@nogoodwithnames In order: coffee, coffee with milk, coffee with milk, coffee with milk, coffee with water, coffee with chocolate milk, coffee with milk, coffee with ice, no coffee, indeterminate coffee.
Coffee, plain and simple. Don't need the extra calories. When I ask for coffee and say I just want it as is, no room for cream, people still are surprised. Does most everyone add stuff to their caffeinated dream or have these foo-foo drinks? And yes, Irish coffee for the win @nadroj.
@404Error I can drink coffee without sugar, but I need some dairy to blunt the bitterness. Not a lot of half and half. Just enough to turn the onyx coffee into more of a milk chocolate color.
I love espresso in most forms but my go to is the Americano since I usually drink my coffee black. That and it's pretty much the only non-drip drink at Starbucks that's cheap and low-calorie.
Yes I know my fellow coffee lovers(snobs), Starbucks is evil and has terrible coffee but sometimes sacrifices must be made. If I could I would buy from one of the many awesome local coffee shops every time I wanted coffee, but unfortunately they're not everywhere like the Bux is. Besides I actually like the way their Americanos taste.
I also love getting just a straight espresso (or a double) after we go out for tapas at one of the awesome Spanish restaurants around here.
If I'm in the mood for something a little sweeter I'll go with a cappuccino or a flat white but I never bother to make those myself.
"A Starbucks macchiato is actually just a latte with foam on top and flavored with your choice of hazelnut or caramel or what have you (a latte macchiato). It's a sugary, decadent drink that is delicious -- and full of confusion.
The traditional macchiato -- a caffe macchiato -- is a pretty serious espresso drink, all things considered. It's simply espresso with a dollop of milk foam. Depending on the café, the espresso will either be poured first and the foam spooned on top, or the foam will be spooned in and the espresso poured through it. It's an option for those who like straight espresso, but want to cut the harshness just a bit.
The word "macchiato" actually means "marked" in Italian. So its use for coffee is either because the espresso is marked with milk or because the milk foam is marked with espresso -- it depends on how you make it."
Damn you Starbucks for bastardizing the good name of the macchiato. I voted for macchiato but needed to preface my vote with this.
Cubano, like DC says, 1/3 sugar and 2/3 espresso. If regular espresso were coffee, this would be espresso to that coffee. There are so many flavors in coffee that you just don't get in the break-room four-scoop brew.
Can no longer say I never delivered, here's my herp a derp at showing cuban espresso.
I didn't have my usual hardware (bell creamer and a small whisk) but a random cup and spoon does just fine. The thing next to the cup in case you don't know is a Cafetera or Moka pot.
Cafe La Llave Único Cafe
So while that sits on a medium-high heat (like 6~7) burner it's time for the sweet stuff!
Needs a little more...
Not sure if enough
Never enough
Good enough. (and yes, I do honestly gauge amount of coffee by measuring half a spoon/whisk regardless of container)
And now we wait.
Black gold! This is the most important stuff to making a good Cuban espresso. Those first coffee oils need to be captured lest you make a weak ass cup o' cuban. (no seriously this is literally the trade secret)
Pour enough to basically cover the top. (If you haven't noticed most if this is just instinct)
Stir that shit up like your wrist was a blendtec.
You're looking for basically a thick syrupy/honey consistency.
By this time the Moka pot should be ready so pour in that espresso! You'll notice that the pitch black darkness of that coffee is now a sweet sweet caramel color.
That nice rich crème on the top is the sign that you caught the oils just right and that your coffee oils/sugar ratio is on the nose.
Time to enjoy a good cup of Da Bes.
edit: So I have no idea how the bracket title thing works so I went back and took out the text so they'd display. Also inside-joke-not-really-a-joke: at least now I can make cuban espresso ice cream with hat stupid put-bucket-in-freezer machine
@DrunkCat drool... that stuff looks great. There is nowhere around where I live to get a good Cubano. I'll just have to get my own cafetera. All that sugar reminds me of a story my Dad told me about when he was at military boarding school in Tampa with kids from Cuba and Colombia. Their parents were sugar farmers, so they had such ready access to sugar that they used LOTS of the stuff. So much, the school had to instate a policy allowing only two teaspoons in the morning coffee. Problem was, sugar was in pour dispenser. They'd just pour sugar until it overflowed a bit, say "That's one..." then again, "That's two!"
