Favorite Coffee Brews
- - espresso and steamed milk. steaming of the milk makes it a little sweet and keeps the drink warm
- - espresso and hot water. like brew coffee but much richer
- - espresso with a dash of steamed milk. a minature desert version of the latte
- - a latte with a little mocha added. when you want something a little different and the extra pounds don't matter
- - After several minutes the beans “pop” or "crack" and visibly expand in size. This stage is called first crack. American mass-market roasters typically stop here. Dry Lighter-bodied, higher acidity, no obvious roast flavor
- – After a few short minutes the beans reach this roast, which U.S. specialty sellers tend to prefer. Sweeter than light roast; more body exhibiting more balance in acid, aroma, and complexity. Smoother than the traditional American "medium" roast, but may display fewer of the distinctive taste characteristics of the original coffee.
- - After a few more minutes the beans begin popping again, and oils rise to the surface. This is called second crack. Somewhat spicy; complexity is traded for heavier body/mouth-feel. Aromas and flavors of roast become clearly evident.
- – After a few more minutes or so the beans begin to smoke. The bean sugars begin to carbonize. Very oily Smokey-sweet; light bodied, but quite intense. None of the inherent flavors of the bean are recognizable.
Favorite Link: The Coffee Geek goes into great detail on ways to enjoy the creation of great coffee drinks