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Espresso Enthusiasts
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Especially when you are in a country where tea (admittedly, very good tea) is the societal preference, but good coffee can be difficult to lay hands on.
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lots of fun but it can be very dangerous!
Tempting, instructive, educational, and yes, very dangerous.
handsomDanNZ's recent purchase that he described as;
"..Cherry, Caramel, Dark Chocolate.
It's so smooth and rich. Fantastic...."
has had me looking for something similar....but without luck so far.
I went to the site where I found the Ethiopian Wush Wush (truly excellent!) that I've been enjoying recently, but discovered they didn't have what I was looking for (although they sure have some other Ethiopian coffee that are interesting)......so I'm still looking.
Meanwhile I've been told that some new Hawaiian coffee is on the way.....so the future is looking ok as far as my coffee supply is concerned
A large cup of coffee accompanied by a slice of cherry tart.
Bliss.
Bliss.
Thoroughly enjoyed an excellent espresso - and, later - an amazing cappuccino - earlier today.
Enjoying a divine Espresso's, with only chocolate notes.
I love it when only focused notes of chocolate - I don't long for anything chocolate to chew on even.
I love it when only focused notes of chocolate - I don't long for anything chocolate to chew on even.
That's a great point.
When I drink a lot of coffee with chocolatey notes, I don't get a desire to eat chocolate. When trying out new coffees with different characteristics or if I am off coffee for any length of time, I tend to get the odd chocolate craving.
Never put these things together before.
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I love my beans to have citrus notes. Is anyone else fond of that? I find all the coffees I truly enjoy have the citrus notes.
I would agree. I have had Kona coffee with fruity/citrus notes and it was really delicious.
We have some local roasters, and each have at least one bean that is very citrus-y. I always know if I go that route, I won’t be disappointed.
For me, I like my beans to have "clean, clear, bright" notes, which is what you tend to get when you have Ethiopian beans; I also like smoothness and some sweetness to my coffee.
However, to my mind, one can never have too much citrus. I love citrus, no matter where I encounter it - scent, taste, aroma, sensation....
Enjoyed a very welcome coffee (though I am not entirely certain that it could be described as an espresso).
Having my usual this morning, which is a freshly ground and brewed lungo with a little raw sugar and fresh cream.
I too like the "clean, clear, bright" notes which is totally consistent with a citrus. I think I actually like it more than the earthly, nutty, chocolate notes you find in many good coffees. The fruity sweet notes like cherry etc. are somewhere in the middle. Honestly, I like it all but I do really like the citrus notes. The only coffee I do not really like are "burnt" or very dark roasts --especially those that completely change the flavor of the bean. I also dislike flavored coffee for the same reason. Just my preferences of of course.
Likewise.
Actually, I share your preferences.
I don't care for "burnt" or very dark roasts, either, and I cannot abide (and never drink) flavoured coffee.
Agree on both counts. I don’t want my coffee to taste like I’m licking an ash tray, and flavored is an abomination.
Now occasionally I might treat myself to a homemade flavored syrup (cardamom is my current obsession), but never in the morning!
With our preference for citrus flavored things, I enjoy lemon water or sometimes a lightly sugared lemonade on occasion. Lemons are healthy -- lots of vitamin C and plenty of citrate (for those that need it, like me).
edited for typos.
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Agreed completely.
Actually, I love lemons, all citrus fruit, and I especially love freshly squeezed lemon drinks, and homemade lemonade.
Enjoying a large Espresso in a non-existent summer, and I doubt it will be any either.
So not much ice-espresso's this year.
🔥 ☕️
So not much ice-espresso's this year.
🔥 ☕️