View allAll Photos Tagged coffeesnob
Who doesn't have a favourite coffee mug?
Mine's a double shot long black espresso. Some of you will get it. It's not an Americano, that abomination of an espresso poisoned with boiling water, but a draught of hot water into which the espresso is pulled. Trust me; they're different.
I've got a couple of old white porcelain mugs that are just the right size — in the Goldilocks zone. Size matters! Sometimes they're clean — the scullery maid is not dependable. If they aren't, they'll either get a rinse by hand, or they'll be locked away in the dish pig; work in progress. Then there's a problem.
Next best, dimensionally, is my little enameled steel mug from the Faroes with the comical little puffin motif. Where it lets me down, is that being steel, it's thermal conductivity is imperfect.
Today, I rediscovered this little gem. OK, it needs a wash. But it's followed me around for a very, very long time before it was lost, and now rediscovered. Made in a Japanese ceramics factory, this little mug — just the right size, and perfectly composed — is just right for my coffee.
Now, when I've a need, I have a new old favourite coffee mug.
We had a lovely chat about his love and skill with charcuterie and butchery. He and his wife own A&J King Bakery in Salem. He seems like a really cool dude that I'd like to chat with more. We compared food tattoos. :-)
This is our long-anticipated first use of the picnic basket I got her for Christmas.
We intend to try local bakeries and such for future breakfast picnics, but we started easy and tried Starbucks. Eh, it was ok.
But, yeah, I made some overnight cold brew (Black Magic from Red Rock Roasters here in Albuquerque) and took it, some ice, and two pretty glasses.
Yeah, I need to figure out a final name. But, this is a popsicle of 3 frozen ounces:
-1oz espresso
-1&1/2oz half-and-half
-1/2oz of flavored syrup (currently i'm making vanilla, hazelnut, caramel, Almond Roca).
An espresso served with half-and-half is called a Café Breve (that's breh-vay), so for now, I'm considering that name.
With the ratios i'm using, with milk it would qualify as a "piccolo latte" or macchiato - not much difference once frozen.
They are DELICIOUS!! Great, strong espresso taste.
I first tried with milk (the lowfat I always use in my drinks) but it was too crunchy, not creamy. The half-and-half makes it MUCH creamier. It ain't a Fudgesicle yet but I'm working on it. The next version will be using cream, but I think that'll be too much.
The idea is to have a type of drink we'd usually serve, but frozen. Basic. Espresso, dairy, and the flavoring makes it a real treat. I will be trying out unflavored, as well. For the pure - yet frozen - experience. No matter what, I want this to be the popsicle for coffee purists :) No weird ingredients, no "coffee flavoring", no compromises.
Oh, and yes, that is a demi spoon as a popsicle stick :) I think that's a great touch. Serving it in a cappuccino bowl is because of drippage.
I have Googled the heck out of this idea and it seems no one else does it quite like this that I can find. So, this may be an original :)
Anyway, my first priority is flavor, second is texture and so far, I'm on the right track. There is some variance in the flavor and texture from top to bottom as the ingredients settle while freezing but I don't know a way around that without some kind of flash freeze. Also, I keep toying with the idea of frothing the milk/whatever but I don't think it would work right - the bubbles would rise before it freezes.
Anyway, stop by and try one! They're not available in stores :D
.............
Me, pinky, hippy and Cassie
Thursday night was a night of serious drinking, it has taken me until now (Wednesday) to recover and sort through the images.
Unlike so many of my coffee-snob friends, I'm a coffee snob who is sympathetic to the decaffeinated crowd.
There are many fine health reasons to jettison caffeine and, contrary to the opinions held by those same coffee connoisseurs, one can indeed retain a durable and vibrant relationship with the unleaded variety.
But be forewarned!
THIS could happen to you!
She's my little water dog, her sister (a basset hound) will have nothing to do with the bath without bribery.
I confess!
I am a nose-in-the-air coffee snob.
I will go to any lengths to ensure a morning cup that is STRONG and STILL HOT when it reaches my quivering lips. Here's what I had to rig up at a friend's house (sadly, she mostly drinks tea, now).
Recently blogged on Slashfood
We are all celebrating the last night of the '07/ '08 season at the Lobster Shanty. We'll re-open April first.
On the advice on some guys from coffeesnobs.com.au, the place i get my green beans from, i've tried modifying my little IMEX CR-100 home coffee roaster. It is now fully leet.
Mod involves wrapping aluminium foil over the air vents to force the outgoing heat to be recycled back through the machine, thus pushing the temperature up inside the machine, and making the overall roast times a lot quicker.
It's dodgy, but it works :)
The five elements I wanted were Lobster, Cod, Nutmeg, Corn & Seaweed - things that signify the bounty of New England as well as items that were (or are) a large part of our local economy.
(That way if they find my body somewhere they'll know that I'm a New England girl.)
Seeing this made me giddy with anticipation. It already looked so great.
Yay Steve!
This photo was taken by Mrs. Chardonnay.