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| Hyper-Strength Best Tasting Coffee | | |
Sponsor |  m-bartelt | May 8, 2007 11:33am | My coffee mug is 24 oz, and you'll need to adjust measurements to your mug and to your tastes.
This is how I make my coffee. Pretty much any machine that has an internal overflow will work, because it requires you use FRESH Turkish/espresso ground coffee and some machines will choke on too finely ground coffee.
Start with any roast... dark/extra bold or whatever. Use caution with the light roasts... they have too much caffeine to make it as strong as I do.
I use an old Mr Coffee measuring cup, and I use two heaping, towering, scoops... brew that. Alone this produces a dark liquid that you shouldn't be able to see much light through. lol
It gets better. Add two heaping tablespoons of raw sugar. Stir well. Add about 3-4 oz of condensed milk.
End result is super strength coffee that has the consistency of and tastes like hot chocolate.
All my friends call this 'rocket fuel', paint stripper, or a slew of other names, but when I prepare their drinks with evaporated milk and raw sugar, they can't believe how good it actually tastes. |
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Sponsor | | Perko | May 8, 2007 11:43am | Yum, that's virtually the same as how my parents brew it. There's a turkish proverb that says coffee should be "Black as death, hot as hell, and strong as love." And that's my philosophy.
Its a clever trick to use an extra dark roast juxtaposed with condensed milk. As someone who usually takes their coffee black and extra sludgy I think this is the best way to introduce someone to the extreme side of coffee. I highly recommend Sumatra blend for this purpose. Caribou coffee has my favorite commercial roast of it, but starbucks ain't bad either.
Lately, however, I've been rebelling against my parent's methods. Light roast gets you jacked up on caffeine, lol. And I enjoy its subtle, challenging flavors. Its definitely my preferred roast for iced coffee.
Also, a properly-brewed cup of extremely high quality espresso, on a machine capable of producing at least 15 bars of pressure, will actually taste NATURALLY sweet and hot cocoa-like. Reason being, the short yet extreme heat coaxes out only the initial essence of the coffee bean, which is where all of its good flavor lies. I recommend the Starbucks barrista (the non-digital one) as an economical and excellent brewer. Its virtually as good as machines twice its price and is shockingly consistent with a low learning curve. |
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Sponsor | | m-bartelt | May 8, 2007 1:34pm | Starbucks is okay. I mainly buy their coffee because they have great grinders. I'm actually drinking Sumatra right now... #2 grind which is between turkish and espresso. I actually like their French Roast better and I really liked the flavor of Komodo Dragon when I tried it. I do like some of Starbucks lighter roasts, but if I make it as strong as I like it flavored, it does get me too amped up.
For me, availability and price are pretty important. I really like it when Safeway has a sale on their house beans... the Organic, French and Espresso roasts are good, but I absolutely hate their blends. And, their 'generic' beans are pretty much on par with Starbucks and Millhouse bulk beans. I would buy gourmet online more, but I go through so much of it, it gets so expensive I end up having to compromise, and in any event as long as it's fresh ground it's generally tasty.
Yes, a high pressure espresso is always great. Though I dunno if I have the patience to wait at home, though I'll stop at an espresso bar a few times a week to get my quality fix. |
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Sponsor | | CelticWarrior | May 9, 2007 4:31am | I buy through Paradise Roasters online. I have been drinking a lot of Sumatran lately but I've got some Brazil Yellow Bourbon in the mail to me right now. They roast it by the order and grind it to your specifications. I have them do a drip grind because it works best in my AeroPress. I'll make a bréve by pushing a triple espresso through the AeroPress and then add an equal amount of steamed ˝ & ˝. It may not be the proper way to drink the brew but it sends me out of the house just a'skippin' and a'jumpin'. It's my understanding that the Robusto variety has double the caffeine that the Arabica variety does.
edit: The Yellow Bourbon was excellent but I am currently enjoying some Aged Sumatra Mandehling Vintage 2003.
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| Hyper-Strength Best Tasting Coffee | | |
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