I wasn’t sure whether to bump an older topic about espresso or create a new one but I went with the latter. Mods please feel free to redirect or otherwise manipulate this if it is redundant.
I am hoping to stimulate a discussion about espresso alone, in its many forms, flavors and types.
What form is your espresso drink? Espresso shot, latte, Americano, cappuccino, etc.
What brand of espresso maker do you have? Breville, Jura, Nespresso, etc.
Do you roast and/or grind your own beans?
Do you get your beans from a local roaster, a regional company or a larger international company? Krankie’s, Illy, Peet’s, etc.
High octane or decaf?
I drink one decaf cappuccino a day on most days but may make what I call a Drunken Toasted Marshmallow in the evening sometimes. I use Lavazza Dek decaffeinated whole beans and grind my own every morning. I have a Breville burr grinder and espresso machine that I’ve had about 4 years. I prefer the separate grinder because you have much more control over grind size than most of the ones built into the espresso machine. (There are some of my chocolate cake recipes that call for ‘espresso powder’ and I can easily make that with this grinder.) I use whole lactose-free milk because it has a natural sweetness to it that milk with lactose doesn’t. For my cappuccino, I do 2 shots of espresso and about twice the amount of steamed/frothed milk.
I am hoping to stimulate a discussion about espresso alone, in its many forms, flavors and types.
What form is your espresso drink? Espresso shot, latte, Americano, cappuccino, etc.
What brand of espresso maker do you have? Breville, Jura, Nespresso, etc.
Do you roast and/or grind your own beans?
Do you get your beans from a local roaster, a regional company or a larger international company? Krankie’s, Illy, Peet’s, etc.
High octane or decaf?
I drink one decaf cappuccino a day on most days but may make what I call a Drunken Toasted Marshmallow in the evening sometimes. I use Lavazza Dek decaffeinated whole beans and grind my own every morning. I have a Breville burr grinder and espresso machine that I’ve had about 4 years. I prefer the separate grinder because you have much more control over grind size than most of the ones built into the espresso machine. (There are some of my chocolate cake recipes that call for ‘espresso powder’ and I can easily make that with this grinder.) I use whole lactose-free milk because it has a natural sweetness to it that milk with lactose doesn’t. For my cappuccino, I do 2 shots of espresso and about twice the amount of steamed/frothed milk.
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