6 Responses

1. Sean Says:
   December 14th, 2009 at 12:23 am

   ok, well he’s some:
   Americano: 2shots of espresso, topped up with hot water
   Mocha: Milk, 3-4tbspn of choc powder, froth up til foamy, add to coffee cup containing 2-3shots of espresso coffee
   Cap-cino: half a cup of americano, froth up whole milk and pore down inside of cup onto the coffee, add choc sprinkle
   Hot Chocolate: Same as mocha but no espresso
   Latte: Hot Milk in cup and add 1-2 shots of espresso coffee

2. luv books Says:
   December 14th, 2009 at 4:19 am

   Sounds like you like variety instead of finding and sticking with one flavor that you love.
   I like my coffee strong and full of flavor. That means fresh beans. Start with a coffee bean grinder for about $20 and buy small amounts of organic coffee beans from your local health food store. If you don’t have access to bulk organic coffee beans buy vacuumed packed beans at your grocery store.
   Use only stainless steel or glass for making the coffee. Stay away from aluminum and plastic which leach undesirable substances. And ruin the flavor.
   I use a 3 cup stove top, stainless steel, Italian espresso maker (I bought it on sale for $7.99.) I fill to line with filtered water and about 3 tbs of freshly ground coffee. I like variety but I seem to prefer South American/Caribbean morning blends. I buy whatever organic beans are on sale and I buy them fresh every week.
   I also heat the milk (on the stove over low to medium heat just to the point of boiling. Do not boil.)
   I froth the milk (occasionally) with the a manual “Shin Bistro Milk Frother” made by Bodium (around $20.)
   Once you find your preferred mode for making the coffee, get your variety by mixing beans, adding sugar to the grains,or cinnamon, vanilla bean, nutmeg, or allspice. Try different milks (i.e.; skim, 2%, whole, soy, goat…) Also try heating the milk to different temperatures as well as experimenting with milk to coffee ratios.
   My preferred palette is Cuban, Puerto Rican, French, Guatemalan, and most South American as well as African beans. The common denominator is point of bitterness.
   My experience is enhanced by the personal attention to detail I bring to my simple, mindful practice which is one reason I eschew “automatic – forgedaboudit” approaches.
   The mug or cup you use should also delight you.
   Enjoy!

3. AngelaSD Says:
   December 14th, 2009 at 6:16 am

   First of all, I love my flavored coffee beans. I buy the beans, gound them up only as I use it, and store the beans in the freezer.
   I also LOVE my percolator for making coffee. Just put as much water in as you need, fill the basket that goes inside, and set it to light, med, or strong. It has a great taste, plus it keeps the coffee hot in the percolator for the whole day if you wish. The percolator I use is an older one, but I have seen new ones at Bed, Bath & Beyond.
   THEN – once my coffee is ready, I like to mix my coffee with instant capuccino. This not only sweetens it, but it also has some cream in it. But I do also add additional cream.
   AND when I have it, I top it all off with whipping cream out of the can. Yummy. I should make some this morning!

4. psychora Says:
   December 14th, 2009 at 10:43 am

   They have this coffee bean cherry thing in south america, where this bird eats it, and poops it out. The coffee shop harvests the poop, and grinds that up, puts it through their coffee machine…
   And sells it for almost a hundred dollars a cup.
   Do that, and tell me how it tastes.

5. chokeche Says:
   December 14th, 2009 at 11:36 am

   Turkish coffee. Water,cardamon, sugar and esspresso bean coffee all go together in a small pot on the stove. Heat it up boil for about 10 minutes. the smell is fantastic.

6. jodie b Says:
   December 14th, 2009 at 4:14 pm

   I only use dunkin donuts coffee. I put 5 tablespoons for my 10 cup coffee maker. I put regular cream and about two teaspoons of sugar. Taste great!!!!

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