flavor and brand + prep of last cup o' coffee
- Thread starter think
- Start date
- Status
A medium roast Columbian from a Bridgehead coffeehouse, taken black.
Zeke's Natural Fair Trade Guatemalan Huehuetenango, brewed strong in a french press, and taken with just a touch of sugar.
Made one, but not for myself:
Illy ground coffee made with a French press
One spoon of Xylobrit sugar free natural sweetener
Full cream long-life milk (thicker and creamier than fresh milk)
Served in a tall glass
Illy ground coffee made with a French press
One spoon of Xylobrit sugar free natural sweetener
Full cream long-life milk (thicker and creamier than fresh milk)
Served in a tall glass
I am in relapse mode with the caffeine ever sense then though...
Dunkin Donuts, no milk, extra sugar.
Mellow birds, spot of milk, no sugar.
Having generic store brand via French press, black, right now.
- Italian Espresso (homemade, with a moka pot)
- Brand Lavazza Crema e Gusto (dark roast, 70% robusta/30% arabica)
- Just a touch of sugar, no milk
- Brand Lavazza Crema e Gusto (dark roast, 70% robusta/30% arabica)
- Just a touch of sugar, no milk
Oh dear, I love Greek frappé coffee. I discovered it when I was there in holiday a couple years ago, simply perfect for a torrid afternoon. Now I want one.
Flavour? - Well... Coffee! -with hints of chocolate, rich soil, berries, walnut and things I can't even begin to describe... The after taste lingered all 'round' and 'soft' and 'dark' for quite a while.
Brand? - My coffee isn't a 'brand'-coffee! *yuck*.
The beans came from a cooperative in Guatemala and were roasted (rather a dark roast actually, which is how I prefer it) by a small coffee roasting house on the outskirts of town. I bought them (within two days of roasting usually) from my local (just a short walk from where I live) art, tea, rum and coffee-shop (!).
When I got up, I put on some fresh water...
When I had re-booted the PC, had a piss and brushed my teeth, opened a couple of windows and gotten on some clothes and ground a couple of handful of the beans, the water had boiled and subsequently reached the perfect brewing temperature -or rather: was as close to the perfect temperature as I'm likely to get it without the use of a thermometer -I used one once and therefore know approximately how long it takes... Once you're my age you have a rather inflexible morning ritual anyway
I then poured the water over the ground beans in my 'French press', stirred a bit and let it stand (while stirring slightly every now and then) for a couple of minutes -until the grinds had fallen to the bottom of the 'press'. I then skimmed the foamy residue off (it's the 'acidic' part of the coffee and can ruin any good pot o' coffee! It is -especially when using a 'French press'- a quintessential procedure!), poured myself a mug of the resulting elixir and the rest into an air-tight pot that I keep on a hot-plate.
This isn't just he last cup I had, this is how I make ALL my coffee.
And while writing this I felt the need to make another pot of it -darn interwebs, always giving me these urges!!!
Brand? - My coffee isn't a 'brand'-coffee! *yuck*.
The beans came from a cooperative in Guatemala and were roasted (rather a dark roast actually, which is how I prefer it) by a small coffee roasting house on the outskirts of town. I bought them (within two days of roasting usually) from my local (just a short walk from where I live) art, tea, rum and coffee-shop (!).
When I got up, I put on some fresh water...
When I had re-booted the PC, had a piss and brushed my teeth, opened a couple of windows and gotten on some clothes and ground a couple of handful of the beans, the water had boiled and subsequently reached the perfect brewing temperature -or rather: was as close to the perfect temperature as I'm likely to get it without the use of a thermometer -I used one once and therefore know approximately how long it takes... Once you're my age you have a rather inflexible morning ritual anyway
I then poured the water over the ground beans in my 'French press', stirred a bit and let it stand (while stirring slightly every now and then) for a couple of minutes -until the grinds had fallen to the bottom of the 'press'. I then skimmed the foamy residue off (it's the 'acidic' part of the coffee and can ruin any good pot o' coffee! It is -especially when using a 'French press'- a quintessential procedure!), poured myself a mug of the resulting elixir and the rest into an air-tight pot that I keep on a hot-plate.
This isn't just he last cup I had, this is how I make ALL my coffee.
And while writing this I felt the need to make another pot of it -darn interwebs, always giving me these urges!!!
- Status
