I can well imagine and do sympathise with you.my morning mug of coffee is vanishing too quickly today
For my part, I enjoyed a sublime double espresso earlier this morning.
I can well imagine and do sympathise with you.my morning mug of coffee is vanishing too quickly today
I can well imagine and do sympathise with you.
For my part, I enjoyed a sublime double espresso earlier this morning.
It is normal to see the grinder’s grind settings shift after several weeks of usage.
my morning mug of coffee is vanishing too quickly today
Yes, I have that problem sometimes.
Our local office supply chain used to have oversize mugs, but they have disappeared.
I take extra care with the two I have, for situations like this...
Separately, I trust. The idea of an espresso spritzer doesn't appeal!Enjoying an espresso (and some sparkling water) as I write this.
Separately, yes.Separately, I trust. The idea of an espresso spritzer doesn't appeal!
Having sparkling water with strait espresso originated in Italy and is common around the world, while mainly in specialty coffee shops in the US. It is not typically served with milk drinks. I had never been offered sparkling water with my espresso until ordering a ristretto at Espresso Vivace in Seattle.
Serving espresso with sparkling water is a common practice that has a significant influence on the taste and aftertaste of the espresso. It serves as a palate cleanser, balances the flavor, and enhances the aftertaste, making the overall coffee-drinking experience more enjoyable. The Restaurant Authority.
Ah, wonderful.Mainly because Scepticalscribe does it, but also due to your post GrandCiel, I'm going to give it a try.
Google suggests that due to the carbonation, it can "prime" the tastebuds and make an espresso taste less sour.
I will sometimes drink freshly squeezed lemon juice (to which, yes, I may add some sparkling water), along with unadulterated sparkling water, with my espresso.I might give that water a try. I'll have to get some from the store, since all I have now is water with some fruit essence. Any thoughts on that? Does anyone drink a lemon infused carbonated water with espresso?
I treated myself to a Chemex yesterday, and shall collect it on Saturday.
I'm not quite sure what Chemex is. I do have a Melitta carafe with a cone that sits on top of it that I put filter paper into. Is that equivalent to Chemex or is there some difference?
the difference is greatly in the nature of the filters; the specific paper used to make them and the way they're folded
I have a single serve version....but it isn't in this photo
You have too many, says he who has (and uses) several dozen fountain pens...
But then..... and have disposed of, given away, a multitude of percolators....
Yes, not before time.Finally!!!
You are absolutely right.(now we'll have to hope that memory hasn't exaggerated the quality of the coffee made with it )
Wonderful image.the difference is greatly in the nature of the filters; the specific paper used to make them and the way they're folded
I have a single serve version....but it isn't in this photo
How does a Chemix differ from a Hario V60?Wonderful image.
The Chemex is a work of art, - it is a six cup version - and shall join my French Press (Le Creuset), my two moka pots, (one of which is a Bialetta, and the other a gorgeous ceramic thing of beauty), my various Hario drippers (copper, ceramic, a wooden Japanese one, and a plastic one for travelling), among the coffee stuff.