Maybe do it like an horchata: use evaporated milk and then add your own sugar in the quantity desired.
Horchata is delicious during the summer! Used to drink that in Spain regularly.
Donāt know any places in Prague that have it though.
Anyways, Vietnamese coffee is commonly served iced due to the hot weather in Vietnam. Iāll give that a go soonish.
Thereās also a recipe that uses egg. Kind of weird but Iāll try that too.
Iām fine using condensed milk now. No need to change that to evaporated milk just yet.
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Wanted a latte after work but my usual place has shortened hours due to COVID, so I got a flat white from Starbucks. Iāve had them be pretty good in the past but this one is just terrible. How do you make a drink that doesnāt taste like either of its components?
When I lived in Spain, you wouldnāt catch a Spanish person dead in a Starbucks. The only people who were there were tourists.
The Chinese students I taught last summer absolutely loved Starbucks. They couldnāt get enough of it. They didnāt understand why I hated it.
My wife likes Starbucks, I will drink it if someone else is paying or if i donāt have another good option. Their dark roasts are usually āfineā although I usually get a latte or other constructed when Iām out because i prefer the regular coffee I make at home.
Nobody is going there to drink coffee. Itās a modern day shake shop. Like maybe the 7 am crowd but I bet most of them are adding tons of cream/sugar. Their Pike is drinkable as a pour over and has a bit of spiciness but the batch brew is bland.
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I get cold brew from Starbucks and use it for caffeine shots. We have a Starbucks Reserve, which is like their show-off stores where they put supposedly higher quality coffee, in Sacramento and they have decent stuff imo, but I have terrible taste.
Anytime I go to Starbucks (which is often, I travel a lot for work so Iām often with cow-orkers or in airports) I get their tea. Their green tea is probably the best mass market tea Iāve ever had.
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Theyāve bought into the idea that to live a free western lifestyle you have to behave like stereotypical Americans. It has nothing to do with the quality of the coffee.
China isnāt known for its coffee. And Starbucks is quite expensive by Chinese standards. From their perspective, it is good.
But overall, western culture is trendy in China. I had students training themselves to speak with American accents because they wanted to sound like the actors they watch in Hollywood films. Itās sort of how K-Pop has taken off and weeaboo culture is an obsession with all things Japanese.
If I ever go to Japan it wonāt be for the legit Blue Mountain coffee but for the Christmas tradition of [checks notes] eating KFC.
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They opened up a Starbucks-branded coffee shop in our cafe at work and itās actually pretty decent, consistently better than a real Starbucks although pretty limited in what they can make and with a lower ceiling since they use an automatic espresso maker. I would estimate that 9/10 drinks i see come out of there are some sort of iced or frozen, sugary beverage. And not just regular Frappuccinos, which have a reasonable number of calories if you consider them a dessert - Iām talking giant mounds of frozen sugar with hills of whipped cream and syrups.
Guess Iāll never find out because I only support coffee shops that serve blacks.
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Probably more Karens per square foot there than anywhere on earth.
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Had french press black today. Lacks both the strength and sweetness of Vietnamese coffee. Still delicious and I love it if the beans are quality.
But if I have time to spare in the morning, itās Vietnamese coffee all day every day.
Iām almost finished with the gesha village. I think Iāve been drinking geshas for too many weeks to accurately describe it. However, the point I want to make is that I let the water temp roll off gradually the last few days, and thatās produced a more interesting cup than pouring max temperature. The strange thing about that is that Iād have expected the opposite: sourness and underextraction. As played, it has a darker, interesting open followed by bright but not sour acidity.
Interesting, thanks. Iāll do some more experimentation with our remaining supply.
Anyone have strong recommendations for our next purchase? Weāre open to any flavor profiles as long as they are interesting and high-quality.
Have you tried S&W Craft Roasting out of Indiana? Itās the best value in coffee Iāve found. The Santa Rosa natural is very unique. They also have cascara if you want something totally different. Might wanna check on their shipping times due to COVID.
Sunergos in Louisville tends to have very balanced coffees. Of the ones they have in stock, Iām most familiar with the Tanzania peaberry. Their Colombian was my favorite, but Iām not sure itās the one they are selling atm. Free shipping right now at $12.49.
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There are almost too many choices for coffee these days with so many quality roasters. Canāt imagine the market will support all of them but I donāt think weāve hit the peak yet. Once people find out theyāve been getting swindled their entire lives, theyāll demand good coffee and some major corporation will ruin it for us.
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