Espresso Diaries: Different approach and the cinnamon touch

I finally tried a cinnamon-roll creamer, and it changed my life.

Well, my technique has changed since we last spoke.

I am learning that everyone makes their espresso differently. Some pour over ice while others pour and then add ice.

What’s the correct way?

Let’s Get Into It

It’s only been a few months

I’ve tried three different bean flavors by now: a bag from Trader Joe’s, Starbucks, and a random brand from Meijer.

What’s my favorite?

I liked the simplicity of the Trader Joe’s kind, but I haven’t been there in a few months. Starbucks was flat, and Meijer, well, it was pretty good, but I felt I wasn’t using it correctly.

Fine ground definitely makes a difference, and Trader Joe’s wins in that department.

My techniques have changed

A simple cinnamon roll latte made with love!

I no longer add the espresso and milk separately. After a few TikTok videos and suggestions, I started adding the espresso and milk together.

Add the ice to the cup, then pour the milk into the espresso. Maybe next month I’ll pour the hot into the cold to see if it affects the flavor.

I can say today that frothing your milk matters too. My frother wand was dying out and needed new batteries … that made a big difference too.

Flavor profile

Adding the espresso and milk together before pouring over ice is a game-changer. In my opinion, it’s not as disconnected and stronger in flavor. It’s like you truly get a mixed drink.

Instead of one part milk, one part coffee, and a dash of ice.

Lining my cup with white chocolate syrup hasn’t made a big impact, either, because the flavor is already there. I don’t have to add anything extra unless I want a really sweet drink.

The cinnamon roll

I expected the cinnamon roll creamer to have a big impact on the drink with my new white-chocolate cold foam, but it’s not overbearing. It’s just enough. I could be adding too much milk; I haven’t nailed that ratio yet.

I want enough to fill my cup. (Lol)

Overall, the cinnamon roll latte is good. It’s a different taste than the cookie butter and birthday cake.

However, Chobani creamers are my favorite creamers because of their rich flavor. We will be returning to them soon.

For my next flavor journey, I may return to birthday cake with my new mixing concept or try something new for spring.