It depends on my mood. I prefer green tea over black or white, but I'm also very fond of a good strong chai. Republic of Tea makes an excellent chai blend.
In Hong Kong they mix coffee and tea together. The old shops brew the tea with what they call a sock, so it's super tasty.....and they mix in coffee. It's called Ying Yang....and it is awesome!
Last night I dug what I thought was a spice rub out of the cupboard and started putting it on chicken. The aroma of coffee hit my nose and I realized that it wasn't a dark spice rub at all, but coffee. I rinsed my chicken, rubbed it properly, put the container of coffee on top of my coffeemaker. This morning I went to make coffee using the coffee I had discovered last night. After brewing, I walked over to grab a cup and the smell of BBQ infiltrated my nostrils. Turns out, at some point I had mixed a bit of spice rub with a bit of coffee accidentally (thinking they were both spice rubs) and last night I couldn't smell the spices because the coffee smell was so strong. Boy could I taste those spices, though. Ruined a whole pot of coffee.
tl;dr learned this morning that BBQ spices and coffee do not mix
Reminds me of something I did when very young. My Mom had a friend round for coffee and I offered to make it. I grabbed what I thought was a jar of coffee and spooned it out, added hot water. This was in the days when instant coffee was powder, not granules. I soon smelt that I had used gravy powder in place of coffee...
I'm quite boring when it comes to tastes. When I make my morning coffee, first I take one teaspoon of instant coffee and then I add boiling water and finish it off with a stir. No grounding, no french pressing, no added ingredients, just me and my black instant coffee.
FYI, Japanese Starbucks are amazing. I was there when they had Chocolate Pretzel Mocha for Valentines Day. It sounded not that great, but we were wrong.
I use a coffee grinder and freshly grind my beans daily, then use the french press which gives me about 3 cups worth. I use only 2% milk about 30'/70 split and no sugar. Comes out delicious every time.
I once grinded my own beans, even roasted them at one point.
But now I live in Bali - dairy is only imported. So I drink and love "bali Kopi" which is locally grown arabica beans , left over from the Dutch era. Its powder ground and dry - like turkish coffee. So now I am a straight up black coffee guy.
Even when travelling , and stopping by a cafe I just get esspresso shots now. #dairyFree coffee . It all happened quiet naturally
Unless I make it with a french press or an Aero, I take mine with some sort of creamer. Most of the coffee I drink (at work) is from a standard coffee percolator and not terribly good, so it needs to be improved somehow.
Buy dark roast beans and grind 'em, two or three days' worth at a time. 20-year old Mr. Coffee cappuchino machine, steamer no longer works, brew pretty strong and a dash of 10% cream to take the edge off. Big cup, Ikea I think, was a gift...looks like an upside down beehive. Blue.
No idea what my life will become when any of these elements changes...it's such a frame to my morning that I can't see beyond.
Basic brewed coffee with real cream, a dollop of butter if I think about it,Stevia,a dash of cinnamon or apple pie spice and a generous bit of coco powder.
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I take my coffee with tea and a spoonful of honey, minus the coffee.
:D...I love tea. What's your favorite?
It depends on my mood. I prefer green tea over black or white, but I'm also very fond of a good strong chai. Republic of Tea makes an excellent chai blend.
I like both green and black and sometimes I mic them together. I've never had white.
I've found white to be...underwhelming. It could just be that I'm old and my tastebuds are worn out. ;)
Amazing. I'll have to give this a try. I usually add coffee to my milk, but this sounds like an upgrade.
In Hong Kong they mix coffee and tea together. The old shops brew the tea with what they call a sock, so it's super tasty.....and they mix in coffee. It's called Ying Yang....and it is awesome!
Would we also call it a sock? Very important. Pls respond.
Lol it sounds very tasty. Plenty of Chinese establishments here in NYC so I will look for some! Are you from China/Hong Kong, btw?
Yes, you would find a tea sock in any search. I live in HK btw, from US originally.
Haha, I was making a joke about filtering tea through a sweaty sock :/
That's very cool. China is at the top of my list of places to visit.
Last night I dug what I thought was a spice rub out of the cupboard and started putting it on chicken. The aroma of coffee hit my nose and I realized that it wasn't a dark spice rub at all, but coffee. I rinsed my chicken, rubbed it properly, put the container of coffee on top of my coffeemaker. This morning I went to make coffee using the coffee I had discovered last night. After brewing, I walked over to grab a cup and the smell of BBQ infiltrated my nostrils. Turns out, at some point I had mixed a bit of spice rub with a bit of coffee accidentally (thinking they were both spice rubs) and last night I couldn't smell the spices because the coffee smell was so strong. Boy could I taste those spices, though. Ruined a whole pot of coffee.
tl;dr learned this morning that BBQ spices and coffee do not mix
I can totally smell the bbq coffee you grilled, er I mean brewed :D
Reminds me of something I did when very young. My Mom had a friend round for coffee and I offered to make it. I grabbed what I thought was a jar of coffee and spooned it out, added hot water. This was in the days when instant coffee was powder, not granules. I soon smelt that I had used gravy powder in place of coffee...
Now that's an experience i hope I don't have..It's a great story to pass along though.
Black
mmm
Black
Usually just black. If nutmeg is available I will have it black.
Creamer usually covers all angles. I only drink coffee when I'm really tired though.
I'm quite boring when it comes to tastes. When I make my morning coffee, first I take one teaspoon of instant coffee and then I add boiling water and finish it off with a stir. No grounding, no french pressing, no added ingredients, just me and my black instant coffee.
You should open a cafe here in New York. The hipster baristas will despise you.
Instant: Black with a sugar.
Known Cafe: Mocha no sugar.
Unknown Cafe: Caramalized Mocha.
FYI, Japanese Starbucks are amazing. I was there when they had Chocolate Pretzel Mocha for Valentines Day. It sounded not that great, but we were wrong.
It seems that the Asian versions of our western chains are so much better in every way.
I almost never make my own. I generally stop by my local cafe and grab a caramel machiato with a double espresso shot,
I use a coffee grinder and freshly grind my beans daily, then use the french press which gives me about 3 cups worth. I use only 2% milk about 30'/70 split and no sugar. Comes out delicious every time.
I once grinded my own beans, even roasted them at one point.
But now I live in Bali - dairy is only imported. So I drink and love "bali Kopi" which is locally grown arabica beans , left over from the Dutch era. Its powder ground and dry - like turkish coffee. So now I am a straight up black coffee guy.
Even when travelling , and stopping by a cafe I just get esspresso shots now. #dairyFree coffee . It all happened quiet naturally
I was never a fan of black coffee due to it giving me heart burn, I don't know what it is but drinking it black gives me stomach pains almost always.
Unless I make it with a french press or an Aero, I take mine with some sort of creamer. Most of the coffee I drink (at work) is from a standard coffee percolator and not terribly good, so it needs to be improved somehow.
When I'm at home: our espresso machine (capuccino).
At school: a french press with enough milk to make it not black.
Buy dark roast beans and grind 'em, two or three days' worth at a time. 20-year old Mr. Coffee cappuchino machine, steamer no longer works, brew pretty strong and a dash of 10% cream to take the edge off. Big cup, Ikea I think, was a gift...looks like an upside down beehive. Blue.
No idea what my life will become when any of these elements changes...it's such a frame to my morning that I can't see beyond.
whatever coffee is closest - black.
Basic brewed coffee with real cream, a dollop of butter if I think about it,Stevia,a dash of cinnamon or apple pie spice and a generous bit of coco powder.