Espresso is coffee brewed by forcing water through the grounds at high pressure. As opposed to “regular” coffee made in something like a drip coffee maker, pour over cone, or French press.
Right, as a homebrewer I figured that might be an interesting experiment. Just use some darker malts and make a mini pot of wort. It’d be roasty and sweet.
Some find the taste of coffe replacements lacking, i added green tea (hot poured to make it bitter), linden blossom tea (as stimmulanz) and camomille (i get heartburn from too much linden). It’s quite tasty and healthy!
My motivation came, after i tried to find some ecologically friendly coffe with no slavery.
This looks like a very enjoyable bean! Thanks for introducing me to Kuva, seems like a good brand. Unfortunately they only ship within the US, but I this makes sense - don’t want to get stale beans delivered overseas.
Der Kaffee ist ganz gut, aber leider sind die verschiedenen Sorten der Rösterei eher ähnlich vom Geschmack. Und dein Deutsch ist gut verständlich! Ein weiteres Jahr würde aber auch nicht schaden ;)
I’d highly recommend trying Vietnamese coffee. I’m the same way in that any coffee will do, but it’s become my latest vice. It’s a great middle ground between espresso (which I find a bit too strong) and drip/pour over coffee (which I like, but I prefer something a bit stronger). It’s made with slightly compressed grounds in a phin (Vietnamese coffee filter) and is basically just a slower pour over that you mix with a tablespoon of sweetened condensed milk.
It’s a very interesting flavor and tends to be much easier on your stomach because of the lower volume of coffee.
If you live in the US, most coffee places try really really hard to be like Starbucks, which is to say they use low quality coffee, load their drinks with sugar, and don’t actually know how to tamp properly.
I get mad at coffee shops for copying Starbucks because SB is just so bad.
I’ve been using an espresso machine for a couple years and have admittedly become a snob about it because the flavor of proper espresso with good steamed milk is awesome.
Why is chocolate milk on this graphic but not regular (non-espresso) coffee? The chocolate milk is the only thing without espresso in it.
There is no “non-espresso” coffee in Italy. You’re basically describing how the Americano came to be.
Do they call chocolate milk a type of coffee in Italy?
I don’t understand what you mean by “regular (non-espresso) coffee”.
Espresso is coffee brewed by forcing water through the grounds at high pressure. As opposed to “regular” coffee made in something like a drip coffee maker, pour over cone, or French press.
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Sounds like you either don’t like strong flavors, or haven’t had good espresso. Modern espresso even can have paper filters.
Eh, nothing beats my own mix of barley coffee and tea leafs.
Interesting, would that essentially be wort?
That would require malt barley.
Right, as a homebrewer I figured that might be an interesting experiment. Just use some darker malts and make a mini pot of wort. It’d be roasty and sweet.
If you have a cold brew pot or similiar…
Some find the taste of coffe replacements lacking, i added green tea (hot poured to make it bitter), linden blossom tea (as stimmulanz) and camomille (i get heartburn from too much linden). It’s quite tasty and healthy!
My motivation came, after i tried to find some ecologically friendly coffe with no slavery.
Btw. Just found this by chance.
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Or chicory or lupine coffe, coffee replacements, ecologically better and maybe healthier.
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Espresso is so much better. The coffee is more full-bodied, smooth, and nuanced. You must not have had good espresso.
Drip coffee is just dirty water.
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It sounds like we could be friends. I agree with everything you said in both comments. Light roast pour over all the way.
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This looks like a very enjoyable bean! Thanks for introducing me to Kuva, seems like a good brand. Unfortunately they only ship within the US, but I this makes sense - don’t want to get stale beans delivered overseas.
I’ve just moved to a new city and am trying out a local roaster’s bourbon and caturra from Guatemala .
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Der Kaffee ist ganz gut, aber leider sind die verschiedenen Sorten der Rösterei eher ähnlich vom Geschmack. Und dein Deutsch ist gut verständlich! Ein weiteres Jahr würde aber auch nicht schaden ;)
I’d highly recommend trying Vietnamese coffee. I’m the same way in that any coffee will do, but it’s become my latest vice. It’s a great middle ground between espresso (which I find a bit too strong) and drip/pour over coffee (which I like, but I prefer something a bit stronger). It’s made with slightly compressed grounds in a phin (Vietnamese coffee filter) and is basically just a slower pour over that you mix with a tablespoon of sweetened condensed milk.
It’s a very interesting flavor and tends to be much easier on your stomach because of the lower volume of coffee.
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If you live in the US, most coffee places try really really hard to be like Starbucks, which is to say they use low quality coffee, load their drinks with sugar, and don’t actually know how to tamp properly.
I get mad at coffee shops for copying Starbucks because SB is just so bad.
I’ve been using an espresso machine for a couple years and have admittedly become a snob about it because the flavor of proper espresso with good steamed milk is awesome.
because regular coffee is for peasants. it’s so god awful that hot chocolate is better.