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.
Espresso is to a pour-over as Red Bull is to a soda. It gets the job done, but the taste isn’t nearly as nice. A pour-over or even a slow auto-drip tastes so much better on its own to me than espresso-based drinks, and paper filtering gets rid of sterols that French press and espressos don’t, so it may also be healthier if you are drinking 4 cups a day.
To each their own, I suppose. It’s certainly possible I’ve never had good espresso, but I’ve had it at a bunch of different coffee shops that tout it as their specialty and it doesn’t seem to vary much in flavor. I don’t think it’s bad - I like it because it’s coffee - I just prefer a light roast pour-over and have gotten a nicer range of flavors out of pour-overs. I don’t have a fancy palate, though, when I want a caffeine fix any pre-ground canned grocery coffee or gas station drip does the trick. Or tea, even.
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.
That sounds like something delicious to have with a sweet dessert like cheesecake or tiramisu. I’m going to check if there’s a local Vietnamese restaurant that has this.
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.
Yep - Italian cappuccino has no chocolate foam and the variation is the amount of milk. All of them, including the flat white, use steamed milk with variations on the foam by how it’s been steamed (i.e. introducing a lot of foam or next to none).
I’ve personally have never heard of coconut milk in cà phê sữa đá (iced [condensed] milk coffee) before.
You must be thinking about cà phê dừa (coconut coffee), which usually has coconut milk and condensed milk
Though a hot small cup of cà phê trứng (egg coffee) is the best. You beat egg yolk into condensed milk and sugar, and then pour it into coffee. And it’s so nice and creamy
Turkish flag is an interesting case, as it’s nearly a 100 years older than Turkey.
The design has been used by the late Ottoman Empire, and then adopted when the Republic of Turkey (now regretting to itself as Turkiye) was established.
I’ll admit, I am no flag expert but is the union Jack is made up of a few different flags that surely have to be older? Scottish saltire, st Georges cross.
the Danish flag
The oldest flag in the world First acknowledged in 1219, the Danish flag “Dannebrog” remains the oldest state flag in the world still in use by an independent nation.
Is there a way to tell what eggs might have deep orange yolks? I find they taste (and look!) much better. Most eggs from the store over the last year have been very pale yellow yolks.
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