Enjoy.
Sounds delicious.
That is why one always needs a second.....and third.....espresso.
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Espresso Enthusiasts
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Sounds delicious.
Sipping - and thoroughly enjoying - a lazy mug of coffee from El Salvador this Sunday afternoon.
mid-afternoon here, and given the hot and humid weather, I think another mug of coffee is next
Are there any more details (re coffee, country, beans, etc) you might care to share with us?
it was leftovers.......but still quite enjoyable. The very last of some beans from the Sidama region of Ethiopia, and having a pleasantly fruity with cocoa nib flavor.
I rarely read it mentioned in this thread but without knowing who the roaster is, it doesn't tell me much. Even if beans are from the same Country, even the same general area, each roaster may have relationships with different growers and not all growers are equal and even the same grower may give different grades of beans to different customers. Next, how are the beans roasted? Light, medium, dark? What roasting process? Espresso Vivace for example roasts their beans that may be from the same area as other roasters source from while in a dramatically different way.
I will never disdain what may be described as "leftover" coffee from Ethiopia....(see my signature...)
Anyway, do enjoy...
Not sure if the title refers to the drink or process, but I rarely make the espresso drink sticking to the flat white. As for the beans, my only general requirement is fresh roasted meaning beans roasted within 1-3 days. That leaves Dunn’s Bros due to convenience. Constantly switching beans would be a major PITA.
today was another afternoon espresso day.....this time it was Wush Wush beans from Wush Wush, Ethiopia, so a local heirloom variety, and surprisingly sweet and fruity for espresso
Actually, pacamara beans (which you will frequently find in coffees from central America) are a favourite of mine.
Enjoy.
You can never go wrong with a good coffee from Ethiopia.
In fact, as I write, I am sipping an afternoon mug of coffee from Ethiopia.
Enjoyed a mug of Ethiopian coffee (with the addition of some organic hot milk) this afternoon.
I've started adding some hot water from the steam wand to my espresso. One loss is that my drink is less of a shock to my system. One gain is that I have more to drink so it lasts longer. I've even started added a touch of half-in-half, frothed by that water. I'm such a baby.
Adding some hot water (ideally not too much!) turns an espresso into an Americano.
In my opinion, this tastes much better than simply running more water through the espresso grounds (as most people with Nespresso machines seem to do) as that over-extracts the coffee.
In my opinion, this tastes much better than simply running more water through the espresso grounds (as most people with Nespresso machines seem to do) as that over-extracts the coffee.
Agreed, this is what some of my preferred coffee shops do as well, except some call it a "long black".
When I over-extract, I toss it out. It's so yucky.
In my experience…
Adding espresso to water (less water than an americano) is a long black.
Adding water to espresso is an americano.
Enjoyed the last of my Ethiopian coffee earlier today, and currently sipping a mug of coffee from Colombia.
Now that I know what I'm drinking, it's time to get out of my chair and make another long black.
Remind me again: What exactly is "a long black" and how is such a beverage prepared?
Americano - add espresso to a mug and add hot water.
Long Black - add hot water to the mug, gently float espresso across the top.
Enjoying an afternoon mug of coffee, a blend (of my own devising) of coffee from Colombia and El Salvador.
Served with some organic hot milk.
Served with some organic hot milk.