@DrunkCat How many cups is that cafetera, by the way? My instinct tells me that the bigger ones might have trouble capturing an appropriate amount of the oils. I'm shopping for one right now is the reason.
@PocketBrain Living in Miami you kind of just collect them so I'm not exactly sure. I did buy a new fancy italian one to finalize my swagger which was a 6-cup (12oz) moka pot and is about double the size. So if I'd have to guess the one here is a 3-cup (6oz) moka pot. Either way though the first drops and ratio is the most important. I've used between 8 cups and 1 cup pots just the same, give or take a few trial and errors.
@DrunkCat Ordered/received [this electric cafetera][1]. Price has risen since I got it for $25. This one is to be used at work. Makes a keen cup of the sweet stuff. I got a bag of Cafe La Llave, but am working my way through a can of Bustelo first. Thanks for the tips, @DrunkCat! [1]: http://smile.amazon.com/gp/product/B00GY21QJW
Ooooh ooooooh I got the very first vote (eg never touch the stuff). Do I win a juicer since I hate coffee? LOL
WTF, no frappucino in the list? Or is Starbucks not mediocre enough for you?
@serpent There is no espresso in a frappucino, unless you ask them to add it.
@Thumperchick But who doesn't? My wife & I +1 shot every single drink we get.
@serpent I do, too - but you could add espresso to any beverage, that doesn't make it an espresso drink, just a drink you added espresso to.
Definitely latté considering I drink one every day.
Cafe breve.
I don't know what most of those words mean.
@nogoodwithnames In order: coffee, coffee with milk, coffee with milk, coffee with milk, coffee with water, coffee with chocolate milk, coffee with milk, coffee with ice, no coffee, indeterminate coffee.
Do you ever get the feeling of Déjà vu?
Traditional cappuccino by Rebecca Storevik.
Irish coffee
Coffee, plain and simple. Don't need the extra calories. When I ask for coffee and say I just want it as is, no room for cream, people still are surprised. Does most everyone add stuff to their caffeinated dream or have these foo-foo drinks? And yes, Irish coffee for the win @nadroj.
@404Error I can drink coffee without sugar, but I need some dairy to blunt the bitterness. Not a lot of half and half. Just enough to turn the onyx coffee into more of a milk chocolate color.
@404Error You must be going to the wrong places if they're surprised when you don't want to leave room for cream.
I love espresso in most forms but my go to is the Americano since I usually drink my coffee black. That and it's pretty much the only non-drip drink at Starbucks that's cheap and low-calorie.
Yes I know my fellow coffee lovers(snobs), Starbucks is evil and has terrible coffee but sometimes sacrifices must be made. If I could I would buy from one of the many awesome local coffee shops every time I wanted coffee, but unfortunately they're not everywhere like the Bux is. Besides I actually like the way their Americanos taste.
I also love getting just a straight espresso (or a double) after we go out for tapas at one of the awesome Spanish restaurants around here.
If I'm in the mood for something a little sweeter I'll go with a cappuccino or a flat white but I never bother to make those myself.
Cuban espresso that I have no picture of now but will much later. It is basically 2/3 espresso 1/3 sugar.
@DrunkCat that sounds like something that you give to the kids of parents you really don't like.
@JonT It works great. I consider it an uncle tax.
@DrunkCat "Black as night and sweet as sin."
"A Starbucks macchiato is actually just a latte with foam on top and flavored with your choice of hazelnut or caramel or what have you (a latte macchiato). It's a sugary, decadent drink that is delicious -- and full of confusion.
The traditional macchiato -- a caffe macchiato -- is a pretty serious espresso drink, all things considered. It's simply espresso with a dollop of milk foam. Depending on the café, the espresso will either be poured first and the foam spooned on top, or the foam will be spooned in and the espresso poured through it. It's an option for those who like straight espresso, but want to cut the harshness just a bit.
The word "macchiato" actually means "marked" in Italian. So its use for coffee is either because the espresso is marked with milk or because the milk foam is marked with espresso -- it depends on how you make it."
Damn you Starbucks for bastardizing the good name of the macchiato. I voted for macchiato but needed to preface my vote with this.
Cubano, like DC says, 1/3 sugar and 2/3 espresso. If regular espresso were coffee, this would be espresso to that coffee. There are so many flavors in coffee that you just don't get in the break-room four-scoop brew.
Can no longer say I never delivered, here's my herp a derp at showing cuban espresso.
I didn't have my usual hardware (bell creamer and a small whisk) but a random cup and spoon does just fine. The thing next to the cup in case you don't know is a Cafetera or Moka pot.
Cafe La Llave Único Cafe
So while that sits on a medium-high heat (like 6~7) burner it's time for the sweet stuff!
Needs a little more...
Not sure if enough
Never enough
Good enough. (and yes, I do honestly gauge amount of coffee by measuring half a spoon/whisk regardless of container)
And now we wait.
Black gold! This is the most important stuff to making a good Cuban espresso. Those first coffee oils need to be captured lest you make a weak ass cup o' cuban. (no seriously this is literally the trade secret)
Pour enough to basically cover the top. (If you haven't noticed most if this is just instinct)
Stir that shit up like your wrist was a blendtec.
You're looking for basically a thick syrupy/honey consistency.
By this time the Moka pot should be ready so pour in that espresso! You'll notice that the pitch black darkness of that coffee is now a sweet sweet caramel color.
That nice rich crème on the top is the sign that you caught the oils just right and that your coffee oils/sugar ratio is on the nose.
Time to enjoy a good cup of Da Bes.
edit: So I have no idea how the bracket title thing works so I went back and took out the text so they'd display. Also inside-joke-not-really-a-joke: at least now I can make cuban espresso ice cream with hat stupid put-bucket-in-freezer machine
@DrunkCat drool... that stuff looks great. There is nowhere around where I live to get a good Cubano. I'll just have to get my own cafetera. All that sugar reminds me of a story my Dad told me about when he was at military boarding school in Tampa with kids from Cuba and Colombia. Their parents were sugar farmers, so they had such ready access to sugar that they used LOTS of the stuff. So much, the school had to instate a policy allowing only two teaspoons in the morning coffee. Problem was, sugar was in pour dispenser. They'd just pour sugar until it overflowed a bit, say "That's one..." then again, "That's two!"
@DrunkCat How many cups is that cafetera, by the way? My instinct tells me that the bigger ones might have trouble capturing an appropriate amount of the oils. I'm shopping for one right now is the reason.
@PocketBrain Living in Miami you kind of just collect them so I'm not exactly sure. I did buy a new fancy italian one to finalize my swagger which was a 6-cup (12oz) moka pot and is about double the size. So if I'd have to guess the one here is a 3-cup (6oz) moka pot. Either way though the first drops and ratio is the most important. I've used between 8 cups and 1 cup pots just the same, give or take a few trial and errors.
@DrunkCat since I never put sugar in my coffee this is a tough sell for me, but you do make it look delicious.
@DrunkCat Good talk. I'll have a cafetera in a few days; wonder if they'll let me sneak a hot plate at work?
@PocketBrain There exists electric moka pots: http://www.amazon.com/Delonghi-EMK6-Alicia-Electric-Espresso/dp/B00009W5F0
@DrunkCat http://amzn.com/B00GY21QJW this little guy looks similar but is less expensive. thoughts?
@DrunkCat just ordered an electric moka and illy moka ground beans
@DrunkCat - I like orange Tic Tacs.
@DrunkCat Ordered/received [this electric cafetera][1]. Price has risen since I got it for $25. This one is to be used at work. Makes a keen cup of the sweet stuff. I got a bag of Cafe La Llave, but am working my way through a can of Bustelo first. Thanks for the tips, @DrunkCat! [1]: http://smile.amazon.com/gp/product/B00GY21QJW
@PocketBrain Glad I could help. :D