even without sugar or milk. I had no idea Ethiopian coffees were like this??


View attachment 2203812
Click to expand...

Sumatra and Ethiopia....that's an interesting blend. In my experience, along with "bright", fruit and floral notes are often cited for Ethiopian coffees. It definitely varies depending on where the coffee is grown. Here's a link to some reviews of some Ethiopian coffees on the Coffee Review website.

(The link should take you to the results of a search for "Ethiopia", but if it doesn't, well, improvise!)
 
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Macky-Mac said:
Sumatra and Ethiopia....that's an interesting blend. In my experience, along with "bright", fruit and floral notes are often cited for Ethiopian coffees. It definitely varies depending on where the coffee is grown. Here's a link to some reviews of some Ethiopian coffees on the Coffee Review website.

(The link should take you to the results of a search for "Ethiopia", but if it doesn't, well, improvise!)
Click to expand...

My sense with blends is the - as with food and wine pairings when food and wine from a region work well together - it works best with coffees from the same general region.

Hence, personally, (though, I'll admit to curiosity re how it tastes and works as a blend) I would blend coffees from central American & south America together, and blend coffees from East Africa, Central Africa and the Horn of Africa together.

Sumatra coffee and Ethiopian coffee are an interesting blend.
 
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Scepticalscribe said:
My sense with blends is the - as with food and wine pairings when food and wine from a region work well together - it works best with coffees from the same general region.

Hence, personally, (though, I'll admit to curiosity re how it tastes and works as a blend) I would blend coffees from central American & south America together, and blend coffees from East Africa, Central Africa and the Horn of Africa together.

Sumatra coffee and Ethiopian coffee are an interesting blend.
Click to expand...

As I've realized later... the Sumatra-Ethiopia blend is related to the classic Mocha-Java blend
 
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