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Espresso Enthusiasts
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I had a great mug of pour-over made with pacamara beans this morning
Ah, pacamara beans.....yes, excellent, that does sound lovely, I'm quite partial to pacamara beans; do enjoy.
It does indeed make a very nice cup of coffee. This particular batch was roasted by a local shop to use making single origin espresso, so I was delighted to find it works so well for pour-over.
Pacamara - in my experience - is excellent when preparing pour-over coffee and also works well with a French Press, and in a moka pot.
This thread is costing me a ton of money. Every time I get an email about a new post, I have to stop work, go to the kitchen, and warm up the machine. Then there's the cost of the beans and the need for tranquilizers to counteract the caffeine.
Who's kidding who; I LOVE IT.
Who's kidding who; I LOVE IT.
Actually, to my mind, this thread it is one of the most agreeable, nicest, most pleasant and genuinely welcoming and interesting places on this entire forum.
My shipment was delayed. I'M OUT!
Now I have to decide whether to pull out the six month old beans from the freezer.
Now I have to decide whether to pull out the six month old beans from the freezer.
I am shuddering in profound sympathy.
Wince.
Words cannot describe how........unfortunate this is.
The pacamara beans I'd bought are what this coffee shop uses for one of their single origin espresso drinks, and since roasts for espresso tend to be darker than I usually use for pour-over, I was wondering how much "dark roast" flavor there would be. To my surprise I found that the roast was maybe even lighter than many medium roasts I've used for my daily coffee, so no "dark roast" in the flavor. And perhaps that's why the pacamara espressos I've had at their shop have been so pleasantly sweet.
Their pacamara beans are from El Salvador, anaerobic treated and "natural" processed.
They also make a single origin espresso using Ethiopian Wush Wush beans. I'll buy some when they have some fresh roasted in packages available.
Father's Day in Aus. on Sunday, I got a nice 1kg bag of fresh, Aussie-roasted beans.
Descaled and back-flushed Silvia last night. Gave her a good rub down after. Could'a sworn I heard some moaning. I've convinced myself that my coffee tastes better today.
Nah. I convince myself of such things when, in fact, my mood is more a factor in how things taste than the subtleties I imagine. And then there's the influence of what I've eaten recently. Throw in some half and half as a basic cure-all for a bad pull. I also can't tell the difference from when I use the WDT tool and when I forget to. I sometimes wonder if I would notice if I forget to put in the coffee.
I'm not totally impervious though. When I have an espresso at my local coffee shop, I grimace at how bad it is compared to my own.
But at least my Silvia looks nicer. I know she's happy.
Nah. I convince myself of such things when, in fact, my mood is more a factor in how things taste than the subtleties I imagine. And then there's the influence of what I've eaten recently. Throw in some half and half as a basic cure-all for a bad pull. I also can't tell the difference from when I use the WDT tool and when I forget to. I sometimes wonder if I would notice if I forget to put in the coffee.
I'm not totally impervious though. When I have an espresso at my local coffee shop, I grimace at how bad it is compared to my own.
But at least my Silvia looks nicer. I know she's happy.
My beans supply is running low. Luckily, I'll be in London soon and can stock up.
Each time, I think "I really should try something else", and each time I don't and just buy the same beans as before. I need a coffee which works well as an espresso and also in milk-based espresso drinks.
Formula Rossa it will be. Again.
algeriancoffeestores.com
(I buy different beans for other styles of coffee.)
Each time, I think "I really should try something else", and each time I don't and just buy the same beans as before. I need a coffee which works well as an espresso and also in milk-based espresso drinks.
Formula Rossa it will be. Again.
2.5KG FORMULA ROSSA
Formula Rossa is a blend of Brazilian and African beans. It is our most popular wholesale espresso blend. And is a fantastic option for espresso-based drinks. A mix of Arabica and Robusta and roasted to an Espresso roast, this coffee is strong yet not too dark, a smooth espresso that produces a...
(I buy different beans for other styles of coffee.)
I bought my espresso machine a coffee dosing ring. Along with not tamping so hard, I am getting better coffee. Also less mess...
Found a whole kilo of Coconut Milk Powder that I didn't know I had, when reorganizing a bit in kitchen. It was nowhere near any expiration date, thankfully. But I need to use it together whit what I already have, so back on normal Espresso routines with my add-ons.
Enjoying a delisious Espresso in a prolonged summer heat.
Enjoying a delisious Espresso in a prolonged summer heat.
What are you gonna do with the powder - stir it into espressos? Or dilute it with water and make cappuccinos?
It goes directly into the espresso, no diluting here. Timesaving it is too.
I have played with the 2nd choice earlier, with both the Coconut milkpowder + water and other vegan milks.
Might look nice with the foam, but it tastes better with stirring the coconut powder directly into the espresso.
When, and if I remember, it have a slightly foamier appetabce, if I add the powder in between my 2 espresso shots.
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No, no, no. Mix it up as normal and cook your pumpkin shoots in it (don't forget to scrape off the worst of the furry bits). Your mouth and stomach will thank you for it.
You can even do that with young choko leaves, aibika and/or fish.
Anything but kale. Kale is an abomination.