consistency.
No, don’t do a double shot every day. Give it a break.
Well, don’t listen to me because I do enjoy a double shot almost every day.
Let’s Get Into It
It’s been about four months
Each month, I learn something new about espresso. Rather, it’s a new recipe, a new ingredient, or a new technique; it’s something.
This makes the process of making espresso really fun and intriguing. It’s definitely a growing skill with many moving parts.
I am excited to see how my skills improve a year from now.
Our April flavor profile
I’ve started using Trader Joe’s vanilla bean paste, and that’s been pretty good.
It’s not overpowering and doesn’t leave a nasty taste. I do believe it needs to be mixed in well, or you’ll take a big gulp of vanilla flavoring. (Speaking from experience)
That’s a rookie mistake, though, because I am still trying to decide when to mix the flavoring and coffee as one.
Falling out of love with creamers
While I do enjoy creamers and believe they hold a special place in my heart, especially Chobani…
I also believe that they can be too sweet, and that’s not adding any more flavoring.
While the Classic Cinnabon Cinnamon Roll creamer from International Delight is delicious, it’s too sweet. I think that it takes away from the classic taste of a latte, which I am looking for, because sometimes I do want to taste the coffee.
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Do I feel my brain is improving with coffee
I know we all have heard that saying.
In my opinion, I work better and don’t feel fatigue, but I am not going to confirm that it’s improving my brain. It’s adding to it, though, because I am developing a new skill, and it’s cool.
The key ingredient
I can’t tell you.
I truly can’t tell you because I don’t know if it’s going to stick, and I want to give it another month before I call it the key ingredient. However, I have realized that the key ingredient can be myself.
Not being afraid to try new things, new recipes, and researching new ways to improve my cup of coffee.
Let’s Talk About It
Are we finally making espresso at home?