Café mocha = chocolate + 1 shot espresso + steamed milk + whipped cream/froth
This Monday I review a mystery French press.
Brewing Greek coffee = 1/3 sludge (grounds) + 2/3 strong coffee + crema (foam) Are you a man? Then you should drink Greek coffee- drink it black! Chug it down! Observe the thick black sludge at the bottom of your cup and laugh a manly laugh. Nice try sludge, but even you cannot deter me from […]
WHAT: One damn strong little cup of coffee. Greek coffee is like a ferocious mini-hybrid of an espresso and the french press technique. Building a cup of Greek coffee involves directly mixing, boiling, and serving the coffee grounds, water, and sugar (optional) all together.
Cappuccino = 1/3 espresso + 1/3 steamed milk + 1/3 foam
WEBSITE UNDER CONSTRUCTION! Keep checking back in the future for exciting new additions!
WHAT: The pour-over brewing method is one that I’m seeing increasingly at coffee houses. While it takes a little bit more love and attention (and time) to create a cup of pour-over coffee, it’s totally worth it. Here’s why:
WHAT: 12 ounce medium roast coffee made from mexican coffee beans. Added a dash of raw sugar.