I’m a coffee scrub. What I make tastes great, but only because I add stuff to it. I use a cheap-ass espresso machine, pull three shots worth, pour it over some ice, add some benefiber (flavorless powder, just adds fiber to stuff) and some flavoring (right now I’m rocking an horchata mix), then some oatmilk, then shake to mix it.
This doesn’t take 15 minutes, but it takes a lot longer than it should because I’m usually making breakfast at the same time. The ritual is quite relaxing though.
If you enjoy it, that’s all that matters. I’m a snob over my coffee, but also a big advocate that if you’re not hurting anyone, do whatever you like.
For me, I prefer a simple coffee. Starting with good beans (mostly African: Ethiopian, Kenya AA, Congo Kivu. I dunno what’s in the soil but African beans are better than anything else I’ve had. Costs Rican beans are pretty good too), the Ethiopian Sidamo Guji region is my favorite). Always light roast. Lightly sweetened with a touch of milk for creaminess.
Closest I’ve come to enjoying “fancy” coffee is an Americano with milk. Not big on straight espresso, nor anything that ends in -chino (cappu, frappu, etc).
If you are ever interested in some good beans, check out S&W Craft Roasting for really good stuff. For a budget brew, I go with Fresh Roasted Coffee (they have a website and an Amazon storefront).
That sounds fantastic!
I’m a coffee scrub. What I make tastes great, but only because I add stuff to it. I use a cheap-ass espresso machine, pull three shots worth, pour it over some ice, add some benefiber (flavorless powder, just adds fiber to stuff) and some flavoring (right now I’m rocking an horchata mix), then some oatmilk, then shake to mix it.
This doesn’t take 15 minutes, but it takes a lot longer than it should because I’m usually making breakfast at the same time. The ritual is quite relaxing though.
If you enjoy it, that’s all that matters. I’m a snob over my coffee, but also a big advocate that if you’re not hurting anyone, do whatever you like.
For me, I prefer a simple coffee. Starting with good beans (mostly African: Ethiopian, Kenya AA, Congo Kivu. I dunno what’s in the soil but African beans are better than anything else I’ve had. Costs Rican beans are pretty good too), the Ethiopian Sidamo Guji region is my favorite). Always light roast. Lightly sweetened with a touch of milk for creaminess.
Closest I’ve come to enjoying “fancy” coffee is an Americano with milk. Not big on straight espresso, nor anything that ends in -chino (cappu, frappu, etc).
If you are ever interested in some good beans, check out S&W Craft Roasting for really good stuff. For a budget brew, I go with Fresh Roasted Coffee (they have a website and an Amazon storefront).