The very important, 1st Espresso of the day, are served and very appreciated ♥️
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Espresso Enthusiasts
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Currently enjoying a coffee from Costa Rica, a blend of my own devising of two coffees from Costa Rica, one a Villa Sarchi (a natural mutation of the Bourbon coffee bean/cherry) yellow honey process, and the second is a Red Catuai that is a red honey process coffee.
Served with organic hot milk, and quite divinely delicious.
Served with organic hot milk, and quite divinely delicious.
Great minds think alike ... especially when it comes to honey processed coffee (which I am now trying for the first time and really enjoying). Kudos to all the thread members who recommended honey processed coffee. This sample is from the great state of Hawaii -- Oahu specifically
Delighted that you are enjoying it.
As far as I know (or, have read), the honey process method was initially pioneered in Costa Rica - where it is widely used, and is increasingly also used in some of the coffees from central America - and there are four levels, or degrees, of honey process, named for colours.
The colours are, respectively, white, yellow, red and black, and they describe the amount of sticky mucilage (gradually increasing, from hardly any - the white honey process - to almost all - the black honey process) left on the coffee cherry.
And, obviously, the amount of mucilage that is left on the coffee cherry will have an effect on the final flavour, or taste profile, of the coffee in question, with the "white honey process" coffees closer in profile to "washed process" coffee, veering towards coffee approximating a taste profile somewhat closer to the "natural process" style of coffee as one moves through the range of darker colours.
Nice!
I've had some honey processed Waialua Estate coffee from a different roaster.....it's a very enjoyable coffee
Never thought I would be learning about mucrilage today. Well done. Sounds related to mucus -- which, I trust/hope, is something else altogether. It appears that I have substantial research to do.
This morning's coffee was made using beans from the Yirgacheffe region of Ethiopia.....it's a very pleasant brew and quite nice for a rainy morning
Has anyone tried a long black coffee?
The long black: will this soon be the UK’s favourite coffee order?
Fans of the drink, brewed differently from an americano, say its taste is vastly superior – and are turning a niche product into a bestseller
www.theguardian.com
It's how I used to make my Americanos until I realised that adding the espresso to the water (rather than water to an espresso) is actually called a Long Black. So now, whenever I make one for someone else I bore them with the difference 😁Has anyone tried a long black coffee?
The long black: will this soon be the UK’s favourite coffee order?
Fans of the drink, brewed differently from an americano, say its taste is vastly superior – and are turning a niche product into a bestsellerwww.theguardian.com
I was trendy without even realising!
As a drip coffee drinker, I turned to the Long Black as my go-to order when I spent a month traveling Australia in the 1990s. I always preferred it to the Americano. While you can now get Flat Whites at a good variety of cafés in the US, I have only very rarely seen Long Blacks offered here.
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There may be a cultural reason for that ...
Sounds absolutely wonderful; I love coffees from the Yirgacheffe region of Ethiopia.
Thoroughly enjoying a coffee from Costa Rica, (honey process), served with organic hot milk.
This afternoon has called for yet another coffee: Hence, I am sipping a mug (Le Creuset) of coffee from Costa Rica, to which some warm milk (organic) has been added.
I am assuming that the quality of the mug enhances the flavour.
Presumably, imbibing from the $2 marketing mug one got from the Office supply store doesn't have the same cachet...
I may have to acquire one to compare and contrast.
Not quite.
However, I do have standards, or, rather, quite strong preferences, when it comes to coffee mugs.
Porcelain, or proper stoneware (as is the case with the Le Creuset mugs); no plastic or paper mugs - ever - they are horrid.
I prefer mugs with a little heft, a decent capacity, a solid base (no tapering nonsense, for there is no better way to knock your cup, or mug, over, inadvertently), an attractive shape, a decent - and easily grasped - handle (nothing fancy or fashionable or impossible to hold) - and also, my marked preference is for a mug that will keep the coffee warm while I drink it.
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The dregs in Corelle. You can smack it around and it won't complain.
The cups we had in boarding school were 'Elephant Brand'. They were so robust that I believe an elephant could stand on one and not break it.
Totally agree, although I've come to cope with the usual takeaway paper cups one gets from cafes when travelling.
It's like wine - the feel of the cup (glass in the case of wine, I hope!) in the hand and lips all play a role - psychologically - in the taste of the drink.
There's something satisfying about a proper, weighty, simple cup for coffee.
I have a collection of these, and love them. (I've had them a while and am shocked at their current prices! You should be able to find them cheaper.)
Coffee Cups
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yes, a good mug with the proper technical specs is very desirable.
I also prefer mugs that remind me of......some place, some event, some person, some time in the past
As with wine, (and indeed, for that matter, beer), - and yes, also very much with both tea and coffee - the vessel from which you drink does make a considerable difference - and enormously enhances - one's appreciation of, and enjoyment of, the beverage.
Anyway, I am currently enjoying yet another mug of excellent, honey process, coffee from Costa Rica.
Anyway, I am currently enjoying yet another mug of excellent, honey process, coffee from Costa Rica.
I have been reading about the Gesha (the spelling Geisha is also used) coffee bean and wondering why it seems to be so highly prized and regarded.
A late afternoon coffee from Costa Rica is being sipped, savoured, sampled, and thoroughly enjoyed this overcast and cold Sunday in February.