I’m interested in knowing how many of you take your espresso black, and how many doctor it up somehow.
If you don’t sweeten, why not?
If you do sweeten, why?
I do enjoy a milk brew in the morning with by breakfast (typically a flat white, sometimes cappuccino), despite or maybe because of my age, I don’t want to be jolted awake quite like that, in the mornings lol
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After lunch though - it’s just coffee.Espresso in the afternoons? Or some other brewing method?
Depends, if I’m at home, it’s espresso.
In the office it’s a terribly sucky bean-to-cup americano.
If I have time to relax I make a milk drink. If I don’t, I drink a straight espresso. If I want something to sip on while I work I make an americano or filter.
I don’t add sweetener directly to my coffee, but for espresso, I will often make a small milk drink (usually with oat milk) and there is some sugar in that.
Straight, no sweetener. Not sure why really, just an old habit/preference
Nice.
My shots come out well enough for that, but I need to be in the mood.
I dilute with a bit of water. My espresso comes out delicious but concentrated so I add a splash from my glass. Opens it up and brings the temp down to where I can immediately begin drinking.
Is there a name for this? Not quite an americano…
Not a direct answer, but a long black is typically less water than an Americano. It’s usually a bit more than a splash of water, though. I enjoy them for all the same reasons–good temperature right from the start and more to drink for a longer coffee break.
I sweeten most of the time. Usually with a brown sugar cube, unless I’m out, and then usually Demerara sugar. Small amount, like half a teaspoon. Sometimes I do a drizzle of maple syrup, and holy hell is that yummy.
Brown sugar cube with a twist of lemon rind is also good.
Re: 🍋
When do you choose to do this? Like, when you already have a lemon on hand to juice for a recipe, and you reserve the rind?
To be fair I did this mostly when I was bartending and had lemons for garnishes in spades. But you can do it at home as well. Just use a carrot or potato peeler, take your lemon and peel off a slice and twist the lemon peel over the espresso. You will see all of the oils in the rind spray into the liquid. Then rub the rind over the rim of your cup. As for the lemon, it’s still good. If you keep it in the refrigerator it will be good for days. Keep using the rind for your drinks, and then cut it up and use the lemon for lemon water, or cleaning your microwave, or tea, or whatever. Lemons are cheap and versatile.
Depends on what the coffee is. My own is normally dialed in enough so I can drink it atraight. My family likes dark roast and very bitter, so I’ll sweeten that to actually make it tolerable.
At home, I usually do black or straight espresso. When I go out, I generally do espresso macchiato. However, I never add sugar to my coffees, because it alters the flavor profile and I don’t like that.
I do steamed milk so cappuccino. 99% of the time. No sugar or sweetener though.
No need for sweetener there; milk is sweet enough.
Exactly. If done right steamed milk is a actually quite sweet.